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Farklı Yöntemlerle Üretilen Çökelek Peynirinin Aromatik ve Duyusal Özellikleri

Year 2019, , 131 - 138, 01.03.2019
https://doi.org/10.19113/sdufenbed.538894

Abstract

Bu çalışmada süt, yoğurt
ve tuluk yoğurdundan yapılan Çökelek peynirinin aroma aktif bileşenleri ve
duyusal özeliklerinin ortaya çıkarılması amaçlanmıştır. Bu amaçla, çökelek
örneklerinin aroma aktif bileşenleri Gaz kromatografi Olfaktometri (GCO)
yöntemi kullanılarak belirlenmiştir. Ayrıca, peynir örneklerinin duyusal
özellikleri
Spectrum® analizi kullanılarak tespit
edilmiştir. Sonuç olarak, Çökelek
örneklerinde toplam 17 adet tanımlanmış ve 2 adet de bilinmeyen aroma aktif
bileşen belirlenmiştir. Bütirik asit, Furaneol® ve sotolon
gibi bileşenlerin çökelek örneklerinde yüksek yoğunlukta olduğu tespit
edilmiştir. Bütirik asitin aroma yoğunluğunun yoğurttan üretilen çökelekte en
yüksek olduğu, Furaneol® ve sotolonun ise sütten yapılan çökelek
peynirlerinde yüksek olduğu belirlenmiştir. Çökelek peynirleri için belirlenen
karakteristik duyusal terimler “Pişmiş”, “Peyniraltı suyu”, “Kremamsı”,
“Ransit”, “Fermente”, “Maya”, “Ekşi”, “Tuzlu”, “Tatlı” ve “Umami”dir.  Yoğurttan yapılan çökelek peynirlerinde
pişmiş, kremamsı ve tatlı özelliklerin daha yüksek algılandığı, Tuluk
yoğurdundan yapılan çökeleklerde ise maya aromasının daha yüksek olduğu
belirlenmiştir
.

