Degree Of Lipolysis Research Articles

Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection

Accurate quantification of free fatty acids (FFA) in dairy products is important for quality control, nutritional, antimicrobial, authenticity, legislative, and flavor purposes. In this study, the performance of 2 widely used gas chromatographic flame ionization detection methods for determination of FFA in dairy products differing in lipid content and degree of lipolysis were evaluated. We used a direct on-column approach where the isolated FFA extract was injected directly and a derivatization approach where the FFA were esterified in the injector to methyl esters using tetramethylammonium hydroxide as a catalyst. A comprehensive validation was undertaken to establish method linearity, limits of detection, limits of quantification, accuracy, and precision. Linear calibrations of 3 to 700mg/L (R2>0.999) and 20 to 700mg/L (R2>0.997), and limits of detection and limits of quantification of 0.7 and 3mg/L and 5 and 20mg/L were obtained for the direct injection on-column and the derivatization method, respectively. Intraday precision of 1.5 to 7.2% was obtained for both methods. The direct injection on-column method had the lower levels of limits of detection and quantification, because FFA are directly injected onto the GC as opposed to the split injection used in the derivatization method. However, the direct injection on-column method experienced accumulative column phase deterioration and irreversible FFA absorption because of the acidic nature of the injection extract, which adversely affected method robustness and the quantification of some longer chain FFA. The derivatization method experienced issues with quantification of butyric acid at low concentrations because of coelution with the injection solvent peak, loss of polyunsaturated FFA due to degradation by tetramethylammonium hydroxide, and the periodic emergence of by-product peaks of the tetramethylammonium hydroxide reaction that interfered with the quantification of some short-chain FFA. The derivatization method is more robust, and because the derivatization step can be automated, it is more suitable for routine analysis of FFA in dairy products. However, considerable scope exists to develop an alternative gas chromatography with flame ionization detection method to quantify FFA in dairy products without any limitations that is robust and accurate.

Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems.

β-Carotene (BC) nanoemulsions were successfully prepared by microfluidization. BC micellarization was significantly affected by bile salts and pancreatin concentration. Positive and linear correlation was observed between BC release and bile salts concentration. Pancreatin facilitated BC's release in simulated digestion. Compared to the control (bulk oil) (4.6%), nanoemulsion delivery systems significantly improved the micellarization of BC (70.9%). The amount of BC partitioned into micelles was positively proportional to the length of carrier oils. Unsaturated fatty acid (UFA)-rich oils were better than saturated fatty acid (SFA)-rich oils in transferring BC (p < 0.05). No significant difference was observed between monounsaturated fatty acid (MUFA)-rich oils and polyunsaturated fatty acid (PUFA)-rich oils (p > 0.05). A positive and linear relationship between the degree of lipolysis and the release of BC in vitro digestion was observed. Bile salts showed cytotoxicity to Caco-2 cells below 20 times dilution. BC uptake by Caco-2 cells was not affected by fatty acid (FA) compositions in micelles, but BC uptake was proportional to its concentration in the diluted micelle fraction. The results obtained are beneficial to encapsulate and deliver BC or other bioactive lipophilic carotenoids in a wide range of commercial products.

Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses

In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0g/100g of fatty acids, offering for human consumers among 417–427mg/100g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures.

Comparative in vitro intestinal digestion of 1,3-diglyceride and 1-monoglyceride rich oils and their mixtures

