Characterization of volatiles in Beaten cheeses "Bieno sirenje" by SPME/GC-MS: Influence of geographical origin

Sulejmani E., Rafajlovska V., Guneser O.

JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, vol.79, no.8, pp.927-939, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 79 Issue: 8
  • Publication Date: 2014
  • Doi Number: 10.2298/jsc130917135s
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.927-939
  • Çanakkale Onsekiz Mart University Affiliated: No


In this study, the volatile profiles of an economically important type of cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonging to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovis, were comparatively studied for their volatile profiles. Sixty one volatile compounds were identified in the cheeses by solid-phase micro-extraction combined with gas chromatography mass spectrometry. The results are discussed based on their chemical classes (17 esters, 9 ketones, 10 acids, 8 alcohols, 6 terpenes and 11 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of the cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese of other geographical origin had low levels of volatiles, probably due to the effects of the variable characteristics of the employed milk and differences in the cheese making processes, which affected the biochemical processes. The results suggested that each cheese from different geographical regions had a different volatiles profile and that the manufacturing technique and the ripening stage of the cheeses played major roles in determining the distribution of the volatile compounds.