Chemical studies on the herring (Clupea harengus). VI.—Carbonyl compounds formed during the heat processing of herring

Herring were cooked at 100° under a stream of nitrogen and the resulting vapour passed through a solution of 2,4‐dinitrophenylhydrazine. the main components of the resulting mixture of 2,4‐dinitrophenylhydrazones were shown to be the derivatives of acetaldehyde, propionaldehyde, isobutyraldehyde, 2‐methylbutyraldehyde and acetone.