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Journal of Dairy Science Vol. 49 No. 6 681-685
© 1966 by American Dairy Science Association ®
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Determination of Some Neutral Volatile Constituents in Ten Commercial Cheddar Cheeses1

D. D. Bills, R. E. Willits2 and E. A. Day3

Department of Food Science and Technology Oregon State University, Corvallis

ABSTRACT

The identification of the neutral volatile constituents of Cheddar cheese has proceeded at a vigorous pace for the last decade. Some volatile carbonyl compounds were identified by Patton et al. (9) after formation of the 2,4-dinitrophenylhydrazones. Day et al. (2) expanded this work to include several additional carbonyl compounds and also established semi-quantitative data concerning the amount of each compound in the cheese. McGugan and Howsam (7) devised methods for isolating and separating neutral volatiles from Cheddar cheese, as did Libbey et al. (6). Day and Libbey (3) separated a distillate of Cheddar cheese fat by capillary-column gas-liquid chromatography (GLC) and obtained approximately 130 peaks. Positive identification was obtained for 30 of these components by combining retention time data with mass spectral analysis; an additional 15 components were tentatively identified.

Few data relating to the quantities of neutral volatile compounds in intact cheese have been obtained, although relative amounts of volatile compounds present in distillates have been determined (11).

FOOTNOTES

1 This investigation was supported in part by PHS Research Grant EF 269.

2 Present address: The Pillsbury Co., Research & Development Laboratories, 311 Second Street N. E., Minneapolis, Minnesota 55414.

3 Present address: International Flavors & Fragrances, 521 West 57th Street, New York, New York 10019.






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Copyright © 1966 by the American Dairy Science Association ®.