Correlation of the flavor characteristics of Swiss-type cheeses with chemical parameters
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Fifteen Swiss-type cheeses were evaluated by a flavor profile method.The cheeses also were analyzed for free fatty acids in whole cheese and in the oil phase and for proteolysis, pH, carbonyls, and gross composition.The flavor notes and chemical parameters were grouped by factor analysis and correlated.Factor analysis showed that many of the free fatty acids varied together.The free fatty acid groups consisted of normal shortchain fatty acids (C4 to C10), long-chain fatty acids (Clz to ClS), and branched short-chain and aromatic acids.Many of the flavor notes also were correlated.Characteristic Swiss cheese flavor notes were correlated with low pH, lipolysis, and acetic and propionic acids.Other flavors were negatively correlated with the oil to cheese distribution of many of the free fatty acids and positively correlated with pH, salt concentration, proteolysis, moisture, branched and aromatic acids, and carbonyls.
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The high content of isovaleric acid in Swiss cheese (~30 mg.kg-1 on average) compared to Cheddar had early been observed.
“The high content of isovaleric acid in Swiss cheese (~30 mg .kg -1 on average, [54,61]), compared to Cheddar, had early been observed [45].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [61]
The Results (page unavailable) identify isovaleric acid in Swiss-type cheeses and note earlier reports of it in Swiss cheese. The paper does not establish that its concentration is higher than in Cheddar; its Cheddar references describe a flavor note in some Swiss-type samples, not a concentration comparison. The approximate 30 mg/kg figure is attached to other citations in the citing sentence. (LLM, conf=0.84)
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Cites
Quantitative analysis of the major free fatty acids in Swiss cheese
Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(66)87794-9 · Cited by 52 · see citing works
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Research works printed but not linked: 3
- Ennis, D. M., H. Boelens, H. Haring, and P. Bow- man. 1982. Multivariate analysis in sensory evalua- tion. Food Technol. 36(11):83.
- Korth, B. Use of regression in sensory evaluation. Food Technol. 36(11):91.
- Spadaro, A.C.C., W. Draghetta, S. N. Del lama, A.C.M. Camargo, and L. J. Greene. 1979. A 10 11 12 13 14 15 16 Journal of Dairy Science Vol. 69, No. 12, 1986 convenient manual trinitrobenzenesulfonic acid method for monitoring amino acid and peptides in chromatographic column effluents. Anal. Biochem. 96:317.
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BRENNAND, C. P., HA, J. K., & LINDSAY, R. C. (1989) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1989.tb00461.x · Cited by 170 · see citing works
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Vangtal, A., & Hammond, E. G.
- Affiliations
- Iowa State University (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1986-12
- Volume
- 69
- Issue
- 12
- Pages
- 2982-2993
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1989370940
- Cited by
- 44
- References
- 1
- Citations by year
- 2023: 1 · 2022: 2 · 2019: 1 · 2018: 1 · 2016: 1 · 2015: 2 · 2012: 1
- FWCI
- 2.30
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- 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
- Keywords
- Swiss-type cheese, cheese flavor, free fatty acids, lipolysis, proteolysis, carbonyl compounds, cheese pH, acetic acid, propionic acid, branched-chain fatty acids, aromatic carboxylic acids, cheese composition
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