Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
Smoke flavorings are widely used as an alternative to the traditional smoking techniques. Smoke generation conditions can determine the level of polycyclic aromatic hydrocarbons (PAHs) in the smoke and, consequently, in these preparations. In this paper, the influence of the wood source on the formation of PAHs is studied. For this purpose, five liquid smoke flavorings, obtained from different types of wood, were used. Sample aliquots, including deuterated internal standards, were subjected to an alkaline treatment, extracted by liquid-liquid partition and cleaned up by means of silica tubes, followed by gas chromatography-mass spectrometry analysis. The results reveal that the flavoring obtained from poplar wood presents the highest number and concentrations of both total and carcinogenic PAHs, even though the levels of these latter are very low. It has also been observed that the storage of smoke flavorings in polyethylene flasks reduces the concentration of some PAHs.
Guillén
M D
MD
Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, No. 7, 01006 Vitoria, Spain. knpgulod@vf.ehu.es
Sopelana
P
P
Partearroyo
M A
MA
D002851:Chromatography, High Pressure Liquid; D005421:Flavoring Agents / Q000032:analysis*; D018857:Food Packaging; D005898:Glass; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D020959:Polyethylene; D014934:Wood
D005421:Flavoring Agents; D011084:Polycyclic Aromatic Hydrocarbons; D020959:Polyethylene