M. Iqbal Prawira. A11/322059/PTP/

01130

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

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.

EXPERIMENTAL Caramel sampel 4 sampel cairan karamel diperoleh dari Nigay

S.A (feurs, France)

Aromatic caramels Burnt sugar types

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

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

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.

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).

RESULT and DISCUSSION

Sensory Profiles

Caramel A sweetCaramel 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

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

Oxygenated heterocyclesTeridentifikasi 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.

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

Carboxylic acidscarboxylic 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.

Carboxylic Compounds3,5-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.

Other compoundsPhenolic: 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.

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.

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. BThe first PLS-R component explained 93% of

the variance in sensory descriptors and 39% in GC-O data

5-acetoxymethyl-2-furfural

first PLS-R component

explained 39% of the variance in GC-

O data

Octonal

acetylformoin

first PLS-R component

explained 93% of the variance in

sensory descriptors

Berbeda dimensi

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.

ConclusionThe 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

TERIMA KASIH

Heterocyclic Compounds

Compound

Aldehyde

Ketone Carboxylic acid

Ester Amide

Structure

General

formula

RCHO RCOR' RCOOH

RCOOR'

RCONR'R''