The lead researcher Professor Leys and his team investigated the mechanism whereby common yeast mould can produce kerosene-like odours when grown on food containing the preservative sorbic acid. They found that these organisms use a previously unknown modified form of vitamin B2 (flavin) to support the production of volatile hydrocarbons that caused the kerosene smell. Their findings also revealed the same process is used to support synthesis of vitamin Q10 (ubiquinone).