Abstract
The flavorous substances in the steam distillate of Soy-cake (bp 185_??_325°) were investigated by means of hydrolysis and oxidation. Acetic acid, benzoic acid, isovaleric acid, n-caproic acid, vanillic acid, vanillic acid ethylester, 1-hydroxy-2-methoxy-4-ethylbenzene, acetovanillon (uncertain), isoacetovanillon (uncertain) and two more unknown phenolic substances were obtained as the decomposed products of hydrolysis. Of those substances, acetic acid, benzoic acid, vanillic acid, vanillic acid ethyl ester, 1-hydroxy-2-methoxy-4-ethylbenzene were obtained by considerablly light hydrolysis, and these were proved in the oxidized products of the neutral fraction by means of KMnO4 at room temperature and in this case isovaleric acid or n-caproic acid were not obtained. So it comes to this conclusion that the flavorous substances in the sample are the esters and phenol esters of these acidic or phenolic substances and as the easily decomposable phenol esters the following four substances are considerable:_??_
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