抄録
When the copra-meal-defatted copra-is attacked by Asp.oryzae for the purpose of brewing shoyu, special ordour is produced from the koij. The authors investigated it concentrating by steam-distillation and fractional distillation, and by way of semicarbazone method and oxidation by brome they found out these components are methylketones ; that is methyl-n-amylketone, methyl-n-heptylketone and methyl-n-nonylketone.
In other way they cultivated Asp. oryzae in such composition ; water 100cc, peptone 10g_??_glucose 10g, agar 20g and added 4_??_5 drops of caproic, .caprylic, capric and lauric acid individually The ordour of methyl-ketones produced is tested and the results are as follows.
