VOLATILE COMPONENTS IN STEAM DISTILLATES OF CHEDDAR CHEESE AS INDICATOR INDEXES OF CHEESE MATURITY, FLAVOR AND ODOR

Chemical analyses were carried out on 12 samples of commercial Cheddar cheese differing widely in perceived maturity. Quantitative descriptive analysis of the cheeses has been previously reported elsewhere. Protein breakdown was estimated by selective fractionation of the water soluble components. Steam distillates of the cheese were also prepared. The volatiles in the steam distillates were fractionated by gas liquid chromatography and 31 peaks identified by mass spectrometry. Multivariate calibration was used to derive equations relating the sensory attributes to the chemical assay. Perceived maturity, intensity of cheddar cheese flavour and acid flavour were modelled with a high degree of fit. As a result, the chemical analyses employed offer considerable potential for objective assessment of key quality attributes of Cheddar cheese.