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Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L
Author(s) -
Guillén María D,
Manzanos María J
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990715)79:10<1267::aid-jsfa357>3.0.co;2-c
Subject(s) - guaiacol , chemistry , organic chemistry , phenol , smoke , gas chromatography , furan , aqueous solution , pyrolysis , dichloromethane , chromatography , catalysis , solvent
An aqueous smoke flavouring from Thymus vulgaris L was obtained. The qualitative and quantitative composition of its dichloromethane extract was studied by gas chromatography and gas chromatography/mass spectrometry. In addition to the common smoke components such as aldehydes, ketones, diketones, esters, acids, furan and pyran derivatives, alkyl aryl ethers, phenol, guaiacol and syringol derivatives, some terpenic compounds were detected. Differences between this aqueous liquid smoke and others from various kinds of wood are due not only to the absence or presence of some compounds but also to the proportions of the different groups of components present in the mixture. Some aldehydes, esters, guaiacol and its derivatives and terpenic compounds contribute to the overall odour of this liquid smoke more significantly than the ketones, furan and pyran derivatives, acids, phenol and its derivatives and syringol. The yield in smoke components obtained from the pyrolysis of Thymus vulgaris L at 488 °C is of a similar order to that obtained from other woods. © 1999 Society of Chemical Industry