Swiss cheese, aroma

Jou, K.D., Harper, W.J. (1998) Pattern recognition of Swiss cheese aroma compounds by SP-MEIGC and an electronic nose. Milchwissenschaft 53 259-263. 

Harper, W.J., Sohn, S., Da Jou, K. (1996) The role of fatty acids in the aroma profiles of Swiss cheese as determined by an electronic nose. In Olfaction and Electronic Nose, 3rd International Symposium, Toulouse. 

To verify whether the volatiles listed in Table 6.32 are actually the key odorants, an aroma model was prepared by using an unripened cheese (UC) as base ]53J. The odorants and in addition the compoimds showing high taste activity values ]54] were quantified in UC and in Swiss cheese ]53]. The differences in the concentration of these compounds in both samples were calculated, and, accordingly, the compounds were dissolved in water and/or sunflower oil and then added to freeze-dried UC. The flavour model obtained agreed in colour, pH, water, protein and fat content with grated Swiss cheese, only the texture was more grainy ]53]. 

The odd-numbered ketones identified in both samples are commonly found in mold-ripened cheeses, such as Blue cheese, and are responsible for their characteristic aroma. Large quantities of these compounds also have been found in nonmold-ripened cheeses, such as Cheddar, Swiss and Romano. These compounds may arise by 8 Oxidation of the appropriate fatty acids (14), or by decomposition of 8-keto acids. 

Benzaldehyde and phenylacetaldehyde were identified in Romano cheese. These two compounds also have been found in Cheddar, Swiss and Blue cheeses. Benzaldehyde has a powerful, sweet, almond-like odor and exists in many foods. Phenylacetaldehyde has a strong, sweet floral, penetrating aroma and is found in many cooked foods. 

---