SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses
SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses
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DOI：
10.1080/10942912.2011.587625
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发表时间：
2013-10-03
影响因子：
2.9
通讯作者：
Karabulut, Ihsan
中科院分区：
文献类型：
--
作者：
Hayaloglu, Ali Adnan;Karabulut, Ihsan
在这项研究中，对土耳其乳制品行业各种具有重要经济价值的奶酪的挥发性香气特征进行了表征。对11个土耳其干酪品种(Civil、Canak、Dil、Divle Tulum、Ezine、Hellim、Malatya、Mihalic、Orgu、Urfa和Van Otlu)的75个样品的挥发性成分进行了比较研究。采用固相微萃取-气相色谱-质谱联用法对干酪中的112种挥发性化合物进行了鉴定，并对鉴定结果进行了讨论。酯、酮和醇是鉴定出的最丰富的类别，它们高度依赖于奶酪的种类。采用主成分分析方法对气质联用数据进行了解释，并对干酪进行了鉴别。Divle Tulum奶酪含有高水平的醛、酮和醇，并与所有其他奶酪分开，包括Dil、Hellim、Malatya、Orgu和Urfa在内的奶酪归类在一起。最后一组奶酪的挥发物水平较低，可能是由于这些奶酪生产过程中使用的烫烫或烹饪的限制作用，以及对生化和/或微生物活动的限制。Civil、Ezine和Mihalic干酪的香气图谱略有不同，但它们位于Dil、Urfa、Orgu等干酪附近。结果表明，不同品种的干酪具有不同的挥发性物质谱，生产工艺和成熟条件对干酪的个体挥发性谱起着重要作用。
In this study, the volatile aroma profiles of a variety of economically important cheeses for the Turkish dairy sector were characterized. A total of 75 samples belonging to 11 Turkish cheese varieties, including Civil, Canak, Dil, Divle Tulum, Ezine, Hellim, Malatya, Mihalic, Orgu, Urfa, and Van Otlu, were comparatively studied for their volatile profiles. One hundred and twelve volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (31 esters, 7 acids, 18 ketones, 3 aldehydes, 24 alcohols, 10 terpenes, and 19 miscellaneous compounds). Esters, ketones, and alcohols were the most abundant classes identified and were highly dependent on the variety of cheese. Principal component analysis was applied to aid the interpretation of the gas chromatography-mass spectrometry data and to distinguish the cheeses. Divle Tulum cheese had high levels of aldehydes, ketones, and alcohols and separated from all the other cheeses, and the cheeses including Dil, Hellim, Malatya, Orgu, and Urfa grouped together. The last group of cheeses had low levels of volatiles stemming probably from the restricting effect of scalding or cooking that are employed in the manufacture of these cheeses and on the biochemical and/or microbial activity. Civil, Ezine, and Mihalic cheeses had somewhat different aroma profiles, but they were closely located near the cheeses including Dil, Urfa, Orgu, etc. The results suggest that each variety of cheese had different volatiles profile and that the manufacturing technique as well as ripening conditions of the cheeses played a major role on the individual volatile profiles.