Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters
Abstract
In this study, the fatty acid composition and volatile components of cows’ and goats’ yayik butters were analyzed. For this purpose, analyzes in cows’ and goats’ yayik butter obtained from local markets in Adıyaman province were performed. Saturated fatty acids (SFAs) were determined as dominant fatty acids in the butter samples. While the highest SFA content was detected in goats’ butters, the highest unsaturated fatty acid (UNSFA) and monounsaturated fatty acid (MUFA) contents were in cow samples. Furthermore, some individual fatty acid concentrations (tridecanoic, behenic and α-linolenic) of cows’ and goats’ butters were significantly different. Additionally, the total 27 volatile compounds including alcohols, aldehydes, acids, esters, hydrocarbons, ketones and terpenes were quantified in samples. The most important volatile compounds in samples were oxylene, mxylene, butyric, caprylic and valeric acids.
Keywords
Yayik butter,Fatty acids,Volatile Compunds,Cows' milk
Supporting Institution
This work was financed by Harran University Scientific Research Projects Authority (HUBAK)
Project Number
18058
References
- Ackman, R.G. (1998). Remarks on official methods employing boron trifluoride in the preparation of methyl esters of the fatty acids of fish oils. Journal of the American Oil Chemists' Society, 75, 541-545.
- Al-Khalifah, A., Al-Kahtani, H. (1993). Composition of ghee (Samn Barri's) from cow's and sheep's milk. Food Chemistry, 46(4), 373-375.
- Atamer, M., Senel, E., Oztekin, F.S. (2007). Farkli tur sutlerden uretilen yayik terayaglarinin bazi nitelikleri. Project report (No: 105 O 157) TUBITAK, Ankara, Turkey.
- Atasoy, A.F., Türkoğlu, H. (2010). A study on investigation of free fatty acid contents of Sade Yag (Urfa Yagi) produced and marketted in Sanliurfa. Journal of the Faculty of Agriculture of Harran University 14(2), 9-12.
- Bannon, C.D., Craske, J.D., Hain, N.T., Harper, N.L., O'Rourke, K.L. (1982). Analysis of fatty acid methyl esters with high accuracy and reliability : II. Methylation of fats and oils with boron trifluoride-methanol. Journal of Chromatography A, 247(1), 63-69.
- Bernard, L., Bonnet, M., Delavaud, C., Delosiere, M., Ferlay, A., Fougere, H., Graulet, B. (2018). Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species. European Journal of Lipid Science and Technology, 120, 1700039.
- Bintsis, T., Robinson, R.K. (2004). A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chemistry, 88(3), 435-441.
- Blasko, J., Kubinec, R., Gorova, R., Fabry, I., Lorenz, W., Sojak, L. (2010). Fatty acid composition of summer and winter cows’ milk and butter. Journal of Food and Nutrition Research, 49(4), 169-177.
- Bontinis, T.G., Mallatou, H., Pappa, E.C., Massouras, T., Alichanidis, E. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Research, 105, 193-201.
- Centeno, J.A., Morales, P., Fernandez-Garcia, E., Gaya, E., Nunez, M. (2003). The effect of meshophilic starter culture composition on the volatile compounds of raw ewe milk cheese. Italian Journal of Food Science, 15(1), 63-73.
