Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content
Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content
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DOI：
10.1016/j.foodchem.2005.02.040
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发表时间：
2006-05-01
期刊：
影响因子：
8.8
通讯作者：
Baron, R
中科院分区：
文献类型：
--
作者：
Cardinal, M;Cornet, J;Baron, R
吸烟参数和气味特征之间的关系，由训练有素的感官小组评估。对熏鲱鱼进行了研究。此外，还研究了10种酚类化合物含量与感官知觉之间的可能相关性。采用了五种烟熏技术，结合产烟条件，通过热解山毛榉木屑或摩擦山毛榉原木，在受控窑（传统烟熏）或静电过程中沉积烟雾。在第五种熏制技术中，一种纯化的山毛榉烟冷凝物在熏制室中蒸发在鱼片上。传统烟熏和液烟雾化工艺的烟熏时间为3 h，静电法的烟熏时间为12 min。三种吸烟温度（16、24、32摄氏度）对传统和液体烟雾雾化过程的影响进行了测试，以及在传统方法的情况下，排气阀在熏制室中的位置的影响。静电过程采用了37和42 kV两种不同的电压。结果表明，由于某些气味特征与所应用的吸烟过程有关，因此产品具有明显的区别。所研究的所有参数（烟雾产生、烟熏化合物沉积、吸烟温度、烟熏室排气阀开度或静电隧道中施加的电压）都对烟雾产品的气味特性产生影响，无论是对气味强度还是对烟味类型都有影响。测试了多个线性模型，以找到感官特性与酚类化合物之间的关系。尽管一些化合物似乎主要与“冷灰”的气味有关，但研究结果表明，要得出烟雾气味与仅10种酚类化合物之间的相关性的明确结论是困难的。如果考虑到除酚类外的其他挥发性化合物，可以找到一个更好的模型。(c) 2005 Elsevier Ltd版权所有。
The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel.. were studied on smoked herring. In addition, a possible correlation between the content of 10 phenolic compounds and sensory perceptions was investigated. Five smoking techniques were applied, combining smoke production conditions, performed by pyrolysis of beech wood sawdust or by friction of beech wood log, with smoke deposition, either in a controlled kiln (traditional smoking) or by an electrostatic process. In the fifth smoking technique, a purified condensate of beech smokes was vaporised on fish fillets in the smokehouse. The time of smoking was 3 It for traditional smoking and the liquid smoke atomisation process and 12 min for the electrostatic method. The effects of three smoking temperatures (16, 24, 32 degrees C) were tested for both the traditional and the liquid smoke atomisation processes, as well as the effect of the position of the exhaust valve in the smokehouse in the case of the traditional method. Two different voltages were applied for the electrostatic process, 37 and 42 kV.The results show a clear discrimination of the products since some odour characteristics are specifically related to the smoking process applied. All the studied parameters (smoke generation, deposition of smoked compounds, smoking temperature, exhaust valve opening in the smokehouse or voltage applied in the electrostatic tunnel) have an effect on the smell characteristics of smoke products, either on the odour intensity and/or on the kind of smoke note.Multiple linear models were tested to find relationships between sensory properties and phenolic compounds. Although some compounds seem to be mainly involved in the "cold ash" note, the results illustrate the difficulty of reaching clear conclusions about a correlation between smoke odour and only 10 phenolic compounds. It is suggested that a better model could be found if other volatile compounds, besides the phenolic class, are taken into account. (c) 2005 Elsevier Ltd. All rights reserved.