Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods

Abstract

In this study, it was aimed to reveal aroma-active
 compounds and sensory properties of Çökelek cheese made from milk, yogurt and
 Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were
 determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties
 of cheese samples were determined by Spectrum®
 analysis. As result, 17 identified and 2 unknown aroma active compounds
 were determined in Çökelek samples. Butyric acid, Furaneol® and
 sotolon were identified at high intensities in all cheeses.  It was determined that the intensity of
 butyric acid was higher in Çökelek made from yogurt while the intensities of
 Furaneol® and sotolon were found to be higher in Çökelek made from
 milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”,
 “Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for
 Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived
 in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek
 made from Tuluk yogurt.