Headspace analysis of hard cheeses

Abstract

SummaryA method is described for the chromatographic analysis of the headspace of hard cheese. Among the cheeses examined were 12 commercial cheeses and 12 Cheddars made in the NIRD experimental dairy. The 12 commercial cheeses were Parmesan, Caerphilly, Stilton, Leicester, Double Gloucester, Cheshire, Gouda, Wensleydale and 4 varieties of Cheddar. It was found that those varieties containing low concentrations of sulphur compounds had little aroma and derived most of their flavour from taste and texture. The concentration of 2-pentanone was found to be a good indicator of maturity of Cheddar cheese.