6533b82efe1ef96bd12923b4

RESEARCH PRODUCT

The caramel flavour: impacts of the volatile and the non-volatile fraction on perception

subject

description

The aim of this thesis was to investigate the impact of the volatile odorant fraction and the non-volatile fraction on the perception of caramel flavour. The first step focused on the analytical characterization of the volatile odorant fraction of caramel using Gas Chromatography coupled to Olfactometry (GC/O), GC/Mass Spectrometry (GC/MS) and heart-cutting MDGC/MS/O. Results highlighted the presence of more than one hundred compounds and demonstrated the complexity of the caramel volatile fraction. The objective of the second step was to understand the contribution of odorant compounds identified to the caramel aroma typicality. Literature shows that odour intensity is not sufficient to evaluate the impact of compounds on the aroma. This thesis proposed an original approach to carry out the aroma recombination by taking into account odour qualities. Results showed that the caramel typicality results from a complex balance between caramel, fruity, vegetal, sharp, nutty, floral, roasted and animal odours. Omission, addition tests and a 24 factorial design showed the existence of perceptive interactions. The third step focused on studying the impact of the macromolecules that constitute the non-volatile fraction on the perception of caramel flavour. In vitro aroma release was followed by SPME/GC/MS in different matrices varying in non-volatile composition. Results evidence physico-chemical interactions between aroma and macromolecule compounds. These preliminary results suggest that the non-volatile matrix is able to impact the flavour perception.