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Correlation of the Flavor Characteristics of Swiss-Type Cheeses with Chemical Parameters¹

Department of Food Technology, Iowa State University, Ames 50011

ABSTRACT

Fifteen Swiss-type cheeses were evaluated by a flavor profile method. The cheeses also were analyzed for free fatty acids in whole cheese and in the oil phase and for proteolysis, pH, carbonyls, and gross composition. The flavor notes and chemical parameters were grouped by factor analysis and correlated. Factor analysis showed that many of the free fatty acids varied together. The free fatty acid groups consisted of normal short-chain fatty acids (C₄ to C₁₈), long-chain fatty acids (C₁₂ to C₁₈), and branched short-chain and aromatic acids. Many of the flavor notes also were correlated. Characteristic Swiss cheese flavor notes were correlated with low pH, lipolysis, and acetic and propionic acids. Other flavors were negatively correlated with the oil to cheese distribution of many of the free fatty acids and positively correlated with pH, salt concentration, proteolysis, moisture, branched and aromatic acids, and carbonyls.

¹ Journal Paper Number J-12303 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project Number 2487.

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