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

AKARCA, Gökhan

doi:10.1590/fst.33818

Gökhan AKARCA ^**Corresponding author: gakarca@aku.edu.tr

Gıda Mühendisliği Bölümü, Mühendislik Fakültesi, Afyon Kocatepe Üniversitesi, Afyonkarahisar, Türkiye

http://orcid.org/0000-0002-5055-2722

*Corresponding author: gakarca@aku.edu.tr

Tables (10)

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Table 1
The pH value and ripening index varience in the Tulum cheese samples based on storage.

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Table 2
Fatty acid distribution of Tulum cheese samples (%).^* * See Table 1. TCLS = Tulum cheese with Lactobacillus acidophilus stuffed into skin bag; TCLI = Tulum cheese with Lactobacillus acidophilus stuffed into small intestine; TCLA = Tulum cheese with Lactobacillus acidophilus stuffed into appendix; TCBS = Tulum cheese with Bifidobacterium animalis spp. lactis stuffed into skin bag; TCBI = Tulum cheese with Bifidobacterium animalis spp. lactis stuffed into small intestine; TCBA = Tulum cheese with Bifidobacterium animalis spp. lactis stuffed into appendix; TCMS = Tulum cheese with mix probiotic bacteria stuffed into skin bag; TCMI = Tulum cheese with mix probiotic bacteria stuffed into small intestine; TCMA = Tulum cheese with mix probiotic bacteria stuffed into appendix; CLA = Conjugated linolenic acid; SFA = Satured fatty acids; USFA = Unsatured fatty acids, SCFA = Short chain fatty acids (C:4-C:12); MCFA= Medium chain fatty acids (C:14-C:16); LCFA = Long chain fatty acids (≥ C:18) a-g (↓) The difference between the averages carrying the same letters is not statistically significant (P > 0.05).

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Table 3
Effect of ripening time, packaging material and probiotic cultures on fatty acid distribution, pH, ripening index and volatile composition of tulum cheese samples.

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Table 4
Esters detected in Tulum cheese samples during ripening (μg/100 g).

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Table 5
Ketones and Aldehydes detected in Tulum cheese samples during ripening (μg/100 g).

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Table 6
Terpenes detected in Tulum cheese samples during ripening (μg/100 g).

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Table 7
Alcohols detected in Tulum cheese samples during ripening (μg/100 g).

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Table 8
Carboxylic acids (CA) detected in Tulum cheese samples during ripening (μg/100 g).

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Table 9
Sensory properties of Erzican Tulum cheese samples during the storage.

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Table 10
Effect of ripening time, packaging material and probiotic cultures on sensory properties of Erzican Tulum cheese samples.

Samples	pH				Ripening Index
	Ripening Time (Days)				Ripening Time (Days)
	2	30	60	90	2	30	60	90
TCLS	5.07^a	4.89^b	4.78^c	4.63^d	7.79^d	8.88^c	12.82^b	20.46^a
TCLI	5.00^a	4.85^b	4.76^c	4.65^d	8.10^d	9.33^c	12.97^b	20.42^a
TCLA	5.04^a	4.97^ab	4.82^b	4.74^c	7.40^d	9.70^c	12.89^b	20.18^a
TCBS	5.08^a	4.91^b	4.80^c	4.64^d	8.10^d	9.17^c	13.75^b	21.01^a
TCBI	5.03^a	4.92^b	4.77^c	4.54^d	7.89^d	9.19^c	13.23^b	20.60^a
TCBA	5.06^a	4.92^b	4.80^c	4.54^d	7.35^d	9.46^c	13.85^b	21.54^a
TCMS	4.96^a	4.88^b	4.78^c	4.60^d	7.42^d	10.98^c	14.55^b	22.27^a
TCMI	5.08^a	4.97^b	4.79^bc	4.71^c	7.75^d	11.98^c	17.35^b	25.76^a
TCMA	5.07^a	4.83^b	4.80^bc	4.76^c	6.53^d	10.71^c	13.02^b	23.96^a

