Determination of polycyclic aromatic hydrocarbons in liquid smoke flavors

White, Richard; Howrd, J W; Barnes, Charlie J

doi:10.1021/jf60173a005

Cited by 27 publications

(11 citation statements)

References 3 publications

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“…Nevertheless, many studies showed that commercial LSF may contain residual PAHs. White et al (1971) analyzed seven LSF, and three PAHs containing three or four rings were detected. Yabiku et al (1993) analyzed eleven commercial LSF and detected seven PAHs, of which benzo-[a]pyrene concentration ranged from 0.1 to 336.6 ppb.…”

Section: Analysis Of Pahs In Duck Samplesmentioning

confidence: 99%

Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat

Chen

Lin

1997

J. Agric. Food Chem.

129

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The effects of various processing methods, steaming, roasting, smoking, charcoal grilling, and liquid smoke flavoring (LSF), on the formation of polycyclic aromatic hydrocarbons (PAHs) in duck breast steak were studied. The various PAHs in the duck samples were analyzed by gas chromatography with ion-trap detection. Results showed that with processing time from 0.5 to 1.5 h, charcoal grilling of duck samples with skin contained the highest amount of total PAHs, followed by charcoal grilling of duck samples without skin, smoking, roasting, steaming, and LSF. For carcinogenic PAHs, smoking contained the highest amount, followed by charcoal grilling and roasting. No carcinogenic PAHs were observed for steaming and LSF-treated duck samples. Also, the highest amounts of both total and carcinogenic PAHs were found after smoking duck samples for 3 h.

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Section: Analysis Of Pahs In Duck Samplesmentioning

confidence: 99%

Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat

Chen

Lin

1997

J. Agric. Food Chem.

129

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“…It was concluded that the processing of smoke into aqueous solutions did produce a safer product. (White, et al 1971) --…”

Section: Chronic Toxicity Of Food and Smoked Foodsmentioning

confidence: 99%

A review of the toxicity of biomass pyrolysis liquids formed at low temperatures

Diebold¹

1997

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“…The liquid top layer is decanted and filtered for use. White et al 18 analyzed seven commercial liquid smoke flavorings. Four of the flavorings had no detectable PAH, while the other three had total PAH concentrations ranging from total from 53 ppb to 59 ppb.…”

Section: Hattula Et Almentioning

confidence: 99%