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SÜT VE SÜT ÜRÜNLERİNDE İSTENMEYEN LEZZET

OFF-FLAVOURS IN MILK AND MILK PRODUCTS

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2003

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Lezzet gıdanın beğenisini belirleyen başlıca faktördür ve aynı zamanda tüketici tercihlerini de etkilemektedir. Bundan dolayı, lezzet problemleri genellikle tüketici şikayetleri olarak geri dönmektedir ve gıdalardaki lezzet kusurları süt ve süt ürünlerinin de içinde bulunduğu gıdaların tüketiciler tarafından kabul edilmemesinin başlıca nedenidir. Süt ve süt ürünlerinde lezzet ve istenmeyen lezzet son on yılın ilgi çeken araştırma konusu olmuştur; bu bağlamda da lezzet gelişiminin takibi için kullanılan analitik teknikler gelişmiştir ve birçok süt ve süt ürünündeki istenmeyen lezzet bileşikleri halen araştırılmaktadır. Süt ve ürünlerindeki istenmeyen lezzete neden olan kimyasallar; çevresel kaynaklardan bulaşma, hayvan beslenmesi, gıda içinde meydana gelen kimyasal reaksiyonlar ve diğer kaynaklar orijinli olabilir. Bu makalenin amaçlarını, tanımlamaların ardından, istenmeyen lezzet için muhtemel kaynakların ve kimyasal bileşiklerin özetlenmesi ve süt ve süt ürünlerindeki istenmeyen lezzet kavramı ile ilgili farklı yaklaşımların tartışılması oluşturmaktadır.
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Abstract (Original Language): 
Flavour is the main factor determining the purchase of food and it also effects to consumer preferences. Therefore, flavour problems usually come to light as a result of consumers' complaints, and flavour defects in food are a major cause of consumer rejection of the food product including milk and milk products. Flavour and off-flavour in milk and milk products have been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor flavour development, flavour and off-flavour compounds in many dairy product have now been investigated. The chemicals responsible for unacceptable flavours in milk and milk products can originate incidental contamination from environmental sources, from animal feeding, from chemical reactions occuring within the food material itself and from other sources. The objectives of this paper comprise, after definitions, summarizing the possible sources and specific compounds of off-flavours, and discussing different approaches for off-flavour concept in milk and dairy products.
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