Samples	RT(Day)	C4:0	C6:0	C8:0	C10:0	C12:0	C14:0	C16:0	C18:0	C18:1	C18:2	CLA	SFA	USFA	SCFA	MCFA	LCFA
TCLS	2	1.71^c	2.20^c	2.60^b	8.55^b	5.24^ab	13.35^a	25.19^b	9.94^b	23.14^d	2.04^bcd	0.44^f	58.84	35.12	20.3	38.54	35.12
	30	1.53^cd	1.85^d	2.04^c	6.95^e	4.22^c	12.21^bc	26.96^a	10.92^a	23.58^c	2.13^ab	0.46^ef	55.76	36.63	16.59	39.17	36.63
	60	2.54^a	2.89^a	3.20^a	8.91^a	4.20^c	10.85^d	26.83^a	10.76^a	20.06^e	2.11^abc	0.53^de	59.42	32.93	21.74	37.68	32.93
	90	1.71^c	1.89^d	2.21^c	7.49^d	4.28^c	11.94^c	25.53^b	9.98^b	25.28^a	2.18^ab	0.67^c	55.05	37.44	17.58	37.47	37.44
TCLI	2	1.67^cd	2.24^c	2.54^b	8.52^bc	5.29^a	13.16^a	25.26^b	9.93^b	23.20^d	1.90^d	0.48^ef	58.68	35.03	20.26	38.42	35.03
	30	1.59^cd	1.78^d	2.02^c	7.04^e	4.27^c	12.28^b	26.62^a	11.12^a	23.79^bc	2.17^ab	0.56^de	55.6	37.08	16.7	38.9	37.08
	60	2.62^a	2.65^b	3.19^a	8.93^a	4.32^c	11.05^d	26.94^a	10.69^a	19.95^e	2.15^ab	0.63^cd	59.7	32.79	21.71	37.99	32.79
	90	1.65^cd	1.89^d	2.09^c	7.44^d	4.27^c	11.99^c	25.45^b	9.94^b	25.19^a	2.09^abc	0.82^a	54.78	37.22	17.34	37.44	37.22
TCLA	2	1.48^d	2.14^c	2.47^b	8.36^c	5.11^b	13.22^a	25.15^b	10.14^b	23.13^d	1.94^cd	0.46^ef	57.93	35.21	19.56	38.37	35.21
	30	1.48^d	1.80^d	2.09^c	7.06^e	4.36^c	12.35^b	26.71^a	11.11^a	23.97^b	2.11^abc	0.50^e	55.85	37.19	16.79	39.06	37.19
	60	2.70^a	2.75^a	3.20^a	8.80^a	4.31^c	11.04^d	26.90^a	10.81^a	19.98^e	2.12^abc	0.62^cd	59.7	32.91	21.76	37.94	32.91
	90	1.96^b	1.83^d	2.18^c	7.55^d	4.18^c	12.00^c	25.47^b	10.01^b	25.28^a	2.26^a	0.77^ab	55.17	37.55	17.7	37.47	37.55
TCBS	2	1.64^bc	2.14^bc	2.57^b	8.42^cd	5.10^a	13.13^a	25.05^d	9.90^b	23.05^d	1.84^a	0.42^f	58.05	34.79	19.87	38.18	34.79
	30	1.49^c	1.66^e	2.07^cd	6.98^f	4.16^de	12.34^b	26.75^a	10.91^a	23.69^bc	2.11^ab	0.48^ef	55.45	36.71	16.36	39.09	36.71
	60	2.46^a	2.65^a	3.12^a	8.95^a	4.27^cd	10.87^d	26.84^a	10.72^a	19.75^e	2.15^a	0.55^de	59.16	32.62	21.45	37.71	32.62
	90	1.76^b	1.85^de	2.11^cd	7.40^e	4.41^b	11.87^c	25.58^b	9.87^b	25.24^a	2.18^a	0.68^c	54.98	37.29	17.53	37.45	37.29
TCBI	2	1.60^bc	2.29^b	2.55^b	8.47^c	5.11^a	13.19^a	25.16^cd	9.77^b	23.00^d	2.05^bc	0.51^e	58.37	34.82	20.02	38.35	34.82
	30	1.50^c	1.67^e	2.06^cd	7.02^f	4.18^de	12.29^b	26.90^a	10.75^a	23.57^c	2.21^a	0.58^d	55.62	36.53	16.43	39.19	36.53
	60	2.62^a	2.84^a	3.14^a	8.90^ab	4.13^e	11.02^d	26.95^a	10.75^a	19.82^e	2.04^ab	0.66^c	59.6	32.61	21.63	37.97	32.61
	90	1.85^b	1.83^de	2.12^cd	7.43^e	4.33^bc	12.04^c	25.45^bc	10.02^b	25.20^a	2.16^a	0.73^b	55.05	37.38	17.56	37.49	37.38
TCBA	2	1.42^c	2.17^bc	2.58^b	8.34^d	5.16^a	13.23^a	25.22^bcd	9.98^b	23.09^d	1.98^bc	0.50^de	58.12	35.05	19.67	38.45	35.05
	30	1.62^bc	1.86^de	2.04^d	6.94^f	4.40^b	12.45^b	26.98^a	10.93^a	23.94^b	2.11^ab	0.56^de	56.29	36.98	16.86	39.43	36.98
	60	2.60^a	2.79^b	3.20^a	8.79^b	4.31^bc	10.99^d	26.87^a	10.67^a	19.96^e	2.14^ab	0.62^cd	59.55	32.77	21.69	37.86	32.77
	90	1.83^b	1.96^cd	2.23^c	7.48^e	4.17^de	12.03^c	25.58^b	9.95^b	25.32^a	2.21^a	0.76^ab	55.28	37.48	17.67	37.61	37.48
TCMS	2	1.77^b	2.28^b	2.63^cd	8.52^cd	5.33^a	10.33^d	25.37^b	10.02^d	23.06^ab	1.87^c	0.38^g	56.23	34.95	20.53	35.7	34.95
	30	1.49^c	1.78^d	2.03^d	6.97^f	4.34^b	12.31^a	26.75^a	11.14^a	23.94^a	2.21^a	0.47^ef	55.67	37.29	16.61	39.06	37.29
	60	2.67^a	2.66^a	3.20^a	8.73^ab	4.27^b	11.02^c	26.62^a	10.82^ab	19.95^c	2.05^abc	0.58^d	59.17	32.82	21.53	37.64	32.82
	90	1.77^bc	1.91^cd	2.17^d	7.45^e	4.19^b	12.03^b	25.52^b	10.00^de	25.28^a	2.16^c	0.66^c	55.04	37.44	17.49	37.55	37.44
TCMI	2	1.68^bc	2.19^b	2.47^cd	8.54^cd	5.14^a	13.15^a	25.14^b	9.71^e	23.16^ab	1.87^c	0.50^e	58.31	34.74	20.02	38.29	34.74
	30	1.57^c	1.80^d	2.06^d	7.06^f	4.19^b	12.27^b	26.55^a	10.77^ab	23.60^a	2.19^a	0.54^de	55.5	36.56	16.68	38.82	36.56
	60	2.55^a	2.67^a	3.18^a	8.84^a	4.22^b	10.87^c	26.92^a	10.85^ab	19.93^c	2.15^ab	0.62^cd	59.25	32.93	21.46	37.79	32.93
	90	1.83^bc	1.79^d	2.15^d	7.44^e	4.26^b	11.99^b	25.55^b	9.80^de	25.27^a	2.18^c	0.71^bc	55.01	37.25	17.47	37.54	37.25
TCMA	2	1.58^c	2.10^b	2.67^bc	8.44^d	5.19^a	13.22^a	25.13^b	9.77^e	23.18^ab	1.89^bc	0.47^ef	58.33	34.84	19.98	38.35	34.84
	30	1.56^c	1.73^d	2.02^d	6.93^f	4.23^b	12.24^a	26.75^a	10.61^bc	23.71^a	2.17^a	0.54^de	55.46	36.49	16.47	38.99	36.49
	60	2.59^a	2.65^a	3.32^a	8.72^ab	4.33^b	10.95^a	26.69^a	10.65^bc	19.60^c	2.05^abc	0.60^d	59.25	32.3	21.61	37.64	32.30
	90	1.82^bc	1.85^d	2.11^d	7.45^e	4.23^b	11.97^b	25.59^b	9.92^de	25.38^a	2.18^c	0.74^b	55.02	37.48	17.46	37.56	37.48

