Changes of Volatile Compounds of Herby Cheese During the Storage Period

Kavaz Yüksel, Arzu; Bakırcı, İhsan; Kaban, Güzin

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dc.contributor.author	Kavaz Yüksel, Arzu
dc.contributor.author	Bakırcı, İhsan
dc.contributor.author	Kaban, Güzin
dc.date.accessioned	2022-07-19T12:17:27Z
dc.date.available	2022-07-19T12:17:27Z
dc.date.issued	2013
dc.identifier.issn	1300-6045
dc.identifier.uri	http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/3393
dc.description.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 degrees 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.	tr
dc.language.iso	en	tr
dc.publisher	Kafkas Üniversitesi Veteriner Fakültesi	tr
dc.subject	Herby cheese	tr
dc.subject	Volatile compounds	tr
dc.subject	SPME-GC/MS	tr
dc.title	Changes of Volatile Compounds of Herby Cheese During the Storage Period	tr
dc.type	Article	tr
dc.contributor.authorID	0000-0001-8292-9259	tr
dc.contributor.authorID	0000-0002-3744-3863	tr
dc.contributor.authorID	0000-0001-6720-7231	tr
dc.contributor.department	Adiyaman Univ, Dept Food Engn, Fac Engn,	tr
dc.contributor.department	Ataturk Univ, Dept Food Engn, Fac Agr,	tr
dc.identifier.endpage	540	tr
dc.identifier.issue	3	tr
dc.identifier.startpage	535	tr
dc.identifier.volume	19	tr
dc.source.title	Kafkas Universitesi Veteriner Fakultesi Dergisi	tr