Study of the components of a solid smoke flavouring preparation

Exploring Aromatic Medicinal Compounds for the Treatment of Amyotrophic Lateral Sclerosis

Purpose: Amyotrophic lateral sclerosis (ALS) is a lethal neurodegenerative condition, in which motor neurons start to degenerate due to the accumulation of protein aggregates in the neuron cytoplasm. The formation of aggregates causes neurotoxicity, facilitated by the N-terminal domain (NTD) of the transactive response DNA-binding protein-43 (TDP-43). Therapies used to treat ALS manage secondary symptoms, but do not stop the activity of the rogue NTD domain of TDP-43. Therefore, new drug candidates should be designed to deal efficiently with this disease by inhibiting the domains involved in the development of ALS. This study determined the chemical affinity of aromatic medicinal compounds with NTD. Screening of 1323 medicinal compounds was conducted with PYRX 0.9 software against NTD. Compounds obtained from this analysis were further used to predict absorption, distribution, metabolism, excretion, and toxic (ADMET) properties and their effect on major gene targets of ALS. Results: From 1300 + compounds, acetovanillone showed binding affinity for NTD and had good ADMET and drug likeness attributes. This compound reduced the expression of CXCL2, NOP56, and SOD1 genes implicated in ALS pathogenesis. Conclusion: These results concluded that acetovanillone is a candidate drug for in vitro and clinical studies into the exploitation of drugs within ALS therapeutics.

Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper

Chipotle pepper is a dry smoked red Jalapeño pepper well appreciated in the Mexican and American cuisines. Phytochemical content and antioxidant activity of red Jalapeño pepper has been previously reported, however, the effect of the smoking process in the content of phytochemicals, antioxidant capacity and capsaicinoids has not been previously reported. In the present study we found that the smoking process had a significant effect on the content of polyphenolic compounds and antioxidant capacity of red Jalapeño pepper. It induced a nearly 50% increase in total phenols and 15% increase in antioxidant capacity in chipotle pepper compared to fresh samples (in dry weight basis). Capsaicinoids and ascorbic acid content decreased in smoked samples, while carotenoids remained practically unchanged. The strongest effect of smoking was observed in the content of total flavonoids and catechin determined by HPLC. Therefore we can conclude that smoking process has a positive effect in the fruit because it raises its phytochemical properties. The type of wood used in the smoking process also had an effect on the phytochemical content and antioxidant capacity with traditional pecan wood being the best.

Chemical characterization of commercial liquid smoke products

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-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). 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). 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). 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. Organic acids were detected by GC-MS in all extracts and correlated positively (R (2) = 0.98) with titratable acidity. 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. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. 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 three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. 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.

Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese

The distribution of the volatile components in four regions, Rind, Exterior, Intermediate, and Interior, of hand-made Idiazabal cheese which had been ripened for two months was studied in detail. It is proved that the headspace of this ripened sheep cheese is non-homogeneous in the different cheese regions. The Rind is the richest region in volatile compounds, followed by the Exterior region. A large number of compounds with different functional groups have their greatest abundances in the Rind with negative abundance gradients towards the interior regions. Many of these are undetectable in the Intermediate and Interior regions. Other compounds such as aldehydes having a great number of carbon atoms, and most of the acids have their greatest abundances in the Exterior region. Alcohols, ketones and esters of small size have their greatest abundances in the Intermediate region. And finally, a reduced number of compounds are distributed homogeneously in all cheese regions. The origin of the compounds, the conditions that favour their formation, their functional groups, size, shape and reactivity could be factors involved in their distribution in the cheese, which in turn is associated with the microbial ecology, chemical reactions and physical effects.

Determination of PAH profiles by GC–MS/MS in salmon processed by four cold-smoking techniques

An analytical method based on gas chromatography/tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentrations in smoked fish and assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three smoke-exposure times were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are 100 times lower than the legal limit (5 microg kg(-1)) concerning the principal PAH, i.e. benzo[a]pyrene. To compare different smoking processes, the toxic equivalent quantity (TEQ) approach was chosen. Smouldering leads to the highest TEQ, while liquid smoke leads to the lowest TEQ.

Comparison of odor-active volatile compounds of fresh and smoked salmon

The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol, qualitative olfactometric characterization and identification followed by a quantitative assessment of the odorant volatile compounds were carried out. The origin of many odorant compounds of smoked salmon can be attributed to wood smoke. Another part of smoked salmon aroma is due either to the odorant compounds of the raw fish flesh or to an evolution of fish flesh aroma thanks to the smoking process conditions. Forty-nine odorant compounds have been identified in fresh salmon and 74 in smoked salmon. Carbonyl compounds, such as heptanal or (E,Z)-2,6-nonadienal, show a high detection frequency and odorant intensity in unsmoked fish, giving the flesh its typical fishy odor. For smoked salmon, phenolic compounds, such as cresol or guaiacol, and furanic compounds seem to be responsible for the smoked odor.

Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process

The major volatile constituents of lapsang souchong, smoked lapsang souchong, and smoked souchong, a group of special black teas in China, were analyzed with GC and GC-MS analyses. Forty-nine constituents were identified. Longifolene and alpha-terpineol were the most abundant compounds in the aroma. Due to its special production process, the compounds longifolene, longicyclene, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, etc., were identified only in this kind of black tea. The aroma constituents of tea origin decreased during the smoking process, whereas the pine terpenoids and the thermal pyrolysis products of the pine wood increased markedly. The pine material for smoking was also analyzed for the volatile constituents showing apparent selectivity of the tea leaves to absorb. There were apparent differences among the tea samples in the contents of aroma constituents. The characteristics of the aroma of the teas are discussed with their processes and the features of sensory qualities.

Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry

The effectiveness of the steps of a general method, which includes alkaline treatment of the samples, extraction, clean-up and analysis, for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings and smoked foods have been studied, by using mixtures of pure polycyclic aromatic hydrocarbons and of smoke flavouring compounds. All these products were applied to samples of liquid smoke flavourings in order to test the effectiveness of each step of the method, as well as to investigate its effect on real samples, and thus obtain a suitable procedure for the study of polycyclic aromatic hydrocarbons in liquid smoke flavourings. The alkaline treatment has been proved to be necessary because of its capability for removing some smoke components. Both cyclohexane and dichloromethane are able to extract polycyclic aromatic hydrocarbons with high recovery percentages; however, cyclohexane is more adequate due to its lower ability to extract other smoke flavourings components. It is important to note that the elution sequence of polycyclic aromatic hydrocarbons during the clean-up step is quite different depending on the solvent used to dissolve the extract, which determines the ability of this process to isolate polycyclic aromatic hydrocarbons for their accurate identification and quantification by gas chromatography-mass spectrometry in selected ion monitoring mode. Finally, the PAHs present in a liquid smoke flavouring and their concentrations were determined; it was observed that, despite the different extraction solvents and clean-up procedures used, the results were very similar.

Extractable components of the aerial parts of Salvia lavandulifolia and composition of the liquid smoke flavoring obtained from them

The fraction extractable with dichloromethane of the aerial parts of sage (Salvia lavandulifolia) and the liquid smoke obtained from this plant are studied by means of gas chromatography/mass spectrometry and gas chromatography. The extract of the aerial parts of the sage plant contains not only terpene, sesquiterpene hydrocarbons, and their oxygenated derivatives, which are interesting compounds both for their organoleptic properties and for their antioxidant activity, but also a large group of phenolic compounds with abietatriene or related structure, the mass spectra of which are given, many of them having antioxidant, antiviral, and antibacterial properties. The liquid sage smoke obtained is slightly acidic and contains common smoke components in specific proportions, and a large group of aromatic nitrogenated derivatives such as pyrazine and pyridine derivatives in small proportions, together with the main oxygenated terpene derivatives present in the plant; some of the compounds detected in this liquid smoke have not been described as smoke components before.

Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide

A new analytical method using near critical carbon dioxide to extract polyphenolic compounds from white grape seeds has been developed. Carbon dioxide density, organic modifier, percentage of modifier, and extraction temperature were optimized utilizing an experimental design. Gallic acid, catechin, and epicatechin were the main phenolic compounds detected in the HPLC chromatogram of each extract. Recovery and reproducibility of catechin from grape seed was calculated. Under optimized conditions recovery was estimated to be 79% with a RSD equal to 7.3%. Results from the supercritical fluid method were compared with results obtained via liquid-solid extraction using methanol-water.

Usefulness of the frequency data of the fourier transform infrared spectra to evaluate the degree of oxidation of edible oils

The oxidation process of 13 edible oil samples with different proportions of oleic, linoleic, and linolenic acyl groups has been studied using Fourier transform infrared spectroscopy. The oxidation experiments were carried out by heating the samples in a convection oven at 70 degrees C. Duplicate spectra were recorded from a film of pure oil between two disks of KBr for each sample every day during the course of the oxidation, and frequency data of each band of the spectrum were collected automatically. Changes in the values of the frequency of most of the bands of the spectra were observed. The shiftings of the frequency value of specific bands allowed one to distinguish between the different stages of the oxidation process and to establish the oxidation degree of each oil sample. This methodology could be useful to evaluate the oxidative stability of edible oils in a simple, fast, and accurate way.