Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. III. Analysis of Character Impact Flavour Compounds

Altogether 15 odorants and 18 taste substances, including volatile acids and minerals, were quantified in four loaves of Emmental manufactured with and without addition ofL. caseisubsp.casei. 2-Methylbutanal, three esters, 2-heptanone, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, acetic acid, propionic acid, glutamic acid and succinic acid increased between the third and twelfth month of ripening, whereas δ-decalactone decreased. The solubility of magnesium, calcium, chloride and phosphate ions in aqueous extracts increased during ripening. The concentrations of other compounds, e.g. 3-methylbutanal, methional, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, and lactic acid, showed no clear development. Models prepared on the basis of data for 9-month-old cheeses indicated that the flavour profiles were mostly affected by the concentration differences of acetic acid and propionic acid.