Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Canakkale
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Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ankara Univ, Fac Agr
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Canakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by Spectrum (TM) method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 degrees C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and delta-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.
Açıklama
Anahtar Kelimeler
Butter, Volatiles, Sensory, Chemical properties
Kaynak
Journal of Agricultural Sciences-Tarim Bilimleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
22
Sayı
1
