Characterisation of aroma‐active compounds, chemical and sensory properties of acid‐coagulated cheese: Circassian cheese

The objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid-phase microextraction procedure and determined by gas chromatography-olfactometry system. Water-soluble, trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen fractions ranged between 2.30–29.35%, 2.48–9.96% and 3.33–6.26%, respectively. Diacetyl, butyric acid, 2-acetyl-1-pyrroline, 1-octen-3-one and methional were identified at high intensities in cheeses. In addition, ‘cooked’, ‘whey’, ‘creamy’ and ‘fermented’ were defined as characteristic flavour terms for Circassian cheeses.

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