Kilic Tugba, Koyuncu Gulcan
Department of Food Processing, Technical Sciences Vocational School, Kilis 7 Aralik University, 79000 Kilis, Turkey.
J Food Sci Technol. 2024 Apr;61(4):734-742. doi: 10.1007/s13197-023-05874-1. Epub 2023 Oct 28.
In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44 mg GAE/L in fresh, it increased to 374.84 mg GAE/L with ripening and 520.26 mg GAE/L with ripening + plant. A total of 58 volatile compounds, including 14 alcohols, 10 acids, 9 ketones, 9 hydrocarbons, 7 esters, 7 aldehydes,and 2 sulfur compounds, were detected in cheese. Alcohol (27.20%) in fresh kashar, acid (61.40%) in ripened kashar, and ketone (43.73%) in ripened + plant kashar were the volatile compounds groups determined at the highest rate. The ripening process and plant addition did not contribute positively to the sensory properties of the cheeses.
在本研究中，测定了成熟过程和添加果粉对卡沙尔奶酪的物理、化学、总酚含量、抗氧化能力、挥发性化合物和感官特性的影响。总酚含量、抗氧化能力、挥发性化合物和脂肪酸酯分别通过福林-肖卡泰法、DPPH法、固相微萃取法以及气相色谱-质谱联用仪、气相色谱-火焰离子化检测器进行测定。在奶酪中鉴定出的27种脂肪酸中，棕榈酸、油酸、肉豆蔻酸和硬脂酸的比例分别最高。新鲜奶酪中酚类物质总量为144.44毫克没食子酸当量/升，成熟后增加到374.84毫克没食子酸当量/升，成熟并添加植物成分后增加到520.26毫克没食子酸当量/升。在奶酪中总共检测到58种挥发性化合物，包括14种醇类、10种酸类、9种酮类、9种烃类、7种酯类、7种醛类和2种含硫化合物。新鲜卡沙尔奶酪中挥发性化合物含量最高的类别是醇类（27.20%），成熟卡沙尔奶酪中是酸类（61.40%），成熟并添加植物成分的卡沙尔奶酪中是酮类（43.73%）。成熟过程和添加植物成分对奶酪的感官特性没有产生积极影响。
