Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

- The main drivers of caramel flavour perception were investigated.
- Effects of macromolecules of caramel on in-vitro aroma release were reported for the first time.
- Taste properties of non-volatile fractions of aromatic caramel were characterized.
- Flavour perception was mainly driven of caramel by taste properties.

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