Analysis of aromatic caramel

Pons, Isabelle; Garrault, Christian; Jaubert, Jean-Noël; Morel, J.; Fenyo, J. C.

doi:10.1016/0308-8146(91)90148-h

Cited by 28 publications

(24 citation statements)

References 6 publications

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“…For example, on a few occasions the literature, via proposed reaction pathways/mechanisms, does postulate the presence of hydroxyketones and aldehydes as intermediates in the synthesis of pyrazines. 3,24,25 Thus investigations were undertaken to examine the possibilities for pyrazine production associated with selected combinations of hydroxyketones, aldehydes, amino acids and ammonium hydroxide. This paper will describe the ®ndings for a series of formulations containing hydroxyketones, aldehydes, amino acids and ammonium hydroxide prepared in a microwave oven under a variety of process conditions, reagent types and reagent ratios.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of materials rich in pyrazines employing no sugar

Coleman

Lawson

2000

J. Sci. Food Agric.

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Section: Introductionmentioning

confidence: 99%

Synthesis of materials rich in pyrazines employing no sugar

Coleman

Lawson

2000

J. Sci. Food Agric.

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“…It has been reported [90] that difurylmethanes occur in the volatile components of roasted coffee. Furthermore, difurylalkanes are found among the numerous components contributing to the flavor and aroma of caramel [165,166], rum [167], and licorice [168]. Furthermore, difurylalkanes are found among the numerous components contributing to the flavor and aroma of caramel [165,166], rum [167], and licorice [168].…”

Section: Practical Application Of Furyl(aryl)methanesmentioning

confidence: 99%

Furyl(aryl)methanes and their analogs. (Review)

Бутин¹,

Строганова²,

Kul'nevich³

1999

Chem Heterocycl Compd

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FURYL(ARYL)METHANES AND THEIR ANALOGS. (REVIEW) A. V. Butin, T. A. Stroganova, and V. G. Kul'nevich The literature data on furyl(arv. Omethanes are svstematized and analyzed for the first time. Results obtained by the authors on the synthesis, reactions, and application of these compounds are reviewed.~ "XHgCI + ~CH,CI ~ O~~OO I A convenient method for synthesis of difurylmethane is the reaction of furyllithium with furfurol and subsequent reduction of the intermediate carbinol with . It was noted that this is the optimal method for synthesis of difurylmethane because the product yield is 64% and the undesirable side products are

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“…The characterization of odorant properties thus represents an important challenge for the food industry. In the most recent study on caramel, almost 60 volatile compounds were identified . Some of them appeared as well‐known products of a non‐enzymatic browning reaction, in particular oxygenated heterocyles such as furfural or 5‐(hydroxymethyl)‐2‐furfural.…”

Section: Introductionmentioning

confidence: 99%

“…In 1995, Pons et al . led the first study using GC‐O with a packed column for the analysis of aromatic caramel . They identified 15 compounds as being potentially important to the aroma.…”

Section: Introductionmentioning

confidence: 99%

Identification of compounds responsible for the odorant properties of aromatic caramel

Paravisini

Gourrat-Pernin

Gouttefangeas³

et al. 2012

Flavour & Fragrance J

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Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC‐O) and identified by GC–mass spectrometry (GC‐MS). GC‐O data were processed using a detection frequency method. A total of 76 odorant zones were detected and 49 aroma compounds identified, some of them being reported for the first time in caramel. In parallel, descriptive sensory profiles of the caramels were performed with a panel of ten trained assessors. Odour properties appeared to be closely related to the cooking properties of the caramel. The relationship between the intensities of sensory descriptors and the 76 odorant zones was modelled by partial least squares regression (PLS‐R). The first PLS‐R component explained 93% of the variance in sensory descriptors and 39% in GC‐O data. Sensory descriptors were mainly separated on the first axis, opposing sweet‐like descriptors (cooked‐syrup, fruity, honey) to burnt sugar descriptors (strong, pungent, roasted). Heterocycles, carbocyclic compounds and acids appeared to be the principal odorants for burnt sugars. They were mainly described by empyreumatic notes in GC‐O and correlated to burnt sugar descriptors in the PLS model. Copyright © 2012 John Wiley & Sons, Ltd.

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Analysis of aromatic caramel

Cited by 28 publications

References 6 publications

Synthesis of materials rich in pyrazines employing no sugar

Synthesis of materials rich in pyrazines employing no sugar

Furyl(aryl)methanes and their analogs. (Review)

Identification of compounds responsible for the odorant properties of aromatic caramel

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