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Detection of carbonyl sulphide in Cheddar cheese headspace

Published online by Cambridge University Press:  01 June 2009

John W. Aston  and
Keith Douglas
John W. Aston
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Queensland 4007, Australia
Keith Douglas
Affiliation:
Chemistry Department, Queensland Institute of Technology, George Street, Brisbane, Queensland 4000, Australia
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Summary

Carbonyl sulphide (COS) was detected in the headspace of Cheddar cheeses in concentrations ranging from 0·01 ng ml-1 to 0.3 ng ml-1. It was also found in the headspace above certain packaging materials and sealing materials used in the analytical procedures. Evidence that COS was produced within the cheese was given by the findings that experimental cheese containing added cysteine had consistently higher COS levels (up to 1·0 ng ml-1) and that COS could be produced chemically from mixtures of cysteine or methionine with riboflavin and ascorbic acid in laboratory trials.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 3 , October 1981 , pp. 473 - 478
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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References

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