Abstract The conditions used to generate wood smoke for the purpose of smoking food greatly affect the flavor character of the resulting food. The relationships between wood type and smoke generation conditions and the resulting volatile composition and flavor character are not well understood. The objective of this study was to characterize the volatile organic compounds (VOCs) in Kānuka (Kunzea ericoides) wood smoke. Smoke was generated at four temperatures (180−480 °C) under either air or nitrogen using a lab-scale smoke generator. VOCs were extracted in-line by stir bar sorptive extraction (SBSE) and analyzed by gas chromatography mass spectrometry (GC–MS). More than three hundred compounds were detected, of which phenols were the dominant class, followed by ketones and aldehydes. Temperature had a greater impact than either air or nitrogen on the VOC profile, however some large compound-specific effects were observed. Comparison of 2,6-dimethylphenol, creosol, furfural, 2-methoxy-4-propylphenol, 2-furanmethanol and 4-hydroxy-3,5-dimethoxybenzaldehyde demonstrated that their intensities varied with the smoke generation temperature under both air and nitrogen, implying that different aroma profiles can be developed.

中文翻译：

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通过调控发烟条件改变木烟挥发性成分

摘要 为熏制食品而产生木烟的条件极大地影响了所得食品的风味特征。木材类型和烟雾产生条件以及由此产生的挥发性成分和风味特征之间的关系尚不清楚。本研究的目的是表征 Kānuka (Kunzea ericoides) 木烟中的挥发性有机化合物 (VOC)。烟雾是在空气或氮气下使用实验室规模的烟雾发生器在四种温度 (180-480 °C) 下产生的。通过搅拌棒吸附萃取 (SBSE) 在线提取 VOC，并通过气相色谱质谱 (GC-MS) 进行分析。检测到三百多种化合物，其中酚类是主要类别，其次是酮类和醛类。温度对 VOC 曲线的影响大于空气或氮气，但观察到了一些较大的化合物特异性影响。2,6-二甲基苯酚、甲酚、糠醛、2-甲氧基-4-丙基苯酚、2-呋喃甲醇和4-羟基-3,5-二甲氧基苯甲醛的比较表明它们的强度随空气和氮气下的烟雾产生温度而变化，这意味着可以开发不同的香气特征。