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Swiss Cheese Flavor: I. Chemical Analysis^{1 ,2,}

Department of Food Technology, Iowa State University, Ames 50011

ABSTRACT

Seven Swiss cheeses were fractionated into oil-soluble, water-soluble-volatile, and water-soluble-nonvolatile components, and each of these components was analyzed for important flavor constituents. Amino acids, calcium and magnesium ions, lactic acid, and salt were determined in the water-soluble-nonvolatile fractions. Peptides were separated according to size. Free fatty acids were determined in the whole cheeses and oil-soluble fractions, and the distribution of the acids between the oil and aqueous phases was calculated. Pyrazines, carbonyls, lactones, and phenols were identified tentatively in the neutral oil-soluble fraction. The water-soluble-nonvolatile fraction contained acetic, propionic, and butyric acids, and ammonia.

¹ Journal Paper No. J-9213 of the Iowa Agriculture and Home Economics Experiment Station. Ames 50011. Project No. 2144.

² Work was supported by a grant from Kraftco Corporation.

³ Department of Food Science, Louisiana State University, Baton Rouge 70803.

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