Contamination of Emmental cheese with volatile compounds originating from the epoxy resin coated floor of a cheese ripening cellar equipped with floor heating is described. Sensory analysis clearly showed that cheese loaves ripening in winter had an off-flavour (described as chemical), particularly in the rind. Several resin components, ((1-methoxy-2-propyl) acetate and benzene derivatives) were identified by GC-MS in samples taken from the floor, the air of the cellar and from the rind of the tainted cheese loaves. (1- Methoxy-2-propyl) acetate was found in all samples, this compound has never been recorded as a natural flavour compound of cheese and must therefore be considered as a chemical contaminant
