Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese


HAYALOĞLU A. A., Yasar K., TÖLÜ C., ŞAHİNGİL D.

SMALL RUMINANT RESEARCH, cilt.113, sa.1, ss.187-194, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 113 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.smallrumres.2013.01.001
  • Dergi Adı: SMALL RUMINANT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.187-194
  • Anahtar Kelimeler: Cheese, Gross composition, Proteolysis, Volatile compounds, Gokceada, Turkey, LACTIC-ACID BACTERIA, MILK CHEESE, SOLUBLE NITROGEN, FLAVOR COMPOUNDS, SENSORY CHANGES, TELEME CHEESE, TEMPERATURE, LIPOLYSIS, XINOTYRI
  • İnönü Üniversitesi Adresli: Evet

Özet

The objective of the study was to determine the gross composition, proteolysis and volatile compounds in Gokceada goat cheese and to provide initial information on its manufacturing and ripening processes. Gokceada goat cheese is traditionally manufactured from raw goat milk in Gokceada (Imbros) island, Canakkale, Turkey. In the present study, 23 commercial samples were characterized. Urea-polyacrylamide gel electrophoresis of the water-insoluble fractions showed that both alpha(s)- and beta-caseins were extensively decomposed, but beta-casein was less degraded compared to alpha(s)-casein. RP-HPLC of peptide profiles in the water-soluble fractions demonstrated qualitative and quantitative differences among the samples. Sixty volatile compounds were identified by SPME/GC-MS technique with alcohols and esters as the principal class of volatile components in the cheeses. In general, relatively large variability in gross composition and concentration of volatile aroma was found, which probably reflects lack of standardization in the production of the cheese. (C) 2013 Elsevier B.V. All rights reserved.