Erzincan Tulum Peynirinin SPME/GC-MS Tekniğiyle Aroma Maddeleri Bileşiminin Belirlenmesi

Öz

Erzincan Tulum peyniri sahip olduğu karakteristik tat ve aroma özellikleri ile Türkiye’nin özellikle doğu bölgesinde (Erzincan, Erzurum, Tunceli, Bingöl ve Elazığ) sıklıkla tüketilen bir peynir çeşididir. Bu çalışmada, Erzincan tulum peynirinin aroma maddeleri bileşimi ve bazı fizikokimyasal özellikleri incelenmiştir. Tulum peynirinin nem oranı %36.6±0.03, kül miktarı %4.09±0.02, yağ miktarı %35.9±0.13 ve protein miktarı %20.7±0.33 olarak tespit edilmiştir. Tulum peynirinde aroma bileşikleri olarak yedi adet asit, altı adet ester, beş adet keton, iki adet aldehit bir adet alkol ve bir adet terpen olmak üzere toplam 22 adet bileşik tespit edilmiştir. Tespit edilen aroma bileşik grupları arasında miktarsal olarak en baskın aroma bileşik grubu asitler olmuş ve bunu esterler takip etmiştir. Asitler arasında en baskın olan bileşikler ise sırasıyla hekzanoik asit ve bütanoik asit (sırasıyla 5885 ve 4151 µg/kg) olmuştur.

Anahtar Kelimeler

• Erzincan
• tulum peyniri
• aroma
• katı faz mikro ekstraksiyon

Determination of Aroma Compounds Composition of Erzincan Tulum Cheese by SPME/GC-MS Technique

Öz

Erzincan Tulum cheese is a cheese type that is frequently consumed especially in the eastern regions of Turkey (Erzincan, Erzurum, Tunceli, Bingöl and Elazığ) with its characteristic taste and aroma properties. In this study, the composition of aroma substances and some physicochemical properties of Erzincan Tulum cheese were investigated. The moisture content of Tulum cheese was determined as 36.6±0.03%, ash content as 4.09±0.02%, fat content as 35.9±0.13% and protein content as 20.7±0.33%. A total of 22 compounds were determined as aroma compounds in Tulum cheese, including seven acids, six esters, five ketones, two aldehydes, one alcohol and one terpene. Among the aroma compound groups detected, acids were the most dominant aroma compound group in terms of quantity, followed by esters. The most dominant compounds among the acids were hexanoic acid and butanoic acid (5885 and 4151 µg/kg, respectively).

Anahtar Kelimeler

• Erzincan
• tulum cheese
• aroma
• solid phase microextraction

Kaynakça

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