Study of the components of a solid smoke flavouring preparation

The study of the components of a solid smoke flavouring preparation was carried out using several techniques. The sample was extracted by means of an ultrasonic bath and by successively using dichloromethane and water as solvents. Observation by microscope, of the initial sample and the residues of extractions, indicate that the carrier of this preparation consists of two components insoluble in dichloromethane. One of these consist of small transparent globular particles, and the other of irregular particles of a gold colour, the latter is soluble in water. Fourier Transform infra-red spectra of the solid smoke flavouring preparation, its extracts and residues, were obtained and studied. From these it can be concluded that the two components of the carrier are saccharides, one of them similar to starch and the other with reducing ability owing to the presence of carbonyl groups. Also, from the infra-red spectrum of the flavouring mixture extracted with dichloromethane, ratios between the absorbances of carbonyl and phenol functional groups are obtained, and compared with those of an aqueous smoke flavouring. Finally, the composition of the volatile fraction of the extract in dichloromethane was studied by gas chromatography-mass spectrometry and gas chromatography techniques. Carbonyl compounds, namely ketones, aldehydes, and furan and pyran derivatives, are the major components and constitute approximately 60% of the volatile fraction of the extract. Also, phenol derivatives are present in the sample. Guaiacol and syringol derivatives constitute approximately 25% of the volatile fraction. Some compounds, not previously detected in wood smoke, were identified in this flavouring. However, polycyclic aromatic hydrocarbons were not detected in the sample. Quantitative data from gas chromatography and infrared spectroscopy agree, and show the close relationship between the composition of the soluble fraction in dichloromethane and the odour of the sample.