Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese

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dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.authoridGüneşer, Onur / 0000-0002-3927-4469
dc.contributor.authorGüneşer, Onur
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2025-01-27T21:05:25Z
dc.date.available2025-01-27T21:05:25Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid-phase microextraction procedure and determined by gas chromatography-olfactometry system. Water-soluble, trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen fractions ranged between 2.30-29.35%, 2.48-9.96% and 3.33-6.26%, respectively. Diacetyl, butyric acid, 2-acetyl-1-pyrroline, 1-octen-3-one and methional were identified at high intensities in cheeses. In addition, 'cooked', 'whey', 'creamy' and 'fermented' were defined as characteristic flavour terms for Circassian cheeses.
dc.identifier.doi10.1111/j.1471-0307.2011.00703.x
dc.identifier.endpage525
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4
dc.identifier.scopus2-s2.0-80054033184
dc.identifier.scopusqualityQ1
dc.identifier.startpage517
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00703.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27633
dc.identifier.volume64
dc.identifier.wosWOS:000296393200009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectCircassian cheese
dc.subjectAroma
dc.subjectSensory properties
dc.titleCharacterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese
dc.typeArticle

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