Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)

Abstract

The present study explores the effect of milk sources on aroma and aroma-active composition of Gaziantep cheeses. A total of 30 aroma compounds were extracted using solvent-assisted flavor evaporation (SAFE) method and identified using GC-MS analysis. Acids were determined as the main aromatic chemical group of the cheese samples followed by the ketones and alcohols. Between the samples, main difference detected in the mean value of compounds, the sheep cheese was significantly higher than goat cheese. Among the compounds, acetoin was the main aroma compounds and followed by the hexanoic and butanoic acids. With regard to the aroma-active compounds, in total 10 compounds were sensed using aroma extract dilution analysis and GC-MS-Olfactometry. Acetoin was the major aroma-active. Additionally, terpenes were differences determining chemical group. Thus, lavandulol and linalool oxide were the aroma-active terpene compounds identified only in goat cheese sample with 32 and 16 FD factors. Practical applications The flavor of cheese highly effect consumer acceptance and preference. Thus, the improvements of applications for flavor control and manipulation in cheeses have become progressively significant. The findings of the research could be helpful for standardizing and preserving the taste, aroma of the cheese in industry. Additionally, for the researchers, this study would give insight for identification and qualification aroma and aroma-active compounds of Gaziantep cheese for the first time.