Abstract
Erythritol in various natural cheeses was quantitatively determined using high-performance liquid chromatography (HPLC). The peak detected at the position of erythritol by HPLC was identified by gas chromatography-mass spectrometry (GC-MS). Erythritol was detected in cheese samples ripened with fungi and contents ranged from 0.01-2.96 mg/g, and surface-ripened cheeses with white fungi especially contained more erythritol compared to blue-vein cheeses with blue fungi inside. No erythritol was found in cheese samples ripened with bacteria and without ripeness. In the case of surface-ripened cheeses, much more amounts (1.99-6.86 mg/g) of erythritol was found in their surface part compared to the inner part (0-0.33 mg/g). These results seem to suggest that erythritol is being produced by conventional microorganisms, Penicillium sp., used in ripeness.
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