Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese

Abstract

to C ~O seem to have a major effect on the flavor of Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in Cheddar-like hard goat cheeses, from greatest to least, were n-Clo, n-Clz, n-Cs, n-Cs, n-C4, n-Cg, and n-(211. Similarly, the relative abundance of branchedchain fatty acids in Cheddar-like hard goat cheeses, from greatest to least, was 4-methyloctanoic, methyldecanoic, 3-methylbutanoic, and 4-ethyloctanoic acids. Branched-chain fatty acids such as 4- ethyloctanoic and 4-methyloctanoic acids have intense aromas, and even minute quantities can affect the flavor of dairy products.