Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods

Basit Öğe Kaydı
dc.contributor.authorGün, İlhan
dc.contributor.authorGüneşer, Onur
dc.contributor.authorYüceer, Yonca Karagül
dc.contributor.authorSeydim, Zeynep Banu Güzel
dc.contributor.authorTorun, Fatma
dc.contributor.authorÇakıcı, Sevda
dc.date.accessioned2025-01-27T19:22:47Z
dc.date.available2025-01-27T19:22:47Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractN this study, it was aimed to reveal aroma-active compounds andensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determinedby Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheesesamples were determined by Spectrum® analysis. As result, 17 identified and 2unknown aroma active compounds were determined in Çökelek samples. Butyricacid, Furaneol® and sotolon were identified at high intensities in all cheeses. Itwas determined that the intensity of butyric acid was higher in Çökelek made fromyogurt while the intensities of Furaneol® and sotolon were found to be higher inÇökelek made from milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”,“Yeast”, “Sour”, “Salty”, “Sweet” and “Umami” were defined as characteristicsensory terms for Çökelek cheeses. It was determined that cooked, creamy andsweet were perceived in Çökelek made from yogurt while yeast aroma was foundto be a higher in Çökelek made from Tuluk yogurt.
dc.identifier.doi10.19113/sdufenbed.538894
dc.identifier.endpage138
dc.identifier.issn1300-7688
dc.identifier.issn1308-6529
dc.identifier.issueÖzel
dc.identifier.startpage131
dc.identifier.trdizinid346277
dc.identifier.urihttps://doi.org/10.19113/sdufenbed.538894
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/346277
dc.identifier.urihttps://hdl.handle.net/20.500.12428/15230
dc.identifier.volume23
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofSüleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleAromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu