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Yang M, Hou L, Dong Y, Wang B, Liu H, Wang X. SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages. Food Chem 2024; 454:139809. [PMID: 38815324 DOI: 10.1016/j.foodchem.2024.139809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas "roasted nut and roasted sesame" found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including "rancid, green, and fermented". These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.
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Affiliation(s)
- Ming Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yifan Dong
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Bingkai Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Huamin Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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2
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Chen C, Tian T, Yu H, Yuan H, Wang B, Xu Z, Tian H. Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences. J Dairy Sci 2024; 107:4333-4343. [PMID: 38101743 DOI: 10.3168/jds.2023-23525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 11/20/2023] [Indexed: 12/17/2023]
Abstract
The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Gouda cheeses in a check-all-that-apply questionnaire. These 11 descriptors were used by a panel of experts for sensory analysis to perform a quantitative descriptive analysis of the cheeses. A principal component analysis of the data from the quantitative descriptive analysis revealed that the characteristic aromas of young Gouda cheeses, medium-aged Gouda cheeses, and aged Gouda cheeses were "milky" and "whey"; "creamy" and "sour"; and "rancid" and "nutty," respectively. The results of a penalty analysis combined with the check-all-that-apply results and the preference scores showed that the 3 groups of young Chinese consumers (those who often ate cheese, occasionally ate cheese, and never ate cheese) preferred the Gouda cheeses with "milky" or "creamy" aromas and did not enjoy those with "sour" or "rancid" aromas. Occasional cheese eaters comprised the majority of the young Chinese consumers, and they were more tolerant of the Gouda cheeses with "whey" and "sulfury" aromas than those who often or never ate cheese. In addition, we identified a positive correlation between the consumers' preferences for the aromas of the Gouda cheeses and their willingness to pay for them. Overall, the results of this study should help promote the development of Gouda cheeses and associated products that meet the preferences of young Chinese consumers.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tonghui Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 102401, China
| | - Zhiyuan Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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3
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Chen J, Pu D, Shi Y, Sun B, Guo H, Li K, Zhang Y. Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose. Foods 2023; 12:3136. [PMID: 37628135 PMCID: PMC10452978 DOI: 10.3390/foods12163136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/27/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 μg/kg), 3-methyl-butanoic acid (22.50 μg/kg), and indole (943.40 μg/kg) in YP #10's aroma was higher than that of the other YPs. The partial least squares regression method results show that o-cresol, (3S)-3,7-dimethyloct-7-en-1-ol, benzyl alcohol, octanal, 2-methyl-propanoic acid, butanoic acid, 3-methyl-butanoic acid, hexanal, heptanal, and indole were predicted as the potential aroma-active compounds significantly contributing to the aroma profiles of the five YPs. Addition experiments confirmed that the overall aroma profile intensities of the five YP samples were extended with the addition of these ten compounds, verifying their significant contributions.
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Affiliation(s)
- Jiahui Chen
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yige Shi
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, 168 Chengdong Road, Yichang 443003, China; (H.G.); (K.L.)
| | - Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, 168 Chengdong Road, Yichang 443003, China; (H.G.); (K.L.)
| | - Yuyu Zhang
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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Yu M, Wang B, Wang Y, Tang Y, Liu C, Song H, Hou B, Li B, Zhao W. Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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5
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Santamarina-García G, Amores G, Hernández I, Morán L, Barrón LJR, Virto M. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese. Curr Res Food Sci 2022; 6:100425. [PMID: 36691591 PMCID: PMC9860272 DOI: 10.1016/j.crfs.2022.100425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/10/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl sulphone. Additionally, the SLAB Lactococcus and Psychrobacter, Brevibacterium and Chromohalobacter were described as having a negative effect on aroma development caused by NSLAB and vice versa. These results provide novel knowledge to help understand the aroma formation in a raw ewe milk-derived cheese.
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Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Luis Javier R. Barrón
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
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6
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Yang C, Cui C, Zhu Y, Xia X, Jin G, Liu C, Li Y, Xue X, Hou R. Effect of brewing conditions on the chemical and sensory profiles of milk tea. Food Chem X 2022; 16:100453. [PMID: 36185102 PMCID: PMC9516450 DOI: 10.1016/j.fochx.2022.100453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/18/2022] [Accepted: 09/21/2022] [Indexed: 01/18/2023] Open
Abstract
Tea to milk ratio is the most important brewing condition for making milk tea. The color values of b* can be used to evaluate the taste of milk tea. MS based 15 compounds were negatively correlated with milk tea acceptance. l-cysteine and 8-methylsulfinyloctyl glucosinolate are positive with milk tea taste. l-cysteine was verified to reduce the bitterness of milk tea beverages.
The brewing conditions of beverage milk tea determine the taste of milk tea. This study investigated the changes in sensory characteristics and small molecule compounds in milk tea made from large-leaf yellow tea under different brewing conditions by sensory analysis, colorimeter, and LC-MS. The results show that the tea to milk ratio is the most important process affecting the taste, and the color values of b* (+yellow, - blue) can be used to evaluate the taste of milk tea made from large leaf yellow tea. The composition of small molecular compounds is affected by tea to milk ratio, which can change the taste of milk tea. l-cysteine and 8-methylsulfinyloctyl glucosinolate are significantly positively correlated with taste by metabolomics analysis. l-cysteine was used to verify the analysis results by LC-MS. The total acceptance of milk tea is improved by adding l-cysteine at a low level (0.025–0.035 mM).
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Chen C, Tian T, Yu H, Yuan H, Wang B, Xu Z, Tian H. Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences. Food Chem X 2022; 15:100416. [PMID: 36211792 PMCID: PMC9532783 DOI: 10.1016/j.fochx.2022.100416] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/30/2022] [Accepted: 08/04/2022] [Indexed: 11/24/2022] Open
Abstract
The aroma preference of Chinese consumers for Gouda cheese was evaluated. The volatile compounds in Gouda cheese were identified by GC–MS, OAV and GC–O. The correlation between and volatile aroma compounds were analyzed by PLS. Key aroma compounds were validated by aroma reorganization and omission tests.
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatography–mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography–olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.
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Chen C, Liu Z, Yu H, Xu Z, Tian H. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis. Food Chem 2021; 368:130736. [PMID: 34399179 DOI: 10.1016/j.foodchem.2021.130736] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/22/2021] [Accepted: 07/29/2021] [Indexed: 01/30/2023]
Abstract
To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis. Nine lactones were detected in these samples, and one of these lactones, γ-undecalactone, was identified in Cheddar cheese for the first time. The quantitative results showed that the concentration of lactones in these cheeses usually increased as the length of their maturity period increased. γ-Octalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-decalactone and δ-dodecalactone were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, with flavour dilution factors ranging from 2 to 128. Aroma recombination and omission experiments based on a newly developed deodorised Cheddar matrix further validated the important contributions of these lactones to the overall aroma of Cheddar cheeses. The addition of each lactone to aroma recombination models reduced the aroma intensity of sour and rancid properties to various extents and improved the acceptability of the overall flavour.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zheng Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zhiyuan Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
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Jakabová S, Benešová L, Kročko M, Zajác P, Čapla J, Partika A, Golian J, Štefániková J. Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production. POTRAVINARSTVO 2021. [DOI: 10.5219/1614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).
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