• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.925-931
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• 1995

Volatile compounds in Cheddar, Emmentaler, Parmesan and Roquefort cheese and cheese aroma were concentrated using a microsteam distillation-extraction apparatus and those compounds were analyzed with GC. The lipase-treated cheese aroma concentrates showed significantly higher level of short-chain free fatty acids than natural ripened cheese. The sensory properties of rancidity was high in Emmemtaler and Parmesan. Acidity and fruitness were shown high score in Roquefort. Correlation of free fatty acids and cheese flavor 'sharpness, rancidity and soapy' appear to be related(r=0.8239, 0.8918 and 0.7503), respectively. Methyl ketones, the most striking flavor components of Roquefort cheese showed high amounts in the series 2-heptanone > 2-nonanone > 2-pentanone > 2-undecanone. And the intensity of the Roquefort taste sensation 'acidity and fruitness' is linearly correlated with the methyl ketone concentrations(r=0.9284, r=0.9659).