Journal of Food Science · 1987 · 41 citations · 13 references
AgricultureDairy ScienceFood ScienceCheese ScienceFood AnalysisFood AuthenticationCheese ClassificationCheese CompositionCheese VarietiesChemical FingerprintingVolatile Aroma AnalysisVolatile Compound ProfilingCheese Aroma AnalysisCheese Flavor ProfilingCheese PhysicochemicalChemical Composition Of CheeseLinear Discriminant Analysis
ABSTRACT Volatile components in Cheddar, Gouda, Edam, Swiss, and Parmesan cheeses were concentrated with a modified Likens‐Nickerson apparatus and analyzed with a fused silica capillary GC. Stepwise discriminant analysis was applied to the 118 peaks in the resulting gas chromatograms to classify objectively cheese varieties, and most of the cheese samples were successfully assigned to the correct varieties. Discrimination between Gouda and Edam was the most difficult among all combinations of two varieties within the five cheeses. Clusters corresponding to young, mild and old cheeses were observed in the canonical plot based on the GC data of Cheddar cheese samples.
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