Çanakkale’de Satılan Tereyağlarının Uçucu Bileşenleri, Kimyasal ve Duyusal Özellikleri

Abstract

Bu çalışmanın amacı Çanakkale’de satılan tereyağı örneklerinin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesidir. Bu amaçla onbir tereyağı örneğinin, renk, viskozite, refraktif indeks, erime noktası, nem % , toplam asitlik % , asit değeri ve yağ içeriği belirlenmiştir. Uçucu bileşenler gaz kromatografisi-kütle spektrometresi kullanılarak belirlenmiştir. Örneklerin duyusal özellikleri SpectrumTM metodu ile ortaya konmuştur. Fiziksel, kimyasal ve duyusal özellikler bakımından örnekler arasında önemli farklar olduğu bulunmuştur. Örneklerin viskozite, refraktif indeks, erime noktası, nem, toplam asitlik ve yağ içeriği sırasıyla 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ˚C, % 15.03-19.06, % 0.24-0.42, % 82-89 arasında değişmektedir. Diasetil, asetoin, asetik asit, hekzanoik asit, butirik asit ve δ-dekalakton tereyağı örneklerinin önemli uçucu bileşenleridir. Ayrıca, pişmiş, kremamsı, ransit ve margarin benzeri panelistler tarafından geliştirilmiş karakteristik terimlerdir

Keywords

• Tereyağı
• Uçucular
• Duyusal
• Kimyasal özellikler

Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale

Abstract

The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture % , total acidity % , acid degree value and fat content % of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by SpectrumTM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ˚C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and δ-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists

Keywords

• Butter
• Volatiles
• Sensory
• Chemical properties

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