Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening
- 1 June 1960
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 27 (3), 335-340
- https://doi.org/10.1017/s0022029900010402
Abstract
Summary: Two Cheddar cheeses were analysed for aldehydes and methyl ketones at intervals during the ripening period. One-day-old cheese was found to contain acetaldehyde and acetone, together with traces of butan-2-one and pentan-2-one. As the cheese matured heptan-2-one, nonan-2-one and undecan-2-one appeared, and the concentrations of all these compounds progressively increased.Keywords
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