The effects of fumigation made with different materials (hazelnut shell and oak wood) to the çerkez cheese in physico-chemical properties and aroma profile

In this study, "The effect of different materials (hazelnut shell and oak wood powder) on the physico-chemical properties of the circulating cheese during storage and the effect of the aromatic aroma profile"was investigated. The use of hazelnut shell or oak wood as a fuming material did not have any effect on the change of dry matter, protein, pH, titratable acidity, salt, oil and water-soluble nitrogen values. The storage period was similar to the change in the dry matter and protein content of the test cheese samples, and was effective in changing the pH, titratable acidity, salt, oil and water soluble nitrogen values. A total of 131 compounds were identified as volatile aroma components of the trial samples: 18 alcohols, 19 ketones, 26 esters, 13 aromatic acids, 33 aromatic carbonyls, 7 furan, 9 phenols and 6 aldehydes. While the general aroma components were determined in the non-smoked cheese, the aroma components from the smoked cheese were also determined. The smoking process increased the diversity of aromatic components. The maximum variety of hazelnut shells was determined with cheese. The presence of phenol and furan compounds in cheese smoked with hazelnut shell caused the incense aroma to be felt intensely. In the evaluation made by the sensory panelists, it was determined that cheese smoked with hazelnut shell was more preferable than cheese smoked with oak wood. When the obtained results were evaluated, it was seen that the hazelnut shell could be used in the smoked cheese.