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Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphur

Published online by Cambridge University Press:  01 June 2009

J. R. L. Walker
J. R. L. Walker
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

The volatile sulphur compounds present in New Zealand Cheddar cheese have been studied by means of gas entrainment and steam-distillation techniques. Hydrogen sulphide was the only sulphur compound which could be detected, and after removal of this compound from the gas stream or steam distillate only a mixture of carbonyl compounds remained. Subsequent removal of these compounds completely destroyed the original cheesy aroma of the gas stream or distillate.

The parts played by hydrogen sulphide and carbonyl compounds in Cheddar cheese flavour are discussed.

The author wishes to record his gratitude to Dr H. R. Whitehead and Dr W. A. McGillivray for their helpful advice and criticism and to Mr P. L. McLaughlin for technical assistance.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 3 , October 1959 , pp. 273 - 276
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

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