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

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.