AYDIN İLİNDE SATILAN ÇÖREK OTLU ÇÖKELEK PEYNİRLERİNİN GENEL BİLEŞİMİ, YAĞ ASİDİ VE UÇUCU BİLEŞEN KOMPOZİSYONU

Abstract

Bu çalışmanın amacı Aydın ilinde geleneksel olarak üretimi yapılan ve fazlaca tüketilen çörek otlu Çökelek peynirinin fizikokimyasal özellikleri, uçucu bileşenleri ve yağ asitleri profilini ortaya koymaktır. Bu amaçla Aydın ilinde bulunan pazarlar ve şarküterilerden 40 peynir örneği toplanmıştır. Fizikokimyasal parametrelerden kuru madde, yağ, protein, kül, tuz, renk, pH ve titrasyon asitliği değerleri belirlenmiştir. Peynirlerin uçucu bileşenleri Gaz kromatografisi-kütle spektrometrisi (GC-MS), yağ asitleri ise Gaz kromatografisi (GC) yöntemiyle saptanmıştır. Çökelek peynirlerinde 56 farklı uçucu bileşen tespit edilmiştir. Yağ asitleri arasında doymuş yağ asitlerinden palmitik asit, doymamış yağ asitlerinden oleik asit en fazla miktarda saptanmıştır. Bu çalışma sonuçları, Aydın ilinde üretilen çörek otlu Çökelek peynirinin Coğrafi İşaret tescilinin alınması için gerekli literatüre katkı sağlayacaktır. Çörek otlu Çökelek peyniri için Coğrafi İşaret tescili üreticinin korunması, peynirin tanınırlığının ve pazarlama imkanının artmasına sebep olarak üretildiği bölgeye ve ülkemize önemli ekonomik kazanç sağlayabilecektir.

Keywords

• Çökelek peyniri
• çörek otu
• Aydın
• uçucu bileşen
• yağ asitleri

GENERAL COMPOSITION, FATTY ACID AND VOLATILE COMPONENT COMPOSITION OF ÇÖKELEK CHEESE WITH BLACK CUMIN SOLD IN AYDIN PROVINCE

Abstract

This study aims to reveal the physicochemical properties, volatile components, and fatty acid profile of Çökelek cheese with black cumin. This cheese is traditionally produced and widely consumed in Aydın province. For this purpose, 40 cheese samples were collected from markets and delicatessens in Aydın. Dry matter, fat, protein, ash, salt, color, pH and titratable acidity values were determined. Volatile components of cheeses were determined by Gas chromatography-mass spectrometry (GC-MS), and fatty acids were determined by Gas chromatography (GC). A total of 56 different volatile compounds were detected in Çökelek cheeses. Palmitic acid from saturated fatty acids, and oleic acid from unsaturated fatty acids, were detected in the highest amount. These findings will contribute to the literature for obtaining Geographical Indication registration for Çökelek cheese with black cumin in Aydın. This could bring significant economic benefits by protecting local producers and boosting the cheese's recognition and marketing opportunities.

Keywords

• Çökelek cheese
• black cumin
• Aydin
• volatile component
• fatty acids

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