Question:
Which of the following is not a caramel flavour producing compound?
Which of the following is not a caramel flavour producing compound?
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Caramel flavor compounds are typically formed by the Maillard reaction or heating sugar in the presence of amino acids and other reducing agents.
Updated On: Nov 27, 2025
- 3-Hydroxy-2-methylpyran-4-one
- 2H-4-Hydroxy-5-methylfuran-3-one
- 3-Hydroxy-2-acetylfuran
- p-Amino benzoic acid
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Caramel flavor is typically produced by compounds like 3-Hydroxy-2-methylpyran-4-one, 2H-4-Hydroxy-5-methylfuran-3-one, and 3-Hydroxy-2-acetylfuran. These compounds are formed during the heating of sugar. However, p-Amino benzoic acid is not related to caramel flavor production. Hence, the correct answer is option (D).
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