Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Canakkale

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorDemirkol, Asli
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul Yuceer, Yonca
dc.date.accessioned2025-01-27T20:14:29Z
dc.date.available2025-01-27T20:14:29Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1501/Tarimbil_0000001372
dc.identifier.endpage108
dc.identifier.issn2148-9297
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84960411168
dc.identifier.scopusqualityQ3
dc.identifier.startpage99
dc.identifier.urihttps://doi.org/10.1501/Tarimbil_0000001372
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21110
dc.identifier.volume22
dc.identifier.wosWOS:000372320800011
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAnkara Univ, Fac Agr
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectButter
dc.subjectVolatiles
dc.subjectSensory
dc.subjectChemical properties
dc.titleVolatile Compounds, Chemical and Sensory Properties of Butters Sold in Canakkale
dc.title.alternativeÇanakkale’de satılan tereyağlarının uçucu bileşenleri, kimyasal ve duyusal Özellikleri
dc.typeArticle

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