Decrease of α-tocopherol (A) in low fat model cheese packed in atmospheric air (○) and in vacuum (●) and in model cheese with 18% fat also packed in atmospheric air (Δ) and in vacuum (▼) after illumination with fluorescent light for a period of 21 days and accumulation of hexanal (B), heptanal (C) and pentanal (D). Rel. Int.: calculated relatively to external standard curves (ng·mL⁻¹) for hexanal, heptanal and pentanal. Rel. Int. for α-tocopherol: calculated relatively to the content of α-tocopherol at the beginning of the experiment. Bars indicate standard deviations of duplicates for all measurements. Small squares illustrate low fat cheese in atmospheric air (○) and in vacuum (●) for the first seven days of light exposure.