Analysis and Comparison of Flavor Constituents in Aqueous Smoke Condensates from Various Woods

Abstract

The nature of the commercial smoke condensates (wood vinegar liquors) obtained from six kinds of wood was studied in relation to their flavors. Undistilled smoke condensates had an unpleasant resin-like odor, while distilled ones had a strong pungent smoky flavor mixed with cresolic and furfural-like doors. These differed slightly with various kinds of wood materials. Among the six kinds of wood materials, oak B* and bamboo gave organoleptically the most acceptable smoke flavors. The amounts and compositions of flavor components in the carbonyl, non-carbonyl neutral, basic, acidic and phenolic fractions contributed to the differences in aroma. In particular, the composition of the phenolic fraction was thought to be important.