RELATIONSHIPS BETWEEN THE MAXIMUM TEMPERATURE REACHED IN THE SMOKE GENERATION PROCESSES FROM VITIS-VINIFERA L SHOOT SAWDUST AND COMPOSITIONOF THE AQUEOUS SMOKE FLAVORING PREPARATIONS OBTAINED
Md. Guillen et Il. Ibargoitia, RELATIONSHIPS BETWEEN THE MAXIMUM TEMPERATURE REACHED IN THE SMOKE GENERATION PROCESSES FROM VITIS-VINIFERA L SHOOT SAWDUST AND COMPOSITIONOF THE AQUEOUS SMOKE FLAVORING PREPARATIONS OBTAINED, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1302-1307
Several aqueous flavoring preparations were obtained from Vitis vinife
ra L. shoot sawdust; all parameters of the smoke generation were kept
constant except the rate and length of heating, as well as the maximum
temperature reached in the process. The acidity and the composition o
f the aqueous smoke flavoring preparations obtained were determined, t
he latter by means of gas chromatography/mass spectrometry and gas chr
omatography with flame ionization detection. Relationships were found
only between the maximum temperatures reached in the pyrolytic process
es and the compositions of the smoke flavoring preparations. An increa
se in the maximum temperature reached in the smoke generation produces
an increase in the acidity and in the yield of the flavor components
only if the temperature does not exceed certain values. The fitting of
the data of the maximum temperature reached in the process and the yi
eld of several compounds, or acidity data of the flavoring preparation
s, to polynomial regressions gives equations useful for predicting the
acidity and the yield optimum of each component.