E. A. Day, R. Bassette, M. Keeney
Apr 1, 1960
Citations
0
Influential Citations
82
Citations
Quality indicators
Journal
Journal of Dairy Science
Abstract
Summary 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.