References

  • [1] Kırdar, S. S. 2004. Çökelek Peyniri Üzerine Bir Araştırma. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, 357-361.
  • [2] Simsek, B., Sagdıc, O. 2010. Determination of Fatty Acids and Chemical Characteristics of Çokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria. Food Science and Technology Research, 16 (2010), 179- 184.
  • [3] Ünsal, A. 2000. Süt Uyuyunca; Türkiye Peynirleri, Yapı-Kredi Yayınları, İstanbul. 211s.
  • [4] Karaca, O. B., Güven, M. 2004. Çökelek Peyniri ve Çökelek Kullanılarak Yapılan Bazı Yöresel Peynir Çeşitleri, Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, 242-246.
  • [5] Durlu-Özkaya, F., Gün, İ. 2014. Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine, Food and Nutrition Sciences, 5 (2014), 425-434.
  • [6] Agaoğlu, S., Ocak, E., Mengel, Z. 1996. Van Ve Yöresinde Üretilen Çökeleklerin Mikrobiyolojik, Kimyasal, Fiziksel ve Duyusal Nitelikleri Üzerinde Bir Araştırma. Ankara Universitesi Veteriner Fakülitesi Dergisi, 44 (1996), 1-6.
  • [7] Önganer, A. N., Kırbağ, S. 2009. Diyarbakır’da Taze Olarak Tüketilen Çökelek Peynirlerinin Mikrobiyolojik Kalitesi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25 (2009), 24 – 33.
  • [8] Şimsek, B., Sağdıç, O. 2012. Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fatty Acid Compositions of Çökelek Cheese Made from Goat Milk, Kafkas Universitesi Veteteriner Fakültesi Dergisi, 18 (2012), 177-183.
  • [9] Güler, Z. 2014. Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese), International Journal of Food Properties, 17 (2014), 1379-1392.
  • [10] Şimşek, B., Tuncer, Y. 2018. Some Properties of Fresh and Ripened Traditional Akcakatik Cheese. Korean Journal for Food Science of Animal Resources, 38 (1), 110-122.
  • [11] Okur, Ö. D., Güzel-Seydim, G. 2011. Determination of Production Method, Microbial and Volatile Flavor Components and Sensory Properties of Traditional Dolaz Cheese. Gıda, 36(3), 83-88.
  • [12] Hayaloglu, A. A., Cakmakci, S., Brechany, E.Y., Deegan, K. C., McSweeney, P.L.H.2007. Microbiology, Biochemistry and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags. Journal of Dairy Science, 90 (2007), 1102-1121.
  • [13] Drake, M. A, Civille, G. V. 2003. Flavor Lexicons. Comprehensive Reviews in Food Science and Food Safety, 2 (2003), 33–40.
  • [14] Reineccius, G. 1994. The flavor chemistry. ss 61-115.Reineccius, G., ed. 1994. Source Book of FlavorsAspen Publisher, Maryland, ABD, 915s.
  • [15] Avşar, Y. K, Karagül-Yüceer Y., Akdemir-Evrendilek, G, Eştürk, O. 2009. Ekonomik öneme sahip geleneksel peynirlerimizin (Erzincan Tulum peyniri, Ezine Beyaz peyniri, Kars Kaşar peyniri, İzmir Tulum peyniri) aroma profilinin belirlenmesi ve orjinalitesinin/kalitesinin belirlenmesinde potansiyel aroma-aktif maddelerin kullanılması. Proje No: 104-O-530 TÜBİTAK, Ankara.
  • [16] Pawliszyn, J. 2012. Theory of solid phase microextraction. ss. 13-57. Pawliszyn J., ed. 2012. Handbook of Solid Phase Microextraction, (Chief Editor), Waltham, Elsevier Inc, MA, USA, 478s.
  • [17] Guneser, O, Yuceer, Y. 2011. Characterisation of Aroma-active Compounds, Chemical and Sensory Properties of Acid-coagulated Cheese: Circassian Cheese. International Journal of Dairy Technology, 64 (2011), 517–525.
  • [18] Güneşer, O., Yüceer, Y. 2010. Keçi Sütünün Kefir Üretiminde Kullanılması: Fiziksel, Kimyasal ve Duyusal Özellikler. Ulusal Keçicilik Kongresi, 24-26 Haziran, Çanakkale, 12-16.
  • [19] Van den Dool, H., Kratz, P. D. 1963. A Generalization of the Retention Index System Including Linear Temperature Programmed Gas Liquid Partition Chromatography. Journal Chromatography A, 11(1963), 463-471.
  • [20] Meilgaard, M, Civille, G.V, Carr, B. T. 1999. Sensory Evaluation Techniques, CRC Press, Inc. Boca Raton, FL. 448s.
  • [21] Sheskin, D. J. 2004. Parametric and Nonparametric Statistical Procedures. Chapman & Hall/CRC, New York, USA. 54s.
  • [22] Jo, Y., Benoist, D. M., Ameerally, A., Drake, M. A. 2018. Sensory and Chemical Properties of Gouda Cheese, Journal of Dairy Science, 101 (2018), 1967-1989.
  • [23] Curioni, P. M. G., Bosset, J. O. 2002. Key Odorants in Various Cheese Types as Determined by Gas Chromatography-Olfactometry. International Dairy Journal, 12 (2002), 959–984.
  • [24] Tunick, M. H. 2014. The Science of Cheese. Oxford University Press, NewYork. 281s.
  • [25] Ercan, D., Korel, F., Karagül-Yüceer, Y., Kınık, O. 2011. Physicochemical, Textural, Volatile, and Sensory Profiles of Traditional Sepet cheese. Journal of Dairy Science. 94 (2011), 4300–4312.
  • [26] Mallia, S., Fernández-García, E., Olivier Bosset, J. 2005.Comparison of Purge And Trap and Solid Phase Microextraction Techniques for Studying the Volatile Aroma Compounds of Three European PDO Hard Cheeses. International Dairy Journal, 15 (2005), 741–758.
  • [27] Drake, M. A, Gerard, P. D., Kleinhenz, J. P, Harper, W.J. 2003. Application of an Electronic Nose to Correlate with Descriptive Sensory Analysis of Aged Cheddar Cheese. LWT- Science and Technology, 36 (2003), 13–20.
  • [28] Barron, L. J. R., Redondo, Y., Flanagan, C. E., Pérez-Elortondo, F. J., Albisu, M., Nájera, A. I., Renobales, M., Fernández-Garcíad, E. 2005. Comparison of the Volatile Composition and Sensory Characteristics of Spanish PDO Cheeses Manufactured from Ewes' Raw Milk and Animal Rennet. International Dairy Journal, 15 (2005), 371-382.
  • [29] Van Leuven, I., Van Caelenberd, T., Birinck, P. 2008. Aroma Characterisation of Gouda-Type Cheeses. International Dairy Journal, 18(2008), 790–800.
  • [30] Karagul Yuceer, Y., Tuncel, B., Guneser O, Engin, B., Isleten, M., Yasar, K., Mendes, M. 2009. Characterization of Aroma-Active Compounds, Sensory Properties, and Proteolysis in Ezine Cheese. Journal of Dairy Science, 92 (2009), 4146–4157.

Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods

Year 2019, , 131 - 138, 01.03.2019
https://doi.org/10.19113/sdufenbed.538894

Abstract

In this study, it was aimed to reveal aroma-active
compounds and sensory properties of Çökelek cheese made from milk, yogurt and
Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were
determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties
of cheese samples were determined by Spectrum®
analysis. As result, 17 identified and 2 unknown aroma active compounds
were determined in Çökelek samples. Butyric acid, Furaneol® and
sotolon were identified at high intensities in all cheeses.  It was determined that the intensity of
butyric acid was higher in Çökelek made from yogurt while the intensities of
Furaneol® and sotolon were found to be higher in Çökelek made from
milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”,
“Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for
Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived
in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek
made from Tuluk yogurt
.

References

  • [1] Kırdar, S. S. 2004. Çökelek Peyniri Üzerine Bir Araştırma. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, 357-361.
  • [2] Simsek, B., Sagdıc, O. 2010. Determination of Fatty Acids and Chemical Characteristics of Çokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria. Food Science and Technology Research, 16 (2010), 179- 184.
  • [3] Ünsal, A. 2000. Süt Uyuyunca; Türkiye Peynirleri, Yapı-Kredi Yayınları, İstanbul. 211s.
  • [4] Karaca, O. B., Güven, M. 2004. Çökelek Peyniri ve Çökelek Kullanılarak Yapılan Bazı Yöresel Peynir Çeşitleri, Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, 242-246.
  • [5] Durlu-Özkaya, F., Gün, İ. 2014. Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine, Food and Nutrition Sciences, 5 (2014), 425-434.
  • [6] Agaoğlu, S., Ocak, E., Mengel, Z. 1996. Van Ve Yöresinde Üretilen Çökeleklerin Mikrobiyolojik, Kimyasal, Fiziksel ve Duyusal Nitelikleri Üzerinde Bir Araştırma. Ankara Universitesi Veteriner Fakülitesi Dergisi, 44 (1996), 1-6.
  • [7] Önganer, A. N., Kırbağ, S. 2009. Diyarbakır’da Taze Olarak Tüketilen Çökelek Peynirlerinin Mikrobiyolojik Kalitesi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25 (2009), 24 – 33.
  • [8] Şimsek, B., Sağdıç, O. 2012. Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fatty Acid Compositions of Çökelek Cheese Made from Goat Milk, Kafkas Universitesi Veteteriner Fakültesi Dergisi, 18 (2012), 177-183.
  • [9] Güler, Z. 2014. Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese), International Journal of Food Properties, 17 (2014), 1379-1392.
  • [10] Şimşek, B., Tuncer, Y. 2018. Some Properties of Fresh and Ripened Traditional Akcakatik Cheese. Korean Journal for Food Science of Animal Resources, 38 (1), 110-122.
  • [11] Okur, Ö. D., Güzel-Seydim, G. 2011. Determination of Production Method, Microbial and Volatile Flavor Components and Sensory Properties of Traditional Dolaz Cheese. Gıda, 36(3), 83-88.
  • [12] Hayaloglu, A. A., Cakmakci, S., Brechany, E.Y., Deegan, K. C., McSweeney, P.L.H.2007. Microbiology, Biochemistry and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags. Journal of Dairy Science, 90 (2007), 1102-1121.
  • [13] Drake, M. A, Civille, G. V. 2003. Flavor Lexicons. Comprehensive Reviews in Food Science and Food Safety, 2 (2003), 33–40.
