CYCLOBUTANONES AS MARKERS FOR IRRADIATED SAMPLES OF BRIE AND CAMEMBERT CHEESE

The feasibility of applying a chemical method based on the formation o f 2-alkylcyclobutanone to samples of irradiated soft cheese (Brie and Camembert) was investigated. Significant quantities of 2-dodecylcyclob utanone (DCB) and 2-tetradecylcyclobutanone (TCB) were detected in bot h types of irradiated cheese and are proposed as qualitative markers. Other members of the cyclobutanone family (decyl- and tetradecenyl-) a re also thought to be present but could not be substantiated due to a lack of authentic standards. These compounds were absent from the unir radiated samples. Results also show a significant linear relationship between the irradiation dose (1 to 8 kGy) and the amount of DCB and TC B detected in the cheese.