2. Materials and methods
2.1. Samples and chemicals
Caramel samples were supplied by Nigay SAS (Feurs, France). Caramel A was a standard blond aromatic caramel prepared from sucrose. Caramel B was a burnt sugar type caramel prepared from a mixture of sucrose and glucose under harsher cooking conditions.
The analytical grade (>99% purity) dichloromethane used for the extraction procedure was purchased from
Carlo-Erba (Val de Reuil, France) and was re-distilled prior use to ensure the highest possible purity. The chemical standards used to validate identification were purchased from Sigma–Aldrich