Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

Year 2021, Volume: 5 Issue: 4, 666 - 674, 15.12.2021

Çağla Özbek , Nuray Güzeler , Murat Kalender

https://doi.org/10.31015/jaefs.2021.4.28

Cited By: 1

Abstract

The aim of this study was to analyze the chemical composition in terms of dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry and atomic absorption spectroscopy methods and aroma profile by solid phase microextraction (SPME) method of buffalo kaymak (clotted cream) samples collected from the Çukurova region in Turkey. The results of our analyses showed that the kaymak samples contained an average of 85.31% dry matter, 78.00% fat, 4.01% protein, and 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, six amines, and eight miscellaneous compounds. The average compositions of Ca, K, Na, Mg, Cu, Fe, Mn, and Zn were 408.96 mg L-1, 542.42 mg L-1, 238.84 mg L-1, 289.39 mg L-1, 0.12 ppm, 5.65 ppm, 0.08 ppm, and 14.70 ppm, respectively. When comparing these results with those in the literature using of kaymak samples from different locations, the samples from the Çukurova region had higher dry matter, fat, Ca, K, Na, Mg, and Fe contents and lower Mn content.

Keywords

Traditional dairy product, flavor, mineral content

Supporting Institution

Çukurova University BAP (Scientific Research Projects) Department

Project Number

FBA-2019-11600

Thanks

Authors are thankful to Cukurova University, The Scientific Research Projects Coordination Unit for their financial supports.

