Quantification of free fatty acids and flavor characteristics of Kasar cheeses

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGüler, Z
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2005
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThirty commercial Kasar cheeses were analyzed for their free fatly acids (FFAs) and gross composition as well as flavor profiles. The flavor notes and chemical parameters were grouped by factor analyses and correlated. The predominant free fatty acids in Kasar cheeses were palmitic (C-16:0), oleic (C-18:1), myristic (C-14:0) and stearic (C-18:0) acids. Factor analysis showed that the last group of FFA consisted of butyric, caprylic, capric and palmitic acids. The Kasar cheeses were mainly described by panelists as pungent, sour and rancid as well as having an animal-like flavor. Butyric, caproic, caprylic, capric and lauric acids exhibited these flavors notes and were also statistically correlated with flavor (taste-odor) (P < 0.05). The desirable-flavored Kasar cheeses had intermediate concentrations (mg/kg cheese) of individual FFA: 665 for butyric acid, 398 for caproic acid, 254 for caprylic acid, 476,for capric acid, 688 for lauric acid, 2153 for myristic acid, 5559 for palmitic acid 1703 for stearic acid, 3701 for oleic acid and 15,597 for total FFA.en_US
dc.identifier.doi10.1111/j.1745-4522.2005.00018.x
dc.identifier.endpage221en_US
dc.identifier.issn1065-7258
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33745311541en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage209en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4522.2005.00018.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13524
dc.identifier.volume12en_US
dc.identifier.wosWOS:000231912300003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRaw Ewes Milken_US
dc.subjectQuantitative-Analysisen_US
dc.titleQuantification of free fatty acids and flavor characteristics of Kasar cheesesen_US
dc.typeArticleen_US

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