To date, no profile of volatile compounds in Emmental cheese produced in Poland has been published. The aim of this study was to determine the profile of volatile compounds during the manufacturing process of Polish Emmental cheese using solid-phase microextraction combined with gas chromatography-mass spectrometry. Almost all substances identified in the milk after pasteurisation were also present in the curd. The diversity of volatiles increased during production of cheese but only up to 3 months of ripening. The profile of volatile compounds in the Emmental cheese manufactured in Poland was found to be very similar to those determined for two cheese samples of Swiss and French origin. However, PCA made it possible to differentiate the three cheese samples. Characterisation of volatiles at different stages of the manufacturing process of this cheese is relevant to the manufacturer and contributes to knowledge of the biochemistry of cheese ripening.

迄今为止，尚未公开波兰生产的艾门塔尔奶酪中挥发性化合物的概况。这项研究的目的是使用固相微萃取结合气相色谱-质谱法测定波兰埃门塔尔干酪的制造过程中的挥发性化合物的概况。巴氏消毒后，牛奶中几乎所有鉴定出的物质也都存在于凝乳中。奶酪生产过程中挥发物的多样性增加了，但最多只能成熟3个月。发现波兰制造的埃门塔尔干酪中的挥发性化合物的分布与对两个瑞士和法国来源的干酪样品的测定非常相似。但是，PCA可以区分这三种奶酪样品。