, Volume 25, Issue 10, pp 861–864 | Cite as

Simultaneous distillation-extraction (SDE) method in the qualitative and quantitative GC analysis of cheese volatile components

  • M. de Frutos
  • J. Sanz
  • I. Martínez-Castro


A simultaneous distillation-extraction apparatus proposed by Godefroot has been used for the GC study of volatile components of cheese. 5–10 g of cheese provide a fraction that can be directly injected into a GC or a GC/MS. Two capillary columns (SE-30 and SP-1000) were evaluated, the second one being adequate for quantitative determinations. Camphor was used as internal standard. The coefficients of variation ranged from 1.4 to 11.8. The technique can be used as a fast method for the characterization of cheeses from their volatile component concentrations.

Key Words

Gas chromatography Simultaneous distillation-extraction Cheese volatiles 


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Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1988

Authors and Affiliations

  • M. de Frutos
    • 1
  • J. Sanz
    • 1
  • I. Martínez-Castro
    • 1
  1. 1.Instituto de Química Orgánica General (CSIC)MadridSpain

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