Abstract
This study evaluated the characteristics of liquid smoke produced from cacao pod shells (Theobroma cacao L) through the slow pyrolysis process at various temperatures of 300, 340, 380 and 400 °C. Prior to chemical analyses, the liquid smoke was purified by distillation at 190 °C to remove tar and remaining carbon and some benzene compounds. The compounds contained in liquid smoke were then analysed using various analytical techniques. The results showed that temperature plays a significant role in the composition of liquid smoke. Results of Gas Chromatography Mass Spectrometry (GC-MS) analysis showed that the number of chemical compounds produced at pyrolysis temperatures of 300, 340, 380 and 400 °C were 9, 14, 10 and 18 compounds, respectively. Pyrolysis temperatures did not have significant effects on the pH (3-4) value of produced liquid smoke. Phenolic compounds, furan and ketone have been found to be the main components in liquid smoke. The highest amount of phenol (763.76 mg GAE) was found at 400 °C.
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