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Some Volatile Components of Cheddar Cheese¹

Department of Dairy Science The Pennsylvania State University, University Park

D. A. Forss

Commonwealth Scientific and Industrial Research Organization Australia

ABSTRACT

The chemical character of Cheddar cheese aroma has been under investigation at this and other laboratories for a number of years (3, 4). Regarding the relative importance of any given compound or class of compounds in the aroma (e.g., fatty acids, carbonyls, amines, etc.), there seem to be substantial differences of opinion, not only between investigators but among testers. One may conclude that Cheddar aroma means different things to different people and that the total aroma is a complex mixture. Some compounds which we have identified as components of this mixture are dimethyl sulfide, ethanol, acetone, diacetyl, butanone-2, and 3-hydroxybutanone. Presumptive evidence of heptanone-2 also has been secured. With the possible exception of the latter and diacetyl, only dimethyl-sulfide, which was observed to be a "top-note" in all good quality Cheddar, is considered to be of obvious and direct importance to the aroma mixture.

Experiments with gas chromatography. Sections from full-cream Cheddar cheeses of good quality ranging in age from 6 mo. to a year were freed of rind and ground in a meat grinder.

¹ Authorized for publication on February 28, 3958 as paper No. 2238 in the Journal Series of the Pennsylvania Agricultural Experiment Station.