Sugar, burnt

Cane sugar.—Melts, darkens, then chars, and finally burns, with a marked odour of burnt sugar. Typical of the changes given by mono- and di-saccharides. 

Tartaric acid and tartrates also swell up, blacken and give an odour resembling burnt sugar. Citrates and lactates also char, and give off odours resembling burnt sugar. 

After some experience, an able student will find that it is frequently unnecessary to carry out all the Tests A—L. If, for example, the substance is found to contain only carbon and hydrogen, and chars on ignition giving a smell of burnt sugar, then confirmatory tests (given in... 

R. North, "Add a Pkich of Burnt Sugar for Color," CannerPacker, May 1969. A description of caramel and how it is made and used. 

Observable Characteristics - Physical State (as shipped) Solid Color Yellowish-green Odor Slight burnt sugar odor. 

Ran tionw—i. Heat a crystal of the acid. It gives an odour icscmhling burnt sugar. Carefully neutralise a solution of tartaric acid with caustic soda, and make the following tests —... 

Couleur, /. color caramel, burnt sugar dark, coarse smalt (pf.) fancy goods, colored goods. 

In colas, the brown color comes from caramel coloring (burnt sugar). 

As the name implies, the odor of urine in maple syrup urine disease (brancbed-chain ketonuria) suggests maple symp or burnt sugar. The biochemical defect involves the a-keto acid decarboxylase complex (reaction 2, Figure 30-19). Plasma and urinary levels of leucine, isoleucine, valine, a-keto acids, and a-hydroxy acids (reduced a-keto acids) are elevated. The mechanism of toxicity is unknown. Early diagnosis, especially prior to 1 week of age, employs enzymatic analysis. Prompt replacement of dietary protein by an amino acid mixture that lacks leucine, isoleucine, and valine averts brain damage and early mortality. 

Burnt sugar compounds Probably strong oak wood Unknown ... 

Decolorizing Power. — Dissolve 50 gm. of caramel (sugar coloring burnt sugar) in 50 cc. of water, add 100 cc. of 85 per cent alcohol, dilute the whole to 1 liter, allow to stand for several days, and then filter. Dilute 5 cc. of this caramel solution with 50 cc. of water, add 1 gm. of animal charcoal, boil the mixture ten minutes under a reflux condenser, and then filter. The filtrate should be perfectly colorless. 

Chars and emits odour of burnt sugar—carbohydrate, tartrate. 

Charring with odour of burnt sugar on warming—carbohydrate, tartrate. 

On heating, charring takes place burnt sugar smell, and acid vapours evolved. 

Colourless crystals M.P. 100° (anhydrous acid, M.P. 153°) readily soluble in water and alcohol, sparingly in ether. On heating, melts and gives off water and acid vapours no smell of burnt sugar. 

Heat a small portion in a dry test tube. The hydrated variety melts, then gives off water vapour, and finally blackens owing to deposition of carbon. Odour of burnt sugar emitted. 

Heat a small quantity, in a dry tube. Water and combustible gases are evolved and an odour like that of burnt sugar is emitted. 

During the calcination the odour of the vapours evolved is noted— that of burnt sugar, resin, acrolein, artificial organic dyes or vegetable... 

O Fragrant, fruity, caramel, burnt pineapple F Burning, sweet O Caramel, burnt sugar-like O Sweet, cotton-candy O Caramel-like, burnt pineapple which turns into a strawberry-like note as dilution increases... 

O Characteristic pungent and penetrating O of GC eluates Pungent O Sour, greenhouse O 100°C Caramel, sweet 180°C Burnt sugar O Green, sweet... 

When sample is heated, the evolution of carbon monoxide, carbon dioxide, and sulfur dioxide (burnt sugar odor) results White precipitate of silver tartrate... 

Heat-induced degradation leads to formation of furans, pyrones, cyclopentanones, carbonyls, pyrroles and acids which possess objectionable flavor qualities at low concentrations. Most have odors typically described as caramel-like and burnt sugar-like. 

The odor of isomaltol is described as sweet, but with a burnt sugar and fruity character (H) 2-Acetylfuran and 2-hydroxyacetylfuran impart burnt sweetish flavors. Furfuryl alcohol and 5-methyl-2-furaldehyde have sweet caramellic flavors (31). The major formation route to most furans in heated-abused citrus products has been postulated as acid-catalyzed enolizations and dehydrations of sugars (38). Furans, such as 2-hydroxyacetylfuran and isomaltol... 

Asparagine burnt sugar note desirable burnt... 

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