Abstract
The volatile compounds of Emmental cheese of different origins were investigated to check their suitability as markers of geographic origin. A total of 20 Emmental cheese samples from Switzerland, Allgau (D), Bretagne (F), Savoie (F), Vorarlberg (A) and Finland (produced in winter with a ripening time according to that sold in the corresponding regions) were analysed using dynamic headspace gas chromatography followed by flame ionisation and mass spectrometry. All regions were easily differentiated by using compounds occurring only in the corresponding region or by combining a few compounds by principal component analysis (PCA). Further analyses were carried out using a mass spectrometry-based electronic nose. PCA achieved 90 and 91% of correct classifications for the Emmental from Switzerland and other regions, respectively.
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