The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese

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dc.authoridtekin, ali/0000-0001-5258-1714
dc.contributor.authorTekin, Ali
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T20:56:58Z
dc.date.available2024-09-18T20:56:58Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objective of this study was to determine volatile compounds, color parameters and sensory characteristics in raw sheep milk cheeses ripened up to 270 days using different packaging materials such as goat's skin bag or plastic barrel. Volatile compounds extracted by solid-phase microextraction were separated, identified and quantified using a gas chromatography (GC)-mass spectrometry detector (MS). Butanoic acid, hexanoic acid, octanoic acid, ethanol, ethyl acetate, ethyl butanoate, ethyl hexanoate, 2-butanol, 2-butanone and 2-heptanone were the predominant compounds in the volatile fraction of the cheeses. Among these, ethanol was the most abundant at the first 180 days of cheese ripening but there were 2-butanol and 2-butanone for cheese in plastic barrel (PB) and 2-heptanone for cheese in goat's skin bag (GS) at the 270 days. To best acknowledge, m-cimene, alpha-cubebene, trans-caryophylene, delta-cadinene and 16-oxasalutaridine were identified for the first time in sheep milk and its cheese. Discriminant analysis based on volatile compounds classified the cheeses according to their ripening times and also packaging materials. At the end of the ripening the differentiation between GS and PB cheeses was more evident. The results showed that GS cheese was more preferred by panelists. Cheeses ripened for more 180 days, in particular PB cheese, were much less acceptable to panelists. Therefore, in terms of optimum overall acceptability, 90 and 180 days ripening periods could be advised for the producers for PB and GS cheeses, respectively.en_US
dc.description.sponsorshipMustafa Kemal University, Scientific Research Projects (BAP) Commission [8641]en_US
dc.description.sponsorshipThis work was supported by Mustafa Kemal University, Scientific Research Projects (BAP) Commission (Project No: 8641). The authors gratefully thank Professor Dr. Park W. Young, Fort Valley State University, Fort ValleyGeorge, for his proof reading.en_US
dc.identifier.doi10.5513/JCEA01/22.1.3051
dc.identifier.endpage38en_US
dc.identifier.issn1332-9049
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85104500576en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage19en_US
dc.identifier.urihttps://doi.org/10.5513/JCEA01/22.1.3051
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12216
dc.identifier.volume22en_US
dc.identifier.wosWOS:000635576100003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Zagreb, Fac Agricultureen_US
dc.relation.ispartofJournal of Central European Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectsheep milken_US
dc.subjecttulum cheeseen_US
dc.subjectripeningen_US
dc.subjectvolatileen_US
dc.subjectcoloren_US
dc.subjectsensoryen_US
dc.titleThe effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheeseen_US
dc.typeArticleen_US

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