Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese -: Changes throughout ripening

The free fatty acids, triglycerides and volatile compounds in Sen a da Estrela cheese were analysed and changes throughout ripening were examined. The free fatty acids showed a general increase until the 3rd week of ripening. The average total concentration of free fatty acids, 1123 mg kg(-1), in cheese samples, was lower than other values published in the international literature for raw ewes' milk cheese. The concentrations of triglycerides with carbon numbers smaller than C38 decreased during ripening. Twenty volatile aroma components were tentatively identified by static headspace gas chromatography using a flame ionization detector. Acetaldehyde and diacetyl, produced by indigeneous lactic acid bacteria, were detected. Ketones with 4-7 carbon atoms were also found. (C) 1999 Elsevier Science Ltd. All rights reserved.