Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS

Sliced Havarti cheese in retail packages with modified atmosphere were stored at 5degreesC for up to 21 days exposed to light or protected against light. The changes in the volatile profile of the cheese was determined by dynamic headspace GC/MS. Fifty-seven compounds (aldehydes, alcohols, ketones, esters, lactones, and hydrocarbons) were identified and their relative abundance was followed during storage. The complete data set of volatiles of all Havarti cheeses was subjected to partial least squares regression (PLSR) analyses. During storage an increase in the content of some of the volatiles was observed. For Havarti cheeses exposed to light increasing levels of octane, 1-pentanol, nonanal, and tridecane were observed.