Fractionation and Study of Compounds in Wood Smoke

Abstract

SUMMARY Hard‐maple sawdust was sifted on a con‐trolled‐temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam‐volatile and non‐steam‐volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam‐volatile. Several steam‐volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam‐volatile portion of whole smoke: 2‐pentanone, valeraldehyde, 2‐butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.

The flavor chemistry of wood smoke

“…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,…”

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

“…Fast pyrolysis oils can be used to make smoke-flavored, browning liquids for meat products (Underwood and Graham 1989). It has been shown that the desirable wood smoke flavors are to be found in the steam distillable compounds (Porter et al 1965) (Husaini and Cooper 1957). Liquid smoke preparations have been commercially in use that are made from the aqueous soluble portion of smoke, wood distillates, and fast pyrolysis oils.…”

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

“…Previous studies have evaluated the volatile components of wood smoke (Fujimaki, Kim, & Kurata, ; Hruza, Praag, & Heinsohn, ; Kim, Kurata, & Fujimaki, ; Maga, ; Porter, Bratzler, & Pearson, ; Cadwallader, ). Several studies have attempted to characterize the sensory properties of wood smoke through analysis of the phenolic compounds and smoke composition (Kelly & Zerihun, ; Kennison, Wilkinson, Pollnitz, Williams, & Gibberd, ; Wang & Chambers, ; Wang, Chambers, & Kan, ).…”