American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(1), 6-10
DOI: 10.12691/ajfst-5-1-2
Open AccessArticle

A View on Volatile Compounds of Kars Gruyere Cheese, a Traditional Cheese in Turkey

Asya ÇETİNKAYA1, and Güzin KABAN2

1Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey

2Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Turkey

Pub. Date: November 26, 2016

Cite this paper:
Asya ÇETİNKAYA and Güzin KABAN. A View on Volatile Compounds of Kars Gruyere Cheese, a Traditional Cheese in Turkey. American Journal of Food Science and Technology. 2017; 5(1):6-10. doi: 10.12691/ajfst-5-1-2

Abstract

The study aims to determine volatile compound profile of Kars Gruyere cheese, which was produced by the traditional method. The volatile components were extracted from samples obtained from 20 different sales points, by using the SPME (solid phase micro-extraction) technique and identified using Gas Chromatography/ Mass Spectrometer (GC/MS). In the samples, totally 40 compounds were identified including aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons, aromatic hydrocarbons, nitrogenous compounds and furan group. The study determined that the compounds of acetaldehyde, nonanal, 2-pentanone, ethanol, acetic acid, propionic acid, butanoic acid, ethyl propionate, ethyl butyrate, n-buthyl acetate, toluene and 6-methylthio-(1)-benzothiazole compounds have a significant share in the volatile compound porfile of Gruyere cheese’s.

Keywords:
cheese Gruyere volatile compounds SPME GC/MS

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