Cheese dynamic headspace

Bosset, J.O. and Gauch, R. (1993) Comparison of the volatile flavour compounds of six European AOC cheeses by using a new dynamic headspace GC-MS method. Int. Dairy J., 3, 359-77. 

Villasenor, M. J., Valero, E., Sanz, J., Martinez Castro, I. 2000. Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-... 

Sensory Descriptions (and Compound Identifications) of GC Peaks Noted by Three Different Sniffers. Aroma Isolate was Obtained by Dynamic Headspace Analysis from Parmesan Cheese... 

Keywords food quality aroma profiling off-odours cheese thermal extraction dynamic headspace TOP MS... 

The sample chamber is set to a temperature of 40 C for pre-heating and extraction. This temperature was chosen for a good representation of the released VOCs of the cheeses as a mock-up of the typical mouth feeling. In this dynamic headspace sampling step the volatile headspace is flushed from the cheese samples by using the inert gas nitrogen for collection onto the sorbent packed tubes. After collection the tubes had been transferred to a thermal desorption unit. 

Figure 8 Comparison of dynamic headspace analyses of 30-mg samples of (top) American cheese and (bottom) Cheddar cheese.

W. Yang and D. Min, Dynamic headspace analysis of volatile compounds of Cheddar and Swiss cheese during ripening, J. Food Sci. 59 1304 (1994). 

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