Identification of Volatile Carbonyl Compounds from Cheddar Cheese

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Abstract
The carbonyls obtained by reduced pressure distillation of 3 different 40 b. blocks of Cheddar cheese were studied as 2,4-dinitrophenyl-hydrazones. The mixture was separated by column partition chromatography (hexane-nitromethane-Celite) and the hydrazones identified. The compounds identified and their approximate concentration (ppm) in the cheese were: 2-nonanone, 0.68; 2-heptanone, 0.82; 2-pentanone, 0.37; 3-methylbutanal, trace; butanone, 12.5; acetone, 8.5; propanal, 2.6; ethanal, 7.5; 3-methylthiopropanal, 0.10. Tentatively identified compounds and their concentrations were: 2-tridecanone, 2.1; 2-undecanone, 1.43; 2,3-butanedione, 0.68; and 3-hydroxy-2-butanone. Flavor evaluation in a simulated Cheddar cheese systems indicated that the carbonyl compounds contribute to the flavor.