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Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening
Author(s) -
YANG WESLEY T.,
MIN DAVID B.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14702.x
Subject(s) - ripening , chemistry , food science , gas chromatography , chromatography
The volatile compounds of Cheddar and Swiss cheeses during ripening for 9 wks at 11°and 21°C, respectively, were analyzed by a dynamic headspace analyzer/gas chromatograph every week. The compounds were identified by a combination of retention times and mass spectra. The volatile compounds of Cheddar increased 5.6 and Swiss cheese 15 times as ripening increased from 0 to 9 wks. The amount of volatile compounds of Swiss cheese was 2.6 times greater than that of Cheddar cheese during ripening. The volatile compounds were ketones, alcohols, aldehydes, esters, acids, sulfur compounds, benzenes, and hydrocarbons. Ketones and alcohols accounted for 92% of volatiles from Cheddar cheese and 88% of those from Swiss cheese.