%0 Journal Article
%T Aromatic and Sensorial Properties of £¿£¿kelek Cheese Produced by Different Methods
%A £¿lhan G¨¹N
%J -
%D 2019
%X In this study, it was aimed to reveal aroma-active compounds and sensory properties of £¿£¿kelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in £¿£¿kelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum£¿ analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in £¿£¿kelek samples. Butyric acid, Furaneol£¿ and sotolon were identified at high intensities in all cheeses. It was determined that the intensity of butyric acid was higher in £¿£¿kelek made from yogurt while the intensities of Furaneol£¿ and sotolon were found to be higher in £¿£¿kelek made from milk. ¡°Cooked¡±, ¡°Whey¡±, ¡°Creamy¡±, ¡°Rancid¡± ¡°Fermented¡±, ¡°Yeast¡±, ¡°Sour¡±, ¡°Salty¡±, ¡°Sweet¡± and ¡°Umami¡± were defined as characteristic sensory terms for £¿£¿kelek cheeses. It was determined that cooked, creamy and sweet were perceived in £¿£¿kelek made from yogurt while yeast aroma was found to be a higher in £¿£¿kelek made from Tuluk yogurt
%K £¿£¿kelek peyniri
%K Aroma aktif bile£¿en
%K GC-Olfaktometri
%U http://dergipark.org.tr/sdufenbed/issue/43548/538894