JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 39 No. 3 253-260
© 1956 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Morgan, M. E.
Right arrow Articles by Anderson, E. O.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Morgan, M. E.
Right arrow Articles by Anderson, E. O.

The Neutral Carbonyl Compounds in Blue-Mold Type Cheese

M. E. Morgan and E. O. Anderson

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut

ABSTRACT

A simple procedure is described for the detection of the various methyl ketones in blue-mold type cheese which entails vacuum distillation of relatively small samples and paper chromatographic separation of the mixed 2,4-dinitrophenylhydrazone derivatives formed in the distillates.

Application of the method in the examination of 10 different samples of cheese, including French Roquefort, Danish and Domestic Blue, and Gorgonzola, revealed that acetaldehyde, acetone, butanone-2, pentanone-2, heptanone-2, nonanone-2, and undecanone-2 may be present in this type of cheese. A single sample possessing little or no desirable aroma contained no heptanone-2 or nonanone-2. These, as well as pentanone-2 and acetone, were always present in cheeses possessing a typical aroma. Only traces of undecanone-2 were detected in two samples.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1956 by the American Dairy Science Association ®.