Free fatty acids, triglycerides and volatile compounds in Serra da Estrelacheese - Changes throughout ripening

The free fatty acids, triglycerides and volatile compounds in Sen a da Estr ela 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 ch eese samples, was lower than other values published in the international li terature for raw ewes' milk cheese. The concentrations of triglycerides wit h carbon numbers smaller than C38 decreased during ripening. Twenty volatil e aroma components were tentatively identified by static headspace gas chro matography using a flame ionization detector. Acetaldehyde and diacetyl, pr oduced by indigeneous lactic acid bacteria, were detected. Ketones with 4-7 carbon atoms were also found. (C) 1999 Elsevier Science Ltd. All rights re served.