Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

A study was conducted to evaluate the basic chemical composition, organic acids, volatile compound profiles, and overall acceptability of Surk cheese (acid cheese). The organic acids were determined by reverse phase high performance liqued chromatography method, and volatile compounds were analyzed...

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Veröffentlicht in:	International journal of food properties 2014-07, Vol.17 (6), p.1379-1392
1. Verfasser:	Gueler, Zehra
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid type cheese aldehydes alkenes Amino acids carvacrol Cheese cheeses chemical composition Chemical compounds decanoic acid esters eugenol Fatty acids food quality free fatty acids gamma-terpinene gas chromatography headspace analysis herbs hexanoic acid ketones lactic acid Mass spectrometry octanoic acid Organic acid p-cymene spices SPME Volatile compounds
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