School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights, Reading RG6 6AP , United Kingdom.
Unit B1, Ford Airfield Industrial Estate , Besmoke Ltd. , Arundel BN18 0HY , United Kingdom.
J Agric Food Chem. 2018 Mar 14;66(10):2449-2458. doi: 10.1021/acs.jafc.6b05399. Epub 2017 Mar 8.
The popularity of smoked foodstuffs such as sauces, marinades, and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds, harmful polycyclic aromatic hydrocarbons (PAHs) are also generated. In this work, a selective filter was developed that reduces PAH concentrations in a smoke by up to 90% while maintaining a desirable smoky flavor. Preliminary studies using a cocktail of 12 PAHs stirred with a zeolite showed the potential for this zeolite to selectively remove PAHs from a simple solution. However, pretreatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Although volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol ( o-cresol), and the isoeugenols, sensory profiling showed that the difference in perception of flavor was minimal.
烟熏制品（如酱汁、腌料和调味料）越来越受欢迎。然而，在传统的烟熏过程中，除了产生令人满意的烟熏香气化合物外，还会产生有害的多环芳烃（PAHs）。在这项工作中，开发了一种选择性过滤器，可将烟雾中的 PAH 浓度降低多达 90%，同时保持令人满意的烟熏风味。使用沸石搅拌 12 种 PAHs 的鸡尾酒进行的初步研究表明，这种沸石有可能从简单溶液中选择性地去除 PAHs。然而，在应用之前对烟雾进行预处理可以更有效地去除 PAHs，并且更广泛地适用于一系列食品成分。尽管挥发性分析表明，烟熏化合物（如 2-甲氧基苯酚（愈创木酚）、2-甲基苯酚（邻甲酚）和异丁香酚）的浓度也随之降低，但感官分析表明，风味感知的差异极小。
