| Yazarlar |
Doç. Dr. Deren TAHMAS KAHYAOĞLU
Kastamonu Üniversitesi, Türkiye |
ÇAKMAKÇI SONGÜL
Atatürk Üniversitesi, Türkiye |
|
HAYALOĞLU ALİ ADNAN
İnönü Üniversitesi, Türkiye |
| 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 |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | SMALL RUMINANT RESEARCH |
| Dergi ISSN | 0921-4488 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2022 |
| Cilt No | 211 |
| Sayı | 106691 |
| Doi Numarası | 10.1016/j.smallrumres.2022.106691 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S0921448822000803 |
| Atıf Sayıları | |
| WoS | 7 |
| SCOPUS | 9 |
| Google Scholar | 16 |
