Changes of Volatile Compounds of Herby Cheeses During the Storage Period

Kavaz Yüksel, Arzu; Bakırcı, İhsan; Kaban, Güzin

Makale Tam Makale Uluslararası 2013 Açık erişimli

Changes of Volatile Compounds of Herby Cheeses During the Storage Period

Arzu Kavaz Yüksel, İhsan Bakırcı, Güzin Kaban

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI Cilt 19 · Sayı 3 · ss. 535–540 · 01.05.2013

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°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.<o:p></o:p>

Keywords: Herby cheese, Volatile compounds, SPME-GC⁄MS<o:p></o:p>

Atıf için künye

Kavaz Yüksel, A., Bakırcı, İ., & Kaban, G. (2013). Changes of Volatile Compounds of Herby Cheeses During the Storage Period. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, 19(3), 535–540.

BibTeX

@article{kavazyuksel2013-272970,
  author = {Kavaz Yüksel, Arzu and Bakırcı, İhsan and Kaban, Güzin},
  title = {Changes of Volatile Compounds of Herby Cheeses During the Storage Period},
  journal = {KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI},
  year = {2013},
  volume = {19},
  number = {3},
  pages = {535--540},
  issn = {1300-6045},
  url = {https://akademik.atauni.edu.tr/yayinlar/272970-changes-of-volatile-compounds-of-herby-cheeses-during-the-storage-period}
}