References

• Akgun, A., Yazici, F., & Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT - Food Science and Technology, 74,521-527. http://dx.doi.org/10.1016/j.lwt.2016.08.015.
• Anonymous, (2005). Turkish Patent Institute Geographical Sign Registration Certificate: Afyon Kaymak. https://www.turkpatent.gov.tr/TURKPATENT/resources/temp/71213309-31B3-4C6D-A6F0-905F25F6FAE4.pdf;jsessionid=D4A25138816BEA6C0DE8E48AA06002F3, (20.05.2020).
• Ateteallah, H.A., & Hassan, M.F. (2017). Assessment of sodium, calcium and potassium in buffalo’s raw milk and its rural products in some centers of Sohag Governorates, Egypt. J. Food and Dairy Sci., Mansoura Univ., 8(8),331-334. https://dx.doi.org/10.21608/jfds.2017.38893.
• Bulut, S., Akkaya, L., Gök, V., & Konuk, M., (2010). Organochlorine pesticide residues in butter and kaymak in Afyonkarahisar, Turkey. Journal of Animal and Veterinary Advances, 9(22),2797-2801.
• Bulut, S., Akkaya, L., Gök, V., & Konuk, M., (2011). Organochlorine pesticide (OCP) residues in cow’s, buffalo’s, and sheep’s milk from Afyonkarahisar region, Turkey. Environmental Monitoring and Assessment, 181,555–562. https://doi.org/10.1007/s10661-010-1849-x.
• Capcarova, M., Harangozo, L., Toth, T., Schwarczova, L., Bobkova, A., Stawarz, R., Guidi, A., & Massanyi, P. (2017). Detection of selected trace elements in yogurt components. Journal of Environmental Science and Health, Part B. 52(12),858-863. https://doi.org/10.1080/03601234.2017.1359029.
• Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., & Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties, 20(S1), S316–S330. https://doi.org/10.1080/10942912.2017.1295988.
• Cheng, H. (2010). Volatile flavor compounds in yogurt: A review. Critical Reviews in Food Science and Nutrition, 50(10),938–950. https://doi.org/10.1080/10408390903044081.
• Costa, M.F., Pimentel, T.C., Guimaraes, J.T., Balthazar, C.F., Rocha, R.S., Cavalcanti, R.N., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C., & Cruz, A.G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT - Food Science and Technology, 105,371–376. https://doi.org/10.1016/j.lwt.2019.02.007.
• Çakmakçı, S., & Hayaloğlu, A.A. (2011). Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product. International Journal of Dairy Technology, 64(3), 444-447. https://doi.org/10.1111/j.1471-0307.2011.00687.x.
• Çavuş, Ş., Kaya, B., Demirtaş, B., (2019). Sürdürülebilir turizm açisindan slow food hareketine bakiş ve Türkiye uygulamalari (In Turkish). International Black Sea Coastline Countries Symposium, May 2-5, 2019, Batumi, Georgia, p.364-375.
• Çekal, N., & Doğan, E., (2021). Türk ve dünya mutfaklarinda kahvalti üzerine bir çalişma (In Turkish) [A study on breakfast in Turkish and international cuisines]. Humanities Sciences, 16(1), 71-88, DOI: 10.12739/NWSA.2021.16.1.4C0244.
• Çınar, M.U., Özsoy, T., Beyzi, S.B., Kaliber, M., & Konca, Y. (2019). Milk and fatty acid composition of Anatolian water buffalo (Bubalus bubalis) from different provinces. Buffalo Bulletin, 38(1), 107-118.
• Dan, T., Chen, H., Li, T., Tian, J., Ren, W., Zhang, H., & Sun, T., (2019). Influence of Lactobacillus plantarum P-8 on fermented milk flavor and storage stability. Frontiers in Microbiology, 9, 3133. https://doi.org/10.3389/fmicb.2018.03133.
• Demirgul, F., (2018). Çadırdan saraya Turk mutfağı (In Turkish). Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 3(1),105-125. https://dergipark.org.tr/en/pub/tdtad/issue/38069/368568, Access date:19.08.2021.
• Demirkol, A., Guneser, O., & Karagul Yuceer, Y. (2016). Volatile compounds, chemical and sensory properties of butters sold in Çanakkale. Journal of Agricultural Sciences, 22, 99-108. https://doi.org/10.15832/tbd.16868.
• Enb, A., Abou Donia, M.A., Abd-Rabou, N.S., Abou-Arab, A.A.K., & El-Senaity, M.H. (2009). Chemical composition of raw milk and heavy metals behavior during processing of milk products. Global Veterinaria, 3 (3), 268-275.
• Erfani, S.H., Ghavami, M., Shoeibi, S., Zand-Moghaddam, A., & Rastegar, H. (2020). Evaluation of fatty acids and volatile compounds in Iranian ghee by head space-solid phase microextraction coupled with gas chromatography/mass spectroscopy. J. Agr. Sci. Tech., 22(1), 147-158. http://journals.modares.ac.ir/article-23-18636-en.html.
