Characterization of volatiles in Beaten cheeses Bieno sirenje by SPME/GC-MS: Influence of geographical origin

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridRafajlovska, Vesna/0000-0001-5888-5655
dc.authoridSulejmani, Erhan/0000-0001-5940-3566
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorRafajlovska, Vesna
dc.contributor.authorGuneser, Onur
dc.date.accessioned2025-01-27T20:31:20Z
dc.date.available2025-01-27T20:31:20Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the volatile profiles of an economically important type of cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonging to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovis, were comparatively studied for their volatile profiles. Sixty one volatile compounds were identified in the cheeses by solid-phase micro-extraction combined with gas chromatography mass spectrometry. The results are discussed based on their chemical classes (17 esters, 9 ketones, 10 acids, 8 alcohols, 6 terpenes and 11 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of the cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese of other geographical origin had low levels of volatiles, probably due to the effects of the variable characteristics of the employed milk and differences in the cheese making processes, which affected the biochemical processes. The results suggested that each cheese from different geographical regions had a different volatiles profile and that the manufacturing technique and the ripening stage of the cheeses played major roles in determining the distribution of the volatile compounds.
dc.identifier.doi10.2298/JSC130917135S
dc.identifier.endpage939
dc.identifier.issn0352-5139
dc.identifier.issue8
dc.identifier.scopus2-s2.0-84906653928
dc.identifier.scopusqualityQ3
dc.identifier.startpage927
dc.identifier.urihttps://doi.org/10.2298/JSC130917135S
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23103
dc.identifier.volume79
dc.identifier.wosWOS:000340980700003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSerbian Chemical Soc
dc.relation.ispartofJournal of The Serbian Chemical Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectBeaten cheese
dc.subjectgeographical regions
dc.subjectvolatile compounds
dc.subjectSPME
dc.subjectGC-MS
dc.titleCharacterization of volatiles in Beaten cheeses Bieno sirenje by SPME/GC-MS: Influence of geographical origin
dc.typeArticle

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