Question

Which of the following is not a caramel flavour producing compound?

• A. 3-Hydroxy-2-methylpyran-4-one
• B. 2H-4-Hydroxy-5-methylfuran-3-one
• C. 3-Hydroxy-2-acetylfuran
• D. p-Amino benzoic acid

Hint:

Caramel flavor compounds typically include those produced during caramelization, such as hydroxyfuranones and their derivatives.

Answer 1

The Correct Option is D

Step 1: Understanding the compounds.
Compounds like 3-Hydroxy-2-methylpyran-4-one, 2H-4-Hydroxy-5-methylfuran-3-one, and 3-Hydroxy-2-acetylfuran are well-known for contributing to caramel flavor, typically formed during the Maillard reaction or caramelization process.

Step 2: Analyzing the options.
- (A) Incorrect, this compound is a key contributor to the caramel flavor.
- (B) Incorrect, this compound also contributes to the caramel flavor.
- (C) Incorrect, this compound contributes to caramel flavor as well.
- (D) Correct, p-Amino benzoic acid is not involved in the formation of caramel flavor. It is used in other applications but does not contribute to caramelization.

Step 3: Conclusion.
The correct answer is (D) p-Amino benzoic acid.