The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds

Aysun Atalay; Filiz Yıldız-akgül; Özer Kınık

Makale detayları

The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds

Yazarlar:

Aysun Atalay | Filiz Yıldız-akgül | Özer Kınık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.311-325

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001308584

pISSN:

1304-7787

Anahtar kelimeler:

Özet:

 This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace W, red wine waste: petit-verdot grape pomace R, red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot RW and control: pomace-free group C. Among the short chain fatty acids, butyric C4, caproic C6, caprylic C8 and capric C10 acids were determined in all cheese samples. Long chain fatty acids such as myristic C14, palmitic C16 and oleic C18:1 acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid C18:1 followed by stearic acid. Butyric C4 and caproic C6 acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components 12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type p0,05. Especially, the formation of volatile components was higher in red wine R and red-white WR blend waste samples and this difference was found to be statistically significant p0,05. It has been observed that red and mixed grape pomaces affect the taste and aroma of İzmir Tulum cheese during storage.

 This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace W, red wine waste: petit-verdot grape pomace R, red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot RW and control: pomace-free group C. Among the short chain fatty acids, butyric C4, caproic C6, caprylic C8 and capric C10 acids were determined in all cheese samples. Long chain fatty acids such as myristic C14, palmitic C16 and oleic C18:1 acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid C18:1 followed by stearic acid. Butyric C4 and caproic C6 acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components 12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type p0,05. Especially, the formation of volatile components was higher in red wine R and red-white WR blend waste samples and this difference was found to be statistically significant p0,05. It has been observed that red and mixed grape pomaces affect the taste and aroma of İzmir Tulum cheese during storage.

 This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace W, red wine waste: petit-verdot grape pomace R, red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot RW and control: pomace-free group C. Among the short chain fatty acids, butyric C4, caproic C6, caprylic C8 and capric C10 acids were determined in all cheese samples. Long chain fatty acids such as myristic C14, palmitic C16 and oleic C18:1 acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid C18:1 followed by stearic acid. Butyric C4 and caproic C6 acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components 12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type p0,05. Especially, the formation of volatile components was higher in red wine R and red-white WR blend waste samples and this difference was found to be statistically significant p0,05. It has been observed that red and mixed grape pomaces affect the taste and aroma of İzmir Tulum cheese during storage.

 Bu araştırmada, şarap üretim atıklarından elde edilen farklı üzüm posaları kullanılarak hazırlanan salamuralarda olgunlaştırılan İzmir Tulum peynirlerinin yağ asitleri, serbest yağ asitleri ve uçucu bileşenlerin incelenmesi amaçlamıştır. Bu amaçla, dört grup İzmir Tulum peyniri üretilmiştir: beyaz şarap atığı: sultaniye üzüm posası W, kırmızı şarap atığı: petit-verdot üzüm posası R, kırmızı ve beyaz şarap atığı karışımı: sultaniye ve petit-verdot üzüm posalarının 1:1 karışımı RW ve kontrol: posa içermeyen grup C. Kısa zincirli yağ asitlerinden bütirik C4, kaproik C6, kaprilik C8 ve kaprik C10 asitler tüm peynir örneklerinde tespit edilmiştir. Miristik C14, palmitik C16 ve oleik C18:1 asitler gibi uzun zincirli yağ asitleri yüksek miktarlarda bulunmuştur. Tüm peynir örneklerinde en bol bulunan serbest yağ asitleri oleik asit C18:1 ve ardından stearik asit olmuştur. Butirik C4 ve kaproik C6 asit içerikleri depolama sırasında artmış ve depolama sonunda RW ve R örneklerinde en yüksek seviyeye ulaşmıştır. İzmir Tulum peynirlerinde olgunlaşma sırasında toplam 32 uçucu bileşen 12 asit, 3 alkol, 9 ester, 3 terpen, 2 hidrokarbon, 3 diğer bileşikler tespit edilmiştir. Oluşan uçucu bileşenlerin kullanılan üzüm posası türüne göre değiştiği gözlenmiştir p0,05. Özellikle kırmızı R ve kırmızı-beyaz WR karışım posalarını içeren örneklerde uçucu aroma bileşenlerinin oluşumunun daha yüksek olduğu ve bu farkın istatistiksel olarak önemli olduğu tespit edilmiştir p0,05. Kırmızı ve karışım üzüm posalarının İzmir Tulum peynirinde depolama süresince tat-aromayı etkilediği görülmüştür.

Makale detayları

The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds

Yazarlar:

Aysun Atalay | Filiz Yıldız-akgül | Özer Kınık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.311-325

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001308584

pISSN:

1304-7787

grape pomace

winemaking waste

fatty acid

volatile compoundüzüm posası

şarapçılık atığı

yağ asitleri

uçucu bileşen

Sayı

Makale detayları

Yazarlar: Aysun Atalay | Filiz Yıldız-akgül | Özer Kınık

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Hayvansal Üretim (Diğer)

Dergi: Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.311-325

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001308584

pISSN: 1304-7787

Sayı

Yazarlar:

Aysun Atalay | Filiz Yıldız-akgül | Özer Kınık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.311-325

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001308584

pISSN:

1304-7787