A COMPARATIVE-STUDY OF VOLATILE COMPOUNDS IN THE WATER-SOLUBLE FRACTION OF VARIOUS TYPES OF RIPENED CHEESE

Volatile constituents present in the water-soluble fraction (WSF) of e ight hard-type cheeses (Cheddar, Edam, Gouda, Gouda 20(+), Proosdilj, Maasdam, Gruyere and Parmesan) were isolated and identified by using a dynamic headspace technique. The compounds were isolated from the WSF of cheeses by purge-and-trap extraction and analysed by gas chromatog raphy-mass spectrometry. Fifty-three components were identified and 25 were quantitatively determined. The volatiles belonged to six major g roups: fatty acids, esters, aldehydes, alcohols, ketones and sulphur c ompounds. Most of them were present in the WSF of all eight types of c heese studied. The aroma characteristics of the volatiles and their po ssible formation from compounds like fats, lactose and amino acids, ar e described. (C) 1997 Elsevier Science Ltd.