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Methyl Ketones in Roquefort Cheese

Dairy Products Laboratory, Eastern Utilization Research and Development Division, Agricultural Research Service, USDA, Washington, D. C.

E. N. Boyd

Utilization and Home Economics Division, Cooperative State Experiment Station Service, USDA, Washington, D. C.

ABSTRACT

Quantitative analyses of the methyl ketones in commercial Blue and Camembert cheeses have been reported from this Laboratory (1, 2). In a continuing study of carbonyl compounds present in natural products, we have examined Roquefort cheese and present our results.

EXPERIMENTAL PROCEDURE

The cheeses were commercial brands aged, according to the label, a minimum of 60 days. For the analyses, 25 g of cheese were ground in a mortar with 25 g of Celite 545.¹ The powder was packed in a chromatography tube and the fat washed out with carbonyl-free hexane (3) until a total of 100 ml of effluent was collected. The effluent was then analyzed quantitatively for methyl ketones, using the procedures of Schwartz et al. (4).

RESULTS AND DISCUSSION

Results of the analyses are given in Table 1. As with Blue (1) and Camembert cheeses (2), the total concentration of ketone and the concentration of the individual ketones in Roquefort cheese varied markedly. One sample (Brand 2) contained more nonanone-2 than heptanone-2.