GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings

The common components found in smoke flavourings are carbonyl derivatives, acids, esters and lignin monomers such as alkyl-aryl ethers and phenol derivatives. Recently the presence of lignin dimers has been noted. In addition to these compounds, lignin trimers and new lignin dimers have been detecte...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1999-10, Vol.79 (13), p.1889-1903
Main Authors: Guillen, M.D, Ibargoitia, M.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
brown layer
chemical structure
derivatives
flavorings
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
gas chromatography/mass spectrometry
General aspects
lignin
lignin dimers
lignin trimers
liquid smoke flavouring
mass spectral data
mass spectrometry
storage
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Summary:The common components found in smoke flavourings are carbonyl derivatives, acids, esters and lignin monomers such as alkyl-aryl ethers and phenol derivatives. Recently the presence of lignin dimers has been noted. In addition to these compounds, lignin trimers and new lignin dimers have been detected in the brown layer left by a smoke flavouring on the wall of the receptacle in which it was contained; these compounds tend to migrate towards the wall of the container and have not been previously described as smoke or smoke flavouring components. Lignin trimers and dimers are important in the preservation of smoked foods for their known high antioxidant activity, even higher than that of the lignin monomers. The mass spectral data of a large number of lignin trimers and dimers are given and can be useful for future studies of smoke flavourings and smoked food as well as in beverage studies and for the characterisation of woods to be used in the beverage industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199910)79:13<1889::AID-JSFA451>3.0.CO;2-3