Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening.

摘要

The headspace compounds of Emmental aqueous phase (juice) and oil were analysed during ripening by dynamic headspace-gas chromatography-mass spectrometry. A study was carried out to verify that peak areas varied linearly with concentrations by usinga standard addition method for 9 compounds. The slopes of linear regression curves were 1-1800-times higher for juice than for oil, indicating that these compounds were more easily released from juice. Consequently, although most flavour compounds are more concentrated in cheese oil than in juice, they were similarly recovered from the headspace of both types of samples. 82 compounds were identified, 70% of them in both juice and oil. Alcohols and esters markedly increased in number and concentration,essentially during the ripening in the warm room, as well as, to a lesser extend, sulfur compounds, methyl ketones, and 3-methylbutanal, whereas the other aldehydes decreased.