Changes in Volatile Compounds of Cheese
| dc.contributor.author | Andiç, S. | |
| dc.contributor.author | Tunçtürk, Y. | |
| dc.contributor.author | Boran, G. | |
| dc.date.accessioned | 2025-05-10T17:00:44Z | |
| dc.date.available | 2025-05-10T17:00:44Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | The volatile profile is quite important for the organoleptic quality of dairy products. The volatile composition of cheeses varies during ripening. The ripening process is carried out by the microflora and enzymes from different sources. There are numerous volatile flavor compounds involved in cheese aroma, which are derived mainly from four metabolic pathways: lactose, lipid, protein, and citrate metabolisms. The development of unique and well-appreciated flavor characteristics of each type of cheese is the result of these complex reactions. Various groups of volatiles have been identified as being important for the final taste and aroma of cheese. Such groups are fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons, and sulfur compounds. In this review, the factors affecting volatile formation and composition in cheese are discussed based on the information available in the literature. © 2015 Elsevier Inc. All rights reserved.. | en_US |
| dc.identifier.doi | 10.1016/B978-0-12-404699-3.00028-7 | |
| dc.identifier.isbn | 9780124047099 | |
| dc.identifier.isbn | 9780124046993 | |
| dc.identifier.scopus | 2-s2.0-84943557222 | |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-12-404699-3.00028-7 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/4920 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier Inc. | en_US |
| dc.relation.ispartof | Processing and Impact on Active Components in Food | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Cheese | en_US |
| dc.subject | Glycolysis | en_US |
| dc.subject | Lipolysis | en_US |
| dc.subject | Proteolysis | en_US |
| dc.subject | Ripening | en_US |
| dc.subject | Volatile Compounds | en_US |
| dc.title | Changes in Volatile Compounds of Cheese | en_US |
| dc.type | Book Part | en_US |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 36051672700 | |
| gdc.author.scopusid | 6507272762 | |
| gdc.author.scopusid | 24528456400 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::book::book part | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | Andiç S., Department of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Yil University, Van, Turkey; Tunçtürk Y., Department of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Yil University, Van, Turkey; Boran G., Department of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Yil University, Van, Turkey | en_US |
| gdc.description.endpage | 239 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 231 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus |