Andic, S.Tuncturk, Y.Javidipour, I.2025-05-102025-05-1020111082-013210.1177/10820132103824852-s2.0-80052721393https://doi.org/10.1177/1082013210382485https://hdl.handle.net/20.500.14720/11561Andic, Seval/0000-0002-8306-0222Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 degrees C showed considerably lower values than those of the samples stored at 4 degrees C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 degrees C can limit the excessive volatile compound formation. Samples stored at 4 degrees C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4 degrees C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4 degrees C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.eninfo:eu-repo/semantics/closedAccessMotal CheeseVolatile CompoundsFree Fatty AcidsMold-Yeast CountsArticle174Q3Q237539421917643WOS:000294814700008