Ripening Time (Day)	C4.0	C6.0	C8.0		C10.0		C12.0	C14.0		C16.0		C18.0		C18:1		C18:2	CLA
2	1.62^c	2.19^b	2.56^b		8.46^b		5.19^a	12.89^a		25.19^c		9.91^c		23,11^c		1,943^c	0,46^d
30	1.54^d	1.77^d	2.05^d		6.99^d		4.26^b	12.30^b		26.77^a		10.92^a		23,75^b		2,16^ab	0,52^c
60	2.59^a	2.73^a	3.19^a		8.84^a		4.26^b	10.96^c		26.84^a		10.75^b		19,89^d		2,11^b	0,60^b
90	1.80^b	1.87^c	2.15^c		7.46^c		4.26^b	11.98^b		25.52^b		9.94^c		25,27^a		2,18^a	0,73^a
Packaging Material	C4.0	C6.0	C8.0		C10.0		C12.0	C14.0		C16.0		C18.0		C18:1		C18:2	CLA
Skin Bag	1.88^a	2.15^a	2.50^a		7.94^a		4.50^a	11.85^a		26.08^a		10.42^a		23,00^a		2,09^a	0,53^b
Intestine	1.89^a	2.14^a	2.46^a		7.97^a		4.48^a	12.11^a		26.07^a		10.34^a		22,97^a		2,10^a	0,61^a
Appendix	1.89^a	2.14^a	2.51^b		7.91^a		4.50^a	12.14^a		26.09^a		10.38^a		23,05^a		2,10^a	0,60^a
Probiotic Culture	C4.0	C6.0	C8.0		C10.0		C12.0	C14.0		C16.0		C18.0		C18:1		C18:2	CLA
*Lactobacillus acidophilus*	1.89^a	2.16^a	2.49^a		7.97^a		4.50^a	12.12^a		26.08^a		10.45^a		23,05^a		2,10^a	0,58^a
**Bifidobacterium animalis spp. lactis**	1.87^a	2.14^ab	2.48^a		7.93^b		4.48^a	12.12^a		26.11^a		10.35^a		22,97^ab		2,10^a	0,59^a
MIX	1.91^a	2.12^b	2.50^a		7.92^b		4.49^a	11.86^a		26.05^a		10.34^a		23,01^b		2,08^a	0,57^a
Ripening Time (Day)	pH	Ripening Index		Aldehydes		Ketones			Esters		Terpenes		Alcohols		Carboxylic acids
2	5.05^a	6.92^d		119.83^d		135.28^d			412.39^c		115.27^d		296.89^d		3702.75^c
30	4.91^b	9.59^c		179.79^c		313.43^c			1247.57^bc		227.73^c		900.94^c		5143.62^b
60	4.79^c	13.49^b		294.64^b		595.43^b			1884.51^b		311.79^b		1324.36^b		6400.02^ab
90	4.65^d	21.37^a		315.89^a		880.25^a			3014.58^a		429.66^a		1631.27^a		6719.21^a
Packaging Material	pH	Ripening Index		Aldehydes		Ketones			Esters		Terpenes		Alcohols		Carboxylic acids
Skin Bag	4.84^a	12.85^a		229.81^c		826.29^a			2137.52^b		318.96^b		1500.73^a		7331.46^a
Intestine	4.83^a	12.36^a		304.16^b		527.37^b			2292.36^a		401.60^a		1343.96^b		6498.49^b
Appendix	4.86^a	13.34^a		376.18^a		570.73^b			2129.17^b		363.89^b		1308.77^b		7398.76^a
Probiotic Culture	pH	Ripening Index		Aldehydes		Ketones			Esters		Terpenes		Alcohols		Carboxylic acids
*Lactobacillus acidophilus*	4.85^a	11.96^c		322.05^a		810.54^a			2447.19^a		415.55^a		1604.77^a		7205.51^b
**Bifidobacterium animalis spp. lactis**	4.83^a	12.93^b		331.03^a		461.56^c			1936.21^c		312.44^b		1207.63^b		7283.76^b
MIX	4.84^a	14.35^a		325.70^a		704.96^b			2175.65^b		356.46^b		1341.06^ab		7476.33^a

