Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk
Yazarlar (3)
Doç. Dr. Deren TAHMAS KAHYAOĞLU Kastamonu Üniversitesi, Türkiye
Prof. Dr. Songül Çakmakçı Atatürk Üniversitesi, Türkiye
Prof. Dr. Ali Adnan Hayaloğlu İnönü Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Small Ruminant Research (Q3) | ||
| Dergi ISSN | 0921-4488 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2022 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-06-2022 |
| Cilt / Sayı / Sayfa | 211 / 1 / 106691–0 | DOI | 10.1016/j.smallrumres.2022.106691 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S0921448822000803 | ||
| Özet |
| In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter. |
| Anahtar Kelimeler |
| Butter | Milk species | Shelf life | Volatiles |
Science Direct
Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 15 |
| Google Scholar | 23 |