Journal of Agricultural and Food Chemistry · 1993 · 76 citations · 0 references
AgricultureDairy ScienceFood ScienceCheese ScienceFood AnalysisFood ChemistryCheese ChemistryCheese Quality EvaluationCheese RipeningFlavor ChemistryFlavor EvaluationVolatile Organic CompoundsCheese Flavor AssessmentCheese Ripening AssessmentFlavor Compound AnalysisFood Flavor AnalysisRipening Quality AssessmentVolatile Compound AnalysisVolatile Compounds AnalysisVolatile Flavor Compounds
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.