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Volatile composition and proteolysis in traditionally produced mature Kashar cheese
Author(s) -
Hayaloglu Ali Adnan
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01968.x
Subject(s) - chemistry , ripening , aroma , food science , titratable acid , dry matter , trichloroacetic acid , composition (language) , terpene , proteolysis , chemical composition , gas chromatography–mass spectrometry , lactic acid , chromatography , mass spectrometry , bacteria , biochemistry , organic chemistry , botany , biology , enzyme , linguistics , philosophy , genetics
Summary Twelve samples of raw milk mature Kashar cheese at different stages of ripening were collected from retail outlets. The average pH, moisture, fat‐in‐dry matter, protein, salt‐in‐dry matter and titratable acidity contents of the samples were 5.33, 39.39%, 45.20%, 27.33%, 6.62% and 0.65% (as lactic acid), respectively. Indices of proteolysis varied from 10.72% to 23.75% and 7.09% to 12.26% for pH 4.6‐soluble and 12% trichloroacetic acid‐soluble nitrogen fractions, respectively, and total free amino acid concentrations ranged from 6.36 to 36.03 mg Leu g −1 of cheese. The cheeses were analysed for volatile compounds by Solid Phase Microextraction and Gas Chromatography‐Mass Spectrometry (GC‐MS). A total of 113 compounds were detected and identified belonging to the following chemical groups: acids (eleven), esters (sixteen), ketones (sixteen), aldehydes (six), alcohols (twenty‐seven), sulphur compounds (seven), terpenes (seven) and miscellaneous compounds (twenty‐three). The potential effect of each compound on the flavour profile of Kashar cheese is discussed. Acids, esters, ketones and alcohols were found at considerable levels in the samples. Kashar cheeses obtained from different retail outlets displayed some differences in terms of chemical composition, proteolysis and patterns of aroma compounds; and may be attributed to their production technologies and age‐related variations.