Ketone Content Research Articles

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Stir-fried pork slices are kinds of traditional pork processing products in China, which are usually cooked at high temperature with different seasonings. Because of their special quality and flavor, these products gain consumers' preference. However, there are few studies on their physicochemical properties, aroma composition and safety. In this study, the changes in basic components, aroma components and potentially hazardous substances during the stir-frying of pork slices were determined. The effects of the different ratios of fat meat to lean meat and vinegar on these indicators were evaluated, and the formation of potential Maillard reaction products was also analyzed. The results indicated that water content, chrominance values of L* and b* exhibited decreasing trends; a* value displayed a trend of decline first and then rising, while the fat content showed a rising trend during the processing. Appropriate stir-frying can promote the formation of aldehydes, while the content of acids, ketones, and terpenes decreased during processing. The change of alcohols has no obvious rule. Some sulfur compounds not found in raw meat were also detected. Different ratios of fat meat and lean meat changed the kinds of aroma components, while vinegar altered the types and their contents. Besides, the contents of acrylamide and 5-HMF changed significantly, and that of benzo(a)pyrene remained at a low level. The addition of vinegar can enhance the amount of acrylamide and 5-HMF but has no obvious effect on benzo(a)pyrene. Besides, 8 kinds of Maillard reaction products (acrylamide, 5-HMF, benzo(a)pyrene, 5-methylfurfural, pyrazine, 4-methylimidazole, pyrraline, and 5- hydroxymethyl - 2-furancarboxylic acid) were determined, and some of them were harmful to product quality and human health. The results showed that the processing time of pork slices should be controlled within 60 min.

Spent lithium-ion battery materials recycling for catalytic pyrolysis or gasification of biomass

This research work studied the pyrolysis characteristics of main biomass components (i.e. cellulose, lignin) in the presence of the spent Li-ion battery cathode (BC) enriched in transition-metals (e.g., Ni, Co). The BC with a good thermostability even at > 700 °C could be used as a catalyst for biomass conversion. The addition methods of BC to biomass such as one-step (directly mixing) and two-step (impregnation-drying) were comparatively studied. The two-step method had a better catalytic effect in biomass pyrolysis, contributing to the reduction of decomposition temperature and activation energy. Significantly, the two-step method had a strong catalytic effect in reducing the content of cellulose-derived sugars and increasing the content of ketones via dehydration and decarboxylation. In addition, the BC used by the two-step method had a high potential for biomass pyrolysis or gasification in promoting the catalytic cracking (i.e. H-transfer) of lignin-derived phenols (tar surrogates) to hydrocarbons and aliphatics (e.g., ketones).

Exploring the effects of anthocyanins on volatile organic metabolites of alzheimer’s disease model mice based on HS-GC-IMS and HS-SPME-GC–MS

Alzheimer’s disease (AD) is an age-related neurodegenerative disease, characterized by a decline in cognitive function with age. The published articles indicated that anthocyanins can effectively reverse the age-related defects, but the specific mechanism is still unclear. In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) were used to fingerprint the effect of anthocyanins on volatile organic compounds (VOCs) in faeces and urine of AD model mice. One-way analysis of variance and partial least squares-discriminant analysis were performed to evaluate the difference in VOCs among the samples.Different groups of samples were identified and distinguished by GC-IMS and GC–MS, and the results showed that there were differences in the composition of VOCs. The contents of short-chain fatty acids (viz. acetic acid, butyric acid, 3-methylbutyric acid, valeric acid) in faecal samples of AD model group (P) were more than those in anthocyanin control group (A); similarly, the contents of methyl esters (viz. butanoic acid, methyl ester and phenylpropionic acid, methyl ester) in P group were also more than those in A group; meanwhile we found that the contents of ketones of acetoin and 5,9-undecadien-2-one, 6,10-dimethyl-, (E)- in faeces and ketones of 5-hepten-2-one, phenylacetone and 6-hepten-3-one, 4-methyl- detected in urine samples of P group were less than those in A group. Through the study of these VOCs, it can not only provide a good direction for the in-depth study of the specific mechanism of action of anthocyanins on AD but also is significant to the early diagnosis and treatment of AD.

Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage

The prepared DWWN samples were placed under 60% humidity, at 25 °C, 35 °C, and 45 °C and stored for 300 days, 150 days, and 35 days, respectively. Changes in chemical-physical, volatile compounds and sensory quality of DWWN were monitored during storage. During the whole storage period, the water activity ranged from 0.60 to 0.66, and the free fatty acid showed an overall increasing trend. As the storage temperature increased, the acidity value showed a significant logarithmic increasing trend; the relative content of ketones, esters and pyrazines increased, and the aldehydes decreased. The content of linolenic acid, trans-linoleic acid and palmitoleic acid increased mutationally for a certain period of time, then decreased rapidly and became stable when stored at 35 °C and 45 °C. The freshness decreased, the inherent fresh wheat aroma diminished with the prolongation of storage time, and the higher storage temperature, the worse deterioration within a short time for DWWN. The changes in the relative content of 44 volatile flavor compounds were evaluated through GARS-PLS multivariate statistics, revealing that 10 identified compounds could be related to the loss in wheat aroma or the accumulation of unpleasant flavor. Combined with a correlation analysis of volatile compounds and physicochemical indexes, the quality of DWWN was mainly related to the acidity and free fatty acid, and closely related to the content of palmitoleic acid, linolenic acid and gadoleic acid.

ХРОМАТО-МАСС-СПЕКТРОМЕТРИЯ ТОЛУОЛЬНОГО ЭКСТРАКТА ТЫСЯЧЕЛИСТНИКА ОБЫКНОВЕННОГО (ACHILLED MILLEFOLIUM L., СЕМЕЙСТВО АСТРОВЫЕ — ASTERACEAE) (сообщение II)

The aim of the study is to study in detail the chemical composition of organic matter of common yarrow in order to establish the main biochemical processes responsible for the formation of the composition of the latter. Materials and methods of research. The chemical composition of toluene extract of yarrow was studied by chromatography-mass spectrometry under the following conditions. GC-2010 gas chromatograph connected to a GCMs-TQ-8030 triple quadrupole mass spectrometer running GCMS Solution 4.11 software. The results of studying the chemical composition of toluene extract-a product of sequential exhaustive extraction of yarrow by chromatography-mass spectrometry, which allowed identifying 129 individual compounds for which the quantitative content was determined, mass spectra and structural formulas were obtained, and the structure-group composition of the extract was calculated. Results and discussion. The basis of the extract is determined by hydrocarbons, esters, sterols and carboxylic acids, which account for: 43.59; 15.47; 15.33 and 7.59 (wt.% of the extract), respectively, the content of ketones, alcohols, aldehydes and organosilicon compounds-3.77; 2.77; 1.68 and 6.49 (wt.% of the extract). The presence of phenols and glycosides has not been established; furan and PYRAN fragments are part of the structures of individual alcohols and ketones. Based on the features of the chemical composition, it can be argued that the pharmacological effect of toluene extract of yarrow is determined precisely by the content of hydrocarbons, with the dominance of alkenes, alkynes, arenes and cycloalkanes; sterols of the following types: Betulin, Lupeol, γ-Sitosterol and Sitostenon, Campesterol, 24-Noroleana-3.12-dien; carboxylic acids containing up to three double and triple bonds in the hydrocarbon chain, as well as esters mainly formed by Oxalic and Benzeneacetic acid. Undoubtedly, a certain contribution to the direction of the pharmacological action of this extract is made by organosilicon compounds, the proportion of which is 6.49 (wt.% of the extract).

Effects of MgCl2 and Mg(NO3)2 loading on catalytic pyrolysis of sawdust for bio-oil and MgO-impregnated biochar production

For high-quality utilization of biomass resources, co-production of bio-oil and MgO-impregnated biochar from catalytic pyrolysis of Mg-loaded biomass samples is a prospective approach. In this study, the effects of MgCl2 and Mg(NO3)2 loading on catalytic pyrolysis of sawdust for production of high value-added bio-oil and biochar, as well as the catalytic pyrolysis process mechanism were explored. The thermal degradation process behavior and the pyrolysis products of non-condensable gas, bio-oil and biochar were obtained by thermogravimetric analyzer (TGA) and lab-scale fixed-bed reactor system. The product properties were analyzed and characterized by gas chromatography (GC), gas chromatography-mass spectrometry (GCMS), N2 adsorption-desorption, X-rays diffraction (XRD) and transmission electron microscopy (TEM). The obtained results indicated that the loading of Mg salts favored the thermal degradation process of catalytic pyrolysis due to the weakened hydrogen-bonding networks and disrupted the crystalline structures. The enhanced cross-linking and repolymerization reactions of pyrolysis intermediates by the catalytic effect of Mg resulted in the increased non-condensable gas and biochar yields and the decrease of bio-oil yield. The loading of Mg salts also resulted in the decreased CO yield and increased CO2 yield. The relative contents of ketones and furans increased, and the relative contents of phenols and sugars decreased for Mg-loaded SD samples in bio-oil. In addition, the Mg salts loading also favored the formation of developed pore structure and uniformly dispersed MgO nanoparticles in obtained biochar. In general, catalytic pyrolysis of MgCl2-loaded or Mg(NO3)2-loaded sawdust is a feasible method to obtain high value-added bio-oil and MgO-impregnated biochar products.

