Ingredients of Smoke and Smoke Flavor Preparations

Baltes, Werner; Wittkowski, R.; Söchtig, Ingeborg; Block, H. J.; Tóth, L.

doi:10.1016/b978-0-12-169102-8.50007-6

Cited by 27 publications

(42 citation statements)

References 7 publications

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“…The ions monitored are detailed in Table 1 (Table 1) were chosen by considering published data on composition 215 of smoke from lignin pyrolysis and liquid smoke flavourings [6][7][8][24][25][26][27]. The 216 presence of some of these compounds was also confirmed in the smoke from 217 prescribed burns [1].…”

Section: Gas Chromatography Mass Spectral Analysis Of Various Phenolsmentioning

confidence: 99%

“…It is widely believed that the pyrolysis of lignin in a fuel releases 61 phenols that give smoke its distinctive smell and these compounds are normally 62 associated with the tastes and smells of smoke cured foods [7,8]. However, 63 production and concentration of these compounds in the smoke depend upon 64 oxidative combustion conditions such as temperature, moisture content and fuel type 65 [9][10][11].…”

Section: Introduction 52mentioning

confidence: 99%

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A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

Singh¹,

Zerihun²,

Kelly³

et al. 2012

CBC

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Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of 28 smoke impact on winegrapes and wines. However, smoke contains a complex group 29 of compounds which may contribute to smoke taint in winegrapes and wine. In this 30 study, a gas chromatography-mass spectrometry (GC-MS) based analytical method 31 was developed and validated for the profiling of various smoke taint compounds in 32 wines made from smoke affected fruit. A total of 22 analytes were separated and 33 identified in the GC-MS chromatogram, all of which were selected to evaluate the 34 samples and precision of the method. The GC-MS method showed good 35 repeatability/reproducibility with intra-and inter-day relative standard deviation 36 (RSD) of ±14%. The method was used to demonstrate that the smoked grapes and 37 resultant wines, compared to unsmoked wines, contained significantly enhanced 38 levels of guaiacol and 4-methylguaiacol along with other lignin derived phenols such 39 as cresols and syringol. In smoke affected grapes and young wines, volatile phenols 40 exist as glyco-conjugates (potential taint) which hydrolyse slowly leading to 41 unacceptable levels of taint accumulation in wine during storage. The GC-MS method 42 reported here, in conjunction with the optimised acid hydrolysis of phenol glyco-43 conjugates, was successfully used to determine potential levels of smoke taint 44 compounds in wines. Thus, the method can be used for screening smoke exposed 45 grapes for potential taint levels prior to wine making. The results presented here 46 highlight the need to include an array of smoke derived phenols to develop a complete 47 picture of smoke taint and associated aroma in affected grapes and wines. 48

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Section: Gas Chromatography Mass Spectral Analysis Of Various Phenolsmentioning

confidence: 99%

Section: Introduction 52mentioning

confidence: 99%

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

Singh¹,

Zerihun²,

Kelly³

et al. 2012

CBC

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“…These proportions are very different to those found in liquid smokes from Fagus sylvatica L (GD = 1340 mg l À1 , SD = 1186 mg l À1 , PhD = 857 mg l À1 and PyD = 303 mg l À1 ) and Vitis vinifera L (GD = 1282 mg l À1 , PhD = 1280 mg l À1 , SD= 506 mg l À1 and PyD = 385 mg l À1 ). The differences between TLS and other liquid smokes are also very marked in ratios between the concentrations of signi®cant phenolic components, such as phenol/ guaiacol = 0.2 (in softwood 0.4 and in hardwood 0.5) 30 guaiacol/syringol = 3.7 (in softwood 3.3 and in hardwood 0.7). 30 All these differences have their effect on the organoleptic properties of each liquid smoke.…”

mentioning

confidence: 97%

Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plantThymus vulgaris L

Guillén

Manzanos

1999

J. Sci. Food Agric.

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“…Smoke and liquid smoke flavourings utilised in food processing have been shown to contain compounds including carbonyls, aldehydes, lactones, ketones, furans, pyrans and phenols (Maga 1988a, Guillén et al 1995, Guillén and Manzanos 1996. The volatile phenols guaiacol and 4-methylguaiacol, which derive from the thermal degradation of lignin, are present in smoke and have been reported to exhibit 'smoky', 'phenolic', 'sharp', 'smoked meat' and 'burning' aromas and flavours (Baltes et al 1981, Boidron et al 1988, Maga 1988a, Rocha et al 2004). Guaiacol and 4-methylguaiacol are routinely detected in wines aged in toasted oak barrels at concentrations up to 100 and 20 mg/L, respectively (Pollnitz et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Kennison

Wilkinson

Pollnitz

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of smoke exposure on taint development. The aim of this study was to demonstrate the variation in smoke uptake and taint development between and within seasons. Methods and Results:Smoke was applied to field-grown Merlot grapevines at 12 stages of vine development over three growing seasons. Key periods of vine sensitivity to smoke taint in wine were (i) from shoots at 10 cm to full bloom (low levels of smoke taint); (ii) from berries at pea size to the onset of veraison (variable levels of smoke taint); and (iii) between 7 days post-veraison and harvest (high levels of smoke taint). Conclusions:The severity of taint in wine varied depending on the phenological timing of grapevine smoke exposure. Taint was elevated when exposure occurred between 7 days post-veraison and harvest. The carry-over of smoke constituents the following season was not detectable in wine but yields were reduced. Significance of the Study: This is the first study to demonstrate the timing of smoke exposure to critically affect wine chemical and sensory characters. These effects were consistent and reproducible over three seasons.

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Ingredients of Smoke and Smoke Flavor Preparations

Cited by 27 publications

References 7 publications

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plantThymus vulgaris L

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

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