Intestinal in vitro digestion of 1,3-diolein (DO), 1-monoolein (MO), DO:MO (1:1) rich oils, and triolein (TO), was performed to study the rate and extent of hydrolysis as well as their bioaccessibility in detail, with special emphasis on 1,3-DO and 1-MO forms, as potential bioactive lipids with additional technological functions such as self-emulsifying lipids. The importance of in vitro conditions on non-desirable acylmigration was also shown.The rate of in vitro intestinal lipolysis was in increasing order TO<DO<DO:MO<MO. At the end of digestion, DO:MO was hydrolyzed to absorbable products at the same level than the MO sample. The degree of lipolysis positively correlated with the level of 1-MG and negatively with the level of 2-MG. Either DO, MO or DO:MO produced higher level of 1-MG than TO. DO:MO produced the highest level of 1-MG and a high ratio of 1-MG to 2-MG.Most hydrolysis products (>95%) of DO, MO and DO:MO were found within the micellar phase fraction during digestion, suggesting a high bioaccessibility. A positive correlation between the degree of lipolysis and the number of mixed micelles formed at the end of digestion was found.As summary, the obtained results would enhance the selection of glycerides to formulate ingredients with different purposes. Thus, in case a final high level of 1-MO would be desired to take advantage of the bioactivity of 1-MO, oils under the form of DO or DO:MO might be superior to MO. In case a high 1-MO level together with a low 2-MO level would be desired at the same time, mixtures of DO:MO or MO would be preferred. In case a higher self-emulsifying ability would be desired, the preferred forms would be MO and DO:MO. Finally, in case all the potential functionalities would be desired at the same time, namely the highest bioactivity, together with a high self-emulsifying ability, the mixture DO:MO might be suggested as an interesting product, with the additional economical advantage.

Cheddar Cheese Ripening and Flavor Characterization: A Review

Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are grouped into primary events including glycolysis, lipolysis, and proteolysis followed by secondary biochemical changes such as metabolism of fatty acids and amino acids which are important for the production of secondary metabolites, including a number of compounds necessary for flavor development. A key feature of cheese manufacture is the metabolism of lactose to lactate by selected cultures of lactic acid bacteria. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese.

Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

Free fatty acids profiles of 11 different cheese varieties sold in Turkey were determined to assess the development of lipolysis. Results obtained showed that the concentrations of short chain fatty acids (C4 and C6 free fatty acids) were close in all cheeses (P > 0.05), except for Canak cheese. However, significant differences were noted among the samples for other free fatty acids including C8 to C18:2 (P < 0.05). Palmitic (C16) and oleic (C18:1) acids were the most abundant free fatty acids in all cheese samples. Principal component analysis was applied to simplify interpretation of the data and distinguish the variety of the cheeses on the plot. Canak cheese gave a dramatically different free fatty acid profile from the other cheeses, probably because of the fact that ripening of this variety is achieved in the earthenware pots for about 1 year. Van Otlu (ripened with special herbs) and Civil (ripened by spontaneously molding on its surface) cheeses differed from the others by ANOVA and principal component analysis techniques. In conclusion, the degree of lipolysis in the cheeses could be classified into extreme (Canak), high (Civil, Divle Tulum, Mihalic, and Van Otlu), mild (Ezine, Orgu, and Urfa), and low (Dil, Hellim, and Malatya) based on their FFA profiles.

Histologic Evaluation of Laser Lipolysis Comparing Continuous Wave vs Pulsed Lasers in an In Vivo Pig Model

To evaluate acute and delayed laser effects of subdermal lipolysis and collagen deposition using an in vivo pig model and to compare histologic findings in fatty tissue after continuous wave diode (CW) vs pulsed laser treatment. Three CW lasers (980, 1370, and 1470 nm) and 3 pulsed lasers (1064, 1320, and 1440 nm) were used to treat 4 Göttingen minipigs. Following administration of Klein tumescent solution, a laser cannula was inserted at the top of a 10 × 2.5-cm rectangle and was passed subdermally to create separate laser "tunnels." Temperatures at the surface and at intervals of 4-mm to 20-mm depths were recorded immediately after exposure and were correlated with skin injury. Full-thickness cutaneous biopsy specimens were obtained at 1 day, 1 week, and 1 month after exposure and were stained with hematoxylin-eosin and trichrome stain. Qualitative and semiquantitative histopathologic evaluations were performed with attention to vascular damage, lipolysis, and collagen deposition. Skin surface damage occurred at temperatures exceeding 46°C. Histologic examination at 1 day after exposure showed hemorrhage, fibrous collagen fiber coagulation, and adipocyte damage. Adipocytes surrounded by histiocytes, a marker of lipolysis, were present at 1 week and 1 month after exposure. Collagen deposition in subdermal fatty tissue and in reticular dermis of some specimens was noted at 1 week and had increased at 1 month. Tissue treated with CW laser at 1470 nm demonstrated greater hemorrhage and more histiocytes at damage sites than tissue treated with pulsed laser at 1440 nm. There was a trend toward more collagen deposition with pulsed lasers than with CW lasers, but this was not statistically significant. Histopathologic comparison between results of CW laser at 980 nm vs pulsed laser at 1064 nm showed the same trend. Hemorrhage differences may result from pulse duration variations. A theoretical calculation estimating temperature rise in vessels supported this hypothesis. Pulsed lasers with higher peak powers provided better hemostatic effects than CW lasers. The degree of lipolysis depended on wavelength, laser power, and energy density. Subdermal laser irradiation can stimulate collagen deposition in subdermal tissue and reticular dermis.

Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

Arzúa-Ulloa semi-soft cows’ milk cheese was used to investigate the biochemical and sensorial parameters that may be affected by vacuum packaging (VP) and modified atmosphere packaging (MAP) – 100% N 2 and 20% CO 2/80% N 2 – during the course of 30 days storage. The unpackaged control cheeses contained higher amounts of volatile compounds than all packaged cheese. Higher concentrations of pyruvic and acetic acids, and lower amounts of acetaldehyde, diacetyl and acetoin were observed in the packaged cheeses, indicating changes in bacterial metabolism inside the cheeses. Lower concentrations of butyric acid in the packaged cheeses, together with lower amounts of aldehydes and ketones, may be attributed to a reduction in the degree of lipolysis. The control and VP cheeses were characterized by an intense buttery flavour. VP and particularly MAP did not appear to be appropriate techniques for preserving the sensory quality of industrial Arzúa-Ulloa cheeses.

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

A sequential in vitro model of digestion was used to investigate the changes in the physicochemical properties of emulsions during gastrointestinal transit. Oil-in-water emulsions were prepared with whey protein isolate (WPI) or soy protein isolate (SPI) at the same protein concentration (1.5%). Despite pepsinolysis of both proteins during the gastric phase, emulsions stabilized with WPI were more stable compared to those prepared with SPI. For both emulsions, the size of the oil droplets, which plays a critical role in lipid digestion, was extensively altered during the duodenal phase due to the presence of bile salts (BS) and phospholipids (PL). As shown by ζ-potential measurements, the results suggested the displacement of both proteins from the interface by BS; however, the displacement was much faster for the WPI-emulsions. The change in interfacial composition of the oil droplets was significantly affected by inclusion of PL and phospholipase A2 (PLA2) in the in vitro digestion model. The interfacial activity of pancreatic triglyceride lipase (PTL) was markedly affected in the presence of the surface-active compounds present in the digestive fluids, including BS, PL, colipase (COL) and PLA2. A higher percentage of lipid hydrolysis was obtained in the presence of COL and PLA2 than with BS alone or mixed BS–PL. SPI-emulsions consistently showed a higher degree of lipolysis compared to the WPI-emulsions regardless of the in vitro digestion model used. The results support the conclusion that the interfacial composition of the original emulsion plays a major role in determining the extent of lipolysis.

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

This work aimed to identify technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses; these biochemical events have been related with improved piquant taste and development of genuine flavor during cheese ripening. For that purpose, 2 different pretreatments of cheese milk were tested: heat treatment and mechanical agitation. Both factors were assayed at 2 levels: milk was either batch pasteurized or nonthermally treated, and mechanical agitation was either applied or not applied. For all combinations, hard cheeses (Reggianito type) were produced in a pilot plant and ripened for 90 d. In all cheeses the degree of lipolysis, assessed by gas chromatography, increased similarly during ripening. However, the proportion of short-chain fatty acids was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity toward the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by solid-phase microextraction–gas chromatography flame-ionization detector/mass spectrometry, which constitute the groups of ketones, alcohols, esters, and the group of acids. On the contrary, no effect of mechanical agitation was observed, although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher effect on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.

