Development of Volatile Compounds in Processed Cheese during Storage

The purpose of this work was to study the impact of storage conditions, such as light and temperature, on the development of volatile compounds in processed cheese. Cheese in glass containers was stored at 5, 20 or 37°C in light or darkness for up to 1 yr. Dynamic headspace and gas chromatography/mass spectrometry was used for quantifying 28 volatile organic compounds at eight stages during the storage period. Through principal component...