Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

The aim of this study was to analyze the chemical composition in terms dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry atomic absorption spectroscopy methods aroma profile solid phase microextraction (SPME) method buffalo kaymak (clotted cream) samples collected from Çukurova region Turkey. results our analyses showed that contained an average 85.31% 78.00% fat, 4.01% 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, amines, miscellaneous compounds. compositions Ca, K, Na, Mg, Cu, Fe, Mn, Zn 408.96 mg L-1, 542.42 238.84 289.39 0.12 ppm, 5.65 0.08 14.70 respectively. When comparing these with those literature using different locations, had higher Fe contents lower Mn content.