A comparative study of fatty acid composition and CLA concentration in commercial cheeses

A total of 52 Italian and French commercial cheeses were analysed for fatty acid composition and conjugated linoleic acid (CLA) concentration. The cheeses were first grouped according to the ruminant species of the milk used in manufacturing, then according to the following criteria: (1) cheeses obtained from milk of the same ruminant species but using different production technologies; (2) cheeses produced from milk of different ruminant species but through similar cheesemaking processes. Comparative studies of fatty acid composition and CLA levels in the different cheese classes were carried out. In our study, the arrangement of the ruminant species according to the increasing CLA concentration in cheese was: goat = cow < sheep. Sheep cheeses had the highest levels of CLA (9.86 mg/g fat), α-linolenic acid (0.75%) and trans-vaccenic acid (1.63%), and the lowest contents of linoleic acid (1.80%) and oleic acid (16.83%). The comparison of cheeses obtained from milk of the same ruminant species but through different production technologies reported statistically significant differences in the fatty acid profiles that could be due to a different degree of lipolysis in the cheeses compared. Nevertheless, statistically significant differences in CLA concentration were not found; this suggests that the factors involved in the cheesemaking process generally do not affect the CLA content in milk fat.

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

The influence of dietary lipid source [animal fats (AF) and vegetable oils (VO)] on quality characteristics of raw chicken meat (breast, thigh and meat batter) and cooked breaded patties prepared using a conventional technology (CT; forming, battering, breading, frying and convection cooking) or innovative technology (IT; forming, pre-dusting, steam cooking, battering and frying) was evaluated. Overall, dietary lipid source did not influence the chemical composition of raw meat while it modified its colour (L*, a*, b*). With respect to AF, VO produced higher breast and thigh meat cooking losses as well as a lower moisture and higher protein content of cooked breaded patties. VO also determined an increase of polyunsaturated-to-saturated fatty acid ratio of both raw and processed meat. Despite the different fatty acid profiles, the oxidative status of lipids was not affected by dietary lipid source and was acceptable in both raw meat and cooked patties as indicated by peroxide and thiobarbituric acid reactive substance values. As for the processing technology, IT determined a higher moisture and lower lipid content of the cooked breaded patties. Moreover, lipolysis degree was slightly higher in the products coming from IT. Finally, patties from AF group were lighter and more yellow than products belonging to VO group whereas IT led to lighter, less red and more yellow patties in comparison to CT.

Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

The degree of lipolysis and lipid oxidation in yogurts from UHPH-treated milk was investigated because of their potential impact on the final flavour of the product. Yogurts were prepared from milks that were UHPH-treated at 200 and 300 MPa at 30 °C and 40 °C, and compared to yogurts prepared from milk that was heat-treated at 90 °C for 90 s, homogenized at 15 MPa and enriched with 3% of skim milk powder. Results showed that the degree of lipolysis was similar between all samples, excepting those from UHPH-treated milk at 200 MPa at 30 °C. Lipid oxidation did not take place to a great extent in any sample thanks to the storage conditions; however, malondialdehyde was detected in higher amounts in yogurts from the heat-treated milk.

Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

SummaryChemically interesterified blends (CIB) and non‐interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 °C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB‐incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB‐incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality.

The effects of different preservation methods on the quality of nunu, a locally fermented Nigerian dairy product

Biochemical and microbial analyses were carried out on fresh and preserved nunu for seven days. Fresh nunu contained protein, carbohydrates, lipids, calcium and other nutrients. Fresh samples had an initial pH of 4.4, microbial load of 4.2 x 103 cfu/ml and free fatty acid level of 2.21 mg/g of sample. Unpreserved sample showed appreciable degree of lipolysis, proteolysis and lactose fermentation. Preservation was by physical and chemical means. Physical methods included pasteurization and refrigeration. Pasteurization proved to be the least effective method of preservation. There was an appreciable level of increase in microbial count and biochemical changes. The chemical preservatives used were sodium benzoate and benzoic acid (1% concentration, w/v of sample). Sodium benzoate proved to be the most effective of all methods of preservation. The microbial count was significantly reduced (p < 0.05) and there were very slight biochemical changes. Benzoic acid was also effective, but less than sodium benzoate. Nunu, if well preserved, can thus be a very refreshing and nourishing beverage that is affordable to many Key words: Nunu, fresh, biochemical, microbial, changes, preservation, probiotics.

