Phenolic antioxidants in alder smoke during industrial meat curing

Alder wood smoke in a large sausage-curing chamber was analysed with regard to its content of methoxyphenol antioxidants. The use of Tenax adsorbent c artridges permitted simultaneous quantitative sampling of phenols condensed on smoke particles as well as gaseous compounds. The analytical determinat ions were performed by thermal desorption combined with gas chromatography and mass spectrometry. In addition to methoxyphenols, several other key com ponents were assessed, including 1,6-anhydroglucose, 2-furaldehyde, furans and hydrocarbons. Benzene was the most prominent hydrocarbon. The concentra tions of polycyclic aromatic compounds were low, due to a low smoke generat ion temperature. Predominant smoke components were the 2,6-dimethoxyphenols , which are characteristic thermal degradation products from hardwood. The 2,6-dimethoxyphenols are stronger antioxidants than the 2-methoxyphenols pr esent in lower amounts. The particularly active antioxidants with a 4-alken yl side-chain constituted 20-30% of total methoxyphenols, which is much mor e than normally reported for liquid smoke. The phenolic antioxidants may be important not only for the preservation of foods, but also for health as d ietary components. (C) 2001 Elsevier Science Ltd. All rights reserved.