Characteristics of smoke flavourings obtained from mixtures of oak (Quercus sp.) wood and aromatic plants (Thymus vulgaris L. andSalvia lavandulifolia Vahl.)

Abstract

Two aqueous smoke flavourings were obtained, on a laboratory scale, from mixtures of oak wood sawdust (Quercus sp.) and sawdust of the aerial parts of thyme (Thymus vulgaris L.) or sage (Salvia lavandulifolia Vahl.) (8:2, w[sol ]w, respectively). The acidity and composition of these preparations were determined in this study. The presence of thyme or sage in the starting material influences the acidity and composition of these two smoke flavourings. Both flavourings contain the same main components (aldehydes, ketones, diketones, acids, esters and furan and pyran derivatives, alkyl aryl ethers, and phenol, guaiacol, pyrocatechol, syringol and their alkyl derivatives and some anhydro-sugars), which are well-known typical smoke components. In addition they contain some terpenic derivatives, such as linalool, camphor, endo-borneol and 2,5-bornanedione and a large group of nitrogenated derivatives in low concentrations, coming from the aromatic plants. These compounds contribute floral and herbaceous as well as burnt and roasted notes to these smoke flavourings and all those associated properties to these specific compounds. Copyright © 2005 John Wiley & Sons, Ltd.