Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey

Abstract

Introduction. The aim of the research was to determine the pyhsico-chemical and microbiological properties and the volatile compound profile of Ardahan Tel cheese. Material and Methods. After the cheese samples were dry matter, fat (Gerber method using Van Gulik butyrometer) salt content (AgNO3 titration method) and pH analysis were made. Acidity was made according to the alkali titration method, and the results were expressed in terms of lactic acid %. Cheese samples were analyzed in terms of total aerobic mesophilic bacteria count and coliform group bacteria count, yeast and mold and lactobacilli and lactococcus count. Mass spectrometry was used for the analysis of volatile compounds of cheese samples. Results and Conclusion. Dry matter, fat, salt, pH and acidity values of the samples varied between 46.57-59.75%, 3.69-5.12%, 9.07-10.05%, 5.13-5.62% and 0.40-0.55%, respectively. Cheese samples are included in the group of fat-free cheeses according to the classification specified in the Turkish Food Codex Cheese Communiqué. The total aerobic mesophilic bacteria (TAMB) count of the samples ranged between 5.38-6.72 log CFU/g, lactobacilli count between 4.55-6.12 log CFU/g, lactococci count between 5.33-6.85 log CFU/g, and yeast-mold count between 2.52-3.45 log CFU/g. The number of coliform group bacteria is below the detectable limit. A total of 38 compounds belonging to 8 chemical groups were identified: aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons and aromatic hydrocarbons. Significant changes were determined in the aroma profile of Ardahan Tel cheese, depending on the manufacturer. Ethanol gave the highest level of alcohol in the samples. among the esters detected in the samples, ethyl acetate and butyl acetate gave higher levels and were determined in all samples. 9 compounds were determined in the ketone group, and the highest rate was found in 2-heptanone. Acetic acid, butanoic acid, hexanoic acid, ethanol, 1-propanol, 1-hexanol, hexane and toluene generally gave higher values than all samples. Conclusion. The volatile compound profile of this cheese is composed of aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons and aromatic hydrocarbons. In addition to ethyl acetate also contributes significantly to the volatile compound profile.