Abstract
The nature of the commercial smoke condensates (wood vinegar liquors) obtained from six kinds of wood was studied in relation to their flavors.Undistilled smoke condensates had an unpleasant resin-like odor, while distilled ones had a strong pungent smoky flavor mixed with cresolic and furfural-like doors. These differed slightly with various kinds of wood materials. Among the six kinds of wood materials, oak B* and bamboo gave organoleptically the most acceptable smoke flavors.The amounts and compositions of flavor components in the carbonyl, non-carbonyl neutral, basic, acidic and phenolic fractions contributed to the differences in aroma. In particular, the composition of the phenolic fraction was thought to be important.
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