Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

Abstract During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P