BB-rel@ldeleger:BB-rel-F-22177851-017 JSONTXT

{"project":"bionlp-ost-19-BB-rel-train","denotations":[{"id":"T1","span":{"begin":51,"end":57},"obj":"Habitat"},{"id":"T2","span":{"begin":87,"end":95},"obj":"Microorganism"},{"id":"E1","span":{"begin":87,"end":95},"obj":"Lives_In"}],"relations":[{"id":"R1","pred":"Microorganism","subj":"E1","obj":"T2"},{"id":"R2","pred":"Location","subj":"E1","obj":"T1"}],"text":"The \nmost abundant aroma compounds produced during cheese ripening in the \npresence of P. celer were branched-chain aldehydes such as \n3-methyl butanal and ketones.\n"}