Volatile chemical profile of cacao liquid smoke


Citation

Janairo J. I. B., . and Amalin D. M., . Volatile chemical profile of cacao liquid smoke. pp. 213-216. ISSN 2231-7546

Abstract

Liquid smoke is a food additive derived from pyrolysed biomass which conveniently provides a smoked flavor and aroma to marinated food items. A variety of plant sources has been utilized to develop liquid smoke since the properties such as the odor are dependent on the source. Recently liquid smoke derived from discarded cacao pod husks was produced in an effort to utilize this major agricultural waste from cacao farming. In this paper we report the volatile chemical profile of cacao liquid smoke using gas chromatography mass-spectrometry. Chemical composition analysis of liquid smoke is an integral part of ensuring compliance to regulatory standards which ultimately leads to consumer safety and protection. The major components of the cacao liquid smoke were found to be the typical biomass pyrolysis products. In addition functional compounds such as an arenofuran and a pyrazine were observed which may provide antifungal properties to the cacao liquid smoke in addition to a distinct flavor and aroma. Efforts must be made during processing in order to lessen the presence of the polyaromatic hydrocarbons detected in order to further promote the development of liquid smoke out of the cacao pod husk as value added products from agricultural waste.


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Abstract

Liquid smoke is a food additive derived from pyrolysed biomass which conveniently provides a smoked flavor and aroma to marinated food items. A variety of plant sources has been utilized to develop liquid smoke since the properties such as the odor are dependent on the source. Recently liquid smoke derived from discarded cacao pod husks was produced in an effort to utilize this major agricultural waste from cacao farming. In this paper we report the volatile chemical profile of cacao liquid smoke using gas chromatography mass-spectrometry. Chemical composition analysis of liquid smoke is an integral part of ensuring compliance to regulatory standards which ultimately leads to consumer safety and protection. The major components of the cacao liquid smoke were found to be the typical biomass pyrolysis products. In addition functional compounds such as an arenofuran and a pyrazine were observed which may provide antifungal properties to the cacao liquid smoke in addition to a distinct flavor and aroma. Efforts must be made during processing in order to lessen the presence of the polyaromatic hydrocarbons detected in order to further promote the development of liquid smoke out of the cacao pod husk as value added products from agricultural waste.

Additional Metadata

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Item Type: Article
AGROVOC Term: Cacao (plant)
AGROVOC Term: Liquid smoke
AGROVOC Term: Marinating
AGROVOC Term: Volatile compounds
AGROVOC Term: Gas chromatography
AGROVOC Term: Mass spectrometry
AGROVOC Term: Flavor
AGROVOC Term: Pyrolysis
AGROVOC Term: Pyrazines
AGROVOC Term: Antifungal properties
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:28
URI: http://webagris.upm.edu.my/id/eprint/24008

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