Characterization of the components of a salty smoke flavouring preparation

A solid smoke flavouring preparation had a heterogeneous appearance and microscopy revealed transparent crystalline particles, vegetable matter, irregular brown particles and dark brown globular particles. A quantity of globular particles was separated from a fraction of the total sample. Fourier Transform infrared spectra of the total sample and of the globular particles, as well as of their residues and extracts in dichloromethane were studied. The insoluble fraction of the flavouring preparation in dichloromethane was again extracted with distilled water and infrared spectra of its residue and extract were also studied. It was inferred that, in addition to compounds responsible for the flavour, vegetable matter, NaCl, fatty acids and fatty esters and a carrier (presumably made of saccharides) were used in the manufacture of this flavouring preparation. Globular particles of the flavouring preparation were composed of fatty acids and fatty esters, carrier and flavour compounds. Gas chromatography/mass spectrometry and gas chromatography with flame ionization detection techniques were used to study the soluble fraction (in dichloromethane) of the flavouring preparation. Phenol derivatives were the main components responsible for the smoke flavour. In addition to the flavouring compounds arising from wood pyrolysis, flavouring compounds derived from plants were also found. Fatty acids and fatty esters, detected by infrared spectroscopy were shown to be the main components of the soluble fraction.