摘要 : Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, wh... 展开 Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concentrated solution of potential favour compounds, mainly derived from milk fat. The solution was virtually free from triglycerides, protein and salt from the cheese matrix. Therefore, such an extract could be analysed directly by gas chromatography/mass spectroscopy (GC/MS). In the samples of the three cheese varieties analysed, 61 different compounds were identified, including 23 fatty acids, 14 lactones, 9 esters, 5 ketones, 10 alcohols, and several miscellaneous compounds. Furthermore, most compounds could be quantified by determining their distribution coefficients and thus correcting for their loss during extraction. This method was shown to be suitable for both qualitative and quantitative analysis of medium and low-volatile compounds. 收起