Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese.

Abstract

In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44mg GAE/L in fresh, it increased to 374.84mg GAE/L with ripening and 520.26mg GAE/L with ripening + plant. A total of 58 volatile compounds, including 14 alcohols, 10 acids, 9 ketones, 9 hydrocarbons, 7 esters, 7 aldehydes,and 2 sulfur compounds, were detected in cheese. Alcohol (27.20%) in fresh kashar, acid (61.40%) in ripened kashar, and ketone (43.73%) in ripened + plant kashar were the volatile compounds groups determined at the highest rate. The ripening process and plant addition did not contribute positively to the sensory properties of the cheeses.