The effects of different preservation methods on the quality of nunu, a locally fermented Nigerian dairy product

Biochemical and microbial analyses were carried out on fresh and preserved nunu for seven days. Fresh nunu contained protein, carbohydrates, lipids, calcium and other nutrients. Fresh samples had an initial pH of 4.4, microbial load of 4.2 x 103 cfu/ml and free fatty acid level of 2.21 mg/g of sample. Unpreserved sample showed appreciable degree of lipolysis, proteolysis and lactose fermentation. Preservation was by physical and chemical means. Physical methods included pasteurization and refrigeration. Pasteurization proved to be the least effective method of preservation. There was an appreciable level of increase in microbial count and biochemical changes. The chemical preservatives used were sodium benzoate and benzoic acid (1% concentration, w/v of sample). Sodium benzoate proved to be the most effective of all methods of preservation. The microbial count was significantly reduced (p

A novel two-stage process for the production of enzyme-modified cheese

A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of enzyme-modified cheese flavours from a single substrate using combinations of enzymes under controlled conditions.

Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter

The effect of a hygienized rennet paste (HRP) and a defined strain starter IFPL on the volatile fraction of goat cheese (Majorero) was examined. Three batches were made and those cheeses produced either industrially (IL) or in artisanal manner (AL) were compared with the experimental lot (EL), which included both HRP and IFPL starter in its manufacture. Analysis of the volatile fraction was by static headspace connected to GC–MS and this disclosed a total of 28 components belonging to the following chemical families: fatty acids, esters, ketones, aldehydes and alcohols. Most of the volatile components identified appeared in all lots but at different concentrations. IL cheeses were distinguished from the other lots, including HRP in their manufacture, essentially by a lower presence of esters and FFA (both branched-chain and aliphatic acids). The use of HRP and a defined strain starter culture (including Lb. casei IFPL 731 as adjunct) directly affected lipolysis degree. This was reflected in an increase in the mono-and diglyceride concentrations and in a greater content of short-chain FFA, particularly butanoic acid, an important flavour component, which imparts a desirable sharp, “piquant” taste to Majorero cheese. The IFPL starter culture also had a significant effect on concentrations of compounds such as 2-methyl-1-propanol, 3 methyl-1-butanol, isoamyl butyrate and acetoin.

Decrease in pH Strongly Enhances Binding of Native, Proteolyzed, Lipolyzed, and Oxidized Low Density Lipoprotein Particles to Human Aortic Proteoglycans

Binding of low density lipoprotein (LDL) to proteoglycans and modification of LDL are key processes in atherogenesis. Recently, it has been demonstrated that during atherogenesis the extracellular pH of atherosclerotic lesions decreases. We have examined the effect of the decreased pH on the binding of LDL to human aortic proteoglycans. The binding of native, oxidized, proteolyzed (alpha-chymotrypsin-treated), or lipolyzed (sphingomyelinase- or phospholipase A(2)-treated) LDL particles to proteoglycans were measured in microtiter well assays at pH 5.5-7.5. We found that the lower the pH, the higher the amount of binding of LDL to proteoglycans. At the lowest pH tested (pH 5.5), the amounts of proteoglycan-bound native, proteolyzed, sphingomyelinase-, and phospholipase A(2)-treated LDL were 20-, 23-, 30-, and 37-fold higher, respectively, than at pH 7.5. Interestingly, although oxidized LDL failed to bind to proteoglycans at neutral pH, there was significant binding at acidic pH. Binding of native and modified LDL to proteoglycans at pH 5.5 was blocked by 1 m NaCl, indicating that at neutral pH LDL binds to proteoglycans via ionic interactions. Inhibition of this binding by acetylation and cyclohexanedione treatment of LDL showed that the positively charged amino acids of apolipoprotein B-100, lysine, and arginine, respectively, mediated the ionic interaction. Taken together, our results suggest that in areas of atherosclerotic arterial intima where the extracellular pH decreases, retention of LDL by proteoglycans is enhanced, leading to extracellular accumulation of LDL and progression of the disease.

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).