PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MIHALIC CHEESE

Basit Öğe Kaydı
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorAday, Serpil
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2025-01-27T20:59:41Z
dc.date.available2025-01-27T20:59:41Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractMihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E, E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.
dc.description.sponsorshipCanakkale Onsekiz Mart University [2008/46]
dc.description.sponsorshipThis research was funded by Scientific Research Fund of Canakkale Onsekiz Mart University (No: 2008/46).
dc.identifier.doi10.1080/10942912.2013.790904
dc.identifier.endpage2227
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue10
dc.identifier.scopus2-s2.0-84904490650
dc.identifier.scopusqualityQ2
dc.identifier.startpage2207
dc.identifier.urihttps://doi.org/10.1080/10942912.2013.790904
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26784
dc.identifier.volume17
dc.identifier.wosWOS:000339001500008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectMihalic cheese
dc.subjectSPME
dc.subjectAroma
dc.subjectPhysical and chemical properties
dc.titlePHYSICOCHEMICAL AND SENSORY PROPERTIES OF MIHALIC CHEESE
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu