Abstract
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma and flavor and found that smoked aroma compounds have many different attributes that make up smokiness. Musty/dusty, musty/earthy, pungent, acid, smoky, woody, burnt, ashy, cedar, creosote or petroleum-like collectively imparted smoked aroma. Most of the phenolic compounds were described as having smoky characteristics at low concentrations, generally at 1 and 10 ppm, except 3,4-dimethylphenol at 5000 ppm. 2,6-Dimethylphenol was not associated with smoky characteristics. This research is the first to evaluate a set of phenolic compounds for their sensory characteristics using a professionally developed set of sensory attributes.
Highlights
The smoking process has a considerable influence on the sensory characteristics of smoked products that are demanded by consumers [1,2]
Studies focused on phenolic compounds have shown their development and deposition depends on the smoking processes [12,13] and they are regarded as the main source of flavor and aroma in smoke and smoked products
Based on a list of attributes defined and referenced by Jaffe et al [28] and used in this research (Table 1) panelists determined that a combination of various sensory attributes made up the smoked aromatic characteristics
Summary
The smoking process has a considerable influence on the sensory characteristics of smoked products that are demanded by consumers [1,2]. Many studies have been carried out to characterize the volatile compound compositions of smoked products, wood smokes and smoke flavorings [3,4,5,6,7,8,9,10,11]. Studies focused on phenolic compounds have shown their development and deposition depends on the smoking processes [12,13] and they are regarded as the main source of flavor and aroma in smoke and smoked products. Varlet et al [15] suggested that phenolic compounds, such as cresol or guaiacol, seem to be responsible for smoked odor by comparing the odor-active volatile compounds of fresh and smoked salmon. Fudge et al [24]
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