Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

Figures & data

Table 1 Mean concentrations (mg/100 g cheese) and standard deviations (SD) of free fatty acid (FFA) profiles of 11 Turkish cheeses

		Free fatty acids (mg/100 g of cheese)
Cheese varieties		C4	C6	C8	C10	C12	C14	C16	C18:0	C18:1	C18:2	Total
Civil (n = 8)	Mean	14.7^a	8.6^a	4.0^ab	3.2^a	5.9^abc	22.3^b	64.5^d	20.2^de	83.1^d	5.3^b	231.8^c
	SD	4.1	1.3	2.9	4.5	6.6	22.6	55.9	17.5	97.4	5.5
Canak (n = 6)	Mean	87.2^b	44.2^b	37.4^e	35.6^d	38.9^d	139.7^c	356.7^e	56.6^e	386.3^e	20.7^c	1203.3^d
	SD	48.7	8.2	6.5	9.2	11.2	36.3	78.7	7.8	67.8	6.9
Dil (n = 6)	Mean	8.6^a	9.1^a	3.1^a	2.4^a	3.3^a	8.8^a	28.2^ab	6.6^a	23.4^abc	2.4^a	95.9^a
	SD	2.0	0.4	1.5	0.3	0.4	0.8	0.9	1.8	4.5	0.7
Divle Tulum (n = 8)	Mean	13.9^a	10.7^a	14.9^cd	19.5^c	12.5^c	32.8^b	75.8^bcd	22.5^bcd	87.2^cd	7.9^b	297.7^bc
	SD	2.2	0.8	6.1	7.7	3.0	9.9	2.8	7.2	57.7	2.4
Ezine (n = 8)	Mean	17.6^a	11.4^a	9.0^b	9.2^b	7.3^abc	19.5^ab	54.9^abcd	17.8^abc	57.4^abc	7.2^ab	211.3^abc
	SD	4.3	0.5	2.5	3.7	2.7	9.4	26.6	7.1	34.8	3.3
Hellim (n = 6)	Mean	10.0^a	8.5^a	2.5^a	1.8^a	2.7^a	6.2^a	19.9^a	6.1^a	17.6^a	2.6^a	77.9^a
	SD	1.9	1.0	0.9	0.3	0.4	0.9	3.7	1.4	3.5	0.6
Malatya (n = 8)	Mean	11.0^a	8.5^a	2.0^a	2.2^a	2.8^a	7.4^a	24.9^ab	8.1^a	21.6^ab	2.6^a	91.1^a
	SD	1.5	0.1	1.0	0.7	1.1	2.3	10.0	1.9	7.8	0.9
Mihalic (n = 8)	Mean	9.2^a	8.7^a	10.0^bc	9.0^b	10.2^bc	31.0^b	91.2^cd	25.1^cd	82.1^bcd	9.2^b	285.7^bc
	SD	1.7	0.9	3.8	5.7	4.6	14.8	46.3	12.5	40.9	3.9
Orgu (n = 5)	Mean	13.1^a	11.0^a	5.3^ab	3.9^a	5.6^ab	16.0^ab	49.1^abc	11.4^ab	43.3^abc	5.0^ab	163.7^bc
	SD	2.0	0.6	2.2	1.8	2.5	8.7	26.7	6.5	25.9	3.6
Urfa (n = 6)	Mean	11.3^a	10.5^a	6.5^ab	5.1^b	5.3^ab	16.2^ab	42.6^abc	9.3^a	32.7^abc	4.1^ab	143.6^ab
	SD	1.5	0.5	2.5	3.7	2.5	9.1	20.7	4.5	19.5	2.5
Van Otlu (n = 6)	Mean	19.1^a	11.2^a	14.2^d	17.2^c	11.1^c	30.4^b	74.6^abcd	22.9^cd	54.1^abc	5.4^ab	260.2^bc
	SD	3.9	0.4	9.2	14.3	8.3	7.9	16.5	16.7	39.5	2.8
Means of pairs in the same column with different superscript are significantly different (P < 0.05).
SD: standard deviation.

Figure 1 A representative gas chromatogram of free fatty acid extracted from Canak cheese and internal standards (C₅, C₉, C₁₃, and C₁₇) used.

Figure 3 A dendrogram from HCA of data obtained from free fatty acid profiles of the cheeses.

Figure 2 Principal component analysis of the chromatographic data from free fatty acid profiles of the cheeses. (Color figure available online.)