Table 3. Volatile flavor compounds of fresh and ripened Akcakatik cheese samples (ppb)

Samples Carbonyl Compounds

Acetaldehyde Diacetyl Ethanol Ethyl acetate
K1 27.67 134.84 14.48 385.85
K2 30.88 66.69 15.61 173.59
K3 32.98 32.23 0.27 2.94
K4 30.65 44.28 7.69 6.31
K5 29.91 27.29 15.85 4.15
K6 29.36 3.78 10.01 1.33
K7 32.30 13.43 1.62 13.43

Average 30.53 ± 1.78 46.07 ± 44.17 9.36 ± 6.49 83.94 ± 147.16

D1 28.50 60.48 20.44 60.48
D2 32.55 199.16 17.59 199.16
D3 27.95 73.51 13.22 73.51
D4 32.54 97.12 1.19 3.28
D5 28.95 57.99 7.20 80.56
D6 37.08 37.89 0.99 ND
D7 33.60 18.43 2.83 1.33
D8 28.68 29.84 13.29 3.47

Average 31.62 ± 3.23 73.42 ± 57.24 8.04 ± 7.60 60.21 ± 68.66