Abstract
Headspace samples of smoked sausages and bacon were analyzed and compared with headspace samples of a commercial liquid smoke flavoring, in efforts to determine components contributing to the aroma of smoked foods. Sensitivities were enhanced by methods permitting GC and GC/MS analysis of large headspace volumes without additional heat treatments or concentration steps. A series of monoterpene hydrocarbons dominated the volatiles of smoked meat products, but were not detected as components of the liquid smoke.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
