6533b7d2fe1ef96bd125e17a
RESEARCH PRODUCT
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Aurélie ProtHenri NigayLaurianne ParavisiniElisabeth GuichardCédric MorettonCatherine DacremontCécile Gouttefangeassubject
Heart-cutting multidimensional gas chromatography (MDGC)Chromatography Gas[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionChimie analytiqueCarbohydratesFraction (chemistry)Food chemistryMass spectrometryMass SpectrometryCandyCaramel[CHIM.ANAL]Chemical Sciences/Analytical chemistryOlfactometryFood and NutritionFood scienceCarbohydrate compositionSugarAromaChromatographybiologyChemistryfood and beveragesGeneral Medicinebiology.organism_classificationOdorantsAlimentation et NutritionOdorant compoundsComposition (visual arts)[ CHIM.ANAL ] Chemical Sciences/Analytical chemistryGas chromatographyHeart-cutting multidimensional gas chromatography (MDGC);Olfactometry;Mass Spectrometry;Odorant compounds;CaramelAnalytical chemistry[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2014-02-11 |