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The production of sulphur compounds in Cheddar cheese and their significance in flavour development

Published online by Cambridge University Press:  01 June 2009

D. J. Manning ,
Helen R. Chapman  and
Zena D. Hosking
D. J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
Zena D. Hosking
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
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Summary

A method is described for determining H2S, methanethiol and dimethyl sulphide in Cheddar-cheese headspace. Cheeses ranging in age from 2 to 12 months were analysed using a gas chromatograph equipped with a photometric detector. These cheeses were presented to a trained flavour panel for the assessment of quality and intensity of Cheddar cheese flavour.

An attempt is made to correlate the concentration of sulphur compounds in the headspace with the average flavour scores. The results suggest that the flavour intensity of the cheese is related to the concentration of methanethiol in the headspace.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 2 , June 1976 , pp. 313 - 320
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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References

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