Analysis of Volatile Flavor Compounds in Blue Cheese

doi:10.7506/spkx1002-6630-201516024

Abstract

Abstract:

The volatile flavor components of blue cheese were extracted by solid-phase micro extraction (SPME) or
simultaneous distillation extraction (SDE), and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 111
volatile compounds were identified in blue cheese, including 2 hydrocarbons, 6 aldehydes, 12 ketones, 20 acids, 49 esters,
13 alcohols and phenols, and 9 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds.
2-Heptanone, 2-nonanone, butanoic acid, hexanoic acid, n-decanoic acid, decanoic acid ethyl ester, 3-(methylthio)-1-
propanol, and 6-heptyltetrahydro-2H-pyran-2-one may have impacts on the flavor of blue cheese.

Key words: blue cheese, solid-phase micro extraction (SPME), simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS), volatile flavor compounds

CLC Number:

TS207.3

ZHANG Yueqi, GUO Beibei, SUN Fengyi, SUN Jie, CHEN Haitao, ZHANG Yuyu, SUN Baoguo. Analysis of Volatile Flavor Compounds in Blue Cheese[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516024.

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Analysis of Volatile Flavor Compounds in Blue Cheese

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