The volatile components of rye flour were isolated
by steam distillation and trapped in cold traps under
vacuum. After preliminary tests indicated the presence
of carbonyl compounds, the distillate was reacted with
2,4 dinitrophenylhydrazine to convert the carbonyl compounds
to their stable derivatives, 2,4 dinitrophenylhydrazones.
Three classes of monocarbonyls were...
Published May 1972. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog