The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Abstract

The effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase in total protein, ash and total nitrogen contents and water-soluble nitrogen concentrations when compared to black cumin-free (control) cheese. According to the results of the sensory analysis at 90 days of ripening, the general acceptability of samples was not found statistically different and cheese samples were scored with good marks (7–8 out of 9). Volatile compounds in the cheeses were identified by solid-phase microextraction combined with gas chromatography-mass spectrometry after 1, 30, 60, 90 and 180 days of ripening. A total of 94 volatiles were identified and these belong to different chemical groups such as alcohols (14), aldehydes (7), sulfur compounds (2), methyl ketones (8), esters (31), terpenes (12), carboxylic acid (10) and miscellaneous compounds (10). Esters, alcohols and terpenes were the most abundant classes of volatile components in Erzincan Tulum cheeses. In conclusion, the addition of black cumin positively contributed to the sensory scores and cheese proteolysis, and also enhanced the volatiles in cheese both qualitatively and quantitatively.