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Identification of Volatile Carbonyl Compounds from Cheddar Cheese¹

Dairy Department, University of Maryland, College Park

ABSTRACT

The volatile flavor fraction was isolated from Cheddar cheese by distillation of cheese slurries at reduced pressure and the carbonyl compounds studied as 2,4-dinitrophenyl-hydrazones.⁴ The mixture of DNP-hydrazones was separated and the individual components purified by the column partition chromatography procedures described herein. The DNP-hydrazones of 2-nonanone, 2-heptanone, 2-pentanone, butanone, acetone, 3-methylbutanal, propanal, ethanal, methanal, and 3-methylthiopropanal were identified. Tentative identity of the DNP-hydrazones of 3-hydroxy-2-butanone, and 2,3-butanedione also was obtained. The approximate concentrations of the identified compounds in cheese were determined.

¹ Scientific Article No. A-741, Contribution No. 2988, of the Maryland Agricultural Experiment Station, Dairy Department. Presented at 53rd Annual Meeting, American Dairy Science Association, Raleigh, North Carolina, June 19, 1958.

² Present address: Food and Dairy Technology Department, Oregon State College, Corvallis.

³ Present address: Dairy Husbandry Department, Kansas State University, Manhattan.