Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics

A study was made of free fatty acid composition and sensory characteristics (odour and taste) in regionally-produced Spanish goat cheeses. The most abundant FFAs were oleic, palmitic, stearic, capric and myristic acid which together accounted for roughly 85% of total FFAs. These cheeses generally underwent a lower degree of lipolysis than did other goat cheeses. Panellists judged the cheeses as having considerable odour and flavour intensity. However, both total FFA content and sensory attributes varied considerably among cheeses due, in all likelihood, to differences in ripening time and to production by different manufacturers. Principal component analysis generated three principal components (PC) that accounted for 70% of total variance; the variables that best correlated with them were long-chain and medium-chain free fatty acids (PC1), brine odour, bitterness and goat milk odour (PC2) and short-chain free fatty acids (PC3).