Discussion
Which of the following is not a caramel flavour producing compound?
Answer: D
The compound that does not produce caramel flavour is p-Amino benzoicacid.
The other three are sugar-degradation products with the caramel-like odour: 3-hydroxy-2-methylpyran-4-one is maltol, 2H-4-hydroxy-5-methylfuran-3-one is a hydroxyfuranone of the furaneol type, and 3-hydroxy-2-acetylfuran is isomaltol. All three share the enolized cyclic diketone structure that gives the burnt-sugar note.
p-Aminobenzoic acid is an aromatic amino acid derivative, a B-vitamin-related compound, and is not a caramelization product.
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