Ezine Peyniri. I. Aroma Karakterizasyonu

The aim of this study was to determine the changes in aroma-active compounds and sensory properties of Ezine cheese during one year storage and to show the relation between findings of instrumental analysis and sensory evaluation. Aroma-active compounds of the cheese samples were determined using Thermal Desorption Gas Chromatography Olfactometry system (TD-GCO). In addition, descriptive sensory evaluation technique was used by nine expert panelists to determine flavor characteristics. Aroma-active compounds determined by GCO were mostly aldehydes, ketones, esters and acids. The following compounds exhibited high intensity of aroma: acetaldehyde (green apple), diacetyl (butter), hexanal (cut-grass), ethylbutanoat (sugar bubble gum), dimethylsulfide (cooked corn), (Z)-4-heptenal (oxidized fat), 1-octen-3-one (mushroom), acetic acid (vinegar) and butyric acid (rancid). Cooked, whey, creamy and fermented terms were determined as characteristic sensory descriptors.