Effect of adding hygroscopic salts on the analysis of the volatile fraction of cheese

We investigated the effect of adding hygroscopic salts on the analysis by dynamic headspace - gas chromatography - mass spectrometry of the volatile fraction of cheese. We tested five salts: calcium chloride, magnesium sulfate, potassium carbonate, sodium chloride and sodium sulfate. Relative humidity of the headspace, pH value of the matrix, desorption of volatile components and their odor were modified differently according to the salt used. Adding magnesium sulfate or potassium carbonate respectively released carboxylic acids and amino compounds from the matrix, whereas calcium chloride restricted the overall desorption of the volatile components. Sodium sulfate and sodium chloride had little effect