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Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter

Chua, X., Uwiduhaye, E., Petroula, T., Lignou, S., Griffiths, H. D., Baines, D. A. and Parker, J. K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B., Beauchamp, J. and Buettner, A. (eds.) Sex, Smoke and Spirits: The Role of Chemistry. ACS Symposium Series, pp. 67-79.

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To link to this item DOI: 10.1021/bk-2019-1321.ch006


During smoking, formation of desirable smoky compounds and carcinogenic polycyclic aromatic hydrocarbons (PAH) are inextricably linked. We have previously developed a zeolite filter technology (PureSmoke Technology or PST) that reduces the PAH content of a smoke stream, particularly reducing the concentration of benzo[a]pyrene, a known carcinogen, by up to 93%. The aim of this work was to determine whether there were changes in the volatile and sensory profiles of ingredients smoked using PST compared to the traditional smoking process (Trad). Smoked tomato flakes (either PST or Trad) were added to either low-fat or full-fat cream cheese for sensory profiling and consumer preference tests, and volatile analysis was carried out using solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The sensory analysis showed a significant decrease (p < 0.01) in bitterness when the PST was employed and a significant decrease in overall smoky aroma and flavor (p < 0.001), which resulted in an increase in the perception of cheesy aroma and flavor. This was consistent with a decrease in many of the smoky aroma compounds, particularly the guaiacols. However, consumer preference tests showed that there was no adverse effect on the flavor of the products, and there was even a tendency for the PST product to be preferred to the Trad product (p = 0.096). The smoke compounds were quantitated and compared in smoked tomato paste. Odor activity values (OAVs) calculated from the literature thresholds suggested that guaiacol and 4-alk(en)yl-substituted guaiacols are likely to be among the most highly odor-active compounds in these smoked ingredients.

Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:83429
Publisher:ACS Symposium Series


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