Smoking process

During the curing process, some of the nitrites are converted to nitric oxide. This combines with the myoglobin proteins in the muscle of the meat to form the deep red nitric oxide myoglobin, which causes cured meats such as ham to turn pink during the smoking process. 

It is normally found in Italy and some European countries. The natural reservoir is pigs. Virus may continue to be shed in the feces of pigs for up to 3 months after full recovery. Resistant to fermentation and smoking processes. May remain in hams for 6 months, dried sausages for more than a year, and in processed intestinal casings for more than 2 years. 

Concentration of different N-nitrosamines in nitrite-cured meat products is further increased following smoking processes. 

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

Fazio, T., Damico, J. N., Howard, j. W., White, R. H., and Watts, J. O. (1971). Gas chromatographic determination and mass spectrometric confirmation on N-nitroso-dimethylamine in smoke-processed marine fish. J. Agric. Food Chem. 19, 250-253. 

The smallest amount of delta-9-THC in a marihuana cigarette that will produce a "high" is about 5 mg. However, since about 50 percent of this amount will be destroyed in the smoking process, the threshold dose is about 2.5 mg. For a 70-kg man, this would amount to a dose of 0.035 mg/kg. Studies of acute toxicity in animals indicates that the LD50, i.e., the doses that would kill 50 percent of the animals, is 42.5 mg/kg if injected directly into the blood stream and about 106 mg/kg when inhaled in smoke. In other words, a lethal dose of delta-9-THC is about 5000 times higher than that which produces a "high."... 

A smoke extract used in traditional food foodstuff s smoking processes... 

Many of the isomeric Cg through Cgg alkanes have been identified in the organic solvent-soluble extracts from one or more of the major tobacco types (flue-cured, burley. Oriental, Maryland). Their presence in tobacco smoke is the result of their volatilization during the puff and smolder phases of the smoking process and subsequent direct transfer from the tobacco to its MSS and sidestream smoke (SSS). The bulk of these higher alkanes are found in the particulate phase of the smoke aerosol with traces of the lower ones (Cg-Cij) in the vapor phase. 

Thermal degradation during the smoking process of the aliphatic esters identified in tobacco could conceivably yield some of the alkenes in the series described by Entwhistle and Johnstone (1144). 

Wynder and Hoffmann (4337) discussed the conversion of the glycerol, used as a humectant in tobacco smoking products, to acrolein (propenal) during the smoking process. 

Table IV.A-3 is a catalog of the carboxylic acids identified to date in tobacco, tobacco smoke, and tobacco substitute smoke. Of the 745 components listed, 354 have been identified in smoke, 614 in tobacco, and 223 in both. Because of the recent interest in several amino acid degradation products generated during the tobacco smoking process, a separate section (IV.B) is devoted to the amino acids and a discussion of their behavior during pyrolysis and the smoking process.

P-methylvaleric) during the smoking process, led many years later to a series of studies aimed at determining the structure of the sucrose esters in tobacco. Despite the numerous studies, seldom was the precise structure of a sucrose ester defined. The various studies included those of Rivers (3185) in the early 1980s and of Severson et al. (3606), Schlotzhauer et al. (3473), Wahlberg et al. (4102), and Danehower (896) in the mid- to late 1980s. 

The initial concern in the early 1960s about the addition of coumarin 1 to tobacco products was whether or not it was converted during the smoking process to dicumarol (3,3 -methylene-bis[4-hydroxy-2//-l-benzopyran-2-one]) II (Figure VI-I). Dicumarol is a powerful anticoagulant that had been identified in sweet clover hay (6A21). 

In his listing of reported identified tobacco smoke components (Table lX.A-2), Kosak (2170) listed published reports on two simple phenols, the early reports on phenol by Wenusch (4202) and Ikeda (1857) and on catechol (1,2-benzenediol) by Kissling (2107) and Wenusch (4202), but he questioned the identification of phenol. Kosak also cited earlier reports by Thoms (3912) and McNally (2524) who mentioned the presence of phenols in tobacco smoke and Roffo (3324) who mentioned the presence of phenolic acids. However, it should be remembered that Roffo s 1939 studies dealt with a destructive distillate from tobacco, not with tobacco smoke generated in a tobacco smoking process simnlating that nsed by hnman smokers. 

Because they considered 1,2-benzenediol (catechol) a major constituent of tobacco smoke, a component they considered an important contributor to the biological properties of smoke, Hoffmann and his colleagues at the American Health Foundation conducted an extensive study in the early 1980s on the pyrosynthesis of 1,2-benzenediol (catechol) during the tobacco smoking process. The goal of the study was to determine the major precursor(s) in tobacco of the... 

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