VOLATILE COMPONENTS OF AQUEOUS LIQUID SMOKES VITIS-VINIFERA L SHOOTS AND FAGUS-SYLVATICA L WOOD

Citation
Md. Guillen et Ml. Ibargoitia, VOLATILE COMPONENTS OF AQUEOUS LIQUID SMOKES VITIS-VINIFERA L SHOOTS AND FAGUS-SYLVATICA L WOOD, Journal of the Science of Food and Agriculture, 72(1), 1996, pp. 104-110
Citations number
37
Categorie Soggetti
Agriculture,"Food Science & Tenology
ISSN journal
00225142
Volume
72
Issue
1
Year of publication
1996
Pages
104 - 110
Database
ISI
SICI code
0022-5142(1996)72:1<104:VCOALS>2.0.ZU;2-D
Abstract
Vitis vinifera L shoots and Fagus sylvatica L wood were used to obtain aqueous smoke flavouring preparations, Both flavourings have a gold c olour and pleasant odour. The flavour components of both samples are e xtracted with dichloromethane. The identification and quantitation of the components of the extracts are carried out by means of gas chromat ography/mass spectrometry, and gas chromatography with flame ionisatio n detection. In both preparations carbonyl derivatives are in higher c oncentrations than phenol derivatives. Compounds that confer sweet, bu rnt and pungent flavours are in higher concentrations in the Vitis vin ifera L shoots smoke flavouring, and compounds that give smoky flavour s are in higher concentrations in the Fagus sylvatica L wood smoke fla vouring. Ratios between the concentrations of the main components are proposed as parameters in order to characterise smoke and smoke flavou rings, manufactured under specific conditions, from a specific wood. F inally, the yield of some components from a fixed amount of wood is al so given.