Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

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dc.authoridTuncel, Necati Barış / 0000-0001-9885-5063
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.authoridGüneşer, Onur / 0000-0002-3927-4469
dc.authoridİşleten, Müge / 0000-0001-8171-3018
dc.authoridMendeş, Mehmet / 0000-0003-0109-9914
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorTuncel, Barış
dc.contributor.authorGüneşer, Onur
dc.contributor.authorEngin, Burcu
dc.contributor.authorİşleten, Müge
dc.contributor.authorYaşar, Kurban
dc.contributor.authorMendeş, Mehmet
dc.date.accessioned2025-01-27T21:05:40Z
dc.date.available2025-01-27T21:05:40Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEzine cheese is a white pickled cheese ripened in tin-plate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.
dc.identifier.doi10.3168/jds.2009-2124
dc.identifier.endpage4157
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue9
dc.identifier.pmid19700675
dc.identifier.scopus2-s2.0-70349462643
dc.identifier.scopusqualityQ1
dc.identifier.startpage4146
dc.identifier.urihttps://doi.org/10.3168/jds.2009-2124
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27750
dc.identifier.volume92
dc.identifier.wosWOS:000269156600005
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.subjectEzine cheese
dc.subjectaroma
dc.subjectproteolysis
dc.subjectpackaging type
dc.titleCharacterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese
dc.typeArticle

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