Caramel water loss

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

Caramelan was described as a brown, brittle, deliquescent solid having a bitter taste. It preponderates among the products of caramelization if this process is conducted until a 12% loss of weight is achieved. At this stage, water is the sole, volatile product. Caramelan melts at 138° (Ref. 81), 136° (Ref. 82), 144° (Ref. 83), and is readily water-soluble. Caramelen is a brown substance, much darker than caramelan, and not deliquescent. It melts at... 

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