Table 2.
Flavors used and their ketone content (mg/kg).
| Flavor | Type | Heptanedione | Hexanedione | Pentanedione | Acetoin | Diacetyl |
|---|---|---|---|---|---|---|
| Cheese | P | 34 | 0 | 0 | 0 | 0 |
| Cheese blend | P | 54 | 0 | 0 | 57 | 0 |
| Blueberry cream | P | 0 | 0 | 0 | 0 | 0 |
| Creamer | P | 0 | 0 | 0 | 0 | 0 |
| Vanilla ice cream | P | 0 | 0 | 0 | 0 | 3300 |
| Peach cream | P | 0 | 0 | 0 | 0 | 0 |
| Butter berry | L | 0 | 0 | 0 | 0 | 990 |
| Strawberry juice concentrate | L | 0 | 0 | 0 | 0 | 0 |
| Natural butter | L | 0 | NA | 460 | 4500 | 4000 |
| Natural and artificial maple | L | 0 | 0 | 0 | 0 | 0 |
| Strawberry cream | P | 0 | 0 | 0 | 0 | 0 |
| Acid and flavor | L | NA | 0 | 0 | 0 | 64 |
| Peppermint double distilled | L | 5.7 | 5 | 0 | 3.3 | 11 |
| Natural blackberry | L | 0 | 1.4 | 0.57 | 0 | 0.81 |
| Natural rasberry | L | 0 | 0 | 0 | 0 | 0 |
| Natural lemon | L | 2.1 | 9.1 | 4.7 | 0 | 11 |
| Peppermint oil redistilled | L | 2.6 | 0.55 | 0 | 0 | 8.1 |
| Peanut butter | L | 0 | 0 | 0 | 24 | 2.1 |
| Loaded spud | P | 0 | 39 | 0 | 22 | 0 |
| Cheddar and sour cream | P | 0 | 43 | 0 | 0 | 0 |
| Parmesan and garlic | P | 0 | 69 | 0 | 0 | 0 |
| Jalapeno and cheddar | P | 0 | 0 | 0 | 11 | 0 |
| Buffalo blue cheese | P | 0 | 35 | 0 | 17 | 0 |
| French onion | P | 0 | 17 | 0 | 13 | 0 |
| Sour cream and onion | P | 0 | 13 | 0 | 16 | 0 |
| Sour cream and green onion | P | 0 | 20 | 0 | 5.1 | 0 |
| Au gratin | P | 0 | 25 | 0 | 0 | 0 |
Abbreviations: L, liquid; NA, not analyzed owing to analytical interferences; P, powder.
Zero indicates below the LOD.