Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

@inproceedings{Ha1991VolatileBF,
  title={Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors},
  author={Jong K. Ha and Robert C. Lindsay},
  year={1991}
}
Analysis of cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched-chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid-like flavors in cow's milk Romano cheese were modified by 2-methyl-butanoic and 2-ethylbutanoic acids which provided sweet, fruity notes. 4-Ethyloctanoic acid provided a characterizing goaty note to Romano cheese made from mixed goats’and cows’milk. 4-Methyloctanoic and 4-ethyloctanoic acids… CONTINUE READING

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