@article{article_1188108, title={Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey}, journal={Toros University Journal of Food, Nutrition and Gastronomy}, volume={1}, pages={35–42}, year={2022}, author={Güzeler, Nuray and Özbek, Çağla and Kalender, Murat}, keywords={Manda yoğurdu, aroma profile, mineral içeriği, Çukurova bölgesi}, abstract={The purpose of this study was detection of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets. For this aim, 20 buffalo yogurt samples marketed in Adana and Mersin provinces were analyzed. As a result of the chemical analysis, the average dry matter content of buffalo yogurts was 19.37%, fat content was 6.54%, protein content was 4.10% and ash content was 1.37%. Aroma profile was evaluated by GC/MS (Gas Chromatography/Mass Spectrometry) using SPME (Solid-Phase Microextraction) technique. A total of 35 volatile compounds were detected including four aldehydes, four ketones, six acids, seven alcohols, four esters and ten miscellaneous compounds. Alcohols were the largest class of volatile compounds while acid and ketone groups were the major compounds in buffalo yogurt. The analysis of mineral content was performed by LA-ICP/MS (Inductively Coupled Plasma/Mass Spectrometer) and AAS (Atomic Absorption Spectrometer). According to these analysis, the average Ca level was 900.52 mg/L, K level was 1678.18 mg/L, Mg level was 729.80 mg/L, Na level was 325.78 mg/L, Cu level was 0.28 ppm, Fe level was 7.60 ppm, Mn level was 0.39 ppm and Zn level was 24.64 ppm.}, number={1}, publisher={Toros Üniversitesi}, organization={Çukurova University BAP (Scientific Research Projects) Department}