• Ergöz, E. (2017). Some properties of Yayik and cream butters produced from buffalo milk. Master thesis, Ankara University Graduate School of Natural and Applied Sciences Department of Dairy Technology, p. 40. 15.02.2021. https://dspace.ankara.edu.tr/xmlui/bitstream/handle/20.500.12575/33789/Ezgi_Ergoz.pdf?sequence=1&isAllowed=y
• Erkaya, T., & Şengül, M. (2011). Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks. International Journal of Dairy Technology, 64(2), 240-246. https://doi.org/10.1111/j.1471-0307.2010.00655.x.
• Gecgel, U., Yilmaz, I., Soysal, M.I., Gurcan, E.K., & Kok, S. (2019). Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian water buffaloes (Bubalus bubalis) raised in similar conditions. Food Science and Technology, 39(4), 830-836. https://doi.org/10.1590/fst.08918.
• Gokce, R., Akdogan, A., Divriklib, U., & Elci, L. (2014). Simultaneous determination of diacetyl and acetoin in traditional Turkish butter stored in sheep’s rumen (Karinyagi). Grasas y Aceites, 65 (1), e010. http://dx.doi.org/10.3989/gya.074113.
• Guzeler, N., Koboyeva, F., & Özbek, Ç., (2020). Food products considered within the scope of slow food movement: a case of Adana province. 3rd International New York Conference on Evolving Trends in Interdisciplinary Research & Practices, November 13-15, 2020, Manhattan, New York City, p.80-92.
• Hashemi, S.M.B., Khaneghah, A.M., Kontominas, M.G., Eş, I., Sant’Ana, A.S., Martinez, R.R., & Drider, D. (2017). Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile. J Sci Food Agric, 97, 4595–4603. https://doi.org/10.1002/jsfa.8329.
• Hohn, A. (1999). Formamide. Kroschwitz, Jacqueline I. (Ed.). Kirk-Othmer Concise Encylclopedia of Chemical Technology (4th ed.). New York: John Wiley and Sons, Inc. ss. 943–944. ISBN 978-0471419617.
• IDF, (2005). Yogurt-determination of total solids content. (Reference method). ISO 13580:2005 (IDF 151:2005), International Organization for Standardization.
• IDF, (2014). Milk and milk products. determination of nitrogen content. Part 1: Kjeldahl principle and crude protein calculation. ISO 8968-1:2014 (IDF 20-1:2014). International Organization for Standardization.
• İzmen ER., & Eralp M. (1967). Lüle kaymağı üzerine araştırmalar (In Turkish). Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
• Kan, F., & Küçükkurt, I. (2018). Investigation of some heavy metals with ICP – MS in Afyon buffalo kaymak and skimmed milk. Kocatepe Veterinary Journal, 11(4), 447-453. https://doi.org/10.30607/kvj.449912.
• Kara, R., & Ince, S. (2014). Aflatoxin M1 in buffalo and cow milk in Afyonkarahisar, Turkey. Food Additives and Contaminants: Part B, 7(1), 7-10. https://doi.org/10.1080/19393210.2013.825646.
• Kara, R., & Ince, S. (2016). Evaluation of malathion and malaoxon contamination in buffalo and cow milk from Afyonkarahisar region, Turkey, using liquid chromatography/tandem mass spectrometry – a short report. Polish Journal of Food and Nutrition Sciences, 66(1), 57-60. https://doi.org/10.1515/pjfns-2015-0017.
• Kara, R., & Ince, S. (2018). Presence of Aflatoxin M1 in Kaymak produced in Afyonkarahisar province. Fresenius Environmental Bulletin, 27(7), 5033-5036.
• Karaca, Y., Gün, I., Seydim, A.C., & Guzel-Seydim, Z.B. (2018). Production and quality of kefir cultured butter. Mljekarstvo, 68 (1), 64-72. https://doi.org/10.15567/mljekarstvo.2018.0108.
• Khan, N., Choi, J.Y., Nho, E.Y., Hwang, I.M., Habte, G., Khan, M.A., Park, K.S., & Kim, K.S., (2014). Determination of mineral elements in milk products by inductively coupled plasma-optical emission spectrometry. Analytical Letters, 4(79), 1606-1613. https://doi.org/10.1080/00032719.2013.878842.
• Kocatürk, K., Gökçe, Ö., Ergin, F., Küçükçetin, A., & Gürsoy, O. (2019). Some properties and conjugated linoleic acid contents of products produced by traditional methods and marketed as buffalo cream. Akademik Gıda, 17(4), 476-484. https://doi.org/10.24323/akademik-gida.667260.
• Kurt, A., Çakmakçı, S., & Çağlar, A. (2007). Süt ve mamülleri muayene ve analiz metotları rehberi (In Turkish). Atatürk Üniversitesi Yayınları, No: 252/D, p.254.
• Kwak, H.S., Ganesan, P., & Mijan, M.A. (2013). Butter, ghee, and cream products. In: Milk and Dairy Products in Human Nutrition: Production, Composition and Health, First Edition. Edited by Young W. Park and George F.W. Haenlein. John Wiley and Sons, Ltd., p.390-411.
• Lee, S.R., Macku, C., & Shibamoto, T. (1991). Isolation and identification of headspace volatiles formed in heated butter. J. Agric. Food Chem., 39, 1972-1975. https://doi.org/10.1021/jf00011a017.
