Volatile carbonyl compounds in saké brewed with the rice produced in Formosa were separated, identified and determined quantitatively by alumina column chromatography and silica-gel thin-layer chromatography.
1. The total content of 2.4-dinitrophenylhydrazones of volatile carbonyl compounds was 14 mg%.
2. Nine volatile carbonyl conmounds were found in saké, of which acetaldehyde, and iso-valeric aldehyde were identified by thein Rf values on thin-layer chromatography, and bytheir ultraviolet and infrared spectra.
3. Acetone, furfural and n-caproic aldehyde were tentatively identified.
4. The result of quantitative determination was as follows: acetaldehyde 1.36 mg %(88 % as 2.4-DNP*), iso-valeric aldehyde 0.10 mg%(2.2 % as 2.4-DNP), acetone 0.02 mg %(0.7 % as 2.4-DNP)
5. A component having about the same content as that of iso-valeric aldehyde wasdetected, but could not be identified.
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