...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor
【24h】

Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor

机译：在保留烟雾味的同时，在烟熏和烟熏成分中去除多环芳烃（PAH）的沸石过滤器的研制

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The popularity of smoked foodstuffs such as sauces, marinades, and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds, harmful polycyclic aromatic hydrocarbons (PAHs) are also generated. In this work, a selective filter was developed that reduces PAH concentrations in a smoke by up to 90% while maintaining a desirable smoky flavor. Preliminary studies using a cocktail of 12 PAHs stirred with a zeolite showed the potential for this zeolite to selectively remove PAHs from a simple solution. However, pretreatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Although volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol (o-cresol), and the isoeugenols, sensory profiling showed that the difference in perception of flavor was minimal.
机译：熏制食品的普及，如酱汁，腌料和摩擦正在上升。 然而，在传统的吸烟过程中，除了可取的烟雾芳香化合物之外，还产生了有害的多环芳烃（PAH）。 在这项工作中，开发了一种选择性过滤器，其将烟雾中的PAH浓度降低至90％，同时保持理想的烟雾味。 使用用沸石搅拌12种PAHS的鸡尾酒的初步研究表明该沸石的可能性从简单的溶液中选择性地除去PAHs。 然而，在施加之前的预处理烟雾将PAHS更有效地除去，并且更广泛适用于一系列食品成分。 虽然挥发性分析表明，烟熏化合物如2-甲氧基苯酚（Guaiacol），2-甲基苯酚（O-甲酚）和异黄烯醇的浓度伴随着减少，但感官剖面表明味道感知的差异是 最小的。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号