The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds

Yıl 2023, Cilt: 20 Sayı: 2, 311 - 325, 30.12.2023

Aysun Atalay , Filiz Yıldız-akgül , Özer Kınık

https://doi.org/10.25308/aduziraat.1406041

Öz

This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace (W), red wine waste: petit-verdot grape pomace (R), red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot (RW) and control: pomace-free group (C). Among the short chain fatty acids, butyric (C4), caproic (C6), caprylic (C8) and capric (C10) acids were determined in all cheese samples. Long chain fatty acids such as myristic (C14), palmitic (C16) and oleic (C18:1) acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid (C18:1) followed by stearic acid. Butyric (C4) and caproic (C6) acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components (12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds) were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type (p<0,05). Especially, the formation of volatile components was higher in red wine (R) and red-white (WR) blend waste samples and this difference was found to be statistically significant (p<0,05). It has been observed that red and mixed grape pomaces affect the taste and aroma of İzmir Tulum cheese during storage.

Anahtar Kelimeler

grape pomace, winemaking waste, fatty acid, volatile compound

Proje Numarası

Project No:22972

Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma

Öz

Bu araştırmada, şarap üretim atıklarından elde edilen farklı üzüm posaları kullanılarak hazırlanan salamuralarda olgunlaştırılan İzmir Tulum peynirlerinin yağ asitleri, serbest yağ asitleri ve uçucu bileşenlerin incelenmesi amaçlamıştır. Bu amaçla, dört grup İzmir Tulum peyniri üretilmiştir: beyaz şarap atığı: sultaniye üzüm posası (W), kırmızı şarap atığı: petit-verdot üzüm posası (R), kırmızı ve beyaz şarap atığı karışımı: sultaniye ve petit-verdot üzüm posalarının 1:1 karışımı (RW) ve kontrol: posa içermeyen grup (C). Kısa zincirli yağ asitlerinden bütirik (C4), kaproik (C6), kaprilik (C8) ve kaprik (C10) asitler tüm peynir örneklerinde tespit edilmiştir. Miristik (C14), palmitik (C16) ve oleik (C18:1) asitler gibi uzun zincirli yağ asitleri yüksek miktarlarda bulunmuştur. Tüm peynir örneklerinde en bol bulunan serbest yağ asitleri oleik asit (C18:1) ve ardından stearik asit olmuştur. Butirik (C4) ve kaproik (C6) asit içerikleri depolama sırasında artmış ve depolama sonunda RW ve R örneklerinde en yüksek seviyeye ulaşmıştır. İzmir Tulum peynirlerinde olgunlaşma sırasında toplam 32 uçucu bileşen (12 asit, 3 alkol, 9 ester, 3 terpen, 2 hidrokarbon, 3 diğer bileşikler) tespit edilmiştir. Oluşan uçucu bileşenlerin kullanılan üzüm posası türüne göre değiştiği gözlenmiştir (p<0,05). Özellikle kırmızı (R) ve kırmızı-beyaz (WR) karışım posalarını içeren örneklerde uçucu aroma bileşenlerinin oluşumunun daha yüksek olduğu ve bu farkın istatistiksel olarak önemli olduğu tespit edilmiştir (p<0,05). Kırmızı ve karışım üzüm posalarının İzmir Tulum peynirinde depolama süresince tat-aromayı etkilediği görülmüştür.

Anahtar Kelimeler

üzüm posası, şarapçılık atığı, yağ asitleri, uçucu bileşen

Destekleyen Kurum

This research was funded by Scientific Research Projects Department of EgeUniversity (Project No:22972).

Proje Numarası

Project No:22972

Teşekkür

We thank to Scientific Research Projects Department of EgeUniversity.

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