Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

R. Gokce; A. Akdogan; U. Divriklib; L. Elci

doi:10.3989/gya.074113

Autores/as

R. Gokce Pamukkale University, Faculty of Engineering
A. Akdogan Pamukkale University, Science & Art Faculty, Department of Chemistry
U. Divriklib Pamukkale University, Science & Art Faculty, Department of Chemistry
L. Elci Pamukkale University, Science & Art Faculty, Department of Chemistry

DOI:

https://doi.org/10.3989/gya.074113

Palabras clave:

Acetoína, Diacetil, GC/MS, Mantequilla

Resumen

El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L^-1, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0–50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g^-1 hasta 40 días y se mantuvo constante entre 40–50 días.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Adahchour M, Vreuls RJJ, van der Heijden A, Brinkmana UAT. 1999. Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography–mass spectrometry. J. Chromatogr. A. 844, 295–305. http://dx.doi.org/10.1016/S0021-9673(99)00351-9

Adam, RC. (1971) Süt III (Çes¸itli u.ru.nleri ve Artıkları). Ege University, Agricultural Faculty Press No. 170, Bornova-Izmir-Turkey.

Anonymous, 2005. Tu.rk Gıda Kodeksi Tereyag˘ı, Dig˘er Su.t Yag˘ı Esaslı Su.ru.lebilir U¨ru¨nler ve Sadeyag˘ Teblig˘i (Teblig˘ No: 2005/19), (Turkish).

Aymes F, Monnet C, Corrieu G. 1999. Effect of α-Acetolactate Decarboxylase Inactivation on a-Acetolactate and Diacetyl Production by Lactococcus Zactis subsp. Zactis biovar diacetylactis. J. Biosci. Bioeng. 87, 87–92. http://dx.doi.org/10.1016/S1389-1723(99)80013-9

Bartowsky EJ, Henschke PA. 2004. The 'buttery' attribute of wine—diacetyl—desirability, spoilage and beyond. Int. J. Food Microbiol. 96, 235–252. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.05.013

Brito CC. 1990. Lactic starters. Their influence on physical and sensory quality of cheese. Alimentos 15, 61–65.

De Vos WM, Hugenholtz J. 2004. Engineering metabolic highways in Lactococci and other lactic acid bacteria. Trends Biotechnol. 22, 72–79. http://dx.doi.org/10.1016/j.tibtech.2003.11.011

Escamilla-Hurtado ML, Valdés-Martínez SE, Soriano-Santos J, Gómez-Pliego R, Verde-Calvo JR, Reyes-Dorantes A, Tomasini-Campocosio A. 2005. Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. Int. J. Food Microbiol. 105, 305–316. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.04.014

Frank DC, Owen CM, Patterson J. 2004. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensm. Wiss. Technol. 37, 139–154. http://dx.doi.org/10.1016/S0023-6438(03)00144-0

Gökçe R, Aslanalp Y, Herken EN. 2010. Microbiological quality of karın butter, a traditionally manufactured butter from Turkey. Grasas Aceites 61, 121–125. http://dx.doi.org/10.3989/gya.075909

Green ML, Manning DJ. 1982. Development of texture and flavour in cheese and other fermented products. J. Dairy Res. 49, 737–748. http://dx.doi.org/10.1017/S002202990002286X

Gun I, Simsek B. 2011. The Fatty Acid Composition of Butter Stored in Sheep's or Goat's Stomach (Karinyagi). Food Nutrit. Sci. 2, 402–406. http://dx.doi.org/10.4236/fns.2011.25056

Leroy F, De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15, 67–78. http://dx.doi.org/10.1016/j.tifs.2003.09.004

Ligon M, Jarmalaviciene R, Szumski M, Marus^ka A, Buszewski B. 2008. Determination of volatile and non-volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography. J. Sep. Sci. 31, 2707–2713. http://dx.doi.org/10.1002/jssc.200800183

Macciola V, Candela G, De Leonardis A. 2008. Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter. Food Control 19, 873–878. http://dx.doi.org/10.1016/j.foodcont.2007.08.014

Mallia S, Escher F, Schlichtherle-Cerny H. 2008. Aroma-active compounds of butter: a review. Eur. Food Res. Technol. 226, 315–325. http://dx.doi.org/10.1007/s00217-006-0555-y

Panseri S, Soncin S, Chiesa LM, Biondi PA. 2011. A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation. Food Chem. 127, 886–889. http://dx.doi.org/10.1016/j.foodchem.2010.12.150

Quintans NG, Blancato V, Repizo G, Magni C, López P. 2008. Citrate metabolism and aroma compound production in lactic acid bacteria. Mol. Aspects Lactic Acid Bacteria Tradit. New Appl. 65–88.

Sagdiç O, Arici M, Simsek O. 2002. Selection of starters for a traditional Turkish yayik butter made from yoghurt. Food Microbiol. 19, 303–312. http://dx.doi.org/10.1006/fmic.2002.0489

Seçkin AK, Gu.rsoy O, Kınık Ö, Akbulut N. 2005. Conju-Gated Linoleic Acid (CLA) Concentration, Fatty Acid Composition and Cholesterol Content of Some Turkish Dairy Products. Swiss Soc. Food Sci. Technol. 38, 909–915.

Seitz EW. 1990. Microbial and enzyme-induced flavors in dairy foods. J. Dairy Sci. 73, 3664–3691. http://dx.doi.org/10.3168/jds.S0022-0302(90)79070-4

Singh SK, Ahmed SU, Pandey A. 2006. Metabolic engineering approaches for lactic acid production. Process Biochem. 41, 991–1000. http://dx.doi.org/10.1016/j.procbio.2005.12.004

Urbach G. 1995. Contribution of lactic acid bacteria to flavour compound formation in dairy products. Int. Dairy J. 5, 877–903. http://dx.doi.org/10.1016/0958-6946(95)00037-2