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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

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Abstract

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME–GC–MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component analysis, 12 carboxylic acids, 9 alcohols, 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcohols, respectively. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were ethyl acetate and methyl decanoate. Some other notable volatile components were 2-butanone, isoamyl alcohol, and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

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Funding

The authors are sincerely grateful to TUBITAK (Scientific and Technological Research Council of Turkey, Project number TOAG-214Z054 for supporting this project.

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Authors and Affiliations

  1. Agricultural Faculty, Food Engineering Department, Selcuk University, Konya, 42050, Turkey

    Sümeyye Demirci, Talha Demirci & Nihat Akın

  2. Engineering and Architecture Faculty, Food Engineering Department, Konya Food and Agriculture University, Konya, Turkey

    Hale İnci Öztürk

  3. Agricultural Faculty, Food Engineering Department, Namık Kemal University, Tekirdağ, Turkey

    Didem Sözeri Atik

  4. Agricultural Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey

    Celalettin Koçak

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  1. Sümeyye Demirci
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  2. Hale İnci Öztürk
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  4. Celalettin Koçak
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  5. Talha Demirci
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SD: investigation, writing—review and conceptualization; HİÖ: investigation and software; DSA: visualization and formal analysis; TD: writing—review and editing; CK: methodology; NA: funding acquisition.

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Correspondence to Sümeyye Demirci.

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Demirci, S., Öztürk, H.İ., Atik, D.S. et al. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 247, 2097–2108 (2021). https://doi.org/10.1007/s00217-021-03775-1

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  • DOI: https://doi.org/10.1007/s00217-021-03775-1

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