Analysis of aromatic caramel
Identifieur interne : 000405 ( Istex/Curation ); précédent : 000404; suivant : 000406Analysis of aromatic caramel
Auteurs : Isabelle Pons [France] ; Christian Garrault [France] ; Jean-Noel Jaubert [France] ; Jean Morel [France] ; Jean-Claude Fenyo [France]Source :
- Food Chemistry [ 0308-8146 ] ; 1990.
Abstract
Aromatic caramel is composed of saccharides (sucrose, fructose and glucose) and a lot of degradation products which contribute to its aroma and flavour. Identification of these species currently needs preliminary extraction. A new device is presented in this paper to avoid this step using a continuous trapping on adsorbent when heating, followed by a thermal desorption and overall analysis. Fifty-seven compounds were detected by this technique and also by solvent extraction and vapour analysis during cooking. Some unexpected intermediate volatile molecules were noted which can play an important role in the formation of the flavouring compounds.
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DOI: 10.1016/0308-8146(91)90148-H
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Identification of these species currently needs preliminary extraction. A new device is presented in this paper to avoid this step using a continuous trapping on adsorbent when heating, followed by a thermal desorption and overall analysis. Fifty-seven compounds were detected by this technique and also by solvent extraction and vapour analysis during cooking. Some unexpected intermediate volatile molecules were noted which can play an important role in the formation of the flavouring compounds.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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