Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

Yıl 2021, Cilt: 5 Sayı: 4, 666 - 674, 15.12.2021

Çağla Özbek , Nuray Güzeler , Murat Kalender

https://doi.org/10.31015/jaefs.2021.4.28

Cited By: 1

Öz

The aim of this study was to analyze the chemical composition in terms of dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry and atomic absorption spectroscopy methods and aroma profile by solid phase microextraction (SPME) method of buffalo kaymak (clotted cream) samples collected from the Çukurova region in Turkey. The results of our analyses showed that the kaymak samples contained an average of 85.31% dry matter, 78.00% fat, 4.01% protein, and 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, six amines, and eight miscellaneous compounds. The average compositions of Ca, K, Na, Mg, Cu, Fe, Mn, and Zn were 408.96 mg L-1, 542.42 mg L-1, 238.84 mg L-1, 289.39 mg L-1, 0.12 ppm, 5.65 ppm, 0.08 ppm, and 14.70 ppm, respectively. When comparing these results with those in the literature using of kaymak samples from different locations, the samples from the Çukurova region had higher dry matter, fat, Ca, K, Na, Mg, and Fe contents and lower Mn content.

Anahtar Kelimeler

Traditional dairy product, flavor, mineral content

Destekleyen Kurum

Çukurova University BAP (Scientific Research Projects) Department

Proje Numarası

FBA-2019-11600

Teşekkür

Authors are thankful to Cukurova University, The Scientific Research Projects Coordination Unit for their financial supports.

Kaynakça

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