Abstract:

SPME coupled with GC-MS was applied to analyze the flavor substances in four Chinese traditional acidcoagulated
cheese samples and one western Cheddar cheese. Totally 41, 25, 26 and 29 volatile components were individually
distinguished in milk knots, hurood, dairy fan, and dairy cake, and 20 volatile compounds were identified in Cheddar
cheese. The analysis of differences among all these cheese samples showed that the major volatile compounds in traditional
acid-coagulated cheese and Cheddar cheese were different. Milk knots contained relatively more aromatic and heterocyclic
compounds, while fatty acids were the major aroma volatile in dairy fan and Cheddar cheese. The major volatile flavor compounds
in hurood and dairy cake were similar, and most of them were fatty acids and alcohols. These differences may result
from the different manufacturing processes.

Key words: Chinese traditional acid-coagulated cheese, Cheddar cheese, volatile compounds, solid phase microextraction(SPME), gas chromatograph-mass spectrometry (GC-MS)