The chemistry of smoked foods: a review

Gilbert, John; Knowles, Michael E.

doi:10.1111/j.1365-2621.1975.tb00028.x

Cited by 49 publications

(12 citation statements)

References 32 publications

(27 reference statements)

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“…Smoke-borne compounds that are considered responsible for smoke taint in grapes or wines are thought to originate primarily from pyrolysis of the lignin component of vegetation fuels (Hayasaka, Baldock, Parker et al, 2010;Singh et al, in press) analogously to that which occurs in smoke used for curing/flavouring of food (Gilbert & Knowles, 1975;Tóth & Potthast, 1984;Wittkowski, Ruther, Drinda, & Rafiei-Taghanaki, 1992). Lignin is derived mainly from polymerisation of three monolignol precursors: p-coumaryl alcohol, coniferyl alcohol and sinapyl alcohol (Fahmi, Bridgwater, Thain, & Donnison, 2007;Pettersen, 1984;Weng & Chapple, 2010), which respectively constitute the p-hydroxyphenyl, guaiacyl and syringyl units of lignin.…”

Section: Introductionmentioning

confidence: 97%

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Kelly

Zerihun

Singh³

et al. 2012

Food Chemistry

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Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines. At veraison, Merlot vines were exposed to smoke generated from five vegetation types with differing lignin composition. Smoke was generated under pyrolysis conditions that simulated bushfire temperature profiles. Lignin and smoke composition of each fuel type along with putative smoke taint compounds in wines were determined. The results showed that, regardless of fuel type, the commonly reported guaiacyl lignin derived smoke taint compounds, guaiacol and 4-methylguaiacol, represented about 20% of the total phenols in wines. Quantitatively, syringyl lignin derived compounds dominated the total phenol pools in both free and bound forms. The contributions of p-hydroxyphenyls were generally similar to the guaiacyl sources. A further unexpected outcome of the study was that pine smoke affected wines had significantly elevated levels of syringols compared to the controls although pine fuel and its smoke emission lacked syringyl products.

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Section: Introductionmentioning

confidence: 97%

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Kelly

Zerihun

Singh³

et al. 2012

Food Chemistry

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“…Additionally, other substances, such as cyclic pentenolones, hydroxyfuranone, trans-2,3-dimethylacrylic acid (tiglic acid) and maltol (3-hydroxy-2-methyl-4H-pyran-4-one), have been found to play a role as well [20,43,44]. …”

Section: Sensorial Aspectsmentioning

confidence: 98%

“…Adsorption of the vapour on food results in the characteristic colour, flavour, and other properties of smoked food. Compounds with high boiling points are adsorbed to fine solid particles, while volatile substances are predominantly present in the gas phase [20]. Cooling smoke before application on food separates volatile flavour components from non-volatile tars and reduces the content of PAHs in smoked products considerably [21,22].…”

Section: Composition Of Smoke and Primary Smoke Condensatementioning

confidence: 99%

Composition and analysis of liquid smoke flavouring primary products

Simon

Calle

Palme

et al. 2005

J of Separation Science

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Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings. In order to ensure safe products, a new European Regulation requests data on the composition and lays down, in particular, the maximum permitted concentrations for selected polycyclic aromatic hydrocarbons (PAHs). This review compiles results published on the chemical composition of liquid smoke flavouring primary products, partly in relation to production process parameters, and the analytical methods involved. The methods cover chromatographic techniques for analysis of specific compounds including extraction methods and clean-up procedures. Analysis of sensorial and bulk parameters such as acidity and total phenolic compounds are described as well as they are used as standard methods for analysis of liquid smoke flavourings. A special section is devoted to discussing the analysis of PAHs.

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“…Wood smoke is composed of vapor and particles that are easily taken up by moisture on the surface during smoking and they contribute to the characteristic smoke smell and color (Foster, et.al, 1961;Gilbert and Knowles, 1975;Hamm, 1977;Daun, 1979).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition and consumer acceptability of African mudfish <i>Clarias gariepinus</i> smoked with two energy sources

Yola¹,

Timothy²

2013

Bayero J. Pure App. Sci.

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The aim of the study was to assess the organoleptic differences of Clarias gariepinus smoked with two different energy sources, Anogeissus leiocarpus and Tamarindus indica with the help of a hedonic scale and to determine possible proximate composition difference between the smoked products. Smoking of the fishes was carried out for 4 hours using traditional smoking kiln, the chemical analysis on the determination of moisture content, ash, crude protein, lipid and carbohydrate were carried out according to AOAC (1990) and hedonic scale was used to determine the organoleptic properties of the fish. The results of the sensory evaluation showed a strong organoleptic difference between the treatments in relation to the color, texture, taste and overall acceptability while more preference was observed for treatments smoked with Tamarindus indica which was characterized with more juiciness, more tenderness and a greater overall acceptability and for Anogeissus leiocarpus were poorer color and tenderness but better proximate quality. Fish smoked with Anogeissus leiocarpus recorded lower moisture, but higher dry matter, ash and crude protein content in comparison to fish smoked with Tamarindus indica. Organoleptic differences can be related to proximate analysis. It is therefore recommended that a knowledge of the energy source that can add value to smoked cultured fish be known so as to improve commercial value

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The chemistry of smoked foods: a review

Cited by 49 publications

References 32 publications

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Composition and analysis of liquid smoke flavouring primary products

Proximate composition and consumer acceptability of African mudfish <i>Clarias gariepinus</i> smoked with two energy sources

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