Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters

Year 2020, , 7 - 13, 15.03.2020

Filiz Yıldız Akgül , Huriye Gözde Ceylan , Ahmet Ferit Atasoy

https://doi.org/10.31015/jaefs.2020.1.2

Cited By: 3

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

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