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 |