Heat-induced volatiles and odour-active compounds in a model cheese

The aim of this work was to identify and characterize the volatile compounds formed during the cooking of a model cheese. Particular attention was paid to the generation of the odour-active volatile fraction, which can contribute to the sensory characteristics of cheeses. To this end we used various analytical methods including two-dimensional gas chromatography coupled with time-of-flight mass spectrometry and chromatography–olfactometry. The changes observed in the volatile fraction enabled us to follow several markers of lipid oxidation, caramelization and Maillard reaction mechanisms during cooking. Maltol and furaneol, though present in only trace amounts, gave rise to “overcooked” odour defects in the cheese matrices.