  • [14] Reineccius, G. 1994. The flavor chemistry. ss 61-115.Reineccius, G., ed. 1994. Source Book of FlavorsAspen Publisher, Maryland, ABD, 915s.
  • [15] Avşar, Y. K, Karagül-Yüceer Y., Akdemir-Evrendilek, G, Eştürk, O. 2009. Ekonomik öneme sahip geleneksel peynirlerimizin (Erzincan Tulum peyniri, Ezine Beyaz peyniri, Kars Kaşar peyniri, İzmir Tulum peyniri) aroma profilinin belirlenmesi ve orjinalitesinin/kalitesinin belirlenmesinde potansiyel aroma-aktif maddelerin kullanılması. Proje No: 104-O-530 TÜBİTAK, Ankara.
  • [16] Pawliszyn, J. 2012. Theory of solid phase microextraction. ss. 13-57. Pawliszyn J., ed. 2012. Handbook of Solid Phase Microextraction, (Chief Editor), Waltham, Elsevier Inc, MA, USA, 478s.
  • [17] Guneser, O, Yuceer, Y. 2011. Characterisation of Aroma-active Compounds, Chemical and Sensory Properties of Acid-coagulated Cheese: Circassian Cheese. International Journal of Dairy Technology, 64 (2011), 517–525.
  • [18] Güneşer, O., Yüceer, Y. 2010. Keçi Sütünün Kefir Üretiminde Kullanılması: Fiziksel, Kimyasal ve Duyusal Özellikler. Ulusal Keçicilik Kongresi, 24-26 Haziran, Çanakkale, 12-16.
  • [19] Van den Dool, H., Kratz, P. D. 1963. A Generalization of the Retention Index System Including Linear Temperature Programmed Gas Liquid Partition Chromatography. Journal Chromatography A, 11(1963), 463-471.
  • [20] Meilgaard, M, Civille, G.V, Carr, B. T. 1999. Sensory Evaluation Techniques, CRC Press, Inc. Boca Raton, FL. 448s.
  • [21] Sheskin, D. J. 2004. Parametric and Nonparametric Statistical Procedures. Chapman & Hall/CRC, New York, USA. 54s.
  • [22] Jo, Y., Benoist, D. M., Ameerally, A., Drake, M. A. 2018. Sensory and Chemical Properties of Gouda Cheese, Journal of Dairy Science, 101 (2018), 1967-1989.
  • [23] Curioni, P. M. G., Bosset, J. O. 2002. Key Odorants in Various Cheese Types as Determined by Gas Chromatography-Olfactometry. International Dairy Journal, 12 (2002), 959–984.
  • [24] Tunick, M. H. 2014. The Science of Cheese. Oxford University Press, NewYork. 281s.
  • [25] Ercan, D., Korel, F., Karagül-Yüceer, Y., Kınık, O. 2011. Physicochemical, Textural, Volatile, and Sensory Profiles of Traditional Sepet cheese. Journal of Dairy Science. 94 (2011), 4300–4312.
  • [26] Mallia, S., Fernández-García, E., Olivier Bosset, J. 2005.Comparison of Purge And Trap and Solid Phase Microextraction Techniques for Studying the Volatile Aroma Compounds of Three European PDO Hard Cheeses. International Dairy Journal, 15 (2005), 741–758.
  • [27] Drake, M. A, Gerard, P. D., Kleinhenz, J. P, Harper, W.J. 2003. Application of an Electronic Nose to Correlate with Descriptive Sensory Analysis of Aged Cheddar Cheese. LWT- Science and Technology, 36 (2003), 13–20.
  • [28] Barron, L. J. R., Redondo, Y., Flanagan, C. E., Pérez-Elortondo, F. J., Albisu, M., Nájera, A. I., Renobales, M., Fernández-Garcíad, E. 2005. Comparison of the Volatile Composition and Sensory Characteristics of Spanish PDO Cheeses Manufactured from Ewes' Raw Milk and Animal Rennet. International Dairy Journal, 15 (2005), 371-382.
  • [29] Van Leuven, I., Van Caelenberd, T., Birinck, P. 2008. Aroma Characterisation of Gouda-Type Cheeses. International Dairy Journal, 18(2008), 790–800.
  • [30] Karagul Yuceer, Y., Tuncel, B., Guneser O, Engin, B., Isleten, M., Yasar, K., Mendes, M. 2009. Characterization of Aroma-Active Compounds, Sensory Properties, and Proteolysis in Ezine Cheese. Journal of Dairy Science, 92 (2009), 4146–4157.
There are 30 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

