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Isolation and Identification of Acidic and Neutral Carbonyl Compounds in Different Varieties of Cheese^{1, 2,}

Department of Dairy Technology, The Ohio Agricultural Experiment Station, and The Ohio State University, Columbus

ABSTRACT

By use of paper chromatographic procedures, hydrazone derivatives of acidic and neutral carbonyl compounds were isolated and identified. The identity of these compounds was established by the following methods: (1) comparison of R_f values with those of known compounds and R_f values given in the literature; (2) decarboxylation of beta-keto acids and chromatographic analysis of the resulting neutral carbonyl compounds along with known compounds, and (3) the light absorption of both the known and unknown compounds.

In the four individual cheeses studied, from four to 11 keto acids were found in each cheese and from two to eight neutral carbonyl compounds were present in the different cheeses. Keto acids identified were: oxalacetic, oxalsuccinic, glyoxylic, pyruvic, alpha-ketoglutaric, acetoacetic, alpha-acetolactic, beta-keto-isocaproic, beta-ketocaprylic, beta-ketocapric, alpha-ketobutyric, alpha-ketoisovaleric, alpha-ketoisocaproic, and alpha-ketophenylpyruvic. Neutral carbonyl compounds were: acetaldehyde, acetone, pentanone-2, diacetyl, acetylmethylcarbinol, and C-5, C-7 aldehydes or ketones.

¹ Scientific paper 1: 58. Department of Dairy Technology, The Ohio Agricultural Experiment Station and The Ohio State University. Ohio Agr. Expt. Sta. Journal Article 4-58.

² A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.