Caramel flavours

Ofcourse, the number of components increase with rising temperature. Examples are carbocyclic compounds. Most of them are cycloalkenones and hydroxycycloalkenones. One reason for this fact is their isomerization. As we could demonstrate (12) cyclotene forms at 180° C 3 isomeric compounds and additionally 3 methylcyclopentanones or-pen-tenones via elimination of one molecule of water (Figure 2). Hydroxy-cyclopentenones and-hexenonesare well known to be important aroma compounds in caramel flavours (13,14). 

Furaneol and norfuraneol are significant sensorially active substances with low threshold concentrations. They are synthesised and added to numerous aroma compositions with a pleasant sugary, jammy, fruity and caramel flavour reminiscent of cooked strawberries and pineapple, which is where furaneol was identified for the first time (see Section 8.2.11.1.1). 

The mutual condensation of some degradation products of sugars yields important alicychc substances called cyclopentenolones, which are characterised by a caramel flavour similar to maltol, and other secondary reaction products of sugars. For example, condensation of hydroxyacetone with lactic aldehyde yields the basic member of the homologous series 2-hydroxy-3-methylcyclopent-... 

Figure 8.71 Structure of compounds with caramel flavour. 

Essence of Vanilla.—The substance sold under this name is, properly, a spirituous extract of the vanilla bean. Many samples, however, are little more than alcoholic solutions of artificial vanillin, coloured with caramel. Some samples, which cannot be described as adulterated, contain a little coumarin or other odorous substance, added to varj- the characteristic vanillin odour and flavour somewhat. 

To provide data on the composition and heterogeneity of caramels Class I and IV and to provide test results on concentrated colour and flavour properties. 

Twenty-nine odour-active compounds were detected by using aroma extract dilution analysis (AEDA) [60]. The results of AEDA together with GC-MS analysis showed ethyl 2-methylbutanoate (described as fruity flavour), followed by methyl 2-methylbutanoate and 3-methylbutanoate (fruity, apple-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, caramel-like), d-decalactone (sweet, coconut-like), l-( ,Z)-3,5-undecatriene (fresh, pineapple-like), and a unknown compound (fruity, pineapple-like) as the most odour-active compounds. 

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

Reaction flavours Thermal treatment of amino acids and reducing carbohydrates based on Maillard reaction Caramel and malt flavours... 

Using the same approach, we can combine all other important volatile ingredients of a strawberry to form specific bases. All fruity esters like ethyl butyrate, ethyl caproate or ethyl isobutyrate can be combined to a fruity base , and all caramel-like ingredients to a caramel base , and so on. Finally, all major flavour characters of a strawberry can be obtained by appropriate combination of only a few bases. 

Amongst furans are several compounds of great importance in fragrances and flavours. The rose owes some of its odour to a terpenoid furan, rosefuran, coffee some of its characteristics to furylmethanethiol and related compounds. Compounds like the 3-furanone derivative furaneol (10) are particularly interesting for their odours depend upon concentration— furaneol can seem to resemble pineapple, caramel, burnt toast etc. Furaneol is a dihydrofuran-3-one dihydrofuran-2-ones are obviously lactones and are usually dealt with as such. 

The better vinegars are adulterated in a number of ways, artificial vinegar, mineral acid, etc., being added. Coloration with caramel or artificial organic dyes is not uncommon, while treatment with flavouring agents, such as pepper, cayenne and ginger is also practised. 

Hydroxy-5-methyl-3(2H)-furanone (norfuraneol) is an important contributor to cooked beef flavour, although it has a caramel-type odour. It can be obtained by heating xylose, ribose, or ribose-phosphate with amine salts. It is thought to be formed by 2,3-enolisation, probably as in Scheme 3.1. 

According to the Directive, the term caramel relates to products of a more or less intense brown colour, which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g., confectionery, pastry, and alcoholic drinks). Caramel is the only colour permitted in malt bread, vinegar, and alcoholic drinks, such as beer, whisky, and liqueurs. 

