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Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties¹

Department of Food Science, University of Wisconsin- Madison 53706

ABSTRACT

Major individual free fatty acids in commercial samples of four Italian cheese varieties were measured during aging at 2 or 7°C. Romano cheeses had the greatest amounts of free fatty acids and the strongest free fatty acid flavors. Concentrations of carbons 4 and 6 free fatty acids decreased, whereas those of carbons 14 to 18 increased during latter stages of aging. Full flavored, aged Parmesan cheeses contained only moderate amounts of major free fatty acids, and after initial development, concentrations remained essentially constant during further aging. Higher flavor intensities but variable flavor qualities were associated with higher free fatty acid concentrations in Provolone cheeses through 7 mo of aging at 2 or 7°C. Mozzarella cheeses had low free fatty acid concentrations and mild flavors, and except for carbon 4, a role for free fatty acids in the characteristic flavor of this cheese was not apparent. Analysis of retail Italian cheeses in the same varieties showed great variability of concentrations of individual major free fatty acids, flavor intensity, and flavor quality.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison.

² Quaker Oats Company, Barrington, IL 60010.

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