Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma

This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace (W), red wine waste: petit-verdot grape pomace (R), red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot (RW) and control: pomace-free group (C). Among the short chain fatty acids, butyric (C4), caproic (C6), caprylic (C8) and capric (C10) acids were determined in all cheese samples. Long chain fatty acids such as myristic (C14), palmitic (C16) and oleic (C18:1) acids were found in high amounts. The most abundant free fatty acids in all cheese samples were oleic acid (C18:1) followed by stearic acid. Butyric (C4) and caproic (C6) acid contents increased during storage and were highest in RW and R samples at the end of storage. A total of 32 volatile components (12 acids, 3 alcohols, 9 esters, 3 terpenes, 2 hydrocarbons, 3 other compounds) were detected in İzmir Tulum cheese samples during the ripening period. It was observed that the volatile components content varied according to the grape pomace type (p