A method of producing highly resolved gas-liquid ehromatograms of neutral cheese volatiles is described. The volatiles are vacuum-distilled from fat obtained from cheese by high-speed centrifugation. Vapor samples taken from the distillate traps are chromatographed on capilla~, columns. Relative retention times of the cheese volatiles with respect to known compounds are plotted from chromatograms obtained under three sets of conditions. Tentative identification may be nmde of the volatiles represented by over 90% of the total area. Longer capillary columns should further improve the resolution, but the relatively low sensitivity of the flame ionization detector to sulfur compounds will remain a handicap.
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McGugan et al. (1962) studied this question.
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