As for coriander, in the unripe fruits and the vegetative parts of the plant, aliphatic aldehydes predominate in the steam-volatile oil and are responsible for the peculiar aroma. On ripening, the fruits acquire a more pleasant and sweet odour and the major constituent of the volatile oil is the monoterpene alcohol, linalool. Sotolon (also known as sotolone, caramel furanone, sugar lactone and fenugreek lactone) is a lactone and an extremely powerful aroma compound and is the major aroma and flavour component of fenugreek seeds (Mazza et al., 2002). 

Analysis of the volatile compounds of tamarind revealed the presence of more than 80 compounds. Aromatic and furan derivatives were dominant. The major constituents were 2-phenyl acetaldehyde (25.4% of total volatiles), which has a fruity and honey-like odour, 2-furfural (20.7%), having a caramel-like flavour, followed by hexadecanoic acid (18.1%) and limonene, which has a citrus flavour. A list of the volatile compounds detected in tamarind is given in Table 20.5. 

Chemists produce synthetic flavourings such as smoky bacon and even chocolate . Meaty flavours come from simple heterocycles such as alkyl pyrazines (present in coffee as well as roast meat) and furonol, originally found in pineapples. Compounds such as corylone and maltol give caramel and meaty flavours. Mixtures of these and other synthetic compounds can be tuned to taste like many roasted foods from fresh bread to coffee and barbecued meat. 

This sequence was used to prepare the important flavouring compound Corylone which has, it is claimed, a sweet and powerful spicy-coffee-caramel odour , You may imagine how popular it is with food-additive chemists and this sequence provides a short process for its manufacture. 

Organic ice cream remains a small proportion of the dairy market. With many upmarket ice creams available for consumers, organic ice cream must be of a premium quality. Ice cream in its basic form is milk, cream, sugar and flavour. Premium ice creams contain many novelties, from ribbons of caramel to chunks of fruit, and conventional ice cream manufacturers use many emulsifiers (which are prohibited in organic production) to create a smooth texture. 

At low levels (5 mg/L), diacetyl is considered to add complexity to wine aroma since it can impart positive nutty or caramel characteristics, although at levels above 5 mg/L it can resuit in spoilage, creating an intense buttery or butterscotch flavour, and is perceived as a flaw. Microbial formation of diacetyl is a dynamic process and its concentration in wine depends on several factors bacterial strain, pH, wine contact with lees, SO2 content (Martineau and Henick-Kling 1995 Nielsen and Richelieu 1999). The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide. It can also be produced as a metabolite of citric acid when all the malic acid has been used up. However, diacetyl rarely taints wine to levels where it becomes undrinkable. 

Process flavourings for application in sweet and bakery goods (e.g. flavourings with chocolate, malt, caramel, egg, coffee or biscuit tonality) have been known for an even longer time than their savoury counterparts. Sulphur-containing aroma precursors such a cysteine are not the main concern of sweet process flavourings, and in many cases they even have to be avoided in order to prevent the formation of off-flavours. 

Both 4-hydroxy-2,5-dimethyl-3(2H)furanone (HDMF trade name Furaneol Fig. 3.60) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF Fig. 3.60) contribute to flavour at normal usage level they are, however, also enhancers of fruity and creamy odour impressions (see Tab. 3.46). Both furanones have caramel-like odours with HDMF possessing an additional burnt pineapple odour [1, 21]. The odour threshold of Furaneol has been reported to be 0.00004 ppm in water at 20°C [21 ]. 

CIC Methyl hexanoate represents the fresh, fruity character, ethyl-3-(methyl-thio)propionate imparts an overripe impression, l-(E,Z)-3,5-undecatrien adds a fresh green, biting topnote and 2,5-dimethyl-4-hydroxy-furan-3(2H)-one is responsible for the ripe, sugary, fruity, caramelic lasting aftertaste. Allyl hexanoate is often used in compounded pineapple flavourings. 

CIC In both melon types the lipid degradation products (Z)-6-nonenol, (Z,Z)-3,6-nonadienol and the corresponding aldehydes are responsible for the typical green, fatty, cucumber melon aspect. Ethyl propionate imparts an overripe character to muskmelon flavour, supported by the sweet, caramelic aspect of 2-methyl-5-ethyl-4-hydroxy-furan-3(2H)-one and the fmity-sulphurous aroma of S-methyl thioacetate and methyl thiobutyrate. 

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