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue). Four varieties of traditional sausages and four varieties of conventional sausages were selected. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. The total contents of aldehydes (211.32 μg/kg), ketones (404.28 μg/kg), phenols (1795.40 μg/kg) and furans (928.73 μg/kg) in the traditional sausages were significantly higher than those in the conventional sausages (P < 0.05). The results of GC/MS coupled with E-nose based on principal component analysis could discriminate the sausages well, but the E-tongue could not clearly distinguish them. The results of partial least square regression (P < 0.05, Q2 = 0.659) indicated that there was a high correlation between the E-nose sensors and volatiles of Harbin red sausages.

Effects of carbamide pretreatment on product distribution and bio-oil composition from fast pyrolysis of pine powder

The nitrogen-rich pyrolysis is a significant technique to improve the utilization and value addition of biomass. The bio-oil derived from the biomass nitrogen-rich pyrolysis is abundant in high-value nitrogenous compounds. Carbamide-pretreated pine powder was used to produce bio-oil through fast pyrolysis in this paper. Effects of pyrolysis temperature and the concentration of carbamide solution on the product distribution and the content of important compounds (e.g., phenols, amines, indoles, pyrroles) in pine powder–derived bio-oil were investigated. The results showed that the bio-char yield decreased as the concentration of carbamide solution increased. The highest bio-oil yield (51.8%) appeared at a temperature of 400 °C and an impregnated carbamide solution concentration of 10%. The contents of acids, ketones, and aldehydes in the bio-oil obtained by carbamide-impregnated pine powder significantly decreased while the content of phenols observably increased. Compared with the bio-oil derived from raw pine powder, there were various nitrogenous compounds generated in the bio-oil produced by carbamide-impregnated pine powder. As the concentration of carbamide solution increased, the varieties of nitrogenous compounds increased.

Trace elements adsorption by natural and chemically modified humic acids.

Humic substances with or without chemical modification can serve as environmentally benign and inexpensive adsorbents of potentially toxic trace elements (PTTEs) in the environment. The present study investigated the absorption of Pb, Zn, Cu and Ni by natural and potassium persulfate (K2S2O8) modified humic acids (HAs) isolated from a lowland peat through batch experiments. The adsorption of the studied PTTEs on the natural HA was satisfactorily described by the Langmuir isotherm model with maximum monolayer adsorption capacities of 318.2, 286.5, 225.0 and 136.8mmol/kg for Pb, Cu, Zn and Ni, respectively. A thorough characterization of the natural and modified HA using 13C nuclear magnetic resonance spectroscopy demonstrated that the chemical modification of natural HA with K2S2O8 led to an increase in the content of carboxyl groups, and ketone and quinoid fragments in the HA structure. Consequently, the modified HA absorbed 16.3, 14.2, 10.6 and 6.9% more Pb, Ni, Zn and Cu, respectively, than the original natural HA. The isotherm data modeling together with adsorbent characterization suggested that the adsorption of PTTEs was controlled mainly by chemisorption mechanisms where inner-sphere complexations of metal ions with HA functional groups took place.

Photodegradable branched polyethylenes from carbon monoxide copolymerization under benign conditions

Small amounts of in-chain keto groups render polyethylene (PE) photodegradable, a desirable feature in view of environmental plastics pollution. Free-radical copolymerization of CO and ethylene is challenging due to the formation of stable acyl radicals which hinders further chain growth. Here, we report that copolymerization to polyethylenes with desirable low ketone content is enabled in dimethyl carbonate organic solvent or under aqueous conditions at comparatively moderate pressures <350 atm that compare favorable to typical ethylene polymerization at 2000 atm. Hereby, thermoplastic processable materials can be obtained as demonstrated by injection molding and tensile testing. Colloidally stable dipersions from aqueous polymerizations form continuous thin films upon drying at ambient conditions. Extensive spectroscopic investigation including 13C labeling provides an understanding of the branching microstructures associated with keto groups. Exposure of injection molded materials or thin films to simulated sunlight under sea-like conditions results in photodegradation.

