Evolution of the Volatile Components of an Artisanal Blue Cheese During Ripening

Volatile compounds are a very important part of the aroma and flavor of cheese 0, 2, 3, 14). The study of some of these substances is of great interest in quality assessment. Most papers published on the volatile components of cheeses deal with identification, and few present quantitative data (4, 9, 12, IS, 18). Nevertheless, quantitation is necessary to evaluate the fonnation and evolution of volatile substances during ripening.