SOURCE
Review of earlier studies — Summarises and compares other studies; it does not report new measurements.
Lothar W. Kroh · Food Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
WORDING NOT CHECKED: NO SOURCE SUMMARY AVAILABLE
Caramelisation forms aroma-active volatile compounds ↗
Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.
Scope: Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions.CLM-CARAMEL-001Source record SRC-CARAMEL-1994
Permanent identifier smellbook:source:caramelisation-1994 · This record and its links as data (JSON)
Dataset history In the SmellBook dataset since the first of three dataset releases of 2026-09-30; changed in the first of two dataset releases of 2026-10-02 (attribution, date).