Episode 2: Use of GC/Q-TOF in determining the flavour profiles of British hard cheeses Exploring Analytical Science

Numerous cheeses have a certain uniqueness that is directly influenced by the unique culture and environment of the region in which they are produced. Different regions use a variety of cheesemaking techniques which are often unique to the area and have been developed over time in a direct response to new and emerging technologies, and constant changes in consumer demand. Although cheeses will often be sold on the market as the same variant, for example mild cheddar, there can be significant variations in the characteristics of the cheese itself. These can include colour, aroma, texture, flavour, firmness, presence of mould, and gas holes. The cheese quality can also vary widely. Dr. Lisa D. Haigh, Mass Spectrometry Manager, Small Molecule Core Facility, Department of Chemistry. For Research Use Only. Not for use in diagnostic procedures. DE44320.2456365741