Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

The purpose of this study was identification of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets. For this purpose, some chemical analyses of 20 buffalo yogurt samples obtained from Mersin and Adana provinces were performed. As a result of the chemical analysis, the average dry matter content of buffalo yogurts was 19.37%, fat content was 6.54%, protein content was 4.10% and ash content was 1.37%. Aroma profile was evaluated by GC/MS (Gas Chromatography/ Mass Spectrometry) using SPME (Solid-Phase Microextraction) technique. A total of 35 volatile compounds were detected including four aldehydes, four ketones, six acids, seven alcohols, four esters and ten miscellaneous compounds. Alcohols were the largest class of volatile compounds while acid and ketone groups were the major compounds in buffalo yogurt. The analysis of minor mineral content was performed by LA-ICP/MS (Inductively Coupled Plasma/Mass Spectrometer) and major minerals were detected by AAS (Atomic Absorption Spectrometer). According to the results of mineral analysis, the average Ca, K, Mg, Na, Cu, Fe, Mn and Zn levels were found to be 900.52 mg/L, 1678.18 mg/L, 729.80 mg/L, 325.78 mg/L, 0.28 mg/L, 7.60 mg/L, 0.39 mg/L, and 24.64 mg/L, respectively