Volatile compounds from six artisanal cheese varieties have been isolated by a micro-SDE (simultaneous distillation-extraction) procedure. The composition of the fractions has been analyzed by GC and GC/MS. About 70 components have been identified, and 46 have been quantified in the 17 samples studied. The composition depends mainly on cheese type and ripening stage; methyl ketones and free fatty acids are the most abundant components in blue varieties. Composition data obtained by this method seem to be useful for the characterization of cheeses.
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Frutos et al. (1991) studied this question.