The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings

Abstract

AbstractLiquid smoke food flavouring is an alternative to traditional food smoking. Ageing treatment of liquid smoke can remove tar to improve a consistent sensory experience but traditionally takes months by storage. This study proposed a thermal treatment approach to accelerate the ageing process. Liquid smoke samples from kānuka and hickory woodchips were prepared by fast pyrolysis. The obtained liquid smoke samples were subjected to ageing by storing them at ambient temperature for 18 months. Accelerated ageing of liquid smoke was carried out by heat treatment at 80 °C for 24 and 48 h. Tar formed during the ageing process, with a yield ranging from 2.2 to 4.1 wt.%. Both ageing treatments resulted in decreases in bioactive content and their activities in terms of total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH). Chemical composition and principal component analyses indicated that liquid smoke chemical compositions were influenced by wood type and ageing conditions. It was found that thermal treatment at 80 °C for 24 h was sufficient to age liquid smoke.