Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2024Scopus SJRQ3The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
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İncele - MakaleYalnız künye2018Scopus SJRQ3CHEMICAL CHARACTERIZATION OF KARS HONEY
Ozenirler, Cigdem; Ecem-Bayram, Nesrin; Gencay-Celemli, Omur; Celikbicak, Omur; Sorkun, Kadriye
This study was undertaken to determine some chemical parameters (moisture, fructose/glucose ratio, hydroxymethylfurfural value, volatile compounds) of honey samples obtained from Kars. 100 honey samples from eight districts of Kars were evaluated. The chemical characterizations were as follows: average moisture (15,5 +/- 1,11%), HMF (0,77 ppm 0.9 ppm), F/G ratio (1,02 +/- 0,16). As a result of the gas chromatography mass spectrometry (GC MS) analyses, some volatile compounds in honey samples such as alcohols (1,15 +/- 1,84%), aldehydes (4,66 +/- 6,33%), aliphatic acids and their esters (1,86 +/- 4,5%), hydrocarbons (2,32 +/- 3,1%), flavonoids (4,34 +/- 1,63%), carboxylic acids and their esters (0,24 +/- 0,96%), ketones (6,05 +/- 6,35%), sugars (15,79 +/- 10,74%),vitamins (0,59 +/- 2,66%) were determined and quantitative variations of chemical components in different samples were reported.
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