Development of volatile compounds in processed cheese during storage

Lars Oddershede Sunesen, Pia Lund, J. Sørensen, Gunhild Kofoed Hølmer

    Research output: Contribution to journalJournal articleResearchpeer-review


    The purpose of this work teas to study tire impact of storage conditions, such as light and temperature, on the development of volatile compounds to processed cheese. Cheese in glass containers was stored at 5, 20 or 37 degreesC in light or darkness for up to 1 yr. Dynamic headspace and gas chromatography/mass spectrometry leas used for quantifying 28 volatile organic compounds at eight stages during tree storage period. Through principal component analysis, three important storage parameters could be identified. Principal components 1, 2 and 3 reflected storage tinge, conditions of light/darkness and storage temperature, respectively, and described 81, 8 and 4% of the total variance. All compound developments were shown to correlate positively with storage time. Storage in light-resulted in a sharp rise not only in the concentration of especially octane, but also hexanal, heptanal, octanal and nonanal, compared to storage in the darkness. Rising temperature especially increased the concentrations of 2-propyl-1-pentanol, 2-hexanone, 2-octanone, 2-decanone, 2-tridecanone, octanal, nonanal and decanal.
    Original languageEnglish
    JournalLebensmittel-wissenschaft und-technologie-food science and technology
    Issue number2
    Pages (from-to)128-134
    Publication statusPublished - 2002


    Dive into the research topics of 'Development of volatile compounds in processed cheese during storage'. Together they form a unique fingerprint.

    Cite this