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Volatile components of Manchego cheese

Published online by Cambridge University Press:  01 June 2009

Isabel Martínez-Castro ,
Jesus Sanz ,
Lourdes Amigo ,
Mercedes Ramos  and
Pedro Martín-Alvarez
Isabel Martínez-Castro
Affiliation:
Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Jesus Sanz
Affiliation:
Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Lourdes Amigo
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Mercedes Ramos
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Pedro Martín-Alvarez
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
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Summary

Volatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 2 , May 1991 , pp. 239 - 246
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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