18C-35 |
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M. C. NOWAK, Food Science and Human Nutrition, Univ. of Illinois, 1302 W. Pennsylvania Avenue, 205 Agricultural Bioprocess Lab, Urbana, IL 61801, T. K. Singh, Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Agriculture Bioprocess Lab, Urbana, IL 61801, and K. R. Cadwallader, Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 1302 W. Pennsylvania Ave., 202 Agricultural Bioprocess Lab., Urbana, IL 61801. In the past four decades commercial liquid smokes have found use as a convenient way to add smoke flavor and color to foods without using a smokehouse. Carcinogenic compounds like polycyclic aromatic hydrocarbons, which are formed during traditional food smoking, can be fractionated out of the liquid smoke product. Additionally, there is less environmental pollution and less equipment required, resulting in cost savings as compared to traditional smoking methods. Liquid smoke displays anti-microbial /oxidative properties and can be applied with more control by spraying, dipping, or mixing into the food, resulting in a more uniform flavor. The objective of this experiment was to identify aroma impact compounds in liquid smoke from hickory and mesquite. Two hickory and three mesquite liquid smoke samples were diluted with water to similar overall flavor scores by sensory analysis. Flavor compounds from normalized aqueous preparation (50 mL) of each sample were extracted with dichloromethane. Volatiles were separated into acidic/neutral (AN) and basic (B) fractions and analyzed by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA) using cold splitless injection on DB-FFAP column. Compounds were identified by comparison of GC/MS data, retention indices and odor properties. Quantification of selected aroma impact compounds was performed using internal standard method by GC/MS. Remarkable similarity was found in the flavor profile of hickory and mesquite liquid smoke. Over 50 aroma compounds were identified. Some of the major aroma compounds were: Guaiacol, acetic acid, diacetyl, 2,3-pentanedione, maltol, 2-acetyl-1-pyrroline, 2/4-methyl phenol, furfural, cyclotene and syringol. AEDA analysis showed mesquite samples, had particularly high flavor dilution factor (FD) for Guaiacol and diacetyl, however FD for diacetyl, maltol and 2,3-pentanedione were higher in hickory liquid smoke. The results of this experiment will improve understanding of liquid smoke flavor chemistry and may lead to the formulation of liquid smokes with superior flavor properties.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |