Smoke aroma

GUILLEN M D, MANZANOS M J and IBARGOITIA M L (1996) Smoking of food products. Preparation, use, study methods, and composition of smoke aromas , Alimentaria, 274 45-53. 

Z)-Abienol 28 isolated from Canada fir balsam is a predominant labdane of some fresh tobacco leaf varieties and some of its oxidation products are responsible for specific smoke aromas. In order to identify and produce some of these oxidized metabolites, (Z)-abienol metabolites created by soil microorganisms were investigated a Nocardia restricta strain (ITS 162) [31,32] and a Rhodococcus erythropolis strain (ITS 131) [16] produced hydroxymethyl and carboxylic acid derivatives at C-17 and C-18, respectively, which accumulated in the presence of metabolic inhibitors such as a,a-dipyridyl. A recent study using plant cell cultures of Nicotiana silvestris, or simple incubations of (Z)-abienol with horseradish peroxidase, demonstrated the formation of 12 identified degradation metabo-htes [33]. 

The two isomeric butanals, n- and isobutyraldehyde, C HgO, are produced commercially abnost exclusively by the Oxo Reaction of propylene. They also occur naturally ia trace amounts ia tea leaves, certain oils, coffee aroma, and tobacco smoke. 

Analysis for the butanals is most conveniendy carried out by gas chromatography. Trace quantities of -butyraldehyde (18 ppb) in exhaust gases have been determined employing a combination of capillary gas chromatography with thermionic detection (35). Sinulady, trace amounts of -butyraldehyde in cigarette smoke and coffee aroma have been determined by various capillary gc techniques (36,37). 

The two research investigations reported here - the sensory quality control specification model and the application of sensory and analytical data for defining differences in tobacco aroma - both demonstrate the usefulness of multivariate analysis techniques for analyzing analytical and sensory data as well as correlating these data. Although these tasks do not compare in complexity to that of the prediction of sensory response to analytical data collected on cigarette smoke, our research to date has revealed no element which indicates that this is an impossible task. In fact, the results of these and similar... 

Smoked meats, particularly processed pork products, show little loss of flavor and aroma after treatment. Since the storage properties of these products are usually adequate without radiation there is little point in discussing this area of endeavor. The same comment applies to cooked meats, whether they be cooked before, during, or after irradiation. 

Slurrying, starch isolation, 674-676 Small-granule starches, centrifugation, 676 Smell chemicals, see Aroma compounds Smoke, interfacial properties, 609 (table) Sodium borohydride, 717 Sodium dodecyl sulfate, in SDS-PAGE. see Polyacrylamide gel electrophoresis Sodium thiosulfate, standardization, 519-520... 

Kreteks contain tobacco and 40% shredded clove buds. They have a pleasant, sweet aroma of cloves, but have such high levels of tar, nicotine, and CO, that smoking one is equivalent to smoking 20 light American cigarettes. Eugenol, the local anesthetic in cloves, permits the inhalation of the harsh smoke. 

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. 

Empyreumatic odors, evocative of smoke, burnt wood, and cooked meat, are common descriptors used by wine tasters. Until now, a few sulfur compounds with these odors had been identified and assayed in wine at concentrations above their perception thresholds methylthiopropionic acid (Schreier and Drawer 1974), 2-sulfanylethyl acetate (V), and 3-sulfanylptopropyl acetate (X) (Lavigne et al. 1998). Two mercaptans, ethyl 3-sulfanylpropionate (VII) and ethyl 2-sulfanylpropionate (I), have been identified as constituents in the aroma of Vilis labrusca, Concord grapes (Kolor 1983) and both have also been found in Vitis vinifera wine (Tominaga et al. 2003a Blanchard 2000). 

More potent yeasts responsible for spoilages of wines with volatile phenols are of Brettanomyces/Dekkerra type that can produce the vinyl phenols and ethyl phenols of hydroxyl cinnamic acids. Ribdreau-Gayon et al. (2000) give an overview on this topic. Another source of volatile phenols is the oak wood of barrel and oak chips. These phenols are characterized by smoked and toasted aromas. Important volatile phenols in wine are depicted in Fig. 9C.4. 

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... 

Maga, J.A. Fapojuwo, O.O., Aroma intensities of various wood smoke fractions, J. Sensory Stud., 1, 9, 1986. 

Tobacco, unlike most other commodities, is not produced as a food crop, but it is used for manufacture of smoking materials and other products. The essential oils in tobacco are important for impact and balance in smoking (11). Smoking pleasure is derived from a balance of nicotine and volatile components. Tobacco chemists and flavorists are certain that carotenoid derivatives contribute to smoke flavor and aroma (5) Over a hundred compounds related to carotenoids have been isolated from tobacco and tobacco smoke. 

The effect of carotenoids upon smoke flavor and aroma has resulted in new endeavors in research to increase levels of carotenoid derivatives. Plant breeders, attempting to improve tobacco quality, have developed cultivars with higher carotenoid levels. Beatson and Wernsman increased carotenoid content 40% by back-crossing and selection in only five generations. Statistical analyses of these data showed positive correlations between carotenoids and nicotine in these flue-cured tobaccos (r=.8l) (12). 

Carbohydrate materials present in tobacco leaves produce, on smoking, furan derivatives and cyclic ketones, all of which are highly responsible for the flavor and aroma of the smoke. 

OPIUM FOR SMOKING (schandy, Chandu) Crude opium is extracted repeatedly with water, then fumigated and fermented for several months to get a product with a fine, peculiar aroma, which is smoked in special pipes. Daily dose is 5-15 g, corresponding to 0.5-1.5 g of morphine. 

Fragrances were needed in profusion to combat the olfactory disaster zones of prisons, hospitals, ships, churches, theatres, workshops and, indeed, anywhere where there was a gathering of humming humanity. Major cities sported ooze-smelling rivers, malignant vapours and rank-smelling fogs from industry. Dyers, tanners, butchers and various artisans added to the smoke, coal, sulfur and fetid aromas in the air, and the environment was further fouled by the lax sanitary conditions of the time. 

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