New results in the volatile odorous compounds of French cheeses

The volatile odorous constituents of five French blue cheeses (three Roquefort, a Bleu des Causses and a Bleu d'Auvergne) were isolated by high vacuum distillation, separated by gas chromatographie analysis and subjected to mass spectral analysis. One hundred and twenty nine compounds were identified and quantified. Methyl ketones were the majors compounds for ail cheeses and represented 50 to 75% of the total odorous profile. Secondary alcohols, esters were abundant, especially in the Roquefort sampi es. The Bleu des Causses was rich in sulfur compounds. Lactones, primary alcohols and aldehydes were more abundant in the Bleu d'Auvergne.