Quantitative Analysis of Methyl Ketones in Blue Cheese Fat

Abstract

Qualitative and quantitative analyses of the methyl-ketones in the fat phase of 3 commercial samples of Blue cheese indicate that heptanone-2 was the major ketone in all samples; only relatively small amounts of ketones above Cg were present; no definite ratio of methyl-ketones was produced when all cheeses were considered; the ketone content of different brands varied considerably, and the age of a cheese may not reflect its keton content.