Caramel-like odor

C6Hg02, Mr 112.13, mp (monohydrate) 106°C, occurs in beechwood tar and has a caramel-like odor. It has been identified as a flavor component in food. Crystals of the compound usually contain 1 mol of water. Synthetic routes of production are of limited importance in comparison with isolation from beechwood tar. 

CeHeOB, 126.11, occurs in pine needles and the bark of young larch trees. It is produced when cellulose or starch are heated and is a constituent of wood tar oils. It forms crystals mp 162 164 °C) with a caramel-like odor, reminiscent of freshly baked cakes. 

CvHgOs, Mr 140.14, does not occur in nature. It forms white crystals mp 90-91 °C) with very sweet caramel-like odor, four to six times more potent than maltol. 

Tonka bean absolute is a solid or crystalline mass with a sweet, caramel-like odor, reminiscent of coumarin, which is the main constituent of the volatile part of... 

Maltol Suspension 3%, and solution 0.15% Caramel-like odor, sweet fruity taste in dilute solution Concentrated solutions in metal containers may discolor on storage Chelates with aluminum and iron 1 83 in water, 1 28 in propylene glycol... 

Addition (pg/L) Concentration in the beer sample (pg/L) Number of judges3 detecting a caramel-like odor note... 

As a rule furan derivatives are considered important aroma constituents from a sensory point of view. They are mainly associated with sweet, fruity, nutty or caramel-like odor-impressions. The furans have no meaty characteristics, but it seems possible that they contribute to the overall odor of broiled and roasted meat. 

Furans are the most abundant products of the Maillard reaction and they account for the caramel-like odor of heated carbohydrates (8). Some sugar degradation compounds, such as maltol, isomaltol, 4-hydroxy-5-methyl-3(2H)-furanone, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 2-hydroxy-3-methyl-2-cyclopentene-l-one (cyclotene), have odors usually described predominantly... 

PROP Cream-colored powder caramel-like odor. Sol in hot oil or fat, dispersible in warm water. 

White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor. 

After cooling, the overall aromas of both solutions were evaluated by a sensory panel consisting of 10 members. As shown in Figure 1, the mixture processed under NP exhibited a very intense popcom-like, roasty aroma. However, in the mixture treated with HHP, this aroma note was quite weak (Figure 1), whereas a caramel-like odor quality was much more pronounced. To elucidate the compounds showing the highest odor activities in both solutions, the volatiles were isolated, separated by GC and evaluated by GC/odorport evaluation. Their odor intensities were then ranked by application of the AEDA. 

It has a strong caramel-like odor (Shaw et al., 1968), sweet, sugary at 1 ppm in water (Nishimura and Mihara, 1990). The flavor is maple, caramel, weak (Chemisis, 1967). Fors (1983) reported enhancing flavor characteristics. 

This pyranone probably results from the oxidation of the corresponding 2,3-dihydro compound 1.148. 5-Hydroxymaltol is described as having a caramel-like odor (Nunomura et al., 1980), a slightly astringent, weak flavor (Chemisis, 1998). 

Monoclinic prisms from chloroform, orthorhombic bipy-ramidal crysrals + monoclinic prisms from 50% alcohol, mp 161-162°. Fragrant, caramel-like odor. Begins to sublime at 93". Volatile with steam, uv max (0, IN HC1) 274 nm (Em 8400) (0.IN NaOH) 317 nm alkali hydroxides giving ye) -low solns ... 

QHjOj, Mr 112.13 cryst. with a spicy, caramel-like odor resembling that of liquorice, mp. (monohydrate) 106 °C soluble in alcohol (25%), water (2.5%), but hardly soluble in petroleum ether it is formed from glucose by the Maillard reaction and is present in the flavor of thermally prepared foods such as maple syrup, bread, coffee, roasted nuts, and roast pork. It is mainly obtained from beech wood tar and used as a flavor compound, e. g., for the above-mentioned aromas. 

Pyrroles are nitrogen-containing heterocychc compounds (Figure 5.5c). 2-formyl pyrrole and 2-acetyl pyrrole are the two most abundant and widely occurring pyrroles in foods [47]. 2-formyl pyrrole has a sweet com-like odor while the 2-acetyl pyrrole has a caramel-like odor. 1-acetonyl pyrrole has been found to have a cookie or mushroom aroma while the pyrrole lactones have a spicy peppery flavor. 

Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) is obtained from carbohydrates as outlined in 4.2.4.4.4 and has a caramel-like odor. It has been found in a series of foods (Table 5.17), but in concentrations that were mostly in the range of the relatively high odor threshold of 9mg/kg (water). 

Maltol (3-hydroxy-2-methyl-4-pyrone, cf. 5.3.1.2) has a caramel-like odor (melting point 162-164 °C). It enhances the perception of sweetness in carbohydrate-rich food (e. g. fruit juices, marmalades, fruit jelly). Addition of 5-75 ppm maltol allows a decrease of sugar content by about 15%, while retaining the sweetness intensity. 

This substance is used both for its own flavor and for enhancing flavors of sweet, fruit-containing foods. It has a fragrant caramel like odor and a bittersweet taste. 

Furanones have a planar enol-oxo-configuration and a caramel-like odor. Among the many products from carbohydrate degradation, 3(2H)-furanones belong to the most striking aroma compounds. The conversion of sugars into furanone seems to involve a series of rearrangement and tautomerization, but whether the furanones detected in citrus products are the favored reaction products at low pH of citrus and are obtained exclusively by a nonenzymic reaction is not yet clear. 

Regulatory FDA 21CFR 172.510 organic certified food Properties Tan to brn. powd. mild, sweet, caramel-like odor bittersweet taste easily diluted 100% through US 50 mesh pH 3.5-4.5 Storage 2 yr. min. shelf life keep packages tightly sealed protect from exposure to moisture... 

Crystals of caramel-like odor found in the bark of young larch trees Larix decidua), in pine needles Abies alba), in chicory and in roasted malt. Although many synthetic routes are known, m. is still partly isolated from beechwood tar. 

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