Abstract
It was found that smoked foods, such as smoked whale meat, became browish dark in color during the storage. By the paper chromatography, several kinds of compound concerning the antioxidative effect of the smoke were identified, and it was also certified that, of these compounds, hydroquinone influenced greatly on this phenomenon.
It is also assumed that hydroquinone would react with ammonium compounds contained in these foods and would change itself to the brownish condensation product.
