摘要 : In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences were eva... 展开 In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences were evaluated. Dry matter rates of cow ice cream (CIC), goat ice cream (GIC), sheep ice cream (SIC) and buffalo ice cream (BIC) ranged from 27.96% to 30.51% and SIC had the highest content of dry matter (30.51%). Ash values of ice creams were determined between 0.61% and 0.75%. Titra-table acidity values varied between 0.11% and 0.18%. pH values of ice creams ranged from 6.49 to 7.04. Fat values of ice creams were determined between 4.05 (g/100g) and 5.10 (g/100g). The lowest overrun value (20.61%) was determined in SIC. The highest first dripping time (1980 s) and complete melting time (5970 s) were found in GIC. A total of 41 aroma compounds were determined by gas chromatography-mass spectrometry (GC-MS) and the BIC was the most aromatic product containing 36 aroma compounds. After the BIC, 15, 13 and 8 aroma compounds were detected in CIC, GIC and SIC, respectively. Additionally, aroma compounds 2-hexanone, 2-heptanone, limonene, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone were detected in all ice cream types. To evaluate the correlations between the aroma compounds, the principal component analysis (PCA) method was applied to ice cream samples and a strong positive relation was detected between CIC and GIC. In terms of sensory analysis, general acceptability properties were not statistically different (p>0.05) between all ice creams. SIC had the lowest flavor score and CIC had the highest one as sensory property. 收起