Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

Authors : Çağla ÖZBEK, Nuray GÜZELER, Murat KALENDER

Pages : 666-674

Doi:10.31015/jaefs.2021.4.28

View : 24 | Download : 7

Publication Date : 2021-12-15

Article Type : Research Paper

Abstract :The aim of this study was to analyze the chemical composition in terms of dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry and atomic absorption spectroscopy methods and aroma profile by solid phase microextraction insert ignore into journalissuearticles values(SPME); method of buffalo kaymak insert ignore into journalissuearticles values(clotted cream); samples collected from the Çukurova region in Turkey. The results of our analyses showed that the kaymak samples contained an average of 85.31% dry matter, 78.00% fat, 4.01% protein, and 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, six amines, and eight miscellaneous compounds. The average compositions of Ca, K, Na, Mg, Cu, Fe, Mn, and Zn were 408.96 mg L-1, 542.42 mg L-1, 238.84 mg L-1, 289.39 mg L-1, 0.12 ppm, 5.65 ppm, 0.08 ppm, and 14.70 ppm, respectively. When comparing these results with those in the literature using of kaymak samples from different locations, the samples from the Çukurova region had higher dry matter, fat, Ca, K, Na, Mg, and Fe contents and lower Mn content.
Keywords : Traditional dairy product, flavor, mineral content