Samples	Ripening Time (Days)	Ethyl acetate	Methyl butanoate	Ethyl butanoate	3-Methyl-1-butanol acetate	Methyl hexanoate	Ethyl capronate	Iso amyl butyrate	Propyl hexanoate	Iso butyl hexanoate	Ethyl octanoate	Ethyl decanoate	Total Esters
TCLS	2	5.34	1.03	1.87	20.72	2.68	9.87	2.36	0.67	-	7.34	1.33	53.21
	30	17.45	2.86	4.12	65.21	7.21	26.75	5.39	1.14	0.21	15.12	3.54	149.00
	60	21.85	5.46	8.83	83.72	10.56	43.87	9.46	1.78	0.63	28.63	5.46	220.25
	90	34.66	9.29	14.82	141.74	17.53	84.22	14.72	2.16	1.03	36.72	8.23	365.12
TCLI	2	7.12	1.36	2.54	26.62	3.13	11.53	2.73	0.84	-	8.04	1.43	65.34
	30	19.12	3.21	5.27	70.48	9.23	30.17	6.10	1.76	0.34	16.07	4.02	165.77
	60	24.82	6.34	9.73	93.62	15.82	48.63	10.13	2.12	0.76	31.83	6.03	249.83
	90	36.91	10.16	16.92	168.53	20.18	93.76	15.73	2.66	1.33	40.15	9.34	415.67
TCLA	2	4.31	0.87	1.63	18.53	2.89	10.03	2.41	0.72	-	7.38	1.53	50.30
	30	15.76	2.32	4.06	61.09	8.12	28.67	5.86	1.46	0.24	15.53	3.71	146.82
	60	20.03	4.79	8.21	76.52	12.63	49.14	8.75	1.92	0.66	27.64	5.78	216.07
	90	31.66	8.42	13.97	128.63	15.27	87.54	13.21	2.44	1.17	38.32	9.18	349.81
TCBS	2	3.68	0.56	1.51	12.43	1.07	8.43	2.18	0.14	-	6.37	1.17	37.54
	30	14.38	2.21	3.78	51.65	5.14	25.38	4.44	0.83	0.12	14.65	3.21	125.79
	60	19.54	3.96	6.59	65.64	9.52	41.65	8.53	1.48	0.26	26.73	4.79	188.69
	90	27.41	7.38	12.56	91.64	13.72	80.85	12.73	1.83	0.58	34.83	7.65	291.18
TCBI	2	2.84	0.14	0.75	8.49	1.31	10.08	2.32	0.62	-	6.51	1.29	34.35
	30	11.65	1.41	2.98	43.65	6.35	27.51	5.24	1.05	0.17	15.02	3.51	118.54
	60	16.59	3.66	6.11	66.57	10.48	50.34	8.68	1.58	0.31	28.33	5.67	198.32
	90	23.04	6.18	9.45	94.13	15.02	91.21	12.69	1.89	0.74	36.75	8.82	299.92
TCBA	2	3.04	0.43	0.93	9.11	2.32	9.37	2.20	0.16	-	6.23	1.28	35.07
	30	12.31	2.04	3.52	48.31	6.04	26.73	4.73	0.91	0.19	14.70	3.36	122.84
	60	17.60	3.84	7.72	61.24	12.09	41.75	7.16	1.57	0.27	27.05	5.21	185.50
	90	25.13	6.22	13.68	99.57	17.36	81.75	11.53	1.89	0.67	33.18	7.49	298.47
TCMS	2	4.36	0.85	1.66	17.42	2.17	8.96	2.26	0.47	-	7.22	1.24	46.61
	30	16.13	2.48	4.09	62.65	6.41	25.93	5.11	1.06	0.14	14.72	3.42	142.14
	60	20.23	4.35	7.32	75.41	10.07	42.81	9.17	1.55	0.21	26.46	4.68	202.26
	90	30.17	8.71	13.17	108.62	14.86	81.88	13.03	1.97	0.53	35.03	7.76	315.73
TCMI	2	3.99	0.68	1.73	14.27	2.25	11.26	2.59	0.75	-	7.23	1.36	46.11
	30	13.75	1.72	3.11	57.16	7.64	29.17	5.71	1.57	0.28	15.47	3.83	139.41
	60	19.34	5.27	7.36	81.27	13.76	49.13	7.53	1.93	0.43	30.13	5.93	222.08
	90	29.53	8.64	13.16	112.86	18.04	91.74	14.19	2.34	0.85	36.41	9.26	337.02
TCMA	2	3.66	0.61	2.28	14.42	2.54	9.66	2.33	0.45	-	6.55	1.36	43.86
	30	14.74	1.91	3.71	59.07	7.32	26.33	4.82	0.94	0.21	14.83	3.38	137.26
	60	18.72	4.33	8.15	70.31	12.48	45.23	8.03	1.77	0.38	26.99	5.12	201.51
	90	28.54	7.08	13.72	134.42	14.76	83.88	12.05	2.18	0.86	35.53	8.64	341.66

