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Article| Volume 79, ISSUE 5, P717-724, May 1996

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Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese

Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(96)76418-4
Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese
Next ArticleSensitive Determination of Lysinoalanine for Distinguishing Natural from Imitation Mozzarella Cheese1
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      Abstract

      Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in Cheddar-like hard goat cheeses, from greatest to least, were n-C10, n-C12, n-C8, n-C6, n-C4, n-C9, and n-C11. Similarly, the relative abundance of branched-chain fatty acids in Cheddar-like hard goat cheeses, from greatest to least, was 4-methyloctanoic, methyldecanoic, 3-methylbutanoic, and 4-ethyloctanoic acids. Branched-chain fatty acids such as 4-ethyloctanoic and 4-methyloctanoic acids have intense aromas, and even minute quantities can affect the flavor of dairy products.
      Ripening time significantly affected the concentrations of FFA; concentrations increased during the initial 12 wk of aging and remained relatively constant for the rest of the 24-wk ripening period. Therefore, the intensity and sharpness of flavor that originated from or was enhanced by the presence of these FFA did not change greatly after 12 wk of aging.
      The percentage of NaCl or the ratios of salt to moisture, within the range used in hard goat cheeses, did not affect the concentrations of FFA or, apparently, lipolysis in this study.

      Key words

      Abbreviation key:

      BCFA (branched-chain FA), FA (fatty acids), MSDE (microsimultaneous distillation extraction), S/M (salt in moisture phase)

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      Article info

      Publication history

      Accepted: January 3, 1996
      Received: October 24, 1995

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(96)76418-4

      Copyright

      © 1996 American Dairy Science Association. Published by Elsevier Inc.

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