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Food Chem

Title:		Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Author(s):		Paravisini L; Prot A; Gouttefangeas C; Moretton C; Nigay H; Dacremont C; Guichard E;
Address:		"INRA, UMR1324 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; Universite de Bourgogne, UMR Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; Nigay SA, Z.I. de la Gare, La Feculerie, B.P. 2, F-42110 Feurs, France. INRA, UMR1324 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; Universite de Bourgogne, UMR Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France. Nigay SA, Z.I. de la Gare, La Feculerie, B.P. 2, F-42110 Feurs, France. INRA, UMR1324 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; Universite de Bourgogne, UMR Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; AgroSup Dijon, 26 rue Petitjean, F-21000 Dijon, France. INRA, UMR1324 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France; Universite de Bourgogne, UMR Centre des Sciences du Gout et de l'Alimentation, F-21000 Dijon, France. Electronic address: elisabeth.guichard@dijon.inra.fr"
Journal Title:		Food Chem
Year:		2015
Volume:		20140703
Issue:
Page Number:		281 - 289
DOI:		10.1016/j.foodchem.2014.06.101
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, roasted, spicy and almond. Furans, lactones and acids resulting from the thermal breakdown of sugars predominated in the volatile fraction of the burnt sugar caramel, due to the harsher cooking conditions. Finally, these results have enabled a clearer understanding of aromatic caramel as well as the identification of new compounds which might make an important contribution to its aroma"
Keywords:		"Candy/*analysis Carbohydrates Chromatography, Gas/*methods Mass Spectrometry Odorants/*analysis Olfactometry/methods Caramel Heart-cutting multidimensional gas chromatography (MDGC) Odorant compounds Olfactometry;"
Notes:		"MedlineParavisini, Laurianne Prot, Aurelie Gouttefangeas, Cecile Moretton, Cedric Nigay, Henri Dacremont, Catherine Guichard, Elisabeth eng Research Support, Non-U.S. Gov't England 2014/08/26 Food Chem. 2015 Jan 15; 167:281-9. doi: 10.1016/j.foodchem.2014.06.101. Epub 2014 Jul 3"