Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder

Lipid composition and oxidative stability of Gouda-type cheese, with and without lavender flower powder as a flavouring ingredient, was evaluated during 30 days of maturation at 14 C. Triacylglycerols represented the main lipid fraction, followed by diacylglycerols, cholesterol, free fatty acids, and mon- oacylglycerols, and generally, there were no significant changes in their content with ripening time. Saturated fatty acids prevailed in cheese fats, followed by monounsaturated fatty acids and poly- unsaturated fatty acids, with palmitic, oleic, myristic, and stearic acids as the main ones. The fatty acid profile was not significantly influenced by ageing, regardless of cheese. Thiobarbituric acid reactive substances increased with ripening time in control cheese and had a V-shape behaviour in lavender cheese, while peroxide value did not change substantially in both cheeses. Supplementation of milk used in Gouda-type cheese making with lavender flower powder (0.5 g L 1) did not significantly interfere with lipolytic and oxidative processes.