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Phenols in smoked cured meats. Phenolic composition of commercial liquid smoke preparations and Derived Bacon
Author(s) -
Knowles Michael E.,
Gilbert John,
McWeeny David J.
Publication year - 1975
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/jsfa.2740260209
Subject(s) - chemistry , phenols , smoke , phenol , chromatography , emulsion , fraction (chemistry) , composition (language) , gas chromatography , organic chemistry , food science , philosophy , linguistics
Abstract The phenolic composition of two commercial liquid smoke emulsions has been determined by gas chromatography‐mass spectrometry of the free phenols and their trimethylsilyl ethers. The phenolic fraction of smoked bacons derived from the liquid smoke emulsions has been determined similarly and compared with the phenolic fraction of traditional kiln‐smoked bacon. A preliminary examination of phenol penetration in smoked bacon has been made on a sample prepared from a liquid smoke emulsion by electrostatic spraying.