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Pinheiro Vasconcelos MR, Alves Costa LM, Oliveira Silvério F, Pinho GPD. Quantification of cresols in liquid smoke samples employing liquid-liquid extraction with low-temperature purification and analysis by gas chromatography-mass spectrometry. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2024; 59:562-570. [PMID: 39072588 DOI: 10.1080/03601234.2024.2384717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/21/2024] [Indexed: 07/30/2024]
Abstract
Liquid smoke is a food additive and cresols are among its chemical constituents, potentially toxic to human health. Thus, the objective of this study was to develop a method to quantify cresols in liquid smoke. First, the liquid-liquid extraction with low temperature purification (LLE-LTP) was validated for cresols in water, as there are no cresol-free liquid smoke samples. Analyzes were performed by gas chromatography coupled to mass spectrometry in full scan mode. LLE-LTP was subsequently applied in five commercial samples of liquid smoke. Validation results showed that the proposed extraction method was selective for cresols, linear in the range of 0.5 to 35 mg L-1, limit of quantification of 0.5 mg L-1, recovery rate between 90% and 104% and relative standard deviation lower than 10%. The quantification of cresols in liquid smoke samples ranged from 3.0 to 38.3 mg L-1 and the concentration of these chemical contaminants in liquid smoke remained constant for at least 21 days at 25 °C.
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Affiliation(s)
| | | | - Flaviano Oliveira Silvério
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais, Brazil
| | - Gevany Paulino de Pinho
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais, Brazil
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2
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HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Del Toro‐Gipson RS, Rizzo PV, Hanson DJ, Drake M. Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor. J SENS STUD 2020. [DOI: 10.1111/joss.12564] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Rachel S. Del Toro‐Gipson
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - Peter V. Rizzo
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - Dana J. Hanson
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
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4
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Wang H, Chambers E, Kan J. Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods. Molecules 2018; 23:molecules23081867. [PMID: 30050017 PMCID: PMC6222652 DOI: 10.3390/molecules23081867] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/23/2018] [Accepted: 07/26/2018] [Indexed: 11/16/2022] Open
Abstract
The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been associated with smoke aroma in other studies, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. Non-smoky phenolic compounds often contributed the smoked flavor when combined with one smoky phenolic compound or another non-smoky phenolic compound. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.
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Affiliation(s)
- Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA.
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China.
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Wang H, Chambers E. Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods. Molecules 2018; 23:molecules23040780. [PMID: 29597303 PMCID: PMC6017423 DOI: 10.3390/molecules23040780] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 03/14/2018] [Accepted: 03/24/2018] [Indexed: 11/16/2022] Open
Abstract
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma and flavor and found that smoked aroma compounds have many different attributes that make up smokiness. Musty/dusty, musty/earthy, pungent, acid, smoky, woody, burnt, ashy, cedar, creosote or petroleum-like collectively imparted smoked aroma. Most of the phenolic compounds were described as having smoky characteristics at low concentrations, generally at 1 and 10 ppm, except 3,4-dimethylphenol at 5000 ppm. 2,6-Dimethylphenol was not associated with smoky characteristics. This research is the first to evaluate a set of phenolic compounds for their sensory characteristics using a professionally developed set of sensory attributes.
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Affiliation(s)
- Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA.
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Jaffe TR, Wang H, Chambers E. Determination of a lexicon for the sensory flavor attributes of smoked food products. J SENS STUD 2017. [DOI: 10.1111/joss.12262] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Taylor R. Jaffe
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
| | - Hongwei Wang
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
- College of Food Science; Southwest University; Chongqing 400715, China
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
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7
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Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Characterisation of volatile compounds in a smoke flavouring from rice husk. Food Chem 2014; 153:81-6. [DOI: 10.1016/j.foodchem.2013.12.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/04/2013] [Accepted: 12/09/2013] [Indexed: 11/24/2022]
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10
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Montazeri N, Oliveira AC, Himelbloom BH, Leigh MB, Crapo CA. Chemical characterization of commercial liquid smoke products. Food Sci Nutr 2013; 1:102-15. [PMID: 24804019 PMCID: PMC3951573 DOI: 10.1002/fsn3.9] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 10/31/2012] [Accepted: 11/01/2012] [Indexed: 11/08/2022] Open
Abstract
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.
