Volatile compounds, chemical and sensory properties of butters sold in Çanakkale

Abstract

The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by Spectrum TM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ˚C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and δ-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

“…Lactones are organic compounds produced when hydroxyacids undergo intramolecular esterification, resulting in the loss of water [65]. The lactones detected in this study were present in all the samples, and both caprolactone and octalactone have been previously detected in commercial butters [71]. The detection intensity of δ-octalactone seemed to be affected by the forage type [72] and also by the storage time [73].…”

Satışa Sunulan Bazı Peynirlerde Taklit ve Tağşiş Durumu

“…Yalman ve ark. [28], kaşar peyniri, işlenmiş peynir ve imitasyon peynir olmak üzere 3 çeşit peynir formülasyonu geliştirmişlerdir. En fazla protein değeri kaşar peynirinde gözlenirken, imitasyon peynirde en düşük protein değeri gözlenmiştir.…”