Technical paper no. 1781, Oregon Agricultural Experiment Station.
Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fractiona
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 583–589, September-October 1964
How to Cite
DAY, E. A. and LIBBEY, L. M. (1964), Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction. Journal of Food Science, 29: 583–589. doi: 10.1111/j.1365-2621.1964.tb00414.x
This investigation was supported by PHS Research Grant EF-269, from the National Institutes of Health, Division of Environmental Engineering and Food Protection.
Presented at the 24th annual meeting of the Institute of Food Technologists, May 25, 1964, Washington, D. C.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Manuscript received March 7, 1964
The aroma fraction from the fat of high-quality raw-milk Cheddar cheese was isolated by centrifugation of the intact cheese and passing the recovered fat through a molecular still at 40°C. The aroma fraction was separated by gas chromatography on packed columns containing polar and nonpolar phases and by programmed-temperature capillary-column gas chromatography. The effluent from the latter column was admitted directly to the inlet of a rapid-scan mass spectrometer enabling concurrent recordings of mass spectra for each chromatographic peak. The aroma fraction was separated into approximately 130 components by the capillary column. By correlation of gas chromatography and mass spectral data, most of the major neutral components were characterized. These included aldehydes, methyl ketones, primary and secondary alcohols, esters of the primary and secondary alcohols and fatty acids, γ-lactones, and the isomeric lactides of lactic acid.