VOLATILE BRANCHED-CHAIN FATTY-ACIDS AND PHENOLIC-COMPOUNDS IN AGED ITALIAN CHEESE FLAVORS

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 along with p-cresol, m-cresol, and 3,4-Di-methylphenol appeared responsible for sheepy notes in sheep milk Romano cheese. Phenol and cresols (o,m,p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan cheeses.