Volatile Components Detected in Liquid Smoke Flavoring Preparations from the Smoking Ingredients of Smoked Large Yellow Croaker

This study evaluated the volatile constituents of liquid smoke made from the mixture of black tea leaves, bread flour and sugar, which are the smoking ingredients of smoked large yellow croaker. Volatile constituents of liquid smoke were analyzed using gas chromatography and mass spectrometry (GC-MS) and identified by using chemical standards. Sixteen main peaks were detected by GC-MS in liquid smoke and eleven compounds were tentatively identified. The liquid smoke contains high ratio of caffeine (25% area) in volatile profile. Phenolic derivatives (phenol, 4-ethylphenol, 4-methoxyphenol, 4-ethyl-2-methoxyphenol (pethylguaiacol), 2-methylphenol, 4-methylphenol), furan compounds (furfural, 2,4-dimethylfuran, 5-methyl-2-furancarboxaldehyde, 5-hydroxymethyl-2-furaldehyde), nitrogenated compound (methyl pyrazine), toluene, caffeine were the major volatile constituents found in the liquid smoke. Different smoking ingredients contributed some major volatile constituents. Caffeine is the main flavor compound of liquid smoke coming from black tea leaves, and it was first time found in liquid smoke.

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