The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

2021 ◽  
Vol 117 ◽  
pp. 104991
Author(s):  
Didem Sözeri Atik ◽  
Nihat Akın ◽  
Havva Ceren Akal ◽  
Celalettin Koçak
Keyword(s):  
Volatile Profile ◽  
Ripening Period ◽  
Tulum Cheese ◽  
Taurus Region

scholarly journals Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 445 ◽  
Author(s):  
Niculina M. Mădaş ◽  
Liviu A. Mărghitaş ◽  
Daniel S. Dezmirean ◽  
Victorita Bonta ◽  
Otilia Bobiş ◽  
...  
Keyword(s):  
Geographical Origin ◽  
Solid Phase ◽  
Chromatographic Determination ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Sulphur Compounds ◽  
Physico Chemical ◽  
Acacia Honey ◽  
Value Determination

Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.

Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

2021 ◽  
pp. 101497
Author(s):  
Yekta Gezginc ◽  
Tuğba Karabekmez-Erdem ◽  
Hazel Dilşad Tatar ◽  
Elif Coşkun Dağgeçen ◽  
Sermet Ayman ◽  
...  
Keyword(s):  
Volatile Profile ◽  
Tulum Cheese

Survival of Listeria monocytogenes during Production and Ripening of Traditional Turkish Savak Tulum Cheese and in Synthetic Gastric Fluid

2013 ◽  
Vol 76 (10) ◽  
pp. 1801-1805 ◽  
Author(s):  
ABDULLAH DIKICI ◽  
MEHMET CALICIOGLU
Keyword(s):  
Listeria Monocytogenes ◽  
Acid Tolerance ◽  
Gastric Fluid ◽  
Chemical Analyses ◽  
Tolerance Mechanisms ◽  
Processing Stage ◽  
Ripening Period ◽  
Production Stage ◽  
Traditional Cheese ◽  
Tulum Cheese

This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.0 log CFU/ml) and was ripened at 6°C for 90 days. Microbiological and chemical analyses and acid exposure experiments in synthetic gastric fluid (SGF) (pH 1.5 to 2.5) were carried out on days 1 and 2 during processing and on days 0, 15, 30, 45, 60, and 90 during ripening. The numbers of L. monocytogenes did not decrease during processing, but a total of 4.1 log CFU/g reduction was observed during ripening. Throughout the ripening period, L. monocytogenes cells survived direct 90-min exposures of the cheese samples to SGF. These results suggest that, although the pathogen numbers decreased in Savak tulum cheese ripened at 6°C for 90 days, a sublethal environment may have occurred in the cheese during the production stage, activating the acid-tolerance mechanisms of the pathogen and allowing L. monocytogenes to maintain its viability in the SGF for 90 min.

scholarly journals Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 241 ◽  
Author(s):  
Marlene G. Aguilar-Hernández ◽  
Paola Sánchez-Bravo ◽  
Francisca Hernández ◽  
Ángel A. Carbonell-Barrachina ◽  
Joaquín J. Pastor-Pérez ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
The Other ◽  
Gas Chromatography Mass Spectrometry ◽  
Citrus Limon ◽  
Citrus Aurantium ◽  
Volatile Profile ◽  
The Usa ◽  
Citrus Macrophylla

Citrus limon (L.) Burm is an important crop that grows between latitudes 30° North and 30° South, the main producers being China, the USA, Mexico, India, Brazil, and Spain. In Spain, lemon grows mainly in Mediterranean areas such as Murcia, Valencia, and Andalucía. The most cultivated varieties are “Fino” and “Verna”. In this study, five varieties of lemon, “Verna”, “Bétera”, “Eureka”, “Fino 49”, and “Fino 95” were evaluated on different rootstocks: three new Forner-Alcaide (“FA13”, “FA5”, “FA517”), Citrus macrophylla, Wester, and Citrus aurantium L. Hydrodistillation was used to obtain essential oil from fresh peels and then the volatile profile was studied by gas chromatography-mass spectrometry (GC-MS). A total of 26 volatile compounds were identified, limonene being the main one followed by β-pinene, γ-terpinene, sabinene, and α-pinene. The results revealed that Forner-Alcaide rootstocks (“FA5” > “FA517” > “FA13”) proved to be the best rootstocks for the aroma quality as they led to high volatile contents, followed by C. aurantium and C. macrophylla. Among the other varieties, the most aromatic one was “Eureka”. The whole trend was as follows (in decreasing order): “Eureka” > “Bétera” > “Fino 95” > “Verna” > “Fino 49”.

Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese

2007 ◽  
Vol 66 (S1) ◽  
pp. 45-49 ◽  
Author(s):  
N. Dinkci ◽  
A. S. Akalın ◽  
S. Gönc ◽  
G. Ünal
Keyword(s):  
Organic Acids ◽  
Reverse Phase Hplc ◽  
Reverse Phase ◽  
Tulum Cheese

Determination of volatile profile of citrus fruit by HS-SPME/GC-MS with oxidized NiTi fibers using two temperatures in the same extraction procedure

2013 ◽  
Vol 109 ◽  
pp. 128-133 ◽  
Author(s):  
Giuliana S. Nardini ◽  
Josias O. Merib ◽  
Adriana N. Dias ◽  
Joyce N.B. Dutra ◽  
Cristine D.S. Silveira ◽  
...  
Keyword(s):  
Extraction Procedure ◽  
Citrus Fruit ◽  
Volatile Profile ◽  
Two Temperatures

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

2007 ◽  
Vol 74 (4) ◽  
pp. 468-477 ◽  
Author(s):  
Raffaella Di Cagno ◽  
R Evan Miracle ◽  
Maria De Angelis ◽  
Fabio Minervini ◽  
Carlo G Rizzello ◽  
...  
Keyword(s):  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Volatile Profile ◽  
Mean Values ◽  
Trained Panel ◽  
Steam Distillation Extraction ◽  
Almost All

Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.

scholarly journals DETERMINATION OF TOTAL NITROGEN MATTER AND PROTEIN CHANGES DURING RIPENING OF BIENO CHEESE

2021 ◽  
Vol 9 (2) ◽  
pp. 32-37
Author(s):  
Gordana Dimitrovska ◽  
Sonja Srbinovska ◽  
Elena Joshevska ◽  
Borche Makarijoski
Keyword(s):  
Technological Process ◽  
Total Nitrogen ◽  
Protein Concentration ◽  
Time Intervals ◽  
Ripening Process ◽  
Ripening Period ◽  
Traditional Technologies

The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were produced with different traditional technologies. The cheese samples were analyzed for total nitrogen matter and protein during ripening process in five time intervals (in curd, after ripening, after salting, at 20-th day, at 45th day). The concentration of total nitrogen matter in examined Bieno cheese samples was between 3.98±0.06% to 4.16±0.15% and the concentration of protein in examined Bieno cheese samples was between 25.48± 0.49% to 26.53±0.93%. No significant differences in total nitrogen matter and protein concentration for p<0.05 and p<0.01 were determined. Proteolysis is affected by the type and amount of enzyme, the temperature during the ripening of the cheese, the length of ripening and the activity of the enzymes. The technological process of production, in essence, greatly affects the dynamics and breakdown of proteins, which is confirmed by our research.

Effects of Casing Materials and Ripening Period on Some Microbiological Properties of Tulum Cheese

2001 ◽  
Vol 4 (7) ◽  
pp. 854-857 ◽  
Author(s):  
M. Sengul ◽  
H. Turkoglu . ◽  
S. Cakmakci . ◽  
A. H. Con .
Keyword(s):  
Ripening Period ◽  
Tulum Cheese ◽  
Microbiological Properties
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