RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .3. ANALYSIS OF CHARACTER IMPACTFLAVOR COMPOUNDS

Altogether 15 odorants and 18 taste substances, including volatile aci ds and minerals, were quantified in four leaves of Emmental manufactur ed with and without addition of L. casei subsp. casei. 2-Methylbutanal , three esters, 2-heptanone, 5-ethyl-4-hydroxy-2-methyl-3 (2H)-flurano ne, acetic acid propionic acid, glutamic acid and succinic acid increa sed between the third and twelfth month of ripening, whereas delta-dec alactone decreased The solubility of magnesium, calcium, chloride and phosphate ions in aqueous extracts increased during ripening. The conc entrations of other compounds, eg 3-methylbutanal, methional, 4-hydrox y-2,5-dimethyl-3 (2H)-furanone, and lactic acid, showed no clear devel opment. Models prepared on the basis of data for 9-month-old cheeses i ndicated that the flavour profiles were mostly affected by the concent ration differences of acetic acid and propionic acid.