Headspace SPME Used to Analyze Cheese Flavors

Researchers at Agriculture and Agri-Food Canada (St-Hyacinthe, Quebec, Canada) and McGill University (Ste-Anne-de-Bellevue, Quebec, Canada) used headspace solid-phase microextraction (SPME) in conjunction with gas chromatography?mass spectrometry (GC?MS) to measure flavor compounds in commercial cheddar cheese and enzyme-modified cheddar cheese.

Researchers at Agriculture and Agri-Food Canada (St-Hyacinthe, Quebec, Canada) and McGill University (Ste-Anne-de-Bellevue, Quebec, Canada) used headspace solid-phase microextraction (SPME) in conjunction with gas chromatography?mass spectrometry (GC?MS) to measure flavor compounds in commercial cheddar cheese and enzyme-modified cheddar cheese. The group looked at seven target compounds: dimethyl disulfide, hexanal, hexanol, 2-heptanone, ethyl hexanoate, heptanoic acid, and delta-decalactone. They tested three SPME fiber types, including Carboxen?polydimethylsiloxane, polyacrylate, and Carbowax?divinylbenzene and examined the effects of varying sodium chloride concentration, temperature, and extraction time on the outcome of the extraction process.