| Abstract
| - Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-solublefraction with molecular weight lower than 1000 Da (WSF < 1000 Da) of six Spanish cheeses, Cabrales,Idiazábal, Mahón, Manchego, Roncal, and a goat's milk cheese, were analyzed. Different nitrogenfractions (determined by Kjeldahl method), caseins (by capillary electrophoresis), peptides and aminoacids (by HPLC), and volatile components (by dynamic headspace coupled to GC-MS) as well asmineral content in the cheese fractions were analyzed and compared. The different nitrogen andvolatile compounds identified in the WSF were characteristic of each cheese variety. Cabrales cheesedisplayed the highest content of free amino acids and the highest quantity and variety of volatilecompounds. The WSF < 1000 Da fraction was less representative, especially for volatile compounds,as some of the components were lost in the ultrafiltration. Alcohols were better recovered than ketonesand esters. Keywords: Water-soluble nitrogen; volatile compounds; Spanish cheeses
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