İlhan Gün 0000-0003-0047-273X

Onur Güneşer 0000-0002-3927-4469

Yonca Karagül Yüceer 0000-0002-9028-2923

Zeynep Banu Güzel Seydim 0000-0002-1536-6545

Fatma Torun This is me

Sevda Çakıcı This is me

Publication Date March 1, 2019
Published in Issue Year 2019

Cite

APA Gün, İ., Güneşer, O., Karagül Yüceer, Y., Güzel Seydim, Z. B., et al. (2019). Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 23, 131-138. https://doi.org/10.19113/sdufenbed.538894
AMA Gün İ, Güneşer O, Karagül Yüceer Y, Güzel Seydim ZB, Torun F, Çakıcı S. Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. March 2019;23:131-138. doi:10.19113/sdufenbed.538894
Chicago Gün, İlhan, Onur Güneşer, Yonca Karagül Yüceer, Zeynep Banu Güzel Seydim, Fatma Torun, and Sevda Çakıcı. “Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 23, March (March 2019): 131-38. https://doi.org/10.19113/sdufenbed.538894.
EndNote Gün İ, Güneşer O, Karagül Yüceer Y, Güzel Seydim ZB, Torun F, Çakıcı S (March 1, 2019) Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 23 131–138.
IEEE İ. Gün, O. Güneşer, Y. Karagül Yüceer, Z. B. Güzel Seydim, F. Torun, and S. Çakıcı, “Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods”, Süleyman Demirel Üniv. Fen Bilim. Enst. Derg., vol. 23, pp. 131–138, 2019, doi: 10.19113/sdufenbed.538894.
ISNAD Gün, İlhan et al. “Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 23 (March 2019), 131-138. https://doi.org/10.19113/sdufenbed.538894.
JAMA Gün İ, Güneşer O, Karagül Yüceer Y, Güzel Seydim ZB, Torun F, Çakıcı S. Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. 2019;23:131–138.
MLA Gün, İlhan et al. “Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 23, 2019, pp. 131-8, doi:10.19113/sdufenbed.538894.
Vancouver Gün İ, Güneşer O, Karagül Yüceer Y, Güzel Seydim ZB, Torun F, Çakıcı S. Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniv. Fen Bilim. Enst. Derg. 2019;23:131-8.

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