Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Shankland, K. ORCID: https://orcid.org/0000-0001-6566-0155, Kurwie, P., Griffiths, H. D. and Baines, D. A. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry, 66 (10). pp. 2449-2458. ISSN 0021-8561 doi: 10.1021/acs.jafc.6b05399

Abstract/Summary

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 has been developed which reduces PAH concentrations in a smoke by up to 90%, whilst 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 pre-treatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Whilst volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol (m-cresol) and the isoeugenols, qualitative descriptive analysis by a sensory panel showed that the difference in perception of flavour was minimal.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/68639
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	American Chemical Society
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