Abstract
The nature of volatile carbonyls obtained from the crust of the fried bean curd irradiated under ice-cooling with Co60 γ-rays at the levels of 1, 1.5 and 3×106r, was examined by paper chromatography according to the method described by Kummerow 8), Both irradiated samples and the non-irradiated gave the same number of carbonyls with similar Rf values, a maximum number being three with Rf 0.33, 0.57 and 0.87, The examination of the ultraviolet absorption spectra of each hydrazone indicated that the latter two may be unsaturated carbonyl compounds.
