Quantitative analysis of the major free fatty acids in Swiss cheese
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In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu), whereas it was the opposite in Parmesan cheese.
“In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu) [35,60], whereas it was the opposite in Parmesan cheese [2].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [35]
In the Swiss-cheese results (page unavailable), 2-methylbutyric acid was detected in all five cheeses, while 3-methylbutyric acid was detected in only two, supporting the detection-frequency comparison. The paper identifies leucine as a precursor of 3-methylbutyric acid but does not explicitly identify isoleucine as the precursor of 2-methylbutyric acid. The Parmesan comparison is attached to a different citation and is not assessed here. (LLM, conf=0.83)
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- Authors
- Langler, J. E., & Day, E. A.
- Affiliations
- Oregon State University (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1966-01
- Volume
- 49
- Issue
- 1
- Pages
- 91-93
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2111339051
- Cited by
- 52
- References
- 10
- Citations by year
- 2024: 1 · 2023: 1 · 2015: 1
- FWCI
- 4.61
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- free fatty acids, cheese, Swiss cheese, fatty acid composition, cheese composition
- MeSH terms
- Cheese, Fatty Acids, Flavoring Agents, Food Analysis
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