Table 7.

Aldehyde and respirable particulate area sample concentrations by food category (μg/m³).

Food category	n	n>LOD	GM	GSD	Diffa
Ace
Baked goods	24	23	108.64	8.58	A
Cereal	21	21	56.15	4.74	A,B
Chocolate	21	21	42.59	1.93	A,B
Dairy	7	7	6.48	1.46	C
Flavor manufacture	8	8	10.64	2.12	B,C
Snack food	14	14	30.19	1.38	A,B,C
Wine	10	10	1000.55	2.62	D
Ben
Baked goods	24	23	57.33	7.41	A
Cereal	21	7	1.34	2.60	B,C
Chocolate	21	20	3.62	2.09	B
Dairy	7	3	0.95	1.26	B,C
Flavor manufacture	8	8	39.65	3.98	A
Snack Food	14	6	0.40	1.34	C
Wine	10	6	0.73	2.32	C
Iso
Baked goods	24	23	55.69	7.45	A
Cereal	21	14	3.17	3.12	B
Chocolate	21	19	28.08	10.71	A,C
Dairy	7	3	1.47	1.31	B,C
Flavor manufacture	8	8	4.11	1.82	B,C
Snack food	14	0	NA
Wine	10	10	13.24	2.05	A,B,C
Pro
Baked goods	24	23	22.46	4.89	A
Cereal	21	7	1.21	2.18	B,C
Chocolate	21	20	2.29	2.10	B,C,D
Dairy	7	3	0.98	1.34	B,C
Flavor manufacture	8	8	0.96	1.43	B,C
Snack food	14	14	3.58	1.10	D
Wine	10	6	2.99	1.52	C,D
Fur
Baked goods	24	23	38.26	7.25	A
Cereal	21	15	29.21	18.71	A
Chocolate	21	10	2.02	4.0	B
Dairy	7	0	NA
Flavor manufacture	8	1	NA
Snack food	14	10	2.16	5.66	B
Wine	10	1	NA
RP
Baked goods	8	7	162.60	2.02	A
Cereal	18	11	88.59	4.47	AB
Chocolate	3	0	NA
Dairy	0	0
Flavor manufacture	0	0
Snack food	14	6	39.21	1.84	B
Wine	0	0

Abbreviations: Ace, acetaldehyde; Ben, benzaldehyde; Fur, 2-furaldehyde; Iso, isovaleraldehyde; Pro, propionaldehyde; RP, respirable particulate.

^aLevels with the same letter are not significantly different in a Tukey multiple comparison procedure with a level of significance of 0.05.