Natural Monosodium Glutamate in Geographically Indicated Cheeses in Turkey

Year 2022, Volume: 6 Issue: 2, 219 - 226, 29.06.2022

Emir Hilmi Üner , Fügen Durlu-özkaya

Abstract

Monosodium Glutamate (MSG) is the most determinant component of umami taste and formed in cheeses naturally. The main purpose of this research is to determine the amounts of MSG in geographically indicated cheeses in Turkey and the changes in MSG content after 60-day storage. In this study, the amount of MSG in 42 samples of seven cheese types (6 of each type), were measured by AOAC method and sensory analyses were conducted in 14 samples. Additionally, a sample from each type were stored for 60 days and MSG content in 6 samples were remeasured. MSG was found between 0.007 and 2.205 mg/100 g in 41 samples. The amount of MSG increased in 4 samples and decreased in 2 samples after storage. Results showed that the type and ripening time is highly determining on MSG content and, taste is the strongest factor on overall liking followed by odour, texture, and appearance

Keywords

Cheese, geographical indication, natural MSG, sensory analysis, umami taste

Supporting Institution

Gazi Üniversitesi

Project Number

54/2017-2

Thanks

This research is supported by Gazi University Projects of Scientific Investigation (54/2017-2).

Türkiye'deki Coğrafi İşaretli Peynirlerde Doğal Monosodyum Glutamat

Abstract

Temel umami tat bileşiği olan Monosodyum Glutamat (MSG) peynirlerde doğal olarak oluşmaktadır, Bu araştırmanın temel amacı, Türkiye'deki coğrafi işaretli peynirlerde bulunan doğal MSG miktarlarını ve 60 günlük depolama sonrasında MSG miktarlarında meydana gelen değişimleri belirlemektir. Bu çalışmada, yedi peynir çeşidinden 6’şar örnek olmak üzere toplam 42 peynir örneğindeki MSG miktarı AOAC yöntemi ile ölçülmüş ve 14 örnek için duyusal analizler gerçekleştirilmiştir. Ayrıca, her peynir çeşitinden bir örnek 60 gün süreyle bekletilmiş ve 6 örnekteki MSG miktarı yeniden ölçülmüştür. 41 örnekte 0.007 ile 2.205 mg/100 g aralığında MSG ölçülmüştür. Depolama sonrası 4 örnekteki MSG miktarı artarken 2 örnekte azaldığı tespit edilmiştir. Sonuçlar, peynir örneklerinde çeşit ve olgunlaşma süresinin MSG miktarı üzerinde belirleyici bir etkiye sahip olduğunu göstermektedir. Duyusal analiz sonuçlarına göre tat, genel beğeni üzerinde en belirleyici faktör olurken diğer belirleyici faktörler sırasıyla koku, doku ve görünüm olarak belirlenmiştir.

Keywords

Coğrafi işaret, doğal MSG, duyusal analiz, peynir, umami tat

Project Number

54/2017-2

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