Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Laurianne Paravisini et al. · Food Research International
Lifecycleactive
Published2014-03
DOI10.1016/j.foodres.2014.01.009
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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.EXTERNAL RECORD