Sulphur compounds in relation to Cheddar cheese flavour

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Abstract
Summary Comparisons are made between the sulphur-containing volatiles of 4 Cheddar cheeses, using a gas chromatograph equipped with a flame photometric detector. Two of the cheeses were made aseptically from whole milk, with and without starter, the third was made from whole milk with starter in an open vat, and the fourth was made from skim-milk also in an open vat. Only the cheeses made from whole milk with a starter culture developed normal Cheddar flavour; the cheese made without starter and the skim-milk cheese had little or no flavour. Considerable differences were found in the chromatograms of the 4 distillates and in particular methanethiol was found only in the distillates from the cheeses having Cheddar flavour.