Composition of Hickory Sawdust Smoke. Furans and Phenols

Fiddler, Walter; Doerr, Robert C; Wasserman, Aaron E.; Salay, J.

doi:10.1021/jf60148a034

Cited by 44 publications

(28 citation statements)

References 4 publications

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“…A number of fatty acids have also been reported in smoke extracts or smoked meat products (Fiddler et al, 1966;Ho et al, 1983;Shu and Mookherjee, 1985). Despite the fact that they do not contribute to the smoky flavor (Fiddler et al, 1970), the acids may be important in the smoking process for other reasons such as the denaturation of the meat protein to form a "skin", increasing the peelability of the casing of sausage products, aiding surface color development, or serving as a solvent for smoke components (Fiddler et al, 1970).…”

Section: Resultsmentioning

confidence: 99%

Identification of Major Volatile Odor Compounds in Frankfurters

Chevance

Farmer

1999

J. Agric. Food Chem.

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More than 100 volatile compounds have been identified in the headspace of frankfurter sausages. Most abundant were the terpene hydrocarbons, monoterpene alcohols, phenyl propanoids, and phenols. Separate analyses of solutions of spices and smoke demonstrated that most of the terpenes were derived from the spices, whereas the phenols originated mostly from the smoke ingredients. Many of the compounds contributing to the overall odor of the frankfurters have been identified. Some odors, characteristic of the smokiness and spiciness of frankfurters, were caused by phenols and terpenes, whereas others were due to compounds derived from the meat fraction; these compounds included aldehydes, ketones, furanthiols, and alicyclic sulfur compounds.

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Section: Resultsmentioning

confidence: 99%

Identification of Major Volatile Odor Compounds in Frankfurters

Chevance

Farmer

1999

J. Agric. Food Chem.

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“…Therefore, in general, flavor chemists currently conclude that the overall characteristic flavor of (18,22,33,36,48) Acetic (ethanoic) (4,6,12,16,18,22,24,25,29,32,33,36,37,39,43,48) Glycolic (hydroxyethanoic) (48) Propionic (propanoic) (4,6,12,16,18,20,22,24,29,32,33,36,37,43,48) Isobutyric (2-methylpropanoic) (4,18,20,29,32,33,37,48) Acrylic (propenoic) (48) Methacrylic (methylpropenoic) (20,48) Butyric (butanoic) (4,6,…”

Section: Magamentioning

confidence: 99%

The flavor chemistry of wood smoke

Maga

1987

Food Reviews International

102

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“…Thus, the information needed on the role of the phenolic components in smoke aroma requires analyses dealing with individual phenols. The phenols of a smoke condensate were recently senarated in our laboratory, and many were identified (Fiddler et al, 1966). Three phenols-guaiacol, 4-methyl guaiacol, and 2,6-dimethoxyphenol -were present in largest concentration, according to peak areas on the chromatograms.…”

Section: Introductionmentioning

confidence: 99%

Organoleptic Evaluation of Three Phenols Present in Wood Smoke

Wasserman

1966

Journal of Food Science

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SUMMARY Guaiacol, 4‐methyl guaiacol, and 2,6‐di–methoxyphenol, components of wood smoke condensates, were evaluated organoleptically. Mean panel thresholds of the taste and odor in water and the odor in mineral oil were determined for each compound. The majority of the panel characterized the compounds as being smoky in odor and taste, although phecolic characteristics were also present. The relative effectiveness of each compound in the over–all flavor picture was shown by the ratio (concentration in smoke/threshold concentration). Guaiaeol had the largest index, whereas 2,6–dimethoxyphenol, which was present in smoke condensate in greatest concentration, had a considerably lower value. Mixing the three compounds in the approximate concentrations found in the smoke condensate did not give the desirable characteristic aroma. Trace components must also be considered for their effect in the over–all flavor pattern.

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Composition of Hickory Sawdust Smoke. Furans and Phenols

Cited by 44 publications

References 4 publications

Identification of Major Volatile Odor Compounds in Frankfurters

Identification of Major Volatile Odor Compounds in Frankfurters

The flavor chemistry of wood smoke

Organoleptic Evaluation of Three Phenols Present in Wood Smoke

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