Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

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dc.contributor.author Wang, Hongwei
dc.contributor.author Chambers, Edgar, IV
dc.date.accessioned 2018-04-16T17:32:49Z
dc.date.available 2018-04-16T17:32:49Z
dc.identifier.uri http://hdl.handle.net/2097/38773
dc.description.abstract This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma and flavor and found that smoked aroma compounds have many different attributes that make up smokiness. Musty/dusty, musty/earthy, pungent, acid, smoky, woody, burnt, ashy, cedar, creosote or petroleum-like collectively imparted smoked aroma. Most of the phenolic compounds were described as having smoky characteristics at low concentrations, generally at 1 and 10 ppm, except 3,4-dimethylphenol at 5000 ppm. 2,6-Dimethylphenol was not associated with smoky characteristics. This research is the first to evaluate a set of phenolic compounds for their sensory characteristics using a professionally developed set of sensory attributes.
dc.relation.uri http://dx.doi.org/10.3390/molecules23040780
dc.rights Attribution 4.0 International (CC BY 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Phenolic
dc.subject Odor
dc.subject Smoked
dc.subject Smoky
dc.subject Sensory
dc.subject Aroma
dc.title Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
dc.type Article
dc.date.published 2018
dc.citation.doi 10.3390/molecules23040780
dc.citation.issn 1420-3049
dc.citation.issue 4
dc.citation.jtitle Molecules
dc.citation.volume 23
dc.citation Wang, H., & Chambers, E. (2018). Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods. Molecules, 23(4). https://doi.org/10.3390/molecules23040780
dc.contributor.authoreid eciv
dc.contributor.kstate Chambers, Edgar, IV


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