Samples	Ripening Time (Days)	2-Propanone	2-Pentanone	2-Heptanone	3-Hydroxy-2- Butanone	2-Nonanone	Total Ketones	Hexanal	Heptenal	2-Hexenal	Nonanal	2,4-Heptandienal	2-3 butanediale	Total Aldehydes
TCLS	2	0.17	13.14	7.76	1.42	1.24	23.73	9.27	2.11	-	0.64	-	-	12.02
	30	2.04	27.45	16.14	4.27	4.11	54.01	15.63	3.18	0.66	1.18	-	0.27	20.92
	60	6.41	36.12	28.65	17.24	16.54	104.96	19.41	4.07	1.09	1.31	0.36	0.66	26.90
	90	10.11	46.23	35.13	31.83	33.45	156.75	23.36	4.13	1.27	2.02	0.67	1.23	32.68
TCLI	2	-	9.81	4.45	0.63	0.52	15.41	11.35	2.37	-	1.12	-	0.42	15.26
	30	0.44	20.64	11.09	1.18	1.54	34.89	19.67	3.88	0.94	1.74	0.11	1.16	27.50
	60	2.71	31.16	19.61	9.22	8.23	70.93	21.43	4.67	1.64	2.35	1.21	1.68	32.98
	90	4.56	40.75	27.35	17.95	15.23	105.84	38.44	5.43	2.37	3.65	1.93	2.07	53.89
TCLA	2	-	10.64	6.26	0.94	0.25	18.09	13.11	1.65	-	0.14	-	-	14.90
	30	0.73	23.15	12.83	2.54	2.86	42.11	16.65	2.85	-	0.88	-	0.18	20.56
	60	3.14	31.26	19.32	10.04	9.11	72.87	20.33	4.57	0.32	1.65	0.24	0.53	27.64
	90	5.44	42.09	23.09	21.86	18.47	110.95	26.42	5.27	0.83	2.13	1.01	1.14	36.80
TCBS	2	0.09	7.26	4.84	1.07	0.87	14.13	8.65	0.71	-	-	-	-	9.36
	30	1.13	19.36	8.45	3.76	4.02	36.72	12.24	1.48	-	0.36	-	-	14.08
	60	3.67	31.76	19.21	8.54	8.54	71.72	16.41	2.23	0.34	0.92	-	0.16	20.06
	90	7.41	38.54	27.36	16.33	15.54	105.18	19.65	2.76	0.82	1.54	0.18	0.21	25.16
TCBI	2	-	4.12	0.54	-	-	4.66	10.85	1.05	-	-	-	-	11.90
	30	0.25	11.84	1.63	0.65	0.91	15.28	13.32	1.69	-	0.74	-	0.09	15.84
	60	2.08	23.97	8.25	1.06	1.12	36.48	20.53	2.07	0.61	1.27	0.77	0.26	25.51
	90	5.22	31.42	14.86	3.64	3.57	58.71	27.17	2.19	1.05	2.11	1.48	0.71	34.71
TCBA	2	0.27	5.76	1.05	0.84	0.61	8.53	14.62	0.96	-	-	-	-	15.58
	30	1.63	13.48	3.27	1.21	1.26	20.85	20.01	1.34	-	0.44	-	-	21.79
	60	4.02	19.33	6.63	3.12	3.53	36.63	26.53	1.77	0.15	1.02	0.32	0.13	29.92
	90	6.35	25.48	11.27	4.56	5.01	52.67	33.17	1.96	0.28	1.72	0.83	0.53	38.49
TCMS	2	0.13	10.61	5.02	1.76	1.17	18.69	9.05	0.85	-	0.14	-	-	10.04
	30	1.42	24.78	11.01	4.11	4.27	45.59	13.16	1.86	0.16	0.56	-	-	15.74
	60	4.28	30.76	23.75	11.56	10.47	80.82	14.13	2.54	0.84	1.32	0.16	0.27	19.26
	90	8.13	38.16	29.12	19.46	19.12	113.99	16.23	3.36	1.32	1.73	0.33	0.62	23.59
TCMI	2	-	7.23	6.41	1.08	0.85	15.57	11.03	1.35	-	0.45	-	-	12.83
	30	0.31	16.66	7.13	3.06	1.32	28.48	13.22	2.09	0.23	1.24	-	0.18	16.96
	60	2.27	29.13	15.35	6.46	5.33	58.54	18.45	2.77	1.21	1.63	0.81	0.61	25.48
	90	4.74	36.34	20.35	10.51	10.64	82.58	20.54	3.29	1.65	2.88	1.93	1.01	31.30
TCMA	2	0.84	7.21	5.46	1.45	1.51	16.47	16.52	1.06	-	0.36	-	-	17.94
	30	1.56	19.41	10.06	2.03	2.44	35.5	23.15	1.94	0.13	1.18	-	-	26.40
	60	3.72	24.13	19.76	7.66	7.21	62.48	28.21	2.27	0.45	1.72	054	0.24	86.89
	90	6.01	36.43	24.32	13.85	12.97	93.58	31.17	2.96	0.88	2.33	1.05	0.88	39.27

Samples	Ripening Time (Days)	α-Pinene	α Phellandrene	Cymol	Camphene	β-Pinene	Limonene	p-Cymene	Total Terpenes
TCLS	2	7.32	0.54	4.32	0.15	0.35	0.71	0.04	13.43
	30	10.34	1.86	7.43	0.59	1.08	2.64	0.14	24.08
	60	13.56	2.43	10.15	0.71	1.31	3.48	0.19	31.83
	90	18.23	4.64	18.42	1.41	2.69	6.63	0.36	52.38
TCLI	2	9.32	0.83	5.16	0.23	0.42	1.11	0.06	17.13
	30	13.28	2.54	8.60	0.77	1.48	3.64	0.19	30.50
	60	19.66	4.02	14.23	1.23	2.21	5.78	0.31	47.44
	90	24.65	4.83	20.38	1.44	2.78	6.91	0.37	61.36
TCLA	2	8.21	0.70	5.04	0.20	0.34	1.02	0.05	15.56
	30	12.62	2.31	7.88	0.70	1.30	3.31	0.18	28.30
	60	16.32	3.65	11.05	1.10	2.06	5.23	0.28	39.69
	90	20.11	4.45	18.72	1.34	2.54	6.35	0.34	53.85
TCBS	2	5.21	0.24	2.09	0.07	0.19	0.34	0.02	8.16
	30	9.31	1.64	6.32	0.50	0.92	2.33	0.13	21.15
	60	10.46	1.93	9.63	0.55	1.09	2.76	0.15	26.57
	90	15.13	2.38	14.26	0.76	1.33	3.41	0.18	37.45
TCBI	2	7.13	0.48	2.97	0.11	0.27	0.61	0.04	11.61
	30	10.14	1.83	7.27	0.58	1.08	2.62	0.14	23.66
	60	15.43	2.27	10.83	0.69	1.24	3.25	0.17	33.88
	90	18.66	2.65	16.31	0.81	1.45	3.80	0.20	43.88
TCBA	2	7.13	0.33	2.27	0.10	0.14	0.47	0.03	10.47
	30	9.67	1.78	6.52	0.54	1.00	2.55	0.14	22.20
	60	14.43	2.15	10.01	0.62	1.21	3.08	0.16	31.66
	90	18.07	2.48	15.29	0.71	1.43	3.58	0.19	41.75
TCMS	2	6.68	0.51	3.49	0.17	0.26	0.73	0.04	11.88
	30	10.15	1.85	7.33	0.57	1.01	2.65	0.14	23.70
	60	11.21	2.33	8.83	0.78	1.31	3.34	0.18	27.98
	90	16.08	2.71	15.07	0.86	1.53	3.89	0.21	40.35
TCMI	2	7.61	0.77	3.80	0.27	0.43	1.10	0.06	14.04
	30	12.98	2.33	7.49	0.78	1.31	3.34	0.18	28.41
	60	14.95	3.16	12.12	0.91	1.71	4.53	0.24	37.62
	90	21.82	3.84	17.33	1.12	2.16	5.51	0.29	52.07
TCMA	2	7.44	0.65	3.43	0.17	0.32	0.93	0.05	12.99
	30	12.36	1.84	7.21	0.51	1.03	2.64	0.14	25.73
	60	15.53	2.65	10.64	0.88	1.42	3.80	0.20	35.12
	90	19.11	3.48	15.75	1.02	1.95	4.99	0.27	46.57

