Swiss Cheese Flavor: I. Chemical Analysis
Open Access
- 1 February 1979
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 62 (2) , 227-237
- https://doi.org/10.3168/jds.s0022-0302(79)83230-0
Abstract
Seven Swiss cheeses were fractionated into oil-soluble, water-soluble-volatile, and water-soluble-nonvolatile components, and each of these components was analyzed for important flavor constituents. Amino acids, Ca and Mg ions, lactic acid, and salt were determined in the water-soluble-non-volatile fractions. Peptides were separated according to size. Free fatty acids were determined in the whole cheeses and oil-soluble fractions, and the distribution of the acids between the oil and aqueous phases was calculated. Pyrazines, carbonyls, lactones and phenols were identified tentatively in the neutral oil-soluble fraction. The water-soluble-nonvolatile fraction contained acetic, propionic and butyric acids, and ammonia.Keywords
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