VERIFIEDREVIEW
Caramelisation in food and beverages
Lothar W. Kroh
DOI 10.1016/0308-8146(94)90188-0CLM-CARAMEL-001 · VERIFIED
Caramelisation forms aroma-active volatile compounds
Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.
Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions.
active · reviewed 2026-09-22 · corrections 0
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