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Journal of Dairy Science Vol. 73 No. 7 1676-1683
© 1990 by American Dairy Science Association ®
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Evolution of the Volatile Components of an Artisanal Blue Cheese During Ripening

D. Gonzales De Llano 1, M. Ramos 1, C. Polo 1, J. Sanz 2, and I. Martinez-Castro 2

1 Instituto de Fermentaciones Industriales (CSIC)
2 Instituto de Química Orgánica General (CSIC), 28006-Madrid, Spain

The volatile fraction of artisanal Gamonedo blue cheeses has been obtained by simultaneous distillation and extraction and then analyzed by gas chromatography and mass spectrometry. About 40 compounds were identified and quantitatively determined among more than 100 detected components. The evolution of some of these compounds during the ripening process has been studied.

The simultaneous distillation and extraction fractions of ripe cheeses were very rich in FFA, methyl ketones, and 2-alkanols. The odd-carbon numbered ketones (especially 2-heptanone and 2-nonanone) were most abundant, and 2-heptanol and 2-nonanol were the most important among the alcohols. Methyl ketones and 2-alkanols increased during the first part of the ripening process, decreasing after 60 d. The evolution of the methyl and ethyl esters in the volatile fraction was also studied.

Key Words: volatile components • blue cheese • gas chromatography-mass spectrometry

Submitted on August 11, 1989
Accepted on January 29, 1990






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Copyright © 1990 by the American Dairy Science Association ®.