9696
Although the overall quality of roasted almonds produced with SIRHA and HA heating was similar during the first three months of storage , their peroxide value and concentration of aliphatic aldehydes differed significantly for different roasting methods and increased significantly in all roasted samples during storage .
 Chemical: peroxide; Chemical: aliphatic aldehydes
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: peroxide; Chemical: aliphatic aldehydes