ArticleMolecules (Basel, Switzerland)2025
Identification of the Key Aroma Compounds in Condensed Hardwood Smoke.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effects of Apple, Oak, and Mesquite Wood Chips on the Physicochemical Properties, Volatile Organic Compounds, and Sensory Characteristics of Brined Smoked Goat Meat.Foods (Basel, Switzerland) · 2026Article
- Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions.Current research in food science · 2026Article
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3 authors.
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Abstract
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography-mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a 0.3% dosage level. The odorants with the highest dilution values were 2,3-butanedione (buttery), guaiacol (clove, vanilla), 4-methylguaiacol (toasted, vanilla, ashy), 3-ethylphenol (ashy), 4-methylsyringol (burnt, plastic, clove), and butyric acid (cheesy). Sensory descriptive analysis revealed that the condensed smoke consisted of eight main attributes, namely ashy, burnt-sulfurous, creosote, green-woody, pungent, smoky, spicy-sweet, and woody. No significant differences in the aroma attributes were reported between the condensed smoke and the corresponding recombination model, indicating that the odorants effectively captured the characteristic aroma of the condensed smoke.
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