Samples	Ripening Time (Days)	Ethanol	2-Pentanol	3-Methyl-1-butanol	1-Pentanol	1.hexanol	2-Ethyl-1-hexanol	2-Nonanol	1-Octanol	Benzene ethanol	Total Alcohols
TCLS	2	2.43	1.32	25.52	2.18	0.77	0.71	0.22	0.06	6.45	39.66
	30	30.65	4.54	62.11	5.13	2.63	1.64	0.74	0.22	10.33	117.99
	60	44.22	10.32	85.24	9.23	5.99	2.24	1.69	0.50	17.39	176.82
	90	48.15	16.74	104.63	10.78	9.71	4.16	2.74	0.81	21.13	218.85
TCLI	2	2.16	1.87	20.54	2.86	1.09	1.14	0.31	0.09	9.92	39.98
	30	23.65	4.71	51.23	5.89	2.73	2.42	0.77	0.23	16.74	108.37
	60	38.65	14.64	73.45	10.14	8.50	4.83	2.39	0.71	21.62	174.93
	90	32.45	19.32	94.34	11.33	11.21	5.34	3.16	0.93	29.13	207.21
TCLA	2	2.29	1.55	22.38	2.45	0.90	1.07	0.25	0.07	7.13	38.09
	30	21.76	4.66	57.65	5.41	2.70	2.31	0.76	0.22	12.71	108.18
	60	36.54	10.65	82.03	9.76	6.18	4.52	1.74	0.51	18.53	170.46
	90	32.64	17.32	98.36	10.89	10.05	5.14	2.83	0.83	26.17	204.23
TCBS	2	1.09	0.75	18.27	1.27	0.44	0.44	0.12	0.04	4.64	27.06
	30	24.12	3.81	50.28	4.24	2.21	1.06	0.62	0.18	8.42	94.94
	60	42.24	6.53	68.43	7.53	3.79	1.73	1.07	0.31	13.62	145.25
	90	50.14	12.53	85.26	9.74	7.27	3.24	2.05	0.60	17.20	188.03
TCBI	2	0.87	1.03	14.53	2.08	0.60	1.27	0.17	0.05	5.73	26.33
	30	19.12	4.06	44.21	5.11	2.36	1.93	0.66	0.20	10.13	87.78
	60	26.45	7.21	55.25	8.66	4.18	3.51	1.18	0.35	15.46	122.25
	90	26.13	13.41	64.82	10.47	7.78	4.82	2.19	0.65	19.56	149.83
TCBA	2	0.77	0.92	16.29	1.32	0.53	1.01	0.15	0.04	6.21	27.24
	30	15.64	3.90	48.33	4.75	2.26	1.88	0.64	0.19	9.65	87.24
	60	21.45	6.68	51.83	6.94	3.88	3.13	1.09	0.32	14.24	109.56
	90	20.34	12.53	66.94	10.02	7.27	4.35	2.05	0.60	18.02	142.12
TCMS	2	2.34	1.17	22.72	1.38	0.68	0.62	0.19	0.06	5.17	34.33
	30	26.87	4.27	54.96	4.66	2.48	1.72	0.70	0.21	9.21	105.08
	60	38.36	10.14	73.12	8.11	5.88	2.13	1.66	0.49	15.15	155.04
	90	45.23	14.61	93.71	10.27	8.48	3.76	2.39	0.70	18.53	197.68
TCMI	2	1.76	1.52	16.17	2.34	0.88	1.19	0.25	0.07	10.05	34.23
	30	19.52	4.14	46.21	5.31	2.40	2.17	0.68	0.20	12.31	92.94
	60	28.56	12.47	54.21	9.12	7.24	2.37	2.04	0.60	17.50	134.11
	90	27.53	17.54	66.81	10.77	10.18	4.33	2.87	0.85	25.12	166.00
TCMA	2	1.04	1.17	17.38	1.44	0.68	1.09	0.19	0.06	6.92	29.97
	30	20.22	3.96	52.11	5.19	2.30	2.18	0.65	0.19	11.62	98.42
	60	30.34	8.82	62.32	7.36	5.12	3.96	1.44	0.43	16.15	135.94
	90	27.32	11.22	74.24	11.11	6.51	4.82	1.83	0.54	19.73	157.32

