Caractérisation de fromages d`alpages subalpins suisses: mise en évidence par GC-MS de terpènes et d`hydrocarbures aliphatiques lors de l`analyse par `Purge and Trap` des arômes volatils de ces fromages. (Occurence of terpenes and aliphatic hydrocarbons in Swiss Gruyère and Etivaz alpine cheeses using dynamic Headspace GC-MS analysis of their volatile flavour compounds).
This preliminary study, carried out on 14 Swiss Gruyère and Etivaz cheeses produced in alpine pastures and 20 others produced in the lowlands, confirmed the obsevation already noted in France by Dumont et al. on the influence of altitude, i.e. the chemical and botanical composition of pastures, on the chemical composition of Comté cheese. The flavour components of the investigated cheeses were qualitatively and semi-quantitatively analysed using headspace capillary gaschromatography with mass spectrometric detection. The results were submitted to statistical discriminant analysis. This preliminary study reveals the presence of terpenes and aliphatic hydrocarbons characteristic or even specific of alpine cheeses
