LPT 321: Meat Science (1+1)

COMPONENTS OF SMOKE

The most important components of wood smoke are:

Phenols

• About 20 different phenols have been isolated and identified from wood smoke, e.g. P-cresol, guaiacol, methyl guaiacol.
• They act as antioxidant, contribute to the characteristic flavour of the smoked products and have a bacteriostatic effect that contributes to preservation.

Alcohols and Aldehydes 

• Primary, secondary alcohols mainly methanol or wood alcohol may exert a minor bacteriostatic effect.
• Formaldehyde acts as a bacteriostatic agent. 

Organic acids

• Formic acid, acetic acid, propionic acid, butyric and iso-butyric acids, etc., are some of the important organic acids commonly used.
• They also appear to have only a minor preservative action.
• In artificial smoked preparations they play an important part in coagulation of surface proteins of smoked meat products of skinless frankfurters.

Carbonyls

• A large number of carbonyl compounds contribute to smoke e.g. diacetyl, acetone, propanol, etc.
• Certain carbonyl compounds contribute to smoke flavour and aroma and browning of the product.

Hydrocarbons

• A number of polycyclic hydrocarbons have been isolated from smoked foods, e.g. 4-benzapyrene and diphenanthracene .
• They do not appear to impart preservative or organoleptic properties.