The document summarizes research on identifying the aroma compounds that contribute to the typical aroma of aromatic caramels. Sensory analysis identified different aroma profiles among 4 caramel samples. Gas chromatography-olfactometry and mass spectrometry identified 49 aroma compounds, including heterocyclic compounds, carboxylic acids, and phenolic compounds. Heterocyclic compounds, carbocyclic compounds, and carboxylic acids were found to contribute burnt and roasted sensory notes. Sweet caramel sensory notes were correlated with compounds like acetylformoin. The research helps provide a clearer understanding of caramel aroma composition.