Quantification of Free Fatty Acids and Flavor Characteristics of Kasar Cheeses

Thirty commercial Kasar cheeses were analyzed for their free fatty acids (FFAs) and gross composition as well as flavor profiles. The flavor notes and chemical parameters were grouped by factor analyses and correlated. The predominant free fatty acids in Kasar cheeses were palmitic (C 16:0 ) , oleic (C 18:1 ), myristic (C 14:0 ) and stearic (C 18:0 ) acids. Factor analysis showed that the last group of FFA consisted of butyric, caprylic, capric and palmitic acids. The Kasar cheeses were mainly described by panelists as pungent, sour and rancid as well as having an animal‐like flavor. Butyric, caproic, caprylic, capric and lauric acids exhibited these flavors notes and were also statistically correlated with flavor (taste‐odor ) (P < 0.05) . The desirable‐flavored Kasar cheeses had intermediate concentrations (mg/kg cheese) of individual FFA: 665 for butyric acid, 398 for caproic acid, 254 for caprylic acid, 476 for capric acid, 688 for lauric acid, 2153 for myristic acid, 5559 for palmitic acid, 1703 for stearic acid, 3701 for oleic acid and 15,597 for total FFA.