FLAVOURING

During caramelisation, sugar undergoes oxidation reaction to form various compounds such as polymers and volatile compounds.

 

Compounds that contribute to the browning effect are as follows:

• Caramelan C24H36O18

• Caramelen C36H50O25

• Caramelin C125H188O80

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Compounds that contribute to the "caramel smell" are as follows:

• Hydroxymethyl furfural

• Hydroxyacetyl furan

• Acetic acid

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Using the change of colour and flavour, caramelisation is widely applied in food preparation (such as caramelized onions, caramelized marshmallows, caramelized scallops, etc).