Journal of the Science of Food and Agriculture · 1975 · 35 citations · 8 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ProcessingMeat ScienceAnimal Product QualityMeat ColorMeat CompositionMeat QualityAroma Compound QuantificationEmulsionsGas Chromatography-mass SpectrometryPhenolic Composition AnalysisPhenolic Quantification
Abstract The phenolic composition of two commercial liquid smoke emulsions has been determined by gas chromatography‐mass spectrometry of the free phenols and their trimethylsilyl ethers. The phenolic fraction of smoked bacons derived from the liquid smoke emulsions has been determined similarly and compared with the phenolic fraction of traditional kiln‐smoked bacon. A preliminary examination of phenol penetration in smoked bacon has been made on a sample prepared from a liquid smoke emulsion by electrostatic spraying.
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Composition of Hickory Sawdust Smoke. Furans and Phenols
Walter Fiddler, Robert C Doerr, A. E. Wasserman et al. · Journal of Agricultural and Food Chemistry · 1966 · 37 citations
Agriculture, Chemistry, Food Science +10