Free fatty acids (FFA) more than likely contribute to the flavor and odor of Gouda cheese. A complete analysis of the FFA in Gouda cheese is not available in the literature. Simonart and Mayandon (6) studied the aliphatic acids in Gouda cheese and reported no acid higher than acetic. Ystgaard et al. (8) detenuined the volatile acetic, propionic, and butyric acids in Norwegian Gouda, using steam distillation followed by column chromatography. Nakanishi et al. (5) used gas-liquid chromatography to study the FFA in Japanese Edam, Gouda, and Cheddar cheeses. The total FFA in their cheese varied from 855 to 1,563 mg per kilogram cheese. Most of the samples contained acetic, n-butyric, caproic, caprylic, and eapric acids. Some Gouda and Cheddar samples contained relatively large amounts of n-valeric and iso-valeric acids. This investigation was undertaken to determine the major FFA in some American Gouda samples.
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Iyer et al. (1967) studied this question.
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