the library

Caramel

Sweet & rich· sweetener

Every one of its 15 compounds carries a paper the library can cite.

• cyclotenearomaMeasured in 2 of 338 ingredients.cite

  OAV 18-88 in seventeen of the eighteen brown sugars; the paper states it 'has a strong caramel aroma and is one of the key odor compounds that contribute to the caramel odor in black tea, soy sauce and molasses' — Chen et al. 2022, Molecules (Table 2, row '2-hydroxy-3-methyl-2-cyclopenten-1-one'; Results (Ketones))
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite

  84.99-2,006.99 ng/g across all eighteen brown sugars — the only sniffable alcohol with OAV > 1 — 'it contributed sweet, toast and caramel aroma to brown sugar. Sugar and amino acids react readily at elevated temperatures to form this compound' — Chen et al. 2022, Molecules (Table 1 (Volatile aroma components of brown sugars from different producing areas), row 'furfuryl alcohol'; Results (Alcohols))
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  50.05-161.29 ng/g in seven of the eighteen brown sugars — Chen et al. 2022, Molecules (Table 1, row 'furfural')
• 2,6-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite

  OAV up to 6 across all eighteen brown sugars; one of the five pyrazines the paper names with OAV > 1 — Chen et al. 2022, Molecules (Table 2, row '2,6-dimethylpyrazine'; Results (Pyrazines))
• 2-methylfuranaromafuranMeasured in 1 of 338 ingredients.cite

  detected from the 210-minute stage of the sugar-juice dehydration (0.30 to 0.27 μg/g) with a 'chocolate' character — Ge et al. 2021, Foods (Results (Changes in the Concentration Profiles of Heterocyclic Compounds))
• 5-methylfurfuralaromafuranMeasured in 10 of 338 ingredients.cite

  27.43-121.80 ng/g in thirteen of the eighteen brown sugars — Chen et al. 2022, Molecules (Table 1, row '5-methylfurfural')
• dimethylhydroxy furanonearomareads as caramel flavor (PubChem)Measured in 7 of 338 ingredients.cite

  OAV 44-1,355 across seventeen of the eighteen brown sugars; 'has the highest OAV and contributes a strong caramel flavor to brown sugar, which is most likely formed by the Maillard reaction through deoxy sugars' — Chen et al. 2022, Molecules (Table 2 (OAV of key odor compounds in brown sugar), row '2,5-dimethyl-4-hydroxy-3(2H)-furanone'; Results (Ketones))
• 2-ethyl-3,5-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite

  OAV 1,995-10,305 in seven of the eighteen brown sugars — 'exhibited the highest OVA due to its low threshold (OT=0.04 ng/g), contributing a strong roasted potato flavor' — Chen et al. 2022, Molecules (Table 2, row '2,6-dimethyl-3-ethylpyrazine'; Results (Pyrazines))
• 2,3,5-trimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite

  OAV 1-13; one of the five pyrazines with OAV > 1. The paper describes pyrazines as 'special Maillard reaction compounds' — Chen et al. 2022, Molecules (Table 2, row '2,3,5-trimethylpyrazine'; Results (Pyrazines))
• 2,5-dimethylpyrazinearomapyrazineMeasured in 10 of 338 ingredients.cite

  OAV 1-24 across all eighteen brown sugars; the paper notes it was 'previously reported to be key odor compounds in coffee, exhibiting strong roasted and nutty aroma' — Chen et al. 2022, Molecules (Table 2, row '2,5-dimethylpyrazine'; Results (Pyrazines))
• 3-methyl-1,2-cyclopentanedionearomaketoneMeasured in 2 of 338 ingredients.cite

  'detected only in Yunnan brown sugar with OAV=14, which contributed sweet and bready aroma' — Chen et al. 2022, Molecules (Table 2, row '3-methyl-1,2-cyclopentanedione'; Results (Ketones))
• 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-onearomaetherMeasured in 3 of 338 ingredients.cite

  detected only from the 210-minute stage of the sugar-juice dehydration onward, rising from 1.81 to 3.23 μg/g, and described by the paper as having a 'sweet-caramel' character — Ge et al. 2021, Foods (Results (Changes in the Concentration Profiles of Heterocyclic Compounds))
• 5-hydroxymethylfurfuralaromaalcoholreads as butter, caramel, musty (PubChem)Measured in 11 of 338 ingredients.cite

  182.63-965.27 ng/g across twelve of the eighteen brown sugars; the paper's own odour description for it is not a caramel note — the descriptor string itself is withheld, because that column is compiled from a source this repository may not reproduce — Chen et al. 2022, Molecules (Table 1, row '2-hydroxymethyl-5-furfural')
• 5-methyl-2-furanmethanolaromafuranMeasured in 3 of 338 ingredients.cite

  first detected at the 210-minute stage of the sugar-juice boil and rising to the end (0.83 to 2.10 μg/g), with a 'pleasant bready' character — Ge et al. 2021, Foods (Results (Changes in the Concentration Profiles of Heterocyclic Compounds))
• 4-hydroxy-5-methyl-3(2H)-furanonearomaMeasured in 2 of 338 ingredients.cite

  one of the four ketones the paper names as having OAV > 1 in brown sugar; its tabulated OAV reaches 1 and is below 1 in the other samples where it was detected — Chen et al. 2022, Molecules (Table 2, row '4-hydroxy-5-methyl-3(2H)-furanone'; Results (Ketones))