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.
Download File
Full text available from:
Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(27).p...
|
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
| 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 |
Actions (login required)
 |
View Item |
