Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

Abstract

A study was conducted to evaluate the basic chemical composition, organic acids, volatile compound profiles, and overall acceptability of Surk cheese (acid cheese). The organic acids were determined by reverse phase high performance liqued chromatography method, and volatile compounds were analyzed by static headspace/gas chromatography/mass spectrometry technique. A total of 134 volatile compounds, including 42 esters, 40 terpenes, 15 alcohos, 11 free fatty acids, 6 ketones, 5 aldehydes, 4 alkenes, 4 phenyl propanoids, 3 phenolics, and 4 other compounds, were identified in the Surk cheeses. The main compounds were found to be carvacrol, γ-terpinene, p-cymene, hexanoic acid, octanoic acid, decanoic acid, butanoic acid, and eugenol. The mean total organic acid content of the Surk cheese was 1.71 g/100 g. The main organic acid in the Surk cheese was lactic acid (1067 mg/100 g), followed by acetic, propionic, oxalic, formic, citric, pyruvic, orotic, hippuric, and uric acids.

Keywords:

• Acid type cheese
• Organic acid
• SPME
• Volatile compounds

ACKNOWLEDGMENTS

The author is thankful to Bahaaddin Yıldız, Hüseyin Noyan, Onur Coşkun, and Yunus Emre Şekerli for their assistance in conducting the experiments at the Food Engineering Department, Mustafa Kemal University, Hatay, Turkey. The author is also grateful to Professor Dr. Park. W. Young, Fort Walley State University, Fort Valley-George, for his proof reading.

Notes

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