Tentative determination of aroma profiles of tuzlu yoghurt produced traditionally in Hatay province

• Main Author: Kaypak, D., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Food Engineering
• Format: Publication
• Language: Turkish
• Published: Hatay (Turkey) Mustafa Kemal University, Graduate School of Natural and Applied Sciences 2007
• Subjects: ANAILISIS ORGANOLA©PTICO; ANALYSE ORGANOLEPTIQUE; ANALYTICAL METHODS; CHEMICAL COMPOSITION; CHROMATOGRAPHIE EN PHASE GAZEUSE; COMPOSA© DE LA FLAVEUR; COMPOSICIA³N QUIMICA; COMPOSITION CHIMIQUE; COMPUESTOS DEL SABOR; CROMATOGRAFA­A DE GASES; DESTILACIA³N; DISTILLATION; DISTILLING; ESPECTROMETRA­A DE MASAS; EXPA©RIMENTATION; EXPERIMENTACIA³N; EXPERIMENTATION; EXTRACCIA³N; EXTRACTION; FLAVOUR COMPOUNDS; GAS CHROMATOGRAPHY; http://www.fao.org/aos/agrovoc#c_11097; http://www.fao.org/aos/agrovoc#c_12421; http://www.fao.org/aos/agrovoc#c_1513; http://www.fao.org/aos/agrovoc#c_15463; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_2336; http://www.fao.org/aos/agrovoc#c_2758; http://www.fao.org/aos/agrovoc#c_28309; http://www.fao.org/aos/agrovoc#c_33129; http://www.fao.org/aos/agrovoc#c_36910; http://www.fao.org/aos/agrovoc#c_8013; MASS SPECTROMETRY; ORGANOLEPTIC ANALYSIS; SALES; SALTS; SEL; SPECTROMA©TRIE DE MASSE; TA©CNICAS ANALA­TICAS; TECHNIQUE ANALYTIQUE; TURKEY; TURQUA­A; TURQUIE; YAOURT; YOGHURT; YOGUR

The aim of this study was to determine the aroma profile of Tuzlu yogurt produced from cow's or goat's milk. For this purpose, six representative samples from each yoghurt type were collected from Antakya market and subjected to a sensory evaluation by a panel of 20. Bu çalışmada, Hatay'ın geleneksel süt ürünlerinden biri olan ve inek ve/veya keçi sütlerinden üretilen Tuzlu yoğurtların aroma profili belirlenmeye çalışılmıştır. Bu amaçla, Antakya piyasasında satılan inek ve keçi sütlerinden üretilmiş Tuzlu yoğurtlardan 6 şar adet satın alınmış ve 20 kişilik bir panelist grup tarafından 9 nokta hedonik skala kullanılarak değerlendirilmiştir.