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Affiliation(s)
- Naim Montazeri
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Alexandra Cm Oliveira
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Brian H Himelbloom
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Mary Beth Leigh
- Institute of Arctic Biology, Department of Biology and Wildlife, University of Alaska, Fairbanks Fairbanks, Alaska, 99775
| | - Charles A Crapo
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
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KILIC A, OZTAN A. Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.823] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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van Schalkwyk D, McMillin K, Booyse M, Witthuhn R, Hoffman L. Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Meat Sci 2011; 88:36-44. [DOI: 10.1016/j.meatsci.2010.11.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2010] [Revised: 11/29/2010] [Accepted: 11/30/2010] [Indexed: 11/29/2022]
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13
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Soldera S, Sebastianutto N, Bortolomeazzi R. Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2727-2734. [PMID: 18348527 DOI: 10.1021/jf072117d] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The antioxidant activity of 12 aqueous commercial smoke flavorings used in the food industry was determined by two methods: bleaching of the carotenoid crocin and scavenging of the DPPH radical. The reaction with the DPPH radical was evaluated by calculating the effective concentration (EC50) and the antiradical efficiency (AE). A gas chromatography-mass spectrometry method was, moreover, used for the determination of 2-methoxyphenols, 2,6-dimethoxyphenols, and dihydroxybenzenes. The methoxyphenols were extracted from the aqueous smoke by dichloromethane, and also the residue aqueous phase was analyzed to determine the more water-soluble dihydroxybenzenes. The recovery and the repeatability of the method are reported. The total phenolic concentrations of the smoke flavorings showed a wide range, from about 1000 to 25000 mg/kg. Considering the three classes of compounds, the concentrations were about 300-3000 mg/kg for the 2-methoxyphenols, 200-11000 mg/kg for the 2,6-dimethoxyphenols, and 140-10000 mg/kg for the dihydroxybenzenes. The range of the antioxidant activities of the smoke flavorings was wide, reflecting the wide range of the phenolic concentrations. Good correlations were obtained between the total phenolic concentration and the antioxidant activities determined by both the DPPH and crocin assays.
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Affiliation(s)
- Susi Soldera
- Department of Food Science, University of Udine, via Marangoni 97, 33100 Udine, Italy
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15
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Modern data mining tools in descriptive sensory analysis: A case study with a Random forest approach. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2006.11.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Varlet V, Serot T, Cardinal M, Knockaert C, Prost C. Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:4518-25. [PMID: 17488025 DOI: 10.1021/jf063468f] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The volatile compounds of salmon fillets smoked according to four smoked generation techniques (smoldering, thermostated plates, friction, and liquid smoke) were investigated. The main odor-active compounds were identified by gas chromatography coupled with olfactometry and mass spectrometry. Only the odorant volatile compounds detected by at least six judges (out of eight) were identified as potent odorants. Phenolic compounds and guaiacol derivatives were the most detected compounds in the olfactometric profile whatever the smoking process and could constitute the smoky odorant skeleton of these products. They were recovered in the aromatic extracts of salmon smoked by smoldering and by friction, which were characterized by 18 and 25 odor-active compounds, respectively. Furannic compounds were more detected in products smoked with thermostated plates characterized by 26 odorants compounds. Finally, the 27 odorants of products treated with liquid smoke were significantly different from the three others techniques applying wood pyrolysis because pyridine derivatives and lipid oxidation products were perceived in the aroma profile.
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Affiliation(s)
- Vincent Varlet
- ENITIAA, Laboratoire de Biochimie Alimentaire et Industrielle, Rue de la Géraudière, BP 82225, Nantes Cedex 3, France
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Simon R, de la Calle B, Palme S, Meier D, Anklam E. Composition and analysis of liquid smoke flavouring primary products. J Sep Sci 2005; 28:871-82. [PMID: 16013813 DOI: 10.1002/jssc.200500009] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings. In order to ensure safe products, a new European Regulation requests data on the composition and lays down, in particular, the maximum permitted concentrations for selected polycyclic aromatic hydrocarbons (PAHs). This review compiles results published on the chemical composition of liquid smoke flavouring primary products, partly in relation to production process parameters, and the analytical methods involved. The methods cover chromatographic techniques for analysis of specific compounds including extraction methods and clean-up procedures. Analysis of sensorial and bulk parameters such as acidity and total phenolic compounds are described as well as they are used as standard methods for analysis of liquid smoke flavourings. A special section is devoted to discussing the analysis of PAHs.
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Affiliation(s)
- Rupert Simon
- European Commission, Directorate General Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440 Geel, Belgium
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BARCENAS P, PEREZ ELORTONDO F, ALBISU M. SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES. J SENS STUD 2005. [DOI: 10.1111/j.1745-459x.2005.00004.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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