Abstract
Dynamic headspace and simultaneous steam distillation-extraction techniques were used to isolate volatile components of Parmesan cheese. Identification of the substances was carried out by GC and GC-MS; 110 compounds were identified in the samples obtained using the headspace technique, 105 in the extracts; among them, about 50 compounds were isolated with both procedures. Mass spectral data showed evidence for a number of newly reported compounds such as 3-(methylthio)propanal, δ-tetradecalactone, 9-tetra-decenoic and 9-hexadecenoic acids. Mass spectra of some compounds are discussed and a comparison between the results obtained with the two sampling methods is given.
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