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

E. Şenel

doi:10.3989/gya.011611

Autores/as

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

DOI:

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

Palabras clave:

Ácidos grasos libres, Ácido láctico, Afyon Kaymagı (cuajada), Aroma y sabor, Compuestos carbonílicos

Resumen

Se han investigado algunos compuestos carbonílicos (acetaldehido, acetona, 2-butanona y diacetil), el ácido láctico y la composición de los ácidos grasos libres de Afyon kaymagi (cuajada), producida sólo a partir de leche de búfalas obtenidas de siete granjas diferentes y sus efectos sobre el aroma y el sabor. Entre los compuestos carbonílicos, la acetona fué el que se encontró en mayor concentración. Butírico, esteárico, oleico, linoleico y linolénico son los ácidos grasos libres característicos de Afyon Kaymagı. El efecto de los compuestos investigados en las puntuaciones (AFS) de aroma y sabor de Afyon Kaymagı se encontró que fué del 93,3%. El ácido láctico, segundo compuesto importante, se correlacionó negativamente con el aroma y el sabor de Afyon Kaymagı (R2 = 40%). Los compuestos carbonilos investigados explican sólo el 3,2% de la variación en el aroma y el sabor de Afyon Kaymagı. El ácido láctico, la acetona, diacetil, y los ácidos C_4:0, C_8:0, C_12:0 y C_18:0 tienen un efecto negativo en la AFS, pero el acetaldehído, la 2-butanona, y los ácidos C_6:0, C_10:0, C_14:0, C_16:0, C_18:1, C_18:2 y C_18:3 están positivamente relacionados con el AFS.

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Citas

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