Caramel flavor, after caramelization

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

Brandy is added to raise the alcohol content of vermouth to a specified limit. The base wine, brandy, spice extract, and sugar syrup are combined according to a proprietary formula appropriate for each type of vermouth. For Italian vermouths, extracts are prepared by soaking the herbs and spices (7-11 g/L) in highly rectified alcohol ( 85%). For a darker color, after flavoring, caramel may be added. In French vermouth, fewer herbs and spices are used. The spice mixture of (4-8 g/L) is typically infused for flavor development, to avoid the uptake of undesirable herbaceous flavors. 

The flavors of foods such as wheat, peanuts, and sesame, after being cooked, are quite different from those of the raw materials. Flavor formation from flavor precursors in the processed foods is primarily via the Maillard reaction, caramelization, thermal degradation, and lipid-Maillard interactions. 

Pyrazinylethanone was identified for the first time in an investigation of the components of sesame oil (Takei et al., 1969). It was described as having a popcorn and nutty flavor (Roberts, Reynolds Tobacco Co, 1968), or (after sublimation) animal, burnt and (after recrystallization) sweet, caramel, popcorn (Chemisis, 1984). An odor threshold value of 62 ppb (62 p-g/L) in water is mentioned by Belitz and Grosch (1999). 

Cocoa flavor. Some of the over 500 known volatile components of C. f. are already present in raw cocoa, but most are formed after diying and roasting (at 110-130 °C), mainly by Maillard or Strecker reactions from amino acids, peptides, and sugars resulting from anaerobic fermentation. C. f. is not determined by one impact compound but is rather a composition of various aromas caramel-like ( maltol, Furaneol , and 2-hydroxy-3-methy 1-2-cyclopenten-1 -one), flowery ( linalool, 2-phenylethanol, phenylacetaldehyde). 

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