In this study, the contents of flavor compounds produced in caramel colorant were compared according to the ratio of the reactants and the reaction time. Six model systems based on concentration of ammonium hydroxide, 0, 0.2, 0.4, 0.6, 0.8 and 1 M, and five model systems based on heating time, 0, 6, 12, 18 and 24 hours, were selected. As flavor compounds of caramel colorant, eleven kinds of pyrazine compounds, two kinds of pyrrole compounds, hydroxyacetone, 5-methyl-2-furfural and 2-hydroxy-3-methyl-2-cyclopenten-1-one were selected. SPME-GC-MS (Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry) was used to extract and analyze volatile flavor compounds. As a result of analysis, model system with 1 M D-glucose and 0.8 M ammonium hydroxide showed the highest peak area ratio of flavor compounds (84.98). Most of the flavor compounds were also detected when heated for 24 hours in the same reaction model system (859.06). As the concentration of ammonium hydroxide reacted with 1 M D-glucose increased, the amount of 2-methylpyrazine increased. It was also found that the longer reactants were reacted, the higher peak area ratio of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetyl-6-methlypyrazine, 2-acetylpyrrole, 2-formylpyrrole and 5-methyl-2-furfural were detected.

Analysis of flavor compounds of caramel colorant with various manufacturing conditions

2019 Spring National Meeting

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