STUDY OF A COMMERCIAL LIQUID SMOKE FLAVORING BY MEANS OF GAS CHROMATOGRAPHY MASS SPECTROMETRY AND FOURIER TRANSFORM INFRARED SPECTROSCOPY

摘要

A commercial aqueous smoke preparation was extracted exhaustively using dichloromethane as solvent, until the carrier totally lost its smoky odor. Qualitative, and quantitative, characterizations of the extract were performed by means of gas chromatography/mass spectrometry and gas chromatography with flame ionization detection, respectively. Some of the compounds identified, to the best of our knowledge, had not been detected before in wood smoke. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in this liquid smoke. Alkyl and carbonyl derivatives of syringol and guaiacol constituted approximately 65% of the total volatile fraction of the dichloromethane extract. Syringol derivatives were present in a higher concentration than guaiacol derivatives (ratio 3:1). The Fourier transform infrared spectroscopy technique was tested to study its usefulness for this kind of sample. From the IR spectrum can be obtained qualitative and quantitative information about the main functional groups as well as about the dominant aromatic substitution pattern of the mixture without previous fractionations or separations and with a great saving of time.