Partition ratios of some wood smoke phenols in two oil: water systems

Abstract

The partition ratios (K") of 12 phenols found in wood smoke were determined by gas-liquid chromatography in two oil ¡water systems. All the compounds partitioned into neatsfoot oil to a greater extent than into water. In a mineral oil ¡water system, however, phenol, the cresols, and syringol favored distribution into the water phase. All the Kp values in neatsfoot oil ¡water exceed those in the mineral oil ¡water system by factors ranging from 3 to 60. A semilogarithmic plot of partition ratio vs. carbon number was linear for two homologous series.Gas-liquid chromatography is being used more frequently to determine physical characteristics of chemical compounds. Partition studies have been performed in this manner.

Sequential fractionation of lignin-derived pyrolysis oil via extraction with a combination of water and organic solvents

“…The distribution coefficients for o-cresol exceeded 2.8 times higher than the partitioning for 4-methylguaiacol or 2,4-dimethylphenol and exceeded 5.8 times higher than the partitioning for 4-ethylguaiacol. The results presented here were consistent with those reported by Doerr and Fiddler (1970). Higher distribution coefficients for o-cresol and guaiacol were most likely the result of a methyl or methoxyl group that was ortho to the hydroxyl group in these phenolics.…”

Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters

“…A similar effect is observed with some of the data obtained in these studies. Figure 1 shows the ratio of volatile release between 5% fat and 30% fat frankfurters plotted against reported oil-water partition coefficients (Doerr and Fiddler, 1970) for a homologous series of phenols. The effect of fat on release appears to be greater for the higher molecular weight compounds, although the rate of increase in the ratio of volatile release between 5% fat and 30% fat frankfurters seems to decrease as the partition coefficient increases.…”

“…However, the above data are consistent with a hypothesis that fat is acting as a solvent for volatile flavor compounds, thus delaying the release of flavor in higher fat products. (Doerr and Fiddler, 1970). Phenols include phenol, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-propylguaiacol.…”

“…Figure 1. Plot of observed ratios of release between the lowfat and full-fat frankfurters against values of oil-water partition coefficients of phenols, as given in the literature(Doerr and Fiddler, 1970). Phenols include phenol, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-propylguaiacol.…”

Flavor of Meat and Meat Products

“…These phenols are also more soluble in oil (fat) than in water as shown in Table 11.4 (Doerr and Fiddler, 1970). Furthermore, these phenols and their solubility in fat probably account for the observation that the fat portion in the processed meat usually has a more pleasant smokiness than the lean portion.…”