Smoke flavourings

Flavourings may contain flavouring substances, flavouring preparations, process flavourings, smoke flavourings and flavouring adjuvants. 

Concentrated preparation, with or without flavour adjuncts, used to impart flavour, with the exception of only salty, sweet or acid tastes. It is not intended to be consumed as such. Flavouring means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof. Flavourings may contain foodstuff as well as other substances ... 

Usage Generally a thickened or solid extract (block liquorice), obtained by decoction with water, is employed for producing sweets and for flavouring smoked goods and tobacco products. 

Keywords PAH benzo[a] pyrene EU regulation Fast GC high resolution HRMS food meat flavour smoke flavouring... 

Simko, P. (2002). Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives, J. Chromatogr. B, 770, 3-18. 

Proc Okla Acad Sci 1974 54 34-35. Demole, E., and C. Demole. A chemical study of hurley tobacco flavour Nicotiarui tabacum). VII. Identification and synthesis of twelve irregular terpenoids related to solanone, including 7,8-dioxabicycIo[3,2,l]-octane and 4,9-dioxabicycIo[3.3.1 Jnonane derivatives. Helv Chim Acta 1975 58 1867. Bharadwaj, B. V., S. Takayama, T. Yamada, and A. Tanimura. N -nitro-sonornicotine in Japanese tobacco products. Gann 1975 66 585. Randolph, H. R. Gas chromatographic determination of nicotine in an isopropyl alcohol extract of smoke particulate matter. Tobacco 1974 176 44-Yung, K. H., and D. H. Northcote. Enzymes in the walls of mesophyll cells of tobacco leaves. Biochem J 1975 151 141. 

Anon. Cigarette smoking and spontaneous abortion. BrMedJ 1978 1 259. Demole, E., and P. Enggist. A chemical study of Virginia tobacco flavour (Nicotmia tabacum). II. Isolation and synthesis of cis-2-isopropenyl-8-me-thy 1-1,2,3,4-tetrahydro-1 -naph-thalemol and 3-isopropenyl-5-methyl-1,2-dihydronaphthalene. Helv Chim Acta 1978 61 1335. 

Smoke flavourings means smoke extracts used in traditional foodstuff smoking processes. The EU Regulation on smoke flavourings subdivides them into four categories ... 

Primary smoke condensate shall refer to the purified water-based part of condensed smoke and shall fall within the definition of smoke flavourings . 

Derived smoke flavourings shall refer to flavourings produced as a result of the further processing of primary products and which are used or intended to be used in or on foods in order to impart smoke flavour to those foods. 

Smoke flavours Preparation based on smoke, produced via defined processes Smoky ham note... 

Martinez, O., Salmeron, J., Guillen, M.D., and Casas, C. 2004. Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control 15, 457-461. 

The spice is used throughout Europe and Asia and is smoked in a type of cigarette, known locally as kretek, in Indonesia and in occasional coffee bars in the West, mixed with marijuana to create marijuana spliffs. Clove cigarettes (Indonesian kretek) are cigarettes made with a complex blend of tobacco, cloves and a flavouring sauce . Cloves are also an important incense material in Chinese and Japanese culture. 

The Authority will provide scientific advice which will serve as the scientific basis for the preparation of Community legislation in the field falling imder its mandate. In this respect there is a clear separation of the responsibility of the risk assessment function and that of risk management which will remain the responsibility of the Community Institutions, i.e. the European Commission and Parliament and the Council. The Authority will become the point of reference with respect to risk assessment. Its precise role will evolve over time but its role with respect to the authorisation process had become clearer following the publication of a number of recent Commission proposals. In such a proposal on smoke flavourings used or intended for use in or on foods [4], the Commission proposed that dossiers should be submitted directly to the Authority, and within a predetermined period of time the opinion of the Authority should be returned to the Commission which will remain responsible for the development of proposals on food law. The Commission following consultation of Member States in the newly created Standing Committee for the Food Chain and Animal Health will ultimately take decisions. 

Coimnission of the Eiuropean Commrmities, Proposal for a European Parliament and Council Regulation on smoke flavourings used or intended for use in or on foods, Bmssels, 15 July 2000, COM (2002) 400 final. 

As well as fruity and buttery aromas, MLF has also been associated with other characteristic aromas such as floral, roasted, vanilla, sweet, woody, smoked, bitter, honey, etc. (Flenick-Kling 1993 Sauvageot and Vivier 1997). However, further studies are required to be able to relate the wine characteristics that are modified during malolactic fermentation with the production and/or degradation of a specific chemical compound by wine lactic acid bacteria. With this information, the winemaker can choose the best strain of lactic acid bacteria to obtain wine with a specific aroma or flavour. 

Phenolic compounds typically possess anti-diarrheal and anti-motility properties germicidal activity , herbicidal effect and antiseptic properties". They have also been used in the tanning of leather , as dyes , as a thermal insulating material, as food aroma and liquid smoke". In some cases, the smoke flavour has been attributed to the presence of phenols and sometimes to a single component. The phenols forming the "liquid smoke" which is used to smoke foods are well studied but their role and extent of flavouring have been clarified recently . ... 

Polymers and copolymers of vinylic carbonates and carbamates may find interesting applications as aroma and flavours releasing agents. For example, isopropenyl menthyl carbonate has been patented (Ref. 148) as an useful monomer for the manufacture of a smoking composition comprising an admixture of tobacco and a menthol-release agent. Recently, Harwood et. al (Ref. 149) have published a new preparation of enol carbonates including especially isopropenyl menthyl carbonate by selective O-acylation of ketones sodium... 

Table 3.3 lOFI and Council of Europe definitions of flavouring substance, flavouring preparation, process flavouring, and smoke flavouring [5, 6]... 

Concentrated preparation, not obtained from smoked materials, used for the purpose of imparting a smoke type flavour to foodstuffs. Flavour adjuncts may be added... 

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