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 are typically formed by the Maillard reaction or heating sugar in the presence of amino acids and other reducing agents.

Answer 1

The Correct Option is D

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).