the presentation based on Journal Flavor and Fragrance

1. M. Iqbal Prawira. A
11/322059/PTP/01130

2.  Aromatic caramel results from the heat treatment of
sugars under specific temperature conditions. Because
of its richness in aroma compounds and its pleasant
organoleptic properties, caramel is widely used in the
food industry.
 Definisi aromatic caramel: ‘liquid or solid brown to dark
brown, soluble in water, obtained by the controlled
action of heat on sugars and whose main destination is
food flavouring.’
 However, the composition of the volatile odorant
fraction has not been completely elucidated.
INTRODUCTION

3. The Aim of Research
 to gain a clearer understanding of caramel aroma,
insofar as all the aroma compounds responsible for a
typical caramel aroma have not yet been identified.
 the odorant properties of four aromatic caramels were
characterized by means of sensory profiles, and then
odorant compounds were identified using GC-O and
gas chromatography–mass spectrometry (GC-MS).
 The link between quantitative GC-O and sensory data
sets was studied using partial least squares (PLS)
regression.

4.  Caramel sampel
 4 sampel cairan karamel diperoleh dari Nigay S.A
(feurs, France)
Aromatic caramels Burnt sugar types

5.  Sepuluh panelis terlatih yg sangat familiar dengan
caramel. Juga dipilih yang memiliki kemampuan
mendeteksi dan mengenal bau.
 Digunakan 6 atribut yaitu: fruity, cooked-syrup,
honey-like, roasted, pungent and strong. Digunakan
skala 11-point(0= none, 10 = extremely strong)
Sensory Analysis

6. Extract preparation (solvent assisted flavour evaporation)
Aqueos distilate
Caramel sampel, ultra pure water dan
pentan 2-ol.
stirred for 1 min
Distilled with SAFE ;2 hours; 35 oC
Extracted with dichloromethane
Phase organic disaring glass wool dan
dikeringkan dgn anhydrous sodium sulfate
Ekstrak dikonsentrasikan dengan Kudema-danish aparatus
kemudian dengan nitrogen

7. Gas Chromatography–Mass Spectrometry
 Type: 7890A series GC-5975C quadrupole MSD
(Agilent Technologies, Santa Clara, USA)
 Coloumn: DB-WAX column (30m length0.32mm i.d.,
0.5mm film thickness; Agilent J&W).
 Gas carier: Helium.

8. Gas Chromatography–Olfactometry
 Type: HP 6890A GC (Agilent Technologies, Santa
Clara, USA) coupled to a flame ionization detector
(FID) and an olfactometric detection port (ODP).
 Coloumn: DBWAX column (30m length0.32mm i.d.,
0.5 mm film thickness; Agilent J&W).

10. Sensory Profiles
Caramel A  sweet
Caramel C&D  burnt sugar
Caramel B Intermediate between
standart
Overall, the four caramels displayed
different sensory profiles that were
related to their degree of
caramelization

11.  Hasil penelitian menunjukan bahwa komponen kaya
akan fraksi volatil, dengan total 76 Ozs (Odorant
zones) yang terdeteksi
 Secara keseluruhan diperoleh 49 komponen aroma
yang berhubungan dengan Ozs yang teridentifikasi
dengan GC-MS.
 Komponen kimia penyusunun bau caramel terdiri dari
kelompok: oxygenated heterocycles, carbocyclic
compounds, carboxylic acids, phenolic compounds,
esters, aldehydes and carbonyled compounds
Identification of aroma compounds

14. Oxygenated heterocycles
 Teridentifikasi sebanyak 23 dari kelompok oxygenated
heterocycles.
 Kelompok yang teridentifikasi meliputi :furans,
furanones, furans with oxygenated substitutes, and
pyranones.
 Molekul tersebut merupakan ciri dari reaksi karamel
yang dihasilkan dari perlakuan panas gula reduksi.
 Umunya bau yang dihasilkan seperti caramel, burnt
and roasted. Kecuali acettylformoin (15) sweetest
caramel.