Samples	Ripening Time (Days)	Asetic	Propaonic	Butanoic	Pentanoic	Hexanoic	Heptanoic	Oktanoic	Decanoic	Benzoic	Total CA
TCLS	2	104.37	61.40	131.89	10.83	7.32	1.22	81.27	24.91	2.64	425.85
	30	155.11	68.22	175.75	12.04	8.14	1.36	108.30	33.19	2.94	565.05
	60	188.45	87.12	227.64	15.37	10.39	1.53	140.27	42.99	3.75	717.51
	90	195.70	81.87	248.03	14.45	9.77	1.66	152.84	46.84	3.53	754.69
TCLI	2	102.56	62.19	112.25	10.97	7.42	1.24	69.17	21.20	2.68	389.68
	30	154.74	66.91	128.81	11.81	7.98	1.33	79.37	24.32	2.88	478.15
	60	192.07	88.69	231.99	15.65	10.58	1.46	142.96	43.81	3.82	731.03
	90	197.15	82.92	238.15	14.63	9.89	1.51	146.75	44.97	3.57	739.54
TCLA	2	105.46	60.61	127.41	10.70	7.23	1.20	78.51	24.06	2.61	417.79
	30	151.85	66.65	177.61	11.76	7.95	1.32	109.45	33.54	2.87	563
	60	192.43	85.80	209.22	15.14	10.24	1.47	128.92	39.51	3.70	686.43
	90	196.06	83.44	236.82	14.72	9.95	1.56	145.93	44.72	3.59	736.79
TCBS	2	102.20	59.56	123.46	10.51	7.11	1.18	76.08	23.32	2.57	405.99
	30	150.40	70.06	158.44	12.36	8.36	1.29	97.63	29.92	3.02	531.48
	60	189.90	89.22	211.95	15.74	10.64	1.37	130.61	40.03	3.84	693.3
	90	193.88	82.92	234.20	14.63	9.89	1.65	144.32	44.23	3.57	729.29
TCBI	2	104.01	61.66	125.61	10.88	7.36	1.23	77.40	23.72	2.66	414.53
	30	155.47	68.22	188.13	12.04	8.14	1.36	115.93	35.53	2.94	587.76
	60	188.81	83.71	216.42	14.77	9.98	1.46	133.36	40.87	3.60	692.98
	90	194.97	82.92	235.48	14.63	9.89	1.57	145.11	44.47	3.57	732.61
TCBA	2	105.46	59.56	127.41	10.51	7.11	1.18	78.51	24.06	2.57	416.37
	30	152.21	66.39	207.07	11.71	7.92	1.32	127.60	39.10	2.86	616.18
	60	189.90	85.54	223.57	15.09	10.20	1.40	137.77	42.22	3.68	709.37
	90	194.97	83.18	247.10	14.68	9.92	1.54	152.27	46.66	3.58	753.9
TCMS	2	105.10	62.19	119.98	10.97	7.42	1.24	73.93	22.66	2.68	406.17
	30	154.38	65.60	209.74	11.58	7.83	1.30	129.25	39.61	2.83	622.12
	60	192.07	87.90	231.99	15.51	10.49	1.45	142.96	43.81	3.79	729.97
	90	200.41	82.92	242.10	14.63	9.89	1.61	149.19	45.72	3.57	750.04
TCMI	2	104.01	60.88	125.79	10.74	7.26	1.21	77.51	23.75	2.62	413.77
	30	158.01	67.96	190.86	11.99	8.11	1.35	117.61	36.04	2.93	594.86
	60	190.62	86.59	230.25	15.28	10.33	1.42	141.88	43.48	3.73	723.58
	90	196.06	83.44	236.82	14.72	9.95	1.66	145.93	44.72	3.59	736.89
TCMA	2	103.28	61.93	124.74	10.93	7.39	1.23	76.87	23.56	2.67	412.6
	30	154.02	70.06	186.04	12.36	8.36	1.39	114.64	35.13	3.02	585.02
	60	188.81	85.02	228.04	15.00	10.14	1.59	140.52	43.07	3.66	715.85
	90	197.15	85.80	261.39	15.14	10.24	1.61	161.07	49.36	3.70	785.46

