Liquid smoke ingredients9/12/2023 Liquid smokes are usually obtained from the condensation of wood smoke produced by smoldering wood chips or sawdust under limited oxygen. These may be used to preserve quality and ensure safety of foods (Schubring 2008 Martin et al. Liquid smokes have been used extensively in food systems to impart flavor characteristics that are similar to smoked food products (Varlet et al. 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. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. 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 refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. 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. Organic acids were detected by GC-MS in all extracts and correlated positively ( R 2 = 0.98) with titratable acidity. 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. 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. The pH was inversely correlated with titratable acidity ( R 2 = 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). The pH of the products were significantly different ( P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). 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-) commercially available (Kerry Ingredients and Flavors, Monterey, TN).
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