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Quantitative Analysis of the Major Free Fatty Acids in Blue Cheese

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Fatty acids are important in the characteristic flavor and odor of Blue cheese. However, the literature lacks data on the absolute amount of fatty acids present in this cheese. Coffman, Smith, and Andrews (3) used gas chromatography to determine the relative percentages of free fatty acids isolated from dry Blue cheese, but made no attempt to determine the individual acids. Acetic and butyric acids have been measured by Sjöström and Willart (7) and Morris et al. (6) determined the butyric and total moles of higher fatty acids in Blue cheese. This investigation was undertaken to determine the major individual free fatty acids in several cheeses.

Four Blue-vein type cheeses were examined. Two, A and B, were domestic Blue cheese obtained as 5-lb wheels from a local plant. The two other cheeses, one a domestic Blue (Sample C), the other an imported Roquefort (Sample D), were small retail packages purchased from a local market.