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Changes in Volatile Compounds of Cheese

dc.authorscopusid 36051672700
dc.authorscopusid 6507272762
dc.authorscopusid 24528456400
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.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp 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
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.endpage 239 en_US
dc.identifier.isbn 9780124047099
dc.identifier.isbn 9780124046993
dc.identifier.scopus 2-s2.0-84943557222
dc.identifier.scopusquality N/A
dc.identifier.startpage 231 en_US
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.identifier.wosquality N/A
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.relation.publicationcategory Kitap Bölümü - Uluslararası 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

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