Analysis of the volatiles in Camembert cheese of different ripening

Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatiles in Camembert cheese of which the ripening period was 15,30 and 45 days,respectively.The results showed the main volatiles were alcohols,aldehydes,ketones,esters,benzenes,alkenes and volatile organic acids.During the ripening,most of alcohols were disappeared,aldehydes increased,and most of them participated in the conversion between acids and esters,ketones increased considerably,and most of them were methyl ketones;acids decreased or disappeared,esters increased considerably.