Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses

Abstract

The volatile compounds of three fresh and six 3-months-ripened Domiati cheeses were investigated with a dynamic headspace GC-MS system. Unlike the amino acid degradation products and the diketones, acrolein, propan-1-ol, butan- 2-one, butan-2-ol, and a large number of esters appear during maturation. Moreover, various sulfur compounds contribute significantly to the overall cheese aroma, particularly when bad ripening occurs. Most of the volatile compounds are synthesized after 2 months of maturation.