Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma

An automatic headspace injector connected to a GC-MS instrument was used for the quantitative analysis of artisanal Afuega'l Pitu cheese aroma throughout ripening. Ethyl propionate and camphor were added as internal standards. The standard addition method was used to quantify 17 of the 40 compounds identified in the cheese headspace profile. Good linearity (r > 0.99) was exhibited by most of the volatile compounds within the concentrations used. Cheese aroma components changed qualitatively and quantitatively during a 30 day ripening period. Compounds found in the highest concentration during the first two ripening weeks were ethanol, diacetyl, acetoin, 2-methyl-1-propanol, 3-methyl-1-butanol, and acetic acid. The concentration of ethyl esters of fatty acids, acetaldehyde, and sulfur compounds increased during the following 2 weeks.