Identification of compounds responsible for the odorant properties of aromatic caramel (pages 424–432)
Laurianne Paravisini, Karine Gourrat-Pernin, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, Catherine Dacremont and Elisabeth Guichard
Version of Record online: 26 SEP 2012 | DOI: 10.1002/ffj.3111
The volatile odorant fraction of aromatic caramel was investigated using GC/O and GC/MS analyses. Forty nine aroma compounds were identified, some of them being reported for the first time in caramel. Sensory properties were also evaluated by establishment of descriptive profiles. The relationship between the sensory properties and the GC/O data was modeled by Partial Least Square regression (PLS-R). Heterocyclic compounds, carbocyclic compounds and carboxylic acids appeared to be the main contributors to the caramel odorant properties.