15. No RI exp Odour Desc Detection freq (%) Molecule
A B C D
12 1470-1500 Almond 56 83 72 78 Furfural
15 1524 caramel 78 50 61 0 2,4-dihydroxy-2,5dimethil-3(2H)-
furan—3-one (acetylformin)
10 1443 Roasted, burnt 50 56 44 89 5-methyl-2(3H)-furanone (α-
angelicalactone)
31 1814 peanuts, almond 67 44 50 56 (E or Z)-3-(2-furyl)-prop-2-enal + 2,3-
dihydro-5-hydroxy-6-methyl-(4 H)-
pyran-4-one (dihydromaltol)
41 1964 caramel 28 61 67 83 maltol
42 2005 green, burnt plastic 28 67 61 89 2-(hydroxyacetyl)furan
57 2184 leather, burnt 28 44 33 44 5-formyl-2-furylmethanoate
58 2191 spicy, burnt 94 89 78 83 5-acetoxymethyl-2-furfural

16. Carboxylic acids
 carboxylic acids constituted the second most
important chemical class.
 The high intensities and number of acids detected
revealed their importance to caramel aroma.
 Teridentifikasi pada aroma keju dan karakteristiknya
bau keju
 Pada penelitian ini, ada sekitar 10 carboxylic acids yang
terdeteksi dengan GC-O.
 Eg: Butanoic acid (21)  A: 61%; B: 22%; C: 83%; D:
72%.  odour describe as cheese.

17. Carboxylic
Compounds
 3,5-dimethyl-2-hydroxycyclopent-2-en-1-one (30)
diidentifikasi dan berhubungan dengan bau
caramel.komponen tersebut hanya terdeteksi pada
burnt sugar.
 Banyak diketahui sebagai komponen bau dari kopi
yang disangrai, tobacco dan maple syrup. Kebanyakan
dikarakteristikan sebagai manis, caramel, dan burnt
odour.
 Cycloten (33)  2-hydroxy-3-methylcyclopent-2-en-1-
one  already been detected in aromatic caramel but
its role in the aroma had not been reported previously.

18. Other compounds
 Phenolic: p-cresol (49) dan m-cresol (50)  odour leather
and animal,  odour notes had not been expected in
caramel aroma.
 Butane-2,3-dione (or diacetyl) (1) dan pentane-2,3-dione (3)
caramel and buttery, hanya diacetyl yangtelah
dikualifikasikan sebagai odaorant di caramel
 3-Hydroxy-2-butanone (or acetoin) (8) buttery odour,
+ocatanal  citrus /floral.

19.  Carboxyclic acid dan carboxylcic compound 
appeared to be important odorants in the burnt
sugars.
 Acids were responsible for strong odour notes such as
cheese.
 carboxyclic compounds gave rise to typical burnt and
caramel odour notes.
 phenolic compounds, esters and aldehydes, their roles
have not yet been defined in caramel aroma.

20. Relationship Between Sensory Properties
and Aroma Compounds
 Model PLS (partial least square) menggunakan 76 Ozs
dan 6 sensories atribut.
 (X) utk PLS-R Plot utk nilai GC-O  Gbr. a
 (Y) utk sensory atribut  Gbr. B
 The first PLS-R component explained 93% of the
variance in sensory descriptors and 39% in GC-O data

21. 5-acetoxymethyl-2-
furfural
first PLS-R component
explained 39% of the
variance in GC-O data
Octonal
acetylformoin

22. first PLS-R component
explained 93% of the
variance in sensory
descriptors
Berbeda dimensi

23.  Sensory descriptors were mainly separated on the first
axis, opposing sweet-like descriptors (cooked-syrup,
fruity, honey) to burnt sugar descriptors (strong,
pungent, roasted).  sekitar 13 Ozs yang berhubungan
 Heterocycles, carbocyclic compounds and acids
appeared to be the principal odorants for burnt sugars.
They were mainly described by empyreumatic notes in
GC-O and correlated to burnt sugar descriptors in the
PLS model.

24. Conclusion
 The GC-O results revealed the richness of caramel in
odorant notes, and 49 compounds could be identified,
some of which were reported for the first time in caramel.
 (E or Z)-3-(2-furyl)-prop-2-enal dan 2,3-dihydro-5-
hydroxy-6-methyl-(4 H)-pyran-4-one (dihydromaltol)
(DHM)
 Burnt sugars were thus characterized by pungent and
roasted descriptors originating from odorant compounds
with empyreumatic and sour characters.
 Heterocycles, carbocyclic compounds and carboxylic acids
appeared to be the main contributors to these odorant
properties

28. Heterocyclic Compounds
Compo
und
Aldehyd
e
Ketone
Carboxy
lic acid
Ester Amide
Structu
re
Genera
l
formul
a
RCHO RCOR' RCOOH
RCOOR
'
RCONR'
R''