Cheese headspace analysis

Arora, G., Cormier, F., and Lee, B. (1995). Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/Sniffing.. Agric. Food Client. 43, 748-752. 

Massouras, T., Pappa, E. C., and Mallatou, H. (2006). Headspace analysis of volatile flavor compounds of Teleme cheese made from sheep and goat milk. Int.. Dairy Technol. 59, 250-256. 

Langford VS, Read CJ, Milhgan DB, et al. Headspace analysis of Italian and New Zealand parmesan cheese. J Food Sci. 2012 77 C719-C26. 

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

The first reported use of PTR-MS for food, rather than for drink, perception was by Gasperi et al. [19]. This was also the first food study that compared classical sensory analysis with VOC headspace analysis by PTR-MS. The foods chosen for investigation were seven varieties of Italian mozzarella cheese, for which measurements were made while they were held at a temperature of 36°C. By using a multivariate statistical data analysis approach. 

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

Femandez-Garcia, E. (1996). Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma. J. Agric. Food chem. 44,1833-1939. 

Lecanu, L., Ducrest, V., Jouquand, C., Gratadoux, J. J., and Feigenbaum, A. (2002). Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface ripened cheese. ]. Agric. Food Chem. 50, 3810-3817. 

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-... 

Concentrations of methanethiol measured in headspace samples of the experimental cheeses are summarized in Table II for the analysis times of 1 day, 21 days and 4 months for each of the two ripening conditions employed. Notably, the cheese made with only encapsulated buffer did not contain methanethiol after 1 day at either temperature. However, the encapsulated methioninase system yielded significant amounts of methanethiol at 1 day, and continued to increase through 4 months. Generally, the final concentration of methanethiol in the encapsulated-buffer control... 

The odor is powerful, choking when undiluted, but becomes tolerable in extreme dilution, almost pleasant fruity, fermented with a peculiar note resembling that of roasted cocoa or coffee (Arctander, 1967). For Motoda (1979), it is apple or malt. Fors (1983) mentions other odor descriptions as burnt, sickly for GC eluates, musty, fruity aromatic at 100°C becoming burnt cheese at 180°C. It is described as fermented, pungent, fruity at a sniffing port in a headspace/GC analysis of freshly roasted coffee (Holscher and Steinhart, 1992a). Like C.ll, it is a key component in a brew with a high aroma impact (Pollien et al., 1998). The flavor of the (R)-isomer is chocolate-like (Chemisis, 1971). 

Figure 3.5 Headspace gas chromatography analysis of volatile fatty acids in Dutch cheese after formation of ethyl esters, (a) High-quality cheese. Chromatographic conditions 10 m x 0.53 mm fused silica column coated with HP-1, 60°C (2 min), 10°C min to 140°C. (b) Poor-quality cheese. Sample thermostatted at 80°C. Reproduced from Osl, F., Bestimmung der niederen freien Fettsauren im Hart- und Schnittkase mit der Head-Space Gaschromatographie, Deutsche Molkerei Zeitung, 45, 1516-18, 1988.

In other flavor perception studies, the PTR mass spectra of the headspace of seven different brands of mozzarella cheese held at 36 C have been first compared with the judge panel flavor profile [157]. A PCA of the mass spectral data was used to discriminate different cheese types. And a trained panel of sensory judge was employed to give qualitative and quantitative analysis of mozzarella cheese. It was found that there was an interesting and clear similarity between the classical sensory and the instrumental analysis. More recently, a robust and reproducible model was developed to predict the sensory profile of espresso coffee, and the model was derived from 11 different espresso coffees, which had been analyzed by a trained panel and PTR-MS, and further validated using eight additional espressos [158]. Flavor studies of whey [159], custard desserts [160], other types of cheeses [148,161], milk [162], wine [163,164], apples [165],olive oils [166],bread [167], and butter and butter oil [168,169] were also conducted by the PTR-MS system. 

Qian, M., G. Reineccius, Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese, J. Food ScL, 68(3), p. 794, 2003. 

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