Flavor caramel

The distribution of oxygen heterocyclic compounds differs in Robusta and Arabica roasted coffees some concentration values are given in Table 9.39 Roasted Robusta contains relatively high proportions of furfuryl alcohol and the caramel flavored maltol (Figure 7) in comparison with roasted Arabica.39... 

Norvir oral solution is available for oral administration as 80 mg/mL ritonavir in a peppermint- and caramel-flavored vehicle. Each 8-ounce bottle contains 19.2 g ritonavir. Norvir oral solution also contains ethanol, water, polyoxyl... 

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... 

Furanones and pyranones are oxygen-containing heterocyclic compounds associated with caramelized flavor notes. Most common flavors of these compounds are caramel-like, sweet, fruity and burnt (40). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was one... 

Pre-mixing of sugar, milk powder, and roast cocoa mass before entering the calender light caramel flavors can be produced at this stage by increasing the temperature to... 

The typical caramel flavor is the result of a number of sugar fragmentation and dehydration products, including diacetyl, acetic acid, formic acid, and two degradation products reported to have typical caramel flavor by Jurch and Tatum (1970), namely, acetylfor-moin (4-hydroxy-2,3,5-hexane-trione) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. 

This compound is practically odorless, with a clear acid, mildly caramellic flavor (Arctander, 1967), or earthy, weak flavor (Chemisis, 1991). A threshold of 37 ppm in water (0.33mmol/L) was given by Engelhardt and Maier (1985b). 

It is described with weak, fruity, caramel flavor (Chemisis, 1966). 

This compound, in a neutral soluble coffee base at a concentration of 0.5 ppm, has a winey, buttery, acid, cereal-like and caramel flavor (Winter et al., 1977c). 

There is certainly a degree of concern that so much heating affects a wine s organoleptic qualities, even if all necessary precautions are taken to avoid oxidation. Young wines stand heating better than older ones. Sweet wines are the most delicate, as sugars, especially fructose, are heat-sensitive and develop caramelized flavors. 

Properties Colorless si. oily liq., green floral herbaceous straw-like odor, buttery oily caramellic flavor sol. in aicohol insol. in water m.w. 178.27 dens. 0.96 b.p. 250 C ref. index 1.501-1.508 (20... 

Features Caramel flavor Regulatory FDA 21CFR 172.515 FEMA GRAS Manuf./Distrib. Aldrich http //www.sigma-aidrich.com-, Fluka http //www.sigma-aidrich.com. Sigma Pyruvic acid... 

Differential — This group of volatiles adds unique sensory notes. One may add garlic oil to a caramel flavoring to add warmth, or cis-3-hexenol to a Ihiit flavor to add a green or unripe fruity note, or compounds such as furaneol (or damascenone) to provide cooked or jammy notes. None of these compounds will be confused with the named flavor, but they add uniqueness to the flavoring. 

A spread for bread which is made by the prolonged cooking of a mixture of apple pulp and sugar until it turns to a dark brown color and has a caramel flavor. The rural people of Colonial America sometimes added apple cider, orange peels, and quinces to their apple butter. About 2 lb (1.1 kg) of cored, peeled apples (which is equivalent to 3 lb [1.35 kg] of fresh apples) are required to make 1 lb (0.45 kg) of apple butter. 

Burnt caramellic flavor and aromatic, burnt, caramelic... 

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