Erzincan Tulum Peynirinin SPME/GC-MS Tekniğiyle Aroma Maddeleri Bileşiminin Belirlenmesi

Abstract

Erzincan Tulum peyniri sahip olduğu karakteristik tat ve aroma özellikleri ile Türkiye’nin özellikle doğu bölgesinde (Erzincan, Erzurum, Tunceli, Bingöl ve Elazığ) sıklıkla tüketilen bir peynir çeşididir. Bu çalışmada, Erzincan tulum peynirinin aroma maddeleri bileşimi ve bazı fizikokimyasal özellikleri incelenmiştir. Tulum peynirinin nem oranı %36.6±0.03, kül miktarı %4.09±0.02, yağ miktarı %35.9±0.13 ve protein miktarı %20.7±0.33 olarak tespit edilmiştir. Tulum peynirinde aroma bileşikleri olarak yedi adet asit, altı adet ester, beş adet keton, iki adet aldehit bir adet alkol ve bir adet terpen olmak üzere toplam 22 adet bileşik tespit edilmiştir. Tespit edilen aroma bileşik grupları arasında miktarsal olarak en baskın aroma bileşik grubu asitler olmuş ve bunu esterler takip etmiştir. Asitler arasında en baskın olan bileşikler ise sırasıyla hekzanoik asit ve bütanoik asit (sırasıyla 5885 ve 4151 µg/kg) olmuştur.

Keywords

• Erzincan
• tulum peyniri
• aroma
• katı faz mikro ekstraksiyon

Determination of Aroma Compounds Composition of Erzincan Tulum Cheese by SPME/GC-MS Technique

Abstract

Erzincan Tulum cheese is a cheese type that is frequently consumed especially in the eastern regions of Turkey (Erzincan, Erzurum, Tunceli, Bingöl and Elazığ) with its characteristic taste and aroma properties. In this study, the composition of aroma substances and some physicochemical properties of Erzincan Tulum cheese were investigated. The moisture content of Tulum cheese was determined as 36.6±0.03%, ash content as 4.09±0.02%, fat content as 35.9±0.13% and protein content as 20.7±0.33%. A total of 22 compounds were determined as aroma compounds in Tulum cheese, including seven acids, six esters, five ketones, two aldehydes, one alcohol and one terpene. Among the aroma compound groups detected, acids were the most dominant aroma compound group in terms of quantity, followed by esters. The most dominant compounds among the acids were hexanoic acid and butanoic acid (5885 and 4151 µg/kg, respectively).

Keywords

• Erzincan
• tulum cheese
• aroma
• solid phase microextraction

References

1. AOAC 2005AOAC official method 960.09. In ‘‘Official Methods of Analysis of the AOAC International’’, G. W. Latimer and W. Horwitz (Eds.), 18th edn. Association of Official Analytical Chemists, Gaithersburg, MD.
2. Arslaner, A., ve Türkmen, Ö., 2024. Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet. Small Ruminant Research 240, 107368.
3. Atik, D., S., Akın, N., Akal, H., C., Koçak, C., 2021. The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. International Dairy Journal 117 104991.
4. Calzada, J., Olmo, A., Picon, A., ve Nunez, M., 2014. Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage. International Dairy Journal, 39, 232-239.
5. Collins, Y., F., McSweeney, P., L., H., ve Wilkinson, M., G., 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841–866.
6. Curioni, P., M., G., ve Bosset, J., O., 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 12, 959–984.
7. Çakır, Y., Çakmakçı, S., ve Hayaloğlu, A., A., 2016. The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk. Small Ruminant Research 134, 65–73.
8. Çakır, Y., ve Çakmakçı, S., 2020. Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi 7(4):972-982.

9. Çakır, Y., ve Çakmakçı, S., 2024. Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41. Food Bioscience 61, 104938.
10. Dagli, M. M., Yeldan, P. A., Sevindik, O., Guclu, G., Kelebek, H., Selli, S. 2022. Investigation of Aroma Compounds of Queen Anne’s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice. Journal of Raw Materials to Processed Foods, 3(2), 74-82.
11. Dereli, Ö., N., Gülmez, M., Bayhan, K., Y., ve Üner, S., 2024. Use of Raw, Thermized and Pasteurized Cow’s Milk for Making Siirt Herby Tulum Cheese. Bozok Veterinary Sciences. 5, (1): 1-9.
12. Erdem, T., K., 2021. Geleneksel Tulum Peyniri Üretiminde Yenilikçi Yaklaşımlar. KSÜ Mühendislik Bilimleri Dergisi, 24(2).
13. Kalit, S., Spehar, I., D., Rako, A., Ljoljic, D., B., Kirdar, S., S., ve Kalit, M., T., 2024. An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean. Fermentation, 10,404.
14. Marilley, L., & Casey, M. G. 2004. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. International Journal of Food Microbiology, 90(2), 139-159.
15. Ozsoy, N., Yasar, K. 2022. The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese. Journal of Raw Materials to Processed Foods, 3(2), 63-73.
16. Pino, J. A., & Barzola-Miranda, S. E. 2020. Characterization of odor-active compounds in pechiche (Vitex cymosa Berteo ex Speng) fruit. Journal of Raw Materials to Processed Foods, 1(2), 33-39.
17. Penland, M., Falentin, H., Parayre, S., Pawtowski, A., Maillard, M. B., Thierry, A., & Deutsch, S. M. 2021. Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening. International Journal of Food Microbiology, 345, 109130.
18. Salum, P., Erbay, Z., ve Selli, S., 2019. The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours. International Journal of Dairy Technology, 72,3.
19. Sarhir, S., T., Amanpour, A., Bouseta, A., ve Selli, S., 2021. Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry. Journal of Food Composition and Analysis. 96, 103761.
20. Sarhir, S., T., Amanpour, A., Bouseta, A., ve Selli, S., 2022. Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content. Flavour Fragr J.; 37:243–253.
21. Sen, K., Can, F., Asi, I., Demirel, N. 2023. Effect of pH and Brewing Methods on Volatile Nitrogenous Compounds in Turkish Coffee. Journal of Raw Materials to Processed Foods, 4(2), 1-12.
22. Tekin, A., ve Güler, Z. 2019 Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials. Food Chemistry, 286, 160-169.