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Gas Chromatography of Cheese Volatiles¹

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

There are numerous publications dealing with the application of gas-liquid chromatography (GLC) to the analysis of food volatiles (5). Some GLC work has been done on cheese and the elucidation of its flavor (1–3, 6–10). Most of the latter work involved a preliminary recovery or concentration of the cheese, a slurry thereof, or its fat phase. Thomson (10) worked with head-space gas samples, as did Nawar and Fagerson (7), who also employed an enrichment technique in their direct sampling method.

In this paper the authors describe a technique that can be applied satisfactorily to the GLC analysis of cheese head-space gas and, of course, to that of any foodstuff.

Method. Cheese volatiles for injection into the chromatograph were obtained in the following manner: A finely diced and weighed amount of cheese was placed, between two Lintine filter disks, into a 50-cc B-D Yale luer-lok hypodermic glass syringe.

¹ Authorized for publication January 7, 1964, as Paper No. 2857 in the Journal Series of the Pennsylvania Agricultural Experiment Station.