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Headspace analysis of hard cheeses

Published online by Cambridge University Press:  01 June 2009

Donald J. Manning  and
Carolyn Moore
Donald J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Carolyn Moore
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

A 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 539 - 545
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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