Swiss Cheese Flavor: I. Chemical Analysis

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.