Volatile components of Manchego cheese

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Abstract
Summary Volatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.