Carbohydrate and Nitrogenated Compounds in Liquid Smoke Flavorings

Abstract

Commercial smoke flavorings were extracted with dichloromethane and the remaining aqueous phase was evaporated at room temperature; the residues obtained were dissolved in methanol and studied by gas chromatography/mass spectrometry. The composition of these residues was totally different from that of the dichloromethane extracts, constituting a small number of compounds that were also detected in the dichloromethane extract, as well as a large number of compounds not described before as components of either smoke for food smoking or smoke flavorings. Among those compounds not previously described there are some furan, pyran, and phenolic derivatives, as well as some pyridine and carbohydrate derivatives. The main component of these fractions is 1,6-anhydro-beta-D-glucopyranose, or levoglucosan. Likewise, aqueous residues of liquid smoke flavorings, prepared at a laboratory scale from beech, vine shoots, thyme, and sage, were studied in the same way. These contained compounds of the same groups cited above, but showed clear differences. The aqueous residue of beech smoke flavoring was the most similar to that of the commercial smoke flavorings. The aqueous residues of vine shoots, thyme, and sage smoke flavorings contained a lower number of furan, pyran, and carbohydrate derivatives and a higher number of nitrogenated derivatives. Instead of levoglucosan, the main component was an unidentified compound, present in all samples, included in the carbohydrate derivatives group. In the samples studied, the influence of the vegetal source on the composition of the aqueous fraction has been shown. In the future, attention must be paid to the functionality of these smoke components.

Browning and Decomposed Products of Model Orange Juice

“…3OH2P, furfural and 2-furoic acid were derived of AsA through dehydroascorbic acid, 27) while HMF and 5-hydroxymaltol were derived of fructose (data not shown). 5-Hydroxymaltol is sometimes identified as a flavor component of heated foods, [28][29][30] and formed by the Millard reaction. 31) However, there is no report that 5-hydroxymaltol is formed during storage of orange juice.…”

Identification, characterization of levoglucosan kinase, and cloning and expression of levoglucosan kinase cDNA from Aspergillus niger CBX-209 in Escherichia coli

“…One reason could be levoglucosan's scarcity in its natural form [1][2][3][4]. However, because of the serious problem of limitations of fossil fuel reserves, studies on the degradation of cellulose to be singular sugar such as glucose or levogluocsan have been given much attention, as glucose or levoglucosan derived from cellulose can be easily fermented into alcohol or other useful products.…”

“…The strain was maintained on LG agar slant at 4°C and subcultured every month. The medium composition per liter was: LG, 20 g; peptone, 1 g; K 2 HPO 4 , 1 g; MgSO 4 Á 7H 2 O, 0.5 g; and agar, 20 g. Large quantities of cells were obtained by culturing CBX-209 in 250 ml Erlenmeyer flasks on a rotary shaker at 400 rpm at 34°C for 2 days. Toward the end of log phase, cells were harvested by centrifugation (4°C, 10 min at 10; 000g) and washed three times with 50 mM extraction buffer composed of 50 mM CHES (pH 9.3), 1 mM b-mercaptoethanol, 1 mM EDTA, and 0.1 mM phenylmethylsulfonyl fluoride.…”

“…Since fine particulate matter emitted during wood combustion was known to contribute a significant fraction of the total fine aerosol concentration in the atmosphere of both urban and rural areas [2], levoglucosan was selected to be a good candidate as a molecular tracer for wood combustion in source-apportionment studies [3]. Guillen et al [4] also found that levoglucosan was the main component of the residues obtained from evaporation at room temperature of the remaining aqueous phase after extraction of commercial smoke flavorings with dichloromethane. In addition, levoglucosan exists in some microorganisms and even in human bodies.…”

Desarrollo de productos ahumados a partir de lubina (Dicentrarchus labrax L.)

“…Debido a la enorme preocupación que suscitó el hecho de que los productos ahumados podían contener compuestos con actividad mutagénica y/o cancerígena, se ha prestado mucha atención a la determinación de HAP en alimentos ahumados, especialmente al 3,4-benzo(a)pireno (Guillén et al, 1996). La formación de HAP se produce como consecuencia de la combustión incompleta de la materia orgánica.…”