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Burnt sugar, caramel & maple notes & molecular structures

Several closely related GRAS chemical structure types are responsible for providing the "burnt sugar" type notes associated with many products (caramel, cotton candy, maple sugar, cooked fruits such as strawberry & pineapple, as well as roasted products such as chicory & coffee). Here we will examine the flavor properties (odor descriptions and intensities) and show the molecular structural similarities

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