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.