Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods.

Tegang, A. S. and Mbougueng, P. D. and Sachindra, N. M. (2020) Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods. Scientific African, 8. e00443.

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Abstract

The aim of this study was to determine the chemical composition of the liquid smoke flavouring obtained from the pyrolysis of five tropical kinds of wood. Chemical characterization was performed by FT-IR and GC/MS on liquid smoke fractions soluble in dichloromethane. FT-IR spectroscopy revealed the presence of specific functional groups and chemical bonds of certain volatile compounds in liquid smoke. Besides, the chemical composition of this volatile fraction was also studied by GC/MS technique. Furfural, phenol,2–methoxy-, creosol, and phenol,4-ethyl-2–methoxy- were the aromatic compounds detected in greater proportion in all samples. The analysed liquid smoke flavourings showed differences in terms of proportions of the major aromatic compounds and also as regards the absence or presence of certain volatile compounds detected. The results suggest that all these woods are suitable for exploitation in the smoking food industry because they produce smoke containing large proportions of aromatic substances classified amongst the most flavour and odour-active compounds.

Item Type:	Article
Uncontrolled Keywords:	Tropical hardwoods Liquid smoke flavourings Pyrolysis GC/MSFT-IR volatile aromatic compounds
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Oct 2020 09:37
Last Modified:	06 Oct 2020 09:37
URI:	http://ir.cftri.res.in/id/eprint/14515

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