Volatile compounds, chemical and sensory properties of butters sold in Çanakkale [Çanakkale’de satılan tereyağlarının uçucu bileşenleri, kimyasal ve duyusal Özellikleri]

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 SpectrumTM 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 ?-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists. © Ankara Üniversitesi Ziraat Fakültesi

Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors. © 2017 Society of Dairy Technolog

Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients

A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (