Daarnaast worden het ronde aroma en de umami geur- en smaakindruk bepaald door barnsteenzuur, dat van de tien onderzochte schapenkazen uit de wijdere regio alleen te vinden is in “Paški sir” en, in mindere mate, in Travnik/Vlašić-kaas (Jasmina Havranek et al., Atlas ovčjih sireva zemalja zapadnog Balkana [Atlas van schapenkazen op de westelijke Balkan], Zagreb, 2012).
Also contributing to the rounded aroma and ‘umami’ flavour is succinic acid, which, of the ten sheep’s cheeses from the wider region analysed, can only be found in ‘Paški sir’ and, in smaller quantities, in Travnik/Vlašić cheese (Jasmina Havranek et al., Atlas ovčjih sireva zemalja zapadnog Balkana [Atlas of sheep’s cheeses in the Western Balkans], Zagreb, 2012).Eurlex2019 Eurlex2019