Nachweis eines Raucharomakondensatzusatzes zu Wurstwaren mit Hilfe der Glascapillargaschromatographie

Baltes, Werner; Söchtig, Ingeborg

doi:10.1007/bf01353408

Cited by 8 publications

(2 citation statements)

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“…When these are compared to C3 (metsovone smoked cheese) where the amount of phenolics was high, the product had the most intense smoky smell and avour, but the HMF concentration was the lowest among the samples analysed. Taking into consideration the smoking procedure of this traditional smoked cheese (smoked with grasses, leaves, and herbs), it can be noted that while burning herbs can also result to the production of phenolics, they do not consist of cellulose and hemicellulose which are found in wood and particularly associated with HMF formation [39]. A correlation between HMF and guaiacols and phenol was also in evidence for some meat samples.…”

Section: Major Smoking Process-related Compoundsmentioning

confidence: 90%

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Bouzalakou-Butel

Provatidis

Sturrock

et al. 2018

Journal of Chemistry

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5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. This can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking). This may lead to further contamination of the product by HMF over and above that associated with the rest of the preparation process. Until now, there have been no studies examining the relation between the smoking procedure and HMF contamination in smoked food. This study is a primary investigation measuring HMF levels in three categories of smoked food products, cheese, processed meat, and fish, using HPLC-UV. The amount of HMF found in all three product categories supports our hypothesis that HMF levels are due to both internal pathways during processing and external contamination from the smoke generation matrix (wood) employed. The results ranged from 1 ppb (metsovone traditional Greek smoked cheese) to 4 ppm (hot-smoked ready-to-eat mackerel). Subsequently for smoked cheese products, a correlation was found between HMF and phenolic compounds generated by the smoking procedures and identified by SPME-GCMS. It was observed that cheese samples that had higher concentrations of HMF were also found to have higher concentrations of syringol and cresols. It is important therefore to understand the smoking procedure’s effect on HMF formation. This will aid in the development of mitigation strategies to reduce HMF formation while retaining the flavour of the smoked products.

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Section: Major Smoking Process-related Compoundsmentioning

confidence: 90%

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Bouzalakou-Butel

Provatidis

Sturrock

et al. 2018

Journal of Chemistry

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“…Alcohols and Phenols. The phenols, guaiacol, and syringol were used by Baltes and Soechtig (33) as indicators for the estimation of smoke condensates in foods in a gas chromatography procedure. Luten et al (364) similarly used phenol, guaiacol, and 4-methylguaiacol as indicators of the quantity of wood smoke concentrate in foods.…”

mentioning

confidence: 99%

Essential oils and related products

Gilbertson¹,

Koenig²

1981

Anal. Chem.

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Pyrazine composition of wood smoke as influenced by wood source and smoke generation variables

Maga

Chen

1985

Flavour & Fragrance J

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A series of 8 pyrazines (pyrazine, 3-ethyl-2-methoxy-, 2-ethoxy-3-ethyl-, 3,6-dimethyl-2-propyl-, 2-butyl-3,5-dimethyl-, 2-butyl-3,6-dimethyl-, 2-acetyl-3-methyl-, 2-acetyI-3,S-dimethylpyrazine) were identified in the smoke generated from 17 different wood sources (white and red oak, walnut, chestnut, apple, redwood, red alder, cherry, aspen, birch, hard maple, eastern cedar, hickory, Lodgepole pine wood and bark, Douglas-Fir heartwood and sapwood).Hickory produced the largest amount (41.03 mg 100 g wood) of total pyrazines while redwood had the least (10.33 mg). Total and individual pyrazine levels did not appear to correlate with wood nitrogen content nor with the levels of cellulose, hemicellulose or lignin.Smoke generation variables relative to pyrazine formation were evaluated with hickory smoke. Increasing the moisture content from 4 per cent to 20 or 30 per cent resulted in decreased total pyrazine levels. The absence of air decreased total pyrazine concentration while increasing smoke generation temperature from 290 to 450°C increased the total amount of pyrazines formed. Collection of hickory smoke volatiles in an alkaline solution resulted in lower total pyrazine levels than condensate trapped in water.

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Nachweis eines Raucharomakondensatzusatzes zu Wurstwaren mit Hilfe der Glascapillargaschromatographie

Cited by 8 publications

References 0 publications

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Essential oils and related products

Pyrazine composition of wood smoke as influenced by wood source and smoke generation variables

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