Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

Hayaloglu A. A., Yasar K., TÖLÜ C., Sahingil D.

SMALL RUMINANT RESEARCH, vol.113, no.1, pp.187-194, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 113 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.1016/j.smallrumres.2013.01.001
  • Journal Name: SMALL RUMINANT RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.187-194
  • Keywords: Cheese, Gross composition, Proteolysis, Volatile compounds, Gokceada, Turkey, LACTIC-ACID BACTERIA, MILK CHEESE, SOLUBLE NITROGEN, FLAVOR COMPOUNDS, SENSORY CHANGES, TELEME CHEESE, TEMPERATURE, LIPOLYSIS, XINOTYRI
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The objective of the study was to determine the gross composition, proteolysis and volatile compounds in Gokceada goat cheese and to provide initial information on its manufacturing and ripening processes. Gokceada goat cheese is traditionally manufactured from raw goat milk in Gokceada (Imbros) island, Canakkale, Turkey. In the present study, 23 commercial samples were characterized. Urea-polyacrylamide gel electrophoresis of the water-insoluble fractions showed that both alpha(s)- and beta-caseins were extensively decomposed, but beta-casein was less degraded compared to alpha(s)-casein. RP-HPLC of peptide profiles in the water-soluble fractions demonstrated qualitative and quantitative differences among the samples. Sixty volatile compounds were identified by SPME/GC-MS technique with alcohols and esters as the principal class of volatile components in the cheeses. In general, relatively large variability in gross composition and concentration of volatile aroma was found, which probably reflects lack of standardization in the production of the cheese. (C) 2013 Elsevier B.V. All rights reserved.