Author:
Manning D. J.,Robinson Heather M.
Abstract
SummaryA 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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
46 articles.
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