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GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Contact Author Isabelle Pens, Jean-Noel Jaubert and Jean Morel, Jean-Claude Fenyo
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Aromatic caramel is a complex moisture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste. Two complimentary methods have been used for its study:

Sensory Analysis—Identification and quantification of organoleptic attributes by sensory analysis techniques. The general practice of sensory analysis is described elsewhere in the literature. In our labs we use the “objective map method,” which involves direct smelling and tasting evaluation by a panel.

GC/MS—Determination of components by capillary gas chromatography coupled with mass spectroscopy (GC/MS). In our labs we use a “column sniffing method" based on sniffing at the outside of a GC column after separation of components.