25392
Volatile degradation products arising from carotenoids and amino acids increased when tomatoes were kept at 20 degrees C , while lipid degradation products did not vary .
 Chemical: amino acids
Given options, please tell me the categories of all the listed entity words.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
 Entities: amino acids 
Answer:
 Chemical: amino acids