NEW COMPONENTS WITH POTENTIAL ANTIOXIDANT AND ORGANOLEPTIC PROPERTIES, DETECTED FOR THE FIRST TIME IN LIQUID SMOKE FLAVORING PREPARATIONS

A commercial aqueous smoke preparation was exhaustively extracted, usi ng dichioromethane as solvent, until the carrier had totally lost its smoky odor. Qualitative and quantitative characterizations of the extr act mere performed by means of gas chromatography/mass spectrometry an d gas chromatography with flame ionization detector, respectively. Car bonyl derivatives including aldehydes and ketones as well as acids and esters are almost absent; however, the high proportion of phenol, gua iacol, and syringol derivatives is noticeable. The presence of di-tert -butylhydroxytoluene, several hopanes, and a number of Lignin dimers m ust be pointed out; these latter components had apparently not been de tected before either in smoke flavorings or in wood smoke. The mass sp ectral data of the compounds considered as lignin dimers and of the un identified components are given. The presence of Lignin dimers is very interesting from the point of view of health and food technology for their therapeutic, organoleptic, and antioxidant properties.