Abstract
ABSTRACTIn the study of the monocarbonyl fraction of cheese, the direct derivatization method of Schwartz has been compared with a high vacuum distillation method. Amounts of aldehydes recovered from cheese when using the former method were significantly greater and a complete homologous series of intermediary chain length n‐alkanals (C5‐C10) was only found when using the Schwartz method. Peroxide value determination in the fat before and after percolating the fat extract through the derivatization column showed that during this step an important destruction of peroxides occurred. This suggests that the intermediary chain length n‐alkanals may arise from an acidic scission of unsaturated fatty acid hydroperoxides.
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