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Aroma Significance of Sulfur Compounds in Surface-Ripened Cheese ¹

Department of Dairy Science, The Pennsylvania Agriculture, Experiment Station, University Park

ABSTRACT

Surface ripened cheeses of the Trappist or Limburger type are famous for a strong, putrid aroma suggestive of certain sulfur compounds. Indeed, methyl mercaptan and hydrogen sulfide have been identified in a few varieties of such cheese (4, 12, 13), but these two compounds are also known to occur in Cheddar (5–7), a non-putrid type. To provide better understanding of the relationship of sulfur compounds to cheese aroma, we undertook an investigation of them in Trappist-type cheese. The effects of reagents for sequestering sulfur-containing components on the aroma of some other cheese varieties (Cheddar, Blue, Brick, and Lieder-kranz) also were observed.

Experimental Procedures and Results

Treatment of cheese and panel evaluation. Details of the procedure used for treatment of the cheese with reagents have been previously reported (10). Reagents for blocking functional groups were made up to 100 ml as follows: distilled water, as a control; 3% HgCl₂, to bind hydrogen sulfide (H₂S), mercaptans (RSH), sulfides (RSR) and disulfides (RSSR); 4% (Hg (CN)₂, to bind H₂S and RSH only; 1% Na₂C03, to bind strong and weak acids; 5% NaHCO₃, to bind strong acids only; 0.5% 2,4-dinitrophenylhydrazine (DNP) in 1 N H₂SO₄, to bind bases and carbonyls.

¹ Authorized for publication February 8, 1965, as paper no. 3098 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

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