Abstract
The selected ion flow tube mass spectrometer (SIFT-MS) Syft Voice100 has the capability to identify and measure some, but not all, of the high impact sulfur compounds in Swiss cheese at ppb concentrations in the cheese headspace without sample preparation. This requires the selection of those compounds that can be identified and quantitatively measured without conflict with other compounds in the cheese sample. Careful method development is required to achieve this goal. A significant finding of this study was that the formation of propionic acid during warm room curing coincided with the formation of some of the high impact sulfur compounds in the cheese. It was observed in 30 day old cheeses from one manufacturer using the same production methods and milk supply, that dimethyl disulfide and methyl mercaptan concentrations in the cheese increased as the propionic to acetic acid ratio increased.
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