Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Abstract

SUMMARY:Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0-50 days while the concentration of diacetyl increased to 33.0 µg·g -1 up to 40 days and remained constant through 40-50 days. KEYWORDS: Acetoin; Butter; Diacetyl; GC/MSRESUMEN: Determinación simultánea de diacetilo y acetoína en mantequilla tradicional turca (Karin) almacenada en el rumen de oveja. El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0-50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g -1 hasta 40 días y se mantuvo constante entre 40-50 días. PALABRAS CLAVE: Acetoína; Diacetil; GC/MS; MantequillaCitation/Cómo citar este artículo: Gokce R, Akdogan A, Divriklib U, Elci L. 2014. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Grasas Aceites 65 (1): e010. doi: http://dx

Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

“…Ergöz (2017) has also identified acetoin, 2-heptanone (milk flavor), and 2-nonanone (cooked milk flavor) in buffalo butter and has suggested that acetoin contributes to form the characteristic aroma of butter from buffalo cream. Gokce et al (2014) and Roosta et al (2014) have reported the presence of acetoin in butter samples. Çakmakçı and Hayaloğlu (2011) have stated that 2-pentanone, 2-heptanone, and 2-nonanone are the most abundant ketones in Ispir kaymak samples.…”