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Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna
Author(s) -
BRATZLER L. J.,
SPOONER MILDRED E.,
WEATHERSPOON J. B.,
MAXEY JEANNETTE A.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00906.x
Subject(s) - flavor , chemistry , aroma , phenols , phenol , smoke , taste , food science , organic chemistry
SUMMARY– Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and aroma.