Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T20:59:05Z
dc.date.available2024-09-18T20:59:05Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractA study was conducted to evaluate the basic chemical composition, organic acids, volatile compound profiles, and overall acceptability of Surk cheese (acid cheese). The organic acids were determined by reverse phase high performance liqued chromatography method, and volatile compounds were analyzed by static headspace/gas chromatography/mass spectrometry technique. A total of 134 volatile compounds, including 42 esters, 40 terpenes, 15 alcohos, 11 free fatty acids, 6 ketones, 5 aldehydes, 4 alkenes, 4 phenyl propanoids, 3 phenolics, and 4 other compounds, were identified in the Surk cheeses. The main compounds were found to be carvacrol, gamma-terpinene, p-cymene, hexanoic acid, octanoic acid, decanoic acid, butanoic acid, and eugenol. The mean total organic acid content of the Surk cheese was 1.71 g/100 g. The main organic acid in the Surk cheese was lactic acid (1067 mg/100 g), followed by acetic, propionic, oxalic, formic, citric, pyruvic, orotic, hippuric, and uric acids.en_US
dc.identifier.doi10.1080/10942912.2012.697957
dc.identifier.endpage1392en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84896332463en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1379en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2012.697957
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12357
dc.identifier.volume17en_US
dc.identifier.wosWOS:000333992300015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSPMEen_US
dc.subjectAcid type cheeseen_US
dc.subjectOrganic aciden_US
dc.subjectVolatile compoundsen_US
dc.titleProfiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)en_US
dc.typeArticleen_US

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