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dc.contributor.authorErcan, Duygu
dc.contributor.authorKorel, Figen
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorKınık, Özer
dc.date.accessioned2017-03-02T08:07:50Z
dc.date.available2017-03-02T08:07:50Z
dc.date.issued2011-09
dc.identifier.citationErcan, D., Korel, F., Karagül Yüceer, Y., and Kınık, Ö. (2011). Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese. Journal of Dairy Science, 94(9), 4300-4312. doi:10.3168/jds.2010-3941en_US
dc.identifier.issn0022-0302
dc.identifier.urihttp://doi.org/10.3168/jds.2010-3941
dc.identifier.urihttp://hdl.handle.net/11147/4948
dc.description.abstractCharacterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20. N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87. N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.en_US
dc.description.sponsorshipIzmir Institute of Technology (2008-IYTE-17)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.3168/jds.2010-3941en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOdoren_US
dc.subjectSensory profileen_US
dc.subjectSepet cheeseen_US
dc.subjectTextureen_US
dc.titlePhysicochemical, textural, volatile, and sensory profiles of traditional Sepet cheeseen_US
dc.typearticleen_US
dc.contributor.authorIDTR110179en_US
dc.contributor.iztechauthorErcan, Duygu
dc.contributor.iztechauthorErcan, Duygu
dc.relation.journalJournal of Dairy Scienceen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume94en_US
dc.identifier.issue9en_US
dc.identifier.startpage4300en_US
dc.identifier.endpage4312en_US
dc.identifier.wosWOS:000294085600006
dc.identifier.scopusSCOPUS:2-s2.0-80051778369
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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