Abstract:

The smoke flavoring obtained in our laboratory from apple wood was evaluated for its quality characteristics
such as sensory quality, pH, the contents of carbonyl compounds, phenols and benzo(a)pyrene, volatile flavor composition
and electronic nose analysis in comparison with commercial products. The results showed that pH value of the liquid smoke
flavoring from apple wood was 2.31 and it contained 9.94 mg/mL of phenolic compounds and 7.91 g/100 mL of carbonyl
compounds. Phenols and aldehydes were the dominant volatile flavor compounds in the smoke flavoring, accounting for
36.15% and 17.58% of the total amount of volatiles, respectively. Electronic nose combined with principal component
analysis revealed that the smoke flavoring from apple wood had significant differences in principal components compared
with commercial products and was obviously advantageous in terms of major components and characteristic flavor
compounds. Meanwhile, benzo(a)pyrene was not detected in smoke flavoring. Thus, it has a good application prospect.

Key words: apple wood, smoke flavoring, flavor substance, benzo(a)pyrene, phenolic compounds