Title: Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling
Authors: Dirinck, Patrick ×
De Winne, Ann #
Issue Date: Jun-1999
Publisher: Elsevier
Series Title: Journal of Chromatography A vol:847 issue:1-2 pages:203-208
Conference: 22nd International Symposium on Chromatography ROME, ITALY, SEP 13-18, 1998
Abstract: As part of a study concerning the biotechnical production of enzyme modified cheese flavours, gas chromatography-mass spectrometry was used for objective measurement of cheese aroma characteristics. In order to obtain the necessary reference information for steering the biotechnical process towards typical cheese flavour characters, such as Gouda and Emmental, the volatile fractions of three Gouda cheeses from different producers and three Emmental cheeses from different origins (Swiss, French and Austrian) were studied. The volatile fractions of the different cheeses were composed of fatty acids, methylketones, lactones, aldehydes and alkenes. Principal component analysis was used for interpretation of the complex semi-quantitative data matrix and allowed classification of the different cheeses. It was observed that the Gouda cheeses from different producers had similar aroma patterns; while more differences were observed between the Emmental cheeses. Austrian Emmental was clearly differentiated from the French and Swiss products. (C) 1999 Elsevier Science B.V. All rights reserved.
ISSN: 0021-9673
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Technologiecluster Bioengineering Technologie
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
× corresponding author
# (joint) last author

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