Analysis of Volatile Constituents of Different Temperature Rice Hulls Liquid Smoke

Abstract

Aqueous smoke flavoring from three varieties of rice hull was obtained. Three different temperatures (200 , 250 and 330 ) were used to generate liquid smoke from the rice hulls ℃℃ ℃ of three rice varieties. Volatile components in rice hull liquid smoke were evaluated by gas chromatography and mass spectrometry (GC-MS). Phenolic compounds (4-methoxyphenol, 2-ethylphenol, 2-methoxy-4-methylphenol (4-methylguaiacol), 4-ethyl-2-methoxyphenol (4ethylguaiacol), 2-methoxy-4-vinylphenol, and 2-methoxy-4-(1-propenyl)phenol) (transisoeugnol) and furan compounds (5-methyl-2-furancarboxaldehyde (5-methylfurfural) and 2,3 dihydrobenzofuran) were the main volatile compounds found in rice hull liquid smoke. The generation temperatures influenced the composition of the major compounds in the liquid smoke, but all varieties of rice hulls contained the same major constituents. It is feasible to use rice hulls for liquid smoke preparation.