1) Department of Food Processing, Şiran Mustafa Beyaz Vocational School, Gümüşhane University, 29700, Şiran, Gümüşhane, Turkey; 2) Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey; 3) Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100, Gümüşhane, Turkey
Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
Voruntersuchungen an Speiseeis, hergestellt aus Kuh-, Schaf-, Ziegen- und Büffelmilch, zur Bestimmung der physikalisch-chemischen Eigenschaften und Aromastoffe
Bayram Ürkek1), Hüseyin Ender Gürmeriç1), Mustafa Şengül2), Cemalettin Baltacı3)
Summary
In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences were evaluated. Dry matter rates of cow ice cream (CIC), goat ice cream (GIC), sheep ice cream (SIC) and buffalo ice cream (BIC) ranged from 27.96% to 30.51% and SIC had the highest content of dry matter (30.51%). Ash values of ice creams were determined between 0.61% and 0.75%. Titratable acidity values varied between 0.11% and 0.18%. pH values of ice creams ranged from 6.49 to 7.04. Fat values of ice creams were determined between 4.05 (g/100g) and 5.10 (g/100g). The lowest overrun value (20.61%) was determined in SIC. The highest first dripping time (1980 s) and complete melting time (5970 s) were found in GIC. A total of 41 aroma compounds were determined by gas chromatography-mass spectrometry (GC-MS) and the BIC was the most aromatic product containing 36 aroma compounds. After the BIC, 15, 13 and 8 aroma compounds were detected in CIC, GIC and SIC, respectively. Additionally, aroma compounds 2-hexanone, 2-heptanone, limonene, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone were detected in all ice cream types. To evaluate the correlations between the aroma compounds, the principal component analysis (PCA) method was applied to ice cream samples and a strong positive relation was detected between CIC and GIC. In terms of sensory analysis, general acceptability properties were not statistically different (p>0.05) between all ice creams. SIC had the lowest flavor score and CIC had the highest one as sensory property.
Keywords: ice cream, physicochemical properties, aroma compounds, sensory properties
Korrespondenzadresse E-Mail
hegurmeric@gumushane.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 73,
120–127 (2022)
DOI 10.2376/0003-925X-73-120
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X