Cheese Samples	Appearance						Taste and Odor							Texture
	Storage Time (day)						Storage Time (day)							Storage Time (day)
	2	30		60	90		2		30	60		90		2	30		60		90
TCLS	7.89 ± 0.40^Aab	7.87 ± 0.23^Aab		6.65 ± 0.33^Bd	6.2 ± 0.12^Cde		7.81 ± 0.15^Ae		7.64 ± 0.09^Ae	6.89 ± 0.06^Bf		6.25 ± 0.0.4^Ce		8.35 ± 0.10^Aab	8.11 ± 0.08^Bb		7.80 ± 0.11^Cc		7.62 ± 0.11^Dc
TCLI	8.02 ± 0.55^ab	7.94 ± 0.36^ab		7.02 ± 0.09^c	6.27 ± 0.21^d		8.10 ± 0.11^Abc		7.94 ± 0.09^Acd	7.43 ± 0.19^Bcd		6.70 ± 0.03^Ccd		8.37 ± 0.10^Aa	8.19 ± 0.06^Bb		7.97 ± 0.05^Cb		7.94 ± 0.12^Ca
TCLA	8.16 ± 0.45^a	8.05 ± 0.09^ab		7.26 ± 0.10^c	6.79 ± 0.21^c		8.25 ± 0.13^Aab		8.05 ± 0.12^Abc	7.49 ± 0.13^Bbc		7.14 ± 0.06^Cb		8.40 ± 0.08^Aa	8.32 ± 0.08^Aa		8.10 ± 0.07^Ba		7.45 ± 0.10^Cd
TCBS	7.91 ± 0.28^ab	7.67 ± 0.19^b		6.28 ± 0.12^e	5.41 ± 0.13^f		7.71 ± 0.13^Ae		7.44 ± 0.07^Bf	6.65 ± 0.10^Cg		5.75 ± 0.07^Df		8.15 ± 0.04^Ac	7.74 ± 0.10^Be		7.50 ± 0.07^Ce		7.29 ± 0.07^Dde
TCBI	8.09 ± 0.15^ab	7.81 ± 0.18^ab		6.56 ± 0.24^de	5.84 ± 0.25^e		8.02 ± 0.09^Acd		7.62 ± 0.12^Be	7.26 ± 0.06^Cde		6.25 ± 0.08^De		8.21 ± 0.11^Abc	7.80 ± 0.08^Bde		7.59 ± 0.08^Cde		7.43 ± 0.12^Cd
TCBA	8.11 ± 0.29^a	7.95 ± 0.19^ab		7.15 ± 0.12^c	6.23 ± 0.11^d		8.16 ± 0.07^Aabc		7.87 ± 0.15^Bcd	7.34 ± 0.09^Ccde		6.58 ± 0.10^Dd		8.31 ± 0.06^Aab	7.93 ± 0.05^Bc		7.76 ± 0.03^Cc		7.25 ± 0.05^De
TCMS	7.63 ± 0.26^b	7.73 ± 0.14^b		7.6 ± 0.12^b	6.93 ± 0.29^bc		7.88 ± 0.08^Ade		7.76 ± 0.12^Ade	7.19 ± 0.05^Be		6.77 ± 0.07^Cc		8.19 ± 0.09^Abc	7.90 ± 0.05^Bcd		7.63 ± 0.03^Cd		7.41 ± 0.05^Dde
TCMI	8.16 ± 0.20^a	7.94 ± 0.27^ab		7.92 ± 0.15^a	7.17 ± 0.13^b		8.21 ± 0.07^Aabc		8.22 ± 0.09^Ab	7.67 ± 0.08^Bb		7.25 ± 0.11^Cb		8.30 ± 0.06^Aabc	7.94 ± 0.05^Bc		7.81 ± 0.08^BCc		7.69 ± 0.11^Cbc
TCMA	8.36 ± 0.13^a	8.17 ± 0.17^a		6.98 ± 0.15^c	7.75 ± 0.18^a		8.32 ± 0.08^ABa		8.50 ± 0.11^Aa	8.00 ± 0.15^BCa		7.66 ± 0.14^Ca		8.37 ± 0.09^Aa	8.18 ± 0.04^Bb		8.05 ± 0.05^Cab		7.80 ± 0.08^Dab
Cheese Samples	Flavor										General Appreciation
	Storage Time (day)										Storage Time (day)
	2		30			60		90			2		30			60		90
TCLS	8.09 ± 0.06^Abcd		8.13 ± 0.07^Acd			7.53 ± 0.12^Bef		5.7 ± 0.05^Cf			7.94 ± 0.28^Aa		8.00 ± 0.15^Aab			7.38 ± 0.14^Bab		5.53 ± 0.13^Ccd
TCLI	8.16 ± 0.06^Aabc		8.21 ± 0.09^Abcd			7.70 ± 0.13^Bcd		5.93 ± 0.11^Ce			8.00 ± 0.15^Aa		8.05 ± 0.20^Aab			7.52 ± 0.44^Aab		5.74 ± 0.40^Bcd
TCLA	8.24 ± 0.05^Aa		8.27 ± 0.05^Abc			7.85 ± 0.07^Bb		6.13 ± 0.10^Cd			8.08 ± 0.14^Aa		8.10 ± 0.17^Aab			7.71 ± 0.48^Aab		5.94 ± 0.20^Bc
TCBS	7.99 ± 0.12^Ad		7.94 ± 0.06^Ae			7.29 ± 0.07^Bg		4.88 ± 0.07^Cı			7.80 ± 0.17^Aa		7.97 ± 0.21^Ab			7.10 ± 0.39^Bb		4.82 ± 0.17^Ce
TCBI	8.07 ± 0.09^Acd		8.08 ± 0.14^Ad			7.48 ± 0.06^Bf		5.14 ± 0.12^Ch			7.86 ± 0.30^Aa		7.88 ± 0.14^Ab			7.24 ± 0.38^Bb		5.23 ± 0.22^Cde
TCBA	8.15 ± 0.09^Aabc		8.18 ± 0.09^Acd			7.66 ± 0.07^Bde		5.41 ± 0.07^Cg			7.94 ± 0.20^Aa		7.94 ± 0.27^Ab			7.40 ± 0.25^Aab		5.54 ± 0.37^Bcd
TCMS	8.16 ± 0.09^Aabc		8.25 ± 0.05^Abc			7.81 ± 0.05^Bbc		6.9 ± 0.08^Cc			8.07 ± 0.16^Aa		8.14 ± 0.19^Aab			7.61 ± 0.30^Bab		6.73 ± 0.28^Cb
TCMI	8.23 ± 0.07^Aab		8.33 ± 0.05^Aab			8.06 ± 0.05^Ba		7.19 ± 0.04^Cb			8.14 ± 0.14^Aa		8.22 ± 0.21^Aab			7.95 ± 0.21^Aa		7.09 ± 0.33^Bab
TCMA	8.30 ± 0.04^Aa		8.46 ± 0.06^Aa			8.13 ± 0.10^Ba		7.55 ± 0.12^Ca			8.17 ± 0.15^Aa		8.36 ± 0.15^Aa			8.03 ± 0.31^Aa		7.34 ± 0.25^Ba

Source of Variation	Apparance	Taste and Odour	Texture	Flavour	General Appreciation
Storage Time
2	8.04 ± 0.17^a	8.05 ± 0.04^a	8.29 ± 0.02^a	8.16 ± 0.02a	8.00 ± 0.04^a
30	7.90 ± 0.41^a	7.89 ± 0.06^a	8.01 ± 0.04^b	8.20 ± 0.03a	8.07 ± 0.04^a
60	7.05 ± 0.33^b	7.32 ± 0.08^b	7.80 ± 0.04^c	7.72 ± 0.05b	7.55 ± 0.08^b
90	6.48 ± 0.39^c	6.70 ± 0.11^c	7.54 ± 0.05^d	6.09 ± 0.17c	5.99 ± 0.17^c
P Value	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Packaging Material
Skin Bag	7.08 ± 0.12^b	7.14 ± 0.11^b	7.80 ± 0.06^b	7.39 ± 0.17^a	7.26 ± 0.18^a
Intestine	7.49 ± 0.12^ab	7.56 ± 0.10^a	7.94 ± 0.05^ab	7.56 ± 0.18^a	7.42 ± 0.17^a
Appendix	7.67 ± 0.10^a	7.77 ± 0.09^a	7.99 ± 0.06^a	7.68 ± 0.15^a	7.53 ± 0.15^a
P Value	0.02	<0.0001	0.062	0.453	0.488
Probiotic Culture
*Lactobacillus acidophilus*	7.22 ± 0.12^b	7.47 ± 0.10^b	8.05 ± 0.05^a	7.49 ± 0.16^b	7.33 ± 0.16^b
**Bifidobacterium animalis spp. lactis**	7.21 ± 0.14^b	7.22 ± 0.12^b	7.74 ± 0.06^b	7.19 ± 0.21^b	7.06 ± 0.19^b
MIX	7.75 ± 0.74^a	7.79 ± 0.08^a	7.94 ± 0.05^a	7.95 ± 0.08^a	7.82 ± 0.10^a
P Value	0.03	0.001	<0.0001	0.04	0.03

[1] *Corresponding author: gakarca@aku.edu.tr

Brasil

Brasil

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

Abstract