A method for extracting flavor compounds from cheese with ~etonit~41e is described. Two of the unique advantages of the method are that it does not extract fat and the first few drops of the extract are sufficiently concentrated to permit gaschromatographic analysis without solvent evaporation. The effectiveness of extraction is demonstrated on Cheddar cheese, Blue cheese, and heated milk fat. The recovery efficiency is exemplified by 103% recovery of added benzoic acid.
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Wong et al. (1968) studied this question.