Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

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dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorTolu, C.
dc.contributor.authorYasar, K.
dc.contributor.authorSahingil, D.
dc.date.accessioned2025-01-27T20:41:17Z
dc.date.available2025-01-27T20:41:17Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90 d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter culture systems (no starter, mesophilic and thermophilic starters) were used in the manufacture of goat milk cheeses (called Gokceada goat cheese). Volatile composition was determined by a solid-phase microextraction gas chromatography-mass spectrometric method. Sixty compounds including esters (13), carboxylic acids (7), aldehydes (6), ketones (8), alcohols (14), and miscellaneous compounds (12) were identified. Esters, alcohols, and carboxylic acids were the main classes of volatile components in the cheeses. Both qualitatively and quantitatively, the use of different starter cultures and goat breeds significantly influenced the volatile fraction of goat milk cheese. Decanoic, hexanoic, and octanoic (commonly named capric, caproic, and caprylic) acids were indicator compounds to distinguish the goat breeds. Principal component analysis grouped the cheeses based on the use of starter culture and goat breed. Starter-free cheeses were separately located on the plot and age-related changes were present in all samples. Sensory evaluation of 90-d-old cheeses showed that the cheeses from the Gokceada breed received higher odor, flavor, and quality scores than those from the Turkish Saanen breed, and cheeses made using mesophilic starters resulted in the most satisfactory scores for flavor and quality attributes. In conclusion, goat milk cheeses made using milk from Gokceada goats and mesophilic starter culture had the best quality in terms of volatile composition and sensory attributes.
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project) [2010/104]
dc.description.sponsorshipThis work was funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project No: 2010/104). T. Savas (Animal Sciences, Canakkale Onsekiz Mart University, Canakkale, Turkey) is acknowledged for sharing his experience in statistics and animal production.
dc.identifier.doi10.3168/jds.2012-6170
dc.identifier.endpage2780
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue5
dc.identifier.pmid23453516
dc.identifier.scopus2-s2.0-84876740635
dc.identifier.scopusqualityQ1
dc.identifier.startpage2765
dc.identifier.urihttps://doi.org/10.3168/jds.2012-6170
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24093
dc.identifier.volume96
dc.identifier.wosWOS:000317703000005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectgoat cheese
dc.subjectvolatile composition
dc.subjectsensory evaluation
dc.subjectripening
dc.titleVolatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
dc.typeArticle

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