Grasas y Aceites, Vol 62, No 4 (2011)

Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor


https://doi.org/10.3989/gya.011611

E. Şenel
Ankara University Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey

Abstract


Some carbonyl compounds (acetaldeyhde, acetone, butanone-2 and diacetyl), the lactic acid and free fatty acid compositions of Afyon kaymagı, produced from pure buffalo milk obtained from seven different farms, and their effects on aroma and flavor were investigated. Acetone was found in the highest amount of carbonyl compounds. Butyric, stearic, oleic, linoleic and linolenic acids were characteristic free fatty acids for Afyon Kaymagı. The effect of the investigated compounds on the aroma and flavor scores (AFS) of Afyon Kaymagı was found to be 93.3%. Lactic acid was negatively correlated but was the second most important compound for the aroma and flavor of Afyon Kaymagı (R2 = 40%). The investigated carbonyl compounds explained only 3.2% of the variation in aroma and flavor of Afyon Kaymagı. Lactic acid, acetone, diacetyl, C4:0, C8:0, C12:0 and C18:0 had negative effects on the AFS, but acetaldehyde, butanone-2, C6:0, C10:0, C14:0, C16:0, C18:1, C18:2 and C18:3 were positively related to the AFS.

Keywords


Afyon Kaymagı (clotted cream); Aroma and flavor; Carbonyl compounds; Free fatty acids; Lactic acid

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