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


     

Journal of Dairy Science Vol. 41 No. 7 920-924
© 1958 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 Jackson, H. W.
Right arrow Articles by Hussong, R. V.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Jackson, H. W.
Right arrow Articles by Hussong, R. V.

Secondary Alcohols in Blue Cheese and Their Relation to Methyl Ketones

H. W. Jackson and R. V. Hussong

Research and Development Division, National Dairy Products Corporation, Glenview, Illinois

ABSTRACT

Neutral noncarbonyl volatiles isolated from Blue cheese were characterized by gas and paper chromatography as being pentanol-2, heptanol-2, and nonanol-2. Results from metabolic studies with Penicillium roqueforti, and from the examination of volatiles produced at different stages in the ripening of Blue cheese, suggest that the secondary alcohols are formed by a reduction of the ketones pentanone-2, heptanone-2, and nonanone-2. The qualitative value of plotting retention times, obtained on two different stationary phases, was extended by a technique which may enable the estimation of boiling points of unknowns within a given class.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1958 by the American Dairy Science Association ®.