Contribution of endogenous lipase to flavor of cheese and flavor compounds analysis

The influence of endogenous lipase on the flavor of cheese was researched and flavor compounds were analysed by GC-MS. Aroma compositions of cheese added with lipase and without lipase were analysed by electronic nose. Responses values collected by electronic nose were analysed using main component analysis (PCA) and statistical quality control analysis (SQC) . Results showed the acid, ester (except ethyl myristate) etc. volatile component were increased in cheese added with lipase, the flavor of cheese was improved.