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The analysis of volatile substances associated with Cheddar-cheese aroma

Published online by Cambridge University Press:  01 June 2009

D. J. Manning  and
Heather M. Robinson
D. J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Heather M. Robinson
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

A method for obtaining distillates from whole Cheddar cheese is described. The distillate has an aroma at −80°C closely resembling that of the cheese before distillation. Gas chromatograms of the distillate were obtained by sampling the vapour over the distillate at −80°C, using both a 15-m Apiezon surface-coated open tubular column and a 1·5-m glass column packed with Porapak Q. The aroma of the effluent was evaluated and the chromatograms simultaneously recorded by passing the vapour through a splitting device before the flame-ionization detector of the gas chromatograph. The compounds responsible for the aromas detected in the effluent were identified using a gas chromatograph directly linked to a mass spectrometer. Of the compounds identified in the distillate, H2S, methanethiol, dimethyl sulphide and diacetyl had the most intense aromas, and these compounds are discussed in relation to their importance to Cheddar-cheese aroma.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 63 - 75
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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