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

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.