Effect of torrefaction temperature and O2 concentration on the pyrolysis behaviour of moso bamboo

Five-year-old moso bamboo was torrefied under nitrogen and different oxygen concentrations of 3% to 9% and torrefaction temperatures of 200 °C to 300 °C. Mass yields of 31.7% to 96.6%, energy yields of 30.8% to 98.9%, and higher heating values (HHVs) in the range 18.8 to 27.1 MJ/kg were obtained. The torrefied sample was characterized by Fourier transform infrared spectrometry (FTIR). Under the different torrefaction temperatures and oxygen concentrations, hemicellulose and cellulose were thermally decomposed, which led to significant changes in the chemical functional groups of the raw and torrefied bamboo. The pyrolysis experiments on raw and torrefied bamboo were conducted using the pyrolyzer coupled with a gas chromatography/mass spectrometer (Py-GC/MS). According to the Py-GC/MS analysis, the pyrolytic bio-oil were mainly composed of acids, furans, phenols, ketones, aldehydes, esters, alcohols, and hydrocarbons. Higher torrefaction temperature reduced the relative contents of acids, ketones, furans, and aldehydes. However, lower torrefaction temperatures and moderate oxygen concentrations were optimal for the production of phenols and hydrocarbons.

Effects of ZnCl2 on the distribution of aldehydes and ketones in bio-oils from catalytic pyrolysis of different biomass

Bio-oil can serve as an alternative fuel source or resource to extract high value-added chemicals. This paper focuses on the effect of six types of biomass (rape straw, corn straw, walnut shell, chestnut shell, camphor wood, and pine wood) and ZnCl2 catalyst on the bio-oil yield and chemicals in the bio-oil, including aldehydes, ketones, and four high-value chemicals (1-hydroxy-2-butanone, propionaldehyde, 5-HMF, 2(5H)-furanon). The results showed that the yields of bio-oil decreased when the ZnCl2 was the catalyst. The ZnCl2 promoted the production of aldehydes and ketones. The higher contents of aldehydes and ketones were obtained from camphor and pine wood, at 58.9 wt% and 42.0 wt%, respectively. The ZnCl2 catalyst exhibited an active influence on the production of 1-hydroxy-2-butanone, propionaldehyde, 5-HMF, and 2(5H)-furanon. Compared with the non-catalytic pyrolysis, the content of 1-hydroxy-2-butanone and 2(5H)-furanone in bio-oil increased by 936% and 612%, respectively. The contents of propionaldehyde and 5-HMF in catalytic bio-oil were the highest from rape straw and increased by 193% and 86%, respectively.

Improved bio-oil distilling effect by adding additives to enhance downstream bio-oil processing and separation

This work optimized the physicochemical properties of fraction and effectively separated guaiacols compounds from bio-oil. It aimed to improve the quality and application value of bio-oil fraction. Several kinds of additives were added into the walnut shell bio-oil in the same mass ratio before the bio-oil distillation. The results showed that all additives, except for (NH4)2SO4, increased the pH value of fractions by facilitating the conversion of acidic compounds to salts. Adding additives could decrease the content of ketones and furfural in the fraction and increase the stability of fraction. Meanwhile, the moisture content of fractions was decreased and the content of high-value guaiacols compounds was increased. Among these additives, the minimum moisture content (7.48%), the maximum pH (5.10) of fraction and the maximum yield of high-value guaiacols compounds (increased by 85.89%) all were obtained by adding CO(NH2)2. According to this study, among these additives, CO(NH2)2 could be used into bio-oil pretreatments for enhancing downstream bio-oil processing and separation.

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure.

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

Characterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability

The present study was performed to evaluate the effects of microwave (MW) output power and treatment time on moisture content, lipase and lipoxygenase activities as well as colour changes of wheat germ (WG). In addition, the key aroma compounds in different MW-power-treated WG, which is of importance to the flavour of WG products, were also investigated. The obtained results showed that MW treatment maintained the inherent colour of WG and significantly reduced the moisture content (maximum reduction of 95%) and the activities of lipase and lipoxygenase (maximum reduction of 65% and 99%, respectively). In terms of aroma compounds, with the increase of the MW output power, the content of esters, alkanes, alcohols and acids decreased, while the content of heterocyclic compounds, nitrogen-containing compounds, aldehydes and ketones increased, providing more compounds with roasted flavour and less volatiles with grass-like flavour. Therefore, MW treatment was an effective stabilization method for WG utilization.

Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia

The influence of drying methods on the quality of beef jerky from Inner Mongolia was discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and Bayan Nur (BT) was tough, chewy, red and lustrous, while that processed by modern hot air drying from Huhhot (HM) and Bayan Nur (BM) was cohesive, hard, brown and dark, as observed by the moisture content (MC), shear force and colour. HT and BT had high free fatty acid (FFA) contents. And HM and BM had high free amino acid (FAA) contents. HT and BT had high hydrocarbon, aldehyde and ketone contents, while HM and BM had high nitrogen-containing compound contents. The higher hydrocarbon, acid and ester contents were observed in BT and BM, and higher nitrogen-containing compound contents were observed in HT and HM. The traditional method was related to a typical green grassy, fatty, meaty and sweet odour. The modern method increased nitrogen-containing compound contents, generating a roasted beef odour.

