Author/Authors :
DEMİRKOL, Aslı Çanakkale Onsekiz Mart University,Terzioğlu Campus - Faculty of Engineering - Department of Food Engineering, TURKEY , GUNESER, Onur Uşak University,1 Eylül Campus - Faculty of Engineering - Department of Food Engineering, TURKEY , KARAGUL YUCEER, Yonca aÇanakkale Onsekiz Mart University,Terzioğlu Campus - Faculty of Engineering - Department of Food Engineering, TURKEY
Abstract :
The aim of this study was to determine physical, chemical and sensory properties and volatile components of buttersamples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by SpectrumTM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ˚C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively.Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and δ-decalactone were major volatiles in butter samples. Inaddition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.
Keywords :
Butter , Volatiles , Sensory , Chemical properties
