Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

Abstract

Smoke condensates from three major smoking ingredients used for traditional Chinese smoked large yellow croaker and chicken-black tea leaves, bread flour, and cane sugar-were obtained in a laboratory. The aim of this study was to assess the influence of the three smoking ingredients in the volatile compounds of smoke condensates. Seven main peaks were detected using chemical standards and 73 compounds were identified by gas chromatography and mass spectrometry (GC-MS) for smoke condensates. The smoke condensate from three mixed ingredients contains a high percentage of furfural (46.08% area), 5-methyl-2- furancarboxaldehyde (16.92% area), 5-hydroxymethyl-2-furaldehyde (4.17% area), and caffeine (11.86% area) in the volatile profile. Phenolic derivatives (phenol, 2-methylphenol, 3-methylphenol), furan compounds (furfural, 5-methyl-2-furancarboxaldehyde, 5-hydroxymethyl-2-furaldehyde), and caffeine are the major volatile constituents found in the smoke condensates. Each smoking ingredient contributed some major volatile constituents. Caffeine mainly derived from black tea leaves was found in the smoke condensate for the first time. Nitrogen-containing pyrazines were mainly found in the smoke condensate of black tea leaves and bread flour. Copyright © 2013, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved.

ScienceDirect Link

10.1016/j.jfda.2013.07.005

Recommended Citation

Sung, W.-C. (2013) "Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour," Journal of Food and Drug Analysis: Vol. 21 : Iss. 3 , Article 14.
Available at: https://doi.org/10.1016/j.jfda.2013.07.005