Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P<0.05).

摘要 本研究旨在探究采用不同益生菌与包装材料制备的埃尔津詹图卢姆（Erzincan Tulum）奶酪在成熟期内的理化特性、挥发性成分及脂肪酸谱。埃尔津詹图卢姆奶酪是土耳其最受欢迎且消费量最高的奶酪品类。本研究中，图卢姆奶酪分别在皮囊（Tulum）、盲肠与小肠中完成成熟。成熟期时长对样品的pH值、成熟指数、游离脂肪酸（FFA）、共轭亚油酸（CLA）及挥发性成分均存在显著影响。在各成熟期内，短链游离脂肪酸占比介于16.36%~21.76%，中链游离脂肪酸占比介于37.44%~39.43%，长链游离脂肪酸占比介于32.61%~37.48%。采用嗜酸乳杆菌（Lactobacillus acidophilus）制备并填充至小肠中的样品，其共轭亚油酸含量最高，达0.82%。所有挥发性成分含量均有所提升，其中酯类、酮类、醛类、萜类及醇类的最高含量分别为乙酸3-甲基-1-丁醇酯、2-戊酮、己醛、α-蒎烯与3-甲基-1-丁醇。感官评价得分在储存期间均呈下降趋势。根据总体接受度评分，最受青睐的样品为TCMA，得分为7.34；而最不受欢迎的样品为TCBS，得分为4.82（P<0.05）。