Identification of flavor compounds of white cheese powder produced with spray drier by adding whey and maltodextrin with GC-MS and descriptive sensory analysis

Cheese powder is a dairy product which is generally used for providing sensation of cheese and also has long shelf life. In its production, basically cheese, water and melting salt are used. Besides, flavorings, antioxidants and fillers are also utilised. The problems about physical properties such as aggregation and adhesion are some of the issues of production and storage of food powders like cheese powder. Maltodextrin is used to solve this types of quality problems. On the other hand, whey is an important by product of dairy. Usage of whey provides cost reduction. In spite of this, knowledge about the impact of usage of these products on flavor of cheese powder is higly crucial. Therefore, in this study, firstly, identification of flavor compounds of cheese powder which is one of the most popular types of cheese was aimed. It was also aimed that distinctions of flavor compounds derived from usage of maltodextrin and whey were revealed. For this purpose, flavor profile with descriptive sensory analysis and volatile compounds by using GC-MS of white cheese powder produced with spray dier by adding whey (PAS), maltodextrin (MALTO) and without adding (PT) stored with PET/Al/LDPE at 20 oC during 12 months were identified. The other purpose of the study was that quality criteria which was taken into account by consumers while they bought cheese and point of view to cheese powder was determined. Fort his purpose, market analysis was made for two hundred poeple by means of surver. At the end of the evoluation of survey the most important criteria of selecting cheese are taste and aroma and generally, participants looked at directly selling of cheese powder in a positive light. The most desired to the consumed cheese powders were kashar and white cheese. A total of 20 volatile compounds were identified in cheese powder samples. 15 of them were common for all cheese products. While 3-methyl butanal ve d-limonene were common volatiles for PT and PAS samples, in PAS samples beta-fellandren was also identified. For only MALTO samples 1,8 sineol and octanoic acid ethyl ester was determined. 12 months storage duration did not make significant difference of volatile compounds for all samples. Cooked, creamy, processed cheese like flavor, rennet/casein, storage/menthol were characteristic descriptive sensory terms of cheese powder samples. Especially cooked, creamy and processed cheese like flavor values were high for all types of samples, mentioned terms felt less for MALTO samples. It was found that PT and PAS samples were saltier, MALTO samples were sweeter. Bitterness of all samples is too little to feel. In conclusion, in terms of determining volatile compounds and flavor profile of cheese powder at the first time, this study contributed to literature and industry. Also, effects of adding maltodextrin and whey on flavor compounds of cheese powder were revealed. Key words: White Cheese, Cheese Powder, Market Analysis, Volatile Compounds, Descriptive Sensory Analysis