The formation of polycyclic hydrocarbons during smoking process of cheese


ÖZCAN T., AKPINAR BAYİZİT A., Sahin O. I. , YILMAZ ERSAN L.

MLJEKARSTVO, vol.61, no.3, pp.193-198, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 61 Issue: 3
  • Publication Date: 2011
  • Journal Name: MLJEKARSTVO
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.193-198
  • Bursa Uludag University Affiliated: Yes

Abstract

The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.