Abstract
The volatile sulphur compounds present in New Zealand Cheddar cheese have been studied by means of gas entrainment and steam-distillation techniques. Hydrogen sulphide was the only sulphur compound which could be detected, and after removal of this compound from the gas stream or steam distillate only a mixture of carbonyl compounds remained. Subsequent removal of these compounds completely destroyed the original cheesy aroma of the gas stream or distillate.The parts played by hydrogen sulphide and carbonyl compounds in Cheddar cheese flavour are discussed.The author wishes to record his gratitude to Dr H. R. Whitehead and Dr W. A. McGillivray for their helpful advice and criticism and to Mr P. L. McLaughlin for technical assistance.
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