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Major Free Fatty Acids in Gouda Cheese

Department of Food Science and Industries University of Wisconsin, Madison

ABSTRACT

Tree fatty acids (FFA) more than likely contribute to the flavor and odor of Gouda cheese. A complete analysis of the FFA in Gouda cheese is not available in the literature. Simonart and Mayandon (6) studied the aliphatic acids in Gouda cheese and reported no acid higher than acetic. Ystgaard et al. (8) determined the volatile acetic, propionic, and butyric acids in Norwegian Gouda, using steam distillation followed by column chromatography. Nakanishi et al. (5) used gas-liquid chromatography to study the FFA in Japanese Edam, Gouda, and Cheddar cheeses. The total FFA in their cheese varied from 855 to 1,563 mg per kilogram cheese. Most of the samples contained acetic, n-butyric, caproic, caprylic, and capric acids. Some Gouda and Cheddar samples contained relatively large amounts of n-valeric and iso-valeric acids. This investigation was undertaken to determine the major FFA in some American Gouda samples.

The four Gouda samples in this study were small retail packages purchased from different local markets. Each sample was ground and blended thoroughly prior to analysis.