Effect of bound water on the quality of dried Lentinus edodes during storage.

Water absorption is the dominant factor affecting the quality deterioration of dried Lentinus edodes. We therefore analyzed the effect of moisture content and dynamic water status on physical properties of the mushroom stored at water activity (aw ), 0.33, 0.43, 0.67, 0.76, and 0.84 for 50 days. Moisture mobility and water status were analyzed using low-field nuclear magnetic resonance, while hardness and microstructure were determined as texture characteristics. Meanwhile, an electronic nose and headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the flavor properties of dried L. edodes. The results showed that bound water was the dominant water status in dried L. edodes. The content and molecular mobility of bound water increased at aw = 0.67, 0.76, and 0.84. This contributed to discoloration, hardness loss, and microstructure sparsity of dried L. edodes. The increasing content and molecular mobility of bound water aggravated the deterioration of characteristic flavor by reducing acid, aldehyde, and ketone content. Unlike immobilized or free water, bound water had a critical influence on the quality deterioration of dried L. edodes during storage. © 2019 Society of Chemical Industry.

Application of artificial smell systems for bakery products state monitoring

Examples of the integrated analytical system "electronic nose" use to discover early signs of bakery products deterioration are studied in the article. The development of physical and chemical analysis methods goes along the path of samples composition differentiating and making decisions on the components set content that determine the product safety and quality. However, the differentiation and descriptor assessment of the integral organoleptic properties, especially of smell and taste, does not reflect the product true state. The development of innovative methods is based on the approximation of instrumental analysis of smell and taste to human perception. The results of quality assessment and changes in the state of white and black bread during storage by the signals of an array of chemical sensors based on highly sensitive piezoelectric scales are presented. Piezoelectric quartz microscales are modified with nanostructured phases of various nature and mass. Modifiers were selected taking into account their selectivity and sensitivity to easily volatile biomolecules, the content of which can be changed with the maturation or spoilage of bread, or during storage. As such phases, biohydroxyapatite, multilayer carbon nanotubes oxidized with nitric acid, zirconium nitrate are used. It was shown that the MAG-8 electronic nose signals based on eight piezosensors with nanostructured phases it is possible to detect changes in the state of bread by the qualitative and quantitative composition of the mixture of volatile biomolecules that the array is tuned to. For samples of a loaf of wheat flour and black bread, the composition of marker substances was determined, reflecting the nature of the products and their change during storage and spoilage. Changes in the content of water, acetic acid, ketones, alcohols, acetates and amines were noted in the article. The calculated parameters of the "electronic nose" associated with the content of these compounds and allowing them to be recognized in a mixture in the presence of other compounds were offered in the work.

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.

This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman's rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast sauerkraut, revealing that sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of sauerkraut in Northeastern China.

Solubility and volume swell of fuel system elastomers with ketone blends of E10 gasoline and blendstock for oxygenate blending (BOB)

The compatibility of key infrastructure elastomers with five ketone molecules was assessed via solubility studies and volume swell measurements. The elastomer materials included two fluorocarbons, six acrylonitrile butadiene rubbers (NBRs), and one each of fluorosilicone, neoprene, polyurethane, styrene butadiene rubber (SBR), and silicone. The ketone molecules included acetone, 2-butanone, 2-pentanone, 2-nonanone, and cyclopentanone. The ketones were added to gasoline containing 10% ethanol (E10) and a blendstock for oxygenate blending (BOB) in levels ranging from 0% to 30% by volume. The elastomers were exposed for 4 weeks in each test fluid. The solubility was modeled using Hansen solubility parameters and the volume change was determined for each material and test fuel. In general, the volume swell increased with ketone content and corresponded well to the predicted solubilities. In most cases, the highest level of swelling occurred with added cyclopentanone and acetone, while 2-nonanone produced the lowest levels of volume expansion. The chain length of the straight ketones was found to affect the volume swell behavior as volume expansion decreased with increasing chain length. This behavior is attributed to the reduction in polarity and hydrogen bonding with chain length. Neoprene, SBR, and silicone exhibited poor compatibility with the ketone molecules at all blend levels. Fluorocarbon and fluorosilicone also showed poor compatibility but may be suitable for use as static seals in very low blend levels with 2-nonanone. The results were more mixed for polyurethane and the NBRs. In general, better compatibility (low volume swell) was observed for mixtures containing BOB than for E10. This is due to the lower polarity and hydrogen bonding of the BOB.