Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods

Abstract

In this study, it was aimed to reveal aroma-active compounds and sensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum® analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in Çökelek samples. Butyric acid, Furaneol® and sotolon were identified at high intensities in all cheeses.  It was determined that the intensity of butyric acid was higher in Çökelek made from yogurt while the intensities of Furaneol® and sotolon were found to be higher in Çökelek made from milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”, “Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek made from Tuluk yogurt.