The metabolism of pyruvate by Lactobacillus plantarum

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.

The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.