Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 4 17

Table 10.7 Volatile compounds which have been identified in Cheedar cheese (modified from
Urbach, 1993)
Acetaldehyde
Acetoin
Acetone
Acetophenone
1.2-Butanediol
n-Butanol
2-Butanol
Butanone
n-Butyl acetate
2-Butyl acetate
n-Butyl butyrate
n-Butyric acid
Carbon dioxide
p-Cresol
y-Decalactone
6-Decalactone
n-Decanoic acid
Diacetyl
Diethyl ether
Dimethyl sulfide

Dimethyl disulfide

Dimethyl trisulfide

&Dodecalactone

Ethanol

Ethyl butanol

2-Ethyl butanol

Ethyl butyrate

Ethyl hexanoate

2-Heptanone

n-Hexanal

n-Hexanoic acid

n-Hexanol

2-Hexanone

Hexanethiol

2-Hexenal

Isobutanol

Isohexanal

Methanethiol

Methional

Methyl acetate

2-Methylbutanol

3-Methylbutanol

3-Methyl-2-butanone

3-Methylbutyric acid

2-Nonanone

6-Octalactone

n-Octanoic acid

2-Octanol

2,4-Pentanediol

n-Pentanoic acid

2-Pentanol

Pentan-2-one

n-Propanol

Propanal

Propenal

n-Propyl butyrate

Tetrahydrofuran

Thiophen-2-aldehyde

2-Tridecanone

2-Undecanone