Seven Swiss cheeses were fractionated into oil-soluble, water-soluble-volatile, and water-soluble-nonvolatile components, and each of these components was analyzed for important flavor constituents. Amino acids, calcium and magnesium ions, lactic acid, and salt were determined in the water-soluble-nonvolatile fractions. Peptides were separated according to size. Free fatty acids were determined in the whole cheeses and oil-soluble fractions, and the distribution of the acids between the oil and aqueous phases was calculated. Pyrazines, carbonyls, lactones, and phenols were identified tentatively in the neutral oil-soluble fraction. The water-soluble-nonvolatile fraction contained acetic, propionic, and butyric acids, and ammonia. © 1979, American Dairy Science Association. All rights reserved.
