Abstract
The flavorous substances in the first steam distillate of Soy-cake, of which the boiling point is below 75°, were studied, and some mercaptane and its mercaptal were identified, besides acetaldehyde, propionaldehyde, n- and isobutyraldehyde and is oval eraldehyde.
According to the elementary analysis of continued distillate, d. p. of Hg-salt and color-re actions, those S-compounds are supposed to be methylmercaptane and isobutyraldehyde dimethylmercaptal or allylmercaptane.
