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Quantitative Analysis of the Major Free Fatty Acids in Swiss Cheese

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

ABSTRACT

Recognition of the importance of fatty acids in Swiss cheese flavor is found throughout the literature. Kurtz et al. (3) measured the concentrations of acetic, propionic, butyric, and combined higher fatty acids in Swiss cheese and concluded that propionic acid is a significant component of the flavor complex but not responsible for the nutty or sweet character of typical Swiss cheese flavor. Recently, Patton (6) detected 2- and 3-methyl butyric acids in Swiss cheese volatiles. This investigation was undertaken to determine quantitatively these acids and the other major free fatty acids in several good flavored cheeses.

Five Swiss-type cheeses were examined: Three, A, B, and C, were domestic rindless Swiss cheese. A and C were 5-lb blocks obtained from local retail outlets and B was an 80-lb block donated by a local plant. D and E were imported Emmenthal cheeses purchased as 5-lb wedges from a retail delicatessen.