title: Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography.
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.
authors.affiliation: INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.
authors.forename: Laurianne
authors.initials: L
authors.lastname: Paravisini
authors.affiliation: INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
authors.forename: Aurélie
authors.initials: A
authors.lastname: Prot
authors.affiliation: Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.
authors.forename: Cécile
authors.initials: C
authors.lastname: Gouttefangeas
authors.affiliation: Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.
authors.forename: Cédric
authors.initials: C
authors.lastname: Moretton
authors.affiliation: Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.
authors.forename: Henri
authors.initials: H
authors.lastname: Nigay
authors.affiliation: INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; AgroSup Dijon, 26 rue Petitjean, F-21000 Dijon, France.
authors.forename: Catherine
authors.initials: C
authors.lastname: Dacremont
authors.affiliation: INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France. Electronic address: elisabeth.guichard@dijon.inra.fr.
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D002182:Candy / Q000032:analysis*; D002241:Carbohydrates; D002849:Chromatography, Gas / Q000379:methods*; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods
chemical_list: D002241:Carbohydrates; C569050:caramel coloring
keywords: Caramel; Heart-cutting multidimensional gas chromatography (MDGC); Mass Spectrometry; Odorant compounds; Olfactometry