A characterization of volatile carbonyl compounds isolated from meat fat subjected to gamma radiation

Summary The volatile carbonyl compounds from irradiated lard were isolated and characterized qualitatively and quantitatively as the 2,4‐dinitrophenylhydrazones. Propional, butanal, pentanal, hexanal, nonanal, decanal, acrolein, crotonal, and 2,4‐undecadienal were identified by paper chromatography and spectrophotometric analysis.