title: Composition and analysis of liquid smoke flavouring primary products.
abstract: Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings. In order to ensure safe products, a new European Regulation requests data on the composition and lays down, in particular, the maximum permitted concentrations for selected polycyclic aromatic hydrocarbons (PAHs). This review compiles results published on the chemical composition of liquid smoke flavouring primary products, partly in relation to production process parameters, and the analytical methods involved. The methods cover chromatographic techniques for analysis of specific compounds including extraction methods and clean-up procedures. Analysis of sensorial and bulk parameters such as acidity and total phenolic compounds are described as well as they are used as standard methods for analysis of liquid smoke flavourings. A special section is devoted to discussing the analysis of PAHs.
authors: European Commission, Directorate General Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440 Geel, Belgium.
authors: Rupert
authors: R
authors: Simon
authors: Beatriz
authors: B
authors: de la Calle
authors: Sonja
authors: S
authors: Palme
authors: Dietrich
authors: D
authors: Meier
authors: Elke
authors: E
authors: Anklam
mesh_terms: D002849:Chromatography, Gas / Q000379:methods; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000331:legislation & jurisprudence; D011083:Polycyclic Compounds / Q000032:analysis; D012906:Smoke
chemical_list: D005421:Flavoring Agents; D011083:Polycyclic Compounds; D012906:Smoke