Changes of Volatile Compounds of Herby Cheese During the Storage Period
Özet
Changes in the composition of volatile compounds of the control and four different types of herby cheeses (Control, cheese with no added herbs; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.)) were investigated during 28 days of storage at 4 degrees C. A total of 60 compounds were tentatively identified during the storage period, including aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons, aromatic hydrocarbons, furans and other compounds.
Anahtar kelimeler
Atıf için künye
Kavaz Yüksel, A., BAKIRCI, İ., & Kaban, G. (2013). Changes of Volatile Compounds of Herby Cheese During the Storage Period. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, 19(3), 535–540. https://doi.org/10.9775/kvfd.2012.7509
BibTeX
@article{kavazyuksel2013-271366,
author = {Kavaz Yüksel, Arzu and BAKIRCI, İhsan and Kaban, Güzin},
title = {Changes of Volatile Compounds of Herby Cheese During the Storage Period},
journal = {KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI},
year = {2013},
volume = {19},
number = {3},
pages = {535--540},
issn = {1300-6045},
doi = {10.9775/kvfd.2012.7509},
url = {https://akademik.atauni.edu.tr/yayinlar/271366-changes-of-volatile-compounds-of-herby-cheese-during-the-storage-period}
}