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- Title
Changes of Volatile Compounds of Herby Cheese During the Storage Period.
- Authors
KAVAZ, Arzu; BAKIRCI, İhsan; KABAN, Güzin
- Abstract
Changes in the composition of volatile compounds of the control and four different types of herby cheeses (Control, cheese with no added herbs; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.)) were investigated during 28 days of storage at 4°C. A total of 60 compounds were tentatively identified during the storage period, including aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons, aromatic hydrocarbons, furans and other compounds.
- Subjects
COMPOSITION of cheese; ALDEHYDES; ALIPHATIC hydrocarbons; GAS chromatography; MASS spectrometers; FURANS
- Publication
Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, Vol 19, Issue 3, p535
- ISSN
1300-6045
- Publication type
Article
- DOI
10.9775/kvfd.2012.7509