• Li, Y., Wang, Y., Yuan, D., Li, Y., & Zhang, L. (2020). Comparison of SDE and SPME for the analysis of volatile compounds in butters. Food Sci Biotechnol, 29(1), 55–62. https://doi.org/10.1007/s10068-019-00647-z.
• Mallia, S., Escher, F., & Schlichtherle-Cerny, H. (2008). Aroma-active compounds of butter: a review. Eur Food Res Technol, 226, 315–325. https://doi.org/10.1007/s00217-006-0555-y
• Oberman, H., Piątkiewicz, A., & Libudzisz, Z. (1982). Production of diacetyl and acetoin by lactic acid bacteria. Molecular Nutrition and Food Research, 26(7-8), 615-623. https://doi.org/10.1002/food.19820260706.
• Parmar, P., & Khamrui, K. (2017). Development of process for the production of arjuna herbal ghee from buffalo milk. Indian Journal of Animal Sciences, 87 (2), 203–207.
• Paszczyk, B., Tońska, E., & Łuczyńska, J. (2019). Health-promoting value of cow, sheep and goat milk and yogurts. Mljekarstvo, 69 (3), 182-192. https://doi.org/10.15567/mljekarstvo.2019.0304.
• Perin, L.M., & Nero, L.A. (2017). The relevance of biogenic amines in dairy products. In: Dairy in Human Health and Disease across the Lifespan. Editor(s): Ronald Ross Watson, Robert J. Collier, Victor R. Preedy, Academic Press, ISBN 9780128098684, p. 169-182. https://doi.org/10.1016/B978-0-12-809868-4.00012-1.
• Peterson, D.G., & Reineccius, G.A. (2003). Characterization of the volatile compounds that constitute fresh sweet cream butter aroma. Flavour and Fragrance Journal, 18, 215–220. https://doi.org/10.1002/ffj.1192.
• Roosta, M., Ghaedi, M., & Daneshfar, A. (2014). Optimisation of ultrasound-assisted reverse micelles dispersive liquid–liquid micro-extraction by Box–Behnken design for determination of acetoin in butter followed by high performance liquid chromatography. Food Chemistry, 161, 120–126. http://dx.doi.org/10.1016/j.foodchem.2014.03.043.
• Saglam, D., & Seker, E. (2018). First report of Escherichia coli O157 from traditional Turkish dairy product Kaymak. Kocatepe Veterinary Journal, 11(1), 11-17.
• Sandikci, M., & Ozkan, F., (2017). Afyon kaymaği ve afyonkarahisar mutfağindaki yeri (In Turkish). 1st International Sustainable Tourism Congress, November 23-25, 2017, Kastamonu, Turkey, p.852-859.
• Sayed, M., Zaky, Z., & Shaban, W. (2012). Residues behavior of some heavy metals during manufacturing of some milk products. Assiut Vet. Med. J., 58(133), 163-173.
• Siddique, F., Khan, K.S., Ahmad, A., Ahmed, A., Gulfraz, M., & Wattoo, F.H. (2011). Development and optimization of sweet cream butter from buffaloes at cottage scale. African Journal of Biotechnology, 10(75), 17265-17274. https://doi.org/10.5897/AJB11.2049.
• Siriken, B., & Erol, I. (2009). Microbiological and chemical quality of Afyon clotted cream. Journal of Animal and Veterinary Advances, 8(10), 2022-2026.
• Şenel, E. (2011). Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites, 62 (4), 418-427. https://doi.org/10.3989/gya.011611.
• Simsek, B., Gün, I., & Ekinci, M.B. (2018). Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream. Journal of Food Safety, 38, e12554. https://doi.org/10.1111/jfs.12554.
• Tamime, A.Y., & Robinson, R.K. (2007). Tamime and Robinson’s Yoghurt, Science and Technology. Third edition, Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England.
• TSE, (2002). TS 1018/T2, Raw Cow Milk Standard. Turkish Standardization Institute, Ankara, p.14.
• Tokuşoğlu, Ö., Aycan, Ş., Akalın, S., Koçak, S., & Ersoy, N. (2004). Simultaneous differential pulse polarographic determination of cadmium, lead, and copper in milk and dairy products. Journal of Agricultural and Food Chemistry, 52, 1795−1799. https://doi.org/10.1021/jf034860l.
• Yaman, Y., Karadağ, O., & Ün, C. (2017). Investigation of the prion protein gene (PRNP) polymorphisms in Anatolian, Murrah, and crossbred water buffaloes (Bubalus bubalis). Tropical Animal Health and Production, 49, 427–430. https://doi.org/10.1007/s11250-016-1185-4.
• Yılmaz Baytok, M. (1999). Production of Afyon cream and candy with cream. Afyon Kocatepe Üniversitesi Fen Bilimleri Dergisi, 1(2), 35-40.
• Zengin, B. &Gürkan, A.S., (2019). Afyonkarahisar mutfağinin gastronomi turizmi açisindan değerlendirilmesi (In Turkish) [Evaluation of Afyonkarahisar cuisine in terms of gastronomy tourism]. Saffron Journal of Culture and Tourism Research, 2(2), 225-240. https://dergipark.org.tr/en/pub/saktad/issue/48413/585863, Access date:19.08.2021.