Abstract
The decomposition of sugars leads to the formation of volatile (caramel aroma) and brown-coloured compounds (caramel colours). The reaction can be effected by heat and is catalysed by acids and bases. The colours and aromas depend on the sugar used (i.e. whether mono-, oligo- or polysaccharide) and are formed mostly through deoxyosuloses, O-heterocyclic and carbocyclic intermediates as well as low-molecular-weight sugar fragments. The typical caramel aromas are traced back to cyclopentanone (cyclotene) and hydroxymethylfuranone (furaneol) and their formation and analysis, discussed. The structures of coloured products of caramelisation are still not fully understood. The formation of brown products of caramelisation in dessert wine is discussed.
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