Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Pub Date : 2023-12-27 DOI:10.25308/aduziraat.1406041

Aysun Atalay, Filiz YILDIZ-AKGÜL, Özer Kinik

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Abstract

This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace (W), red wine waste: petit-verdot grape pomace (R), red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot (RW) and control: pomace-free group (C). Among the short chain fatty acids, butyric (C4), caproic (C6), caprylic (C8) and capric (C10) acids were determined in all cheese samples. Long chain fatty acids such as myristic (C14), palmitic (C16) and oleic (C18:1) acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid (C18:1) followed by stearic acid. Butyric (C4) and caproic (C6) acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components (12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds) were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type (p

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从葡萄酒生产废料中提取的不同葡萄渣对伊兹密尔图卢姆奶酪成熟的影响：关于脂肪酸组成、游离脂肪酸和挥发性化合物的研究

这项研究的目的是检测在使用不同的葡萄酒生产废料葡萄渣制备的盐水中成熟的伊兹密尔图卢姆奶酪的脂肪酸、游离脂肪酸和挥发性化合物。为此，生产了四组伊兹密尔图卢姆奶酪：白葡萄酒废料：苏丹奈葡萄渣（W）、红葡萄酒废料：小维多葡萄渣（R）、红白葡萄酒混合废料：苏丹奈和小维多 1:1 混合物（RW）和对照组：无葡萄渣组（C）。在短链脂肪酸中，丁酸（C4）、己酸（C6）、辛酸（C8）和癸酸（C10）在所有奶酪样品中都得到了测定。肉豆蔻酸（C14）、棕榈酸（C16）和油酸（C18:1）等长链脂肪酸的含量较高。所有奶酪样品中含量最高的游离脂肪酸是油酸（C18:1），其次是硬脂酸。丁酸（C4）和己酸（C6）的含量在贮藏过程中有所增加，在贮藏结束时，RW 和 R 样品中的含量最高。在成熟期，伊兹密尔图卢姆奶酪样品中共检测到 32 种挥发性成分（12 种酸、3 种醇、9 种酯、3 种萜烯、2 种碳氢化合物、3 种其他化合物）。据观察，挥发性成分的含量随葡萄渣类型的不同而变化（p

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Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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