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Some carbonyl compounds (acetaldeyhde, acetone, butanone-2 and diacetyl), the lactic acid and free fatty acid compositions of Afyon kaymagı, produced from pure buffalo milk obtained from seven different farms, and their effects on aroma and flavor were investigated. Acetone was found in the highest amount of carbonyl compounds. Butyric, stearic, oleic, linoleic and linolenic acids were characteristic free fatty acids for Afyon Kaymagı. The effect of the investigated compounds on the aroma and flavor scores (AFS) of Afyon Kaymagı was found to be 93.3%. Lactic acid was negatively correlated but was the second most important compound for the aroma and flavor of Afyon Kaymagı (R2 = 40%). The investigated carbonyl compounds explained only 3.2% of the variation in aroma and flavor of Afyon Kaymagı. Lactic acid, acetone, diacetyl, C4:0, C8:0, C12:0 and C18:0 had negative effects on the AFS, but acetaldehyde, butanone-2, C6:0, C10:0, C14:0, C16:0, C18:1, C18:2 and C18:3 were positively related to the AFS. Se han investigado algunos compuestos carbonílicos (acetaldehido, acetona, 2-butanona y diacetil), el ácido láctico y la composición de los ácidos grasos libres de Afyon kaymagi (cuajada), producida sólo a partir de leche de búfalas obtenidas de siete granjas diferentes y sus efectos sobre el aroma y el sabor. Entre los compuestos carbonílicos, la acetona fué el que se encontró en mayor concentración. Butírico, esteárico, oleico, linoleico y linolénico son los ácidos grasos libres característicos de Afyon Kaymagı. El efecto de los compuestos investigados en las puntuaciones (AFS) de aroma y sabor de Afyon Kaymagı se encontró que fué del 93,3%. El ácido láctico, segundo compuesto importante, se correlacionó negativamente con el aroma y el sabor de Afyon Kaymagı (R2 = 40%). Los compuestos carbonilos investigados explican sólo el 3,2% de la variación en el aroma y el sabor de Afyon Kaymagı. El ácido láctico, la acetona, diacetil, y los ácidos C4:0, C8:0, C12:0 y C18:0 tienen un efecto negativo en la AFS, pero el acetaldehído, la 2-butanona, y los ácidos C6:0, C10:0, C14:0, C16:0, C18:1, C18:2 y C18:3 están positivamente relacionados con el AFS

Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor