Volatiles composition and flavour profile identity of smoke flavourings

Kostyra, Eliza; Baryłko-Pikielna, N

doi:10.1016/j.foodqual.2005.06.008

Cited by 53 publications

(59 citation statements)

References 16 publications

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“…The concentration–response relationship was also used earlier for the intensity unification of samples before the profiling analysis (Matuszewska et al. 2001; Kostyra and Baryłko‐Pikielna 2006). The same method was previously used to evaluate the astringency of extracts obtained from leguminous seeds (Troszyńska et al.…”

Section: Resultsmentioning

confidence: 99%

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Amarowicz

Troszyńska

Kosińska

et al. 2008

Journal of Food Lipids

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Extracts obtained from hazelnuts, walnuts, almonds, vetch seeds, buckwheat and buckwheat grits were examined for their sensory astringency and antioxidant properties. The sensory astringency was evaluated using the sensory scaling method and was expressed as sensation of astringency index (SAI). The antioxidant activity of extracts was analyzed using (1) total antioxidant activity (TAA), (2) the ability to scavenge the 2,2‐diphenyl‐1‐picrylhydrazyl radical, (3) bleaching of β‐carotene and (4) reducing power. Human salivary protein (HSP) precipitation capacity of the extracts was assayed by spectrophotometric techniques. Statistically significant correlations (P ≤ 0.05) existed between SAI values and TAA, SAI value and reducing power, and SAI values and HSP precipitation. The presence of condensed tannins in the extracts was confirmed by UV spectral and high‐performance liquid chromatography data. PRACTICAL APPLICATIONS The sensory astringency of the tannin‐rich extracts is correlated with their antioxidant activity. This information and the regression equations reported in this study could help to prepare functional foods characterized by the high antioxidant properties that could meet consumer's acceptance. However, studies should continue to explain whether the masking of astringency of plant extract with hydrocolloids may render any undesirable effect on their antioxidant properties.

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Section: Resultsmentioning

confidence: 99%

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Amarowicz

Troszyńska

Kosińska

et al. 2008

Journal of Food Lipids

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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%

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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“…The organic phase was dried (Na 2 SO 4 ), concentrated under reduced pressure, and chromatographed on silica gel with CH 2 Cl 2 f 4% Et 2 O/CH 2 Cl 2 (R f = 0.24 in 10% Et 2 O/CH 2 Cl 2 ) to afford, after solvent removal, syringyl acetate (0.613 g, 3.12 mmol, 50%) and desired compound 2 (1.08 g), which was recrystallized from ethanol to yield colorless crystals (0. 13 C NMR (ppm, CDCl 3 ) δ: 170.8 (CdO), 170.6 (CdO), 169.6 (CdO), 169.5 (CdO), 153.3 (C 2,6 ), 134.6 (C 1 ), 124.9 (C 4 ), 105.6 (C 3,5 ), 101.5 (C 1 0 ), 73.2 (C 3 0 ), 72.1 (C 2 0 ), 72.0 (C 5 0 ), 68.6 (C 4 0 ), 62.4 (C 6 0 ), 56.4 (2 Â ArOCH 3 ), 20.9 (COCH 3 ), 20.83 (2 Â COCH 3 ), 20.78 (COCH 3 ). ESI-HRMS (m/z): Calcd for C 22 H 28 NaO 12 þ ([M þ Na] þ ), 507.1478; found, 507.1498.…”

Section: Introductionmentioning

confidence: 99%

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

Hayasaka

Baldock

Parker

et al. 2010

J. Agric. Food Chem.

104

214

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The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was investigated with the aid of high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). All volatile phenols studied (phenol, p-, m-, and o-cresols, methylguaiacol, syringol, and methylsyringol) could be detected as glycosylated metabolites in smoke-affected grapes in a similar fashion to that previously reported for guaiacol. These phenolic glycosides were found in smoke-affected grapes and wines at significantly elevated levels compared to those in non-smoked control grapes and wines. The extraction of these glycosides from grapes into wine was estimated to be 78% for Chardonnay and 67% for Cabernet Sauvignon. After acid hydrolysis, a large proportion of these phenolic glycosides in grapes (50%) and wine (92%) disappeared but the concentrations of volatile phenols determined by gas chromatography-mass spectrometry (GC-MS) were lower than expected. In the case of wine, the majority of the glycosides of phenol, cresols, guaiacol, and methylguaiacol were decomposed upon acid hydrolysis without releasing their respective aglycones, while syringol and methylsyringol were more effectively released.

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Volatiles composition and flavour profile identity of smoke flavourings

Cited by 53 publications

References 16 publications

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

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

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

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