Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)
Commercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the...
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2014-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1475 |
| _version_ | 1818939140089053184 |
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| author | R. Gokce A. Akdogan U. Divriklib L. Elci |
| author_facet | R. Gokce A. Akdogan U. Divriklib L. Elci |
| author_sort | R. Gokce |
| collection | DOAJ |
| description | Commercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L-1, respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0–50 days while the concentration of diacetyl increased to 33.0 μg·g-1 up to 40 days and remained constant through 40–50 days. |
| first_indexed | 2024-12-20T06:19:00Z |
| format | Article |
| id | doaj.art-f8fc84c4dc7b4cc8bf4c26f239ac882a |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T06:19:00Z |
| publishDate | 2014-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-f8fc84c4dc7b4cc8bf4c26f239ac882a2022-12-21T19:50:29ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-03-01651e010e01010.3989/gya.0741131443Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)R. Gokce0A. Akdogan1U. Divriklib2L. Elci3Pamukkale University, Faculty of EngineeringPamukkale University, Science & Art Faculty, Department of ChemistryPamukkale University, Science & Art Faculty, Department of ChemistryPamukkale University, Science & Art Faculty, Department of ChemistryCommercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L-1, respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0–50 days while the concentration of diacetyl increased to 33.0 μg·g-1 up to 40 days and remained constant through 40–50 days.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1475acetoinbutterdiacetylgc/ms |
| spellingShingle | R. Gokce A. Akdogan U. Divriklib L. Elci Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) Grasas y Aceites acetoin butter diacetyl gc/ms |
| title | Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) |
| title_full | Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) |
| title_fullStr | Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) |
| title_full_unstemmed | Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) |
| title_short | Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi) |
| title_sort | simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep s rumen karinyagi |
| topic | acetoin butter diacetyl gc/ms |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1475 |
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