VERIFIEDPRIMARY
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Laurianne Paravisini et al.
DOI 10.1016/j.foodres.2014.01.009CLM-CARAMEL-002 · VERIFIED
What makes caramel smell typical
Odorants previously identified in caramel were sorted into eight odour categories and each category was reconstituted; a combined mixture was validated by sensory analysis, and omission, addition and factorial tests indicated that caramel typicality results from a complex balance between fruity, vegetal, sharp, nutty and caramel notes.
Model mixtures built from earlier identifications, not a new analysis of one caramel; the abstract names kinds of compounds, not single compounds.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:what-makes-caramel-smell-typical · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.