Abstract
The organic acids in the food products such as soy sauce, soybean paste (miso), natto, pickle, vinegar, tea, coffee, bread etc.were estimated by the silica gel column chromatography. The kinds of the raw metarials and the processing methods gave remarkable effiects on the distribution of organic acids in each food product.
Soy sauces which were suspected to contain the acid-hydrolysate of soybean showed the presence of levulinic acid.
There was only acetic acid as the volatile acid in the vinegar, while succinic and lactic acid were determined as non-volatile acid.
The kinds of miso, prepared in a longer feimenting period, cotained valerianic, butyric and propionic acid, while only acetic acid was detected in the other products as volatile acid.
The toasted tea contained a large amount of volatile acids, while they were not found in green and black tea.
