Ketones aromatic: characteristic chemical properties

Flavor isolation and analysis are made difficult also by the fact that flavors comprise a large number of chemical classes. If they were comprised of one or just a few classes of compounds, isolation methods could focus on molecular properties characteristic of a given class of compounds. Rather, the chemist must attempt to effectively extract and concentrate alcohols, aldehydes, acids, ketones, amines, carbonyls, heterocyclics, aromatics, gases, nonvolatiles (or nearly so), etc. 

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