The study of the components of a solid smoke flavouring preparation wa
s carried out using several techniques. The sample was extracted by me
ans of an ultrasonic bath and by successively using dichloromethane an
d water as solvents. Observation by microscope, of the initial sample
and the residues of extractions, indicate that the carrier of this pre
paration consists of two components insoluble in dichloromethane. One
of these consist of small transparent globular particles, and the othe
r of irregular particles of a gold colour, the latter is soluble in wa
ter. Fourier Transform infra-red spectra of the solid smoke flavouring
preparation, its extracts and residues, were obtained and studied. Fr
om these it can be concluded that the two components of the carrier ar
e saccharides, one of them similar to starch and the other with reduci
ng ability owing to the presence of carbonyl groups. Also, from the in
fra-red spectrum of the flavouring mixture extracted with dichlorometh
ane, ratios between the absorbances of carbonyl and phenol functional
groups are obtained, and compared with those of an aqueous smoke flavo
uring. Finally, the composition of the volatile fraction of the extrac
t in dichloromethane was studied by gas chromatography-mass spectromet
ry and gas chromatography techniques. Carbonyl compounds, namely keton
es, aldehydes, and furan and pyran derivatives, are the major componen
ts and constitute approximately 60% of the volatile fraction of the ex
tract. Also, phenol derivatives are present in the sample. Guaiacol an
d syringol derivatives constitute approximately 25% of the volatile fr
action. Some compounds, not previously detected in wood smoke, were id
entified in this flavouring. However, polycyclic aromatic hydrocarbons
were not detected in the sample. Quantitative data from gas chromatog
raphy and infrared spectroscopy agree, and show the close relationship
between the composition of the soluble fraction in dichloromethane an
d the odour of the sample.