Chemical characterization of commercial liquid smoke products

Abstract

The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R2 = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10-Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the Gibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10-Poly at 3.22 mg mL−1. Gas chromatography-mass spectrometry (GC-MS) analysis of liquid smoke dichloromethane extracts revealed that carbonyl-containing compounds were major constituents of all products, in which 1-hydroxy-2-butanone, 2(5H)-furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC-MS in all extracts and correlated positively (R2 = 0.98) with titratable acidity. The GC-MS data showed that phenolic compounds constituted a major portion of Code 10-Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make-up of the full-strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full-strength products, is an important step to establish their functions and appropriate use in food systems.

Germination response of common annual and perennial forbs to heat shock and smoke treatments in the Chaco Serrano, central Argentina

“…In addition, two treatments combining both heat shock conditions plus a commercial smoke extract (Montazeri et al . ) diluted in distilled water at a concentration of 1:30 v/v (Baxter et al . ; Brown & Staden ; Doherty & Cohn ) were performed (hereafter referred to as 70°C + S and 110°C + S).…”

Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

“…Some benefits of encapsulated ingredients in the food industry could be: superior handling of the active agent, immobility of active agent in food processing systems, improved stability in final product and during processing (i.e., less evaporation of volatile active agent and/or no degradation or reaction with other components in the food product such as oxygen or water), offtaste masking, controlled release (differentiation, release by the right stimulus) (Zuidam and Shimoni 2010). The smoke flavor is a sensory characteristic sought in some foods such as seafood and some meat products, currently achieved with conventional smoking or with the addition of liquid smoke (Montazeri et al 2013). Liquid smoke encapsulating would give the desired smoke flavor with the advantages already mention that gives a flavor encapsulation.…”

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“…Thiobarbituric acid reactive substances (TBARS) is a product of peroxides degradation into aldehyde and ketones in second stage and is mostly used as a lipid oxidation indicator (Lindsay, 1991). TBARS value is an index of Malondialdehyde (MDA) concentration which is considered as the product of lipid oxidation.…”