Wood Smoke Flavor

Cadwallader, Keith R.

doi:10.1002/9780470277829.ch15

Cited by 21 publications

(16 citation statements)

References 44 publications

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“…Additional antimicrobial effects of wood‐based smoke are described in the literature (Asita and Campbell 1990; Faith and others 1992; Estrada‐Muñoz and others 1998; Suñen 1998; Suñen and others 2001; Holley and Patel 2005). In the United States, liquid smoke has been granted generally‐recognized‐as‐safe (GRAS) status as a natural flavoring (Cadwallader 2007).…”

Section: Introductionmentioning

confidence: 99%

Rice Hull Smoke Extract Inactivates Salmonella Typhimurium in Laboratory Media and Protects Infected Mice against Mortality

Kim

Kang

Park

et al. 2011

Journal of Food Science

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Section: Introductionmentioning

confidence: 99%

Rice Hull Smoke Extract Inactivates Salmonella Typhimurium in Laboratory Media and Protects Infected Mice against Mortality

Kim

Kang

Park

et al. 2011

Journal of Food Science

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“…The moisture content of the four types of wood or shells ranged from 7.94 to 11.43 g/100 g (Table 1). The pecan shells had the highest moisture content at 11.43 g/100 g. For best smoke production and flavor development, the smoke source should be controlled to have less than 20% moisture, and ideally be dried to between 8% and 15% moisture (Cadwallader, 2007; Guillen & Ibargoitia, 1999). In addition, the type of wood and its moisture content are prime determinants of the chemical composition of the smoke.…”

Section: Resultsmentioning

confidence: 99%

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Fu¹,

Kerr

2020

Journal of Food Science

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Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more pieces in the "coarse" category. Several properties related to quality of the cooked meat were measured including moisture content, water activity, color, cook loss, expressible moisture, and maximum shear force. Moisture content ranged from 70.13% to 71.72%, whereas pH ranged from 6.39 to 6.43. Chicken breasts smoked with pecan shells were darker (L * = 72.86 compared to 74.94 to 76.57) and slightly redder (a * = 5.71; b * = 25.70) than other samples. Color development was localized to the surface of the meat. Cooking loss did not differ significantly among the samples (26.13% to 27.03%) nor did expressible moisture (9.68% to 11.87%). Meat tenderness was assessed by shear values, but did not differ among the samples. Consumer panels showed that all samples were well liked. Samples smoked with mesquite had slightly lower scores for flavor and overall likability, whereas the scores for samples smoked with hickory, apple, or pecan shells were no different.

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“…A variety of smokers, wood types, time-temperature combinations, rubs, meat cuts, condiments, and variation among geographical regions have been documented in cookbooks (Raichlen, 2003;Worgul, 2001). A plethora of information on smoked volatiles, hydrocarbons, fatty acids, aldehydes, ketones, alcohols, and so forth, which are believed to be responsible for some of the unique characteristics of smoked products can be located elsewhere (Cadwallader, 2007;Hollenbeck, 1994;Maga, 1987;Wang & Chambers, 2018). Only a few papers that propose an emphasis on documenting sensory experiences and consumer perceptions on smoked products have been reported previously (Jaffe, Wang, & Chambers, 2017;Pham et al, 2008).…”

Section: A High Number Of Nonresponses Shown By Consumers In Previousmentioning

confidence: 99%

Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat

Sharma

Swaney‐Stueve

Severns

et al. 2019

Journal of Sensory Studies

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It has been established that consumers are capable of hedonic judgments, but their role beyond hedonics continues to be debated. Many novel methodologies, such as sorting, word association, napping, flash profiling, and so forth, have been extensively developed and used in the past few decades to describe, differentiate, and classify products while gathering consumer terminology, using untrained or semi‐trained assessors to meet cost and time commitments. This study was designed to provide another way to document consumer perceptions using their own terminology and explore analysis options by assessing “open‐ended” responses. A total of 149 consumers from the Kansas City area evaluated smoked pork prepared using electric and offset smokers and four wood types (apple, oak, hickory, and mesquite). The prompted terms provided information about the attributes that drive consumers' likes and dislikes using their own language. Correspondence analysis was used to obtain a plot of the samples based on consumers' descriptions. Open‐ended questions highlighted textural attributes as a chief modality, driving consumers' “tasty” perception, backed by 9‐point liking data. Offset smoked pork was liked more by consumers than pork smoked using an electric smoker. Practical Applications Findings from this study contribute to methodology understanding, applicability, and further developments when collecting consumer terminology to assess sensory differentiation among products. The use of open‐ended questions as a stand‐alone method for terminology generation has been highlighted in this experiment. Additionally, consumer terminology was generated to uncover the key attributes of a product. In this case, we used the famous Kansas City‐style barbeque as an example that could help pit masters, food developers, chefs, and others working in the hospitality/culinary or restaurant industry perfect their classic recipes using consumer friendly terms.

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Wood Smoke Flavor

Cited by 21 publications

References 44 publications

Rice Hull Smoke Extract Inactivates Salmonella Typhimurium in Laboratory Media and Protects Infected Mice against Mortality

Rice Hull Smoke Extract Inactivates Salmonella Typhimurium in Laboratory Media and Protects Infected Mice against Mortality

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat

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