Summary
This Application Note describes the benefits of using Markes’ Micro-Chamber/Thermal Extractor in conjunction with thermal desorption (TD) and GC–MS to analyse the aroma profiles of cheese. Various cheeses are examined and compared, and it is demonstrated how this ‘multi-hyphenated’ technique allows rapid yet powerful assessment of the VOCs released.
Introduction
Hundreds of varieties of cheese are enjoyed by people around the world. The nature of cheese varies considerably, and the subtle differences in aroma, flavour and texture all add to its appeal. Various factors are involved in the nature of the final product, including the type of animal, its diet, processing of the milk, the cheese culture, and the ageing conditions. In addition, natural flavourings and moulds may be introduced to impart a distinctive character to some cheeses. The annual value of cheese to the global economy runs into many billions of dollars, and manufacturers expend a great deal of effort in ensuring their product is of a consistently high quality. Rigorous attention is paid to the ingredients, and the appearance, texture, taste and aroma of the final product. The aroma profile is an important part of the consumer experience of cheese, and investigations have shown that a range of compounds combine to create their distinctive odours. These range from the relatively mild to the extremely pungent, and in most instances are dependent on the maturity of the cheese. This presents analysts with a substantial challenge when wishing to identify key aroma components, many of which are present at trace levels and have low odour thresholds relative to more abundant components such as fatty acids. Here we show how Markes’ thermal desorption sampling technology can be used to characterise the aroma profile from a range of cheese samples, with analysis both of desirable compounds as well as off-odours. The method also enables the identification of changes in the composition over time, providing useful data relating to shelf life and product safety.
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