Original scientific paper
The potential application of headspace gas chromatography in the analysis of flavour composition of semi-hard and hard cheese
Jovica Hardi
; Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek
Predrag Novaković
Abstract
Headspace gas chromatography was used to analyse several sets of trappist cheese samples available in Yugoslavia. The results of these analyses were comparated to the results of equivalent analysis performed with the samples of Hungarian and Austrian cheese of the same type. The comparative analysis of chromatograms revealed considerable variations in the composition of flavour components among the samples based on the criteria of total flavour and the number and the relative quantities of the identified volatile flavour components of the individual samples.
Keywords
semi-hard and hard cheese; gas chromatography; analysis of flavour composition
Hrčak ID:
104623
URI
Publication date:
2.4.1987.
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