Identification and quantification of character aroma components in fresh Chevre-style goat cheese

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorWhetstine, MEC
dc.contributor.authorKaragul-Yuceer, Y
dc.contributor.authorAvsar, YK
dc.contributor.authorDrake, MA
dc.date.accessioned2025-01-27T21:05:33Z
dc.date.available2025-01-27T21:05:33Z
dc.date.issued2003
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractChevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
dc.identifier.endpage2447
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue8
dc.identifier.scopus2-s2.0-0242494096
dc.identifier.scopusqualityQ1
dc.identifier.startpage2441
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27707
dc.identifier.volume68
dc.identifier.wosWOS:000186377100009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectgoat cheese flavor
dc.subjectGC/O
dc.subjectdescriptive sensory analysis
dc.subjectcheese flavor
dc.titleIdentification and quantification of character aroma components in fresh Chevre-style goat cheese
dc.typeArticle

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