IDENTIFICATION OF THE CHARACTER IMPACT FLAVOR COMPOUNDS OF SWISS CHEESE BY SENSORY STUDIES OF MODELS

Flavour models were developed for two samples (A and B) of Swiss chees e which differed in their ripening stage and flavour profile. The mode ls were based on an unripened, freeze-dried cheese of the Mozzarella t ype. Compounds which, in previous studies had been screened as contrib utors to the odour and taste of Swiss cheese, were added to the base i n various combinations and at concentrations equal to those found in S wiss cheeses A and B, Models composed of methional, 4-hydroxy-2,5-dime thyl-3(2H)-furanone, 2-cthyl-4-hydroxy-5-methyl-3 (2H)-furanone, aceti c acid, propionic acid, lactic acid, succinic acid, glutamic acid, sod ium, potassium, calcium, magnesium, ammonium, phosphate and chloride w ere judged to meet the flavour of Swiss cheese very well.