Abstract
The flavorous substances in raw-soy were investigated by Al2O3-liquid chromatography.
1-Hydroxy-2-methoxy-4-ethyibenzene, p-hydroxy-phenylethyl alcohol, acetic acid, palmitic acid and benzoic acid were proved as the hydrolytic decomposition products of the fraction, of which flavor was strongest of all fractions.
Vanillic acid was isolated from an other fraction, of which fluorescence was strongest. Beside them, C8H6O3 (mp. 250_??_260°), C10H20O (mp. 320° ca.) were isolated, but their relation to the soy-flavor has not been known.
