Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

M. Alewijn, E.L. Sliwinski, J.T.M. Wouters

Research output: Contribution to journalArticleAcademicpeer-review

43 Citations (Scopus)


Fat-derived flavour compounds in four different batches of Gouda cheese were monitored over 2 years of ripening. The total free fatty acid (FFA) concentrations increased from 200–400 to 700–1200 mg kg–1 dry matter, in a fairly linear manner. Long-chain FFAs were predominant in the curds, but relatively more short and intermediate chain fatty acids were released during ripening. The production of d-lactones was rapid initially, but reached a plateau at 55 mg kg–1 dry matter in about 20 weeks. The production of ¿-lactones was slower and also decreased, but was noticeable over a longer time, giving 5.5 mg kg–1 dry matter in 90 weeks. Ethyl ester formation varied substantially. Ketone levels increased only very slightly during ripening; long chain alcohols and aldehydes were not found. Some individual FFAs and lactones exceeded reported flavour thresholds, and are expected to influence the flavour of Gouda cheese.
Original languageEnglish
Pages (from-to)733-740
JournalInternational Dairy Journal
Issue number6-9
Publication statusPublished - 2005


  • lactic-acid bacteria
  • cheddar cheese
  • quantitative-determination
  • dairy science
  • goats milk
  • lipolysis
  • lipase
  • thresholds
  • lactones
  • esterase


Dive into the research topics of 'Production of fat-derived (flavour) compounds during the ripening of Gouda cheese'. Together they form a unique fingerprint.

Cite this