Search

Altogether 15 odorants and 18 taste substances, including volatile acids and minerals, were quantified in four loaves of Emmental manufactured with and without addition ofL. caseisubsp.casei. 2-Methylbutanal, three esters, 2-heptanone, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, acetic acid, propionic acid, glutamic acid and succinic acid increased between the third and twelfth month of ripening, whereas δ-decalactone decreased. The solubility of magnesium, calcium, chloride and phosphate ions in aqueous extracts increased during ripening. The concentrations of other compounds, e.g. 3-methylbutanal, methional, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, and lactic acid, showed no clear development. Models prepared on the basis of data for 9-month-old cheeses indicated that the flavour profiles were mostly affected by the concentration differences of acetic acid and propionic acid.