Carbohydrate and nitrogenated compounds in liquid smoke flavorings.

@article{Guilln2001CarbohydrateAN,
  title={Carbohydrate and nitrogenated compounds in liquid smoke flavorings.},
  author={Mar{\'i}a D Guill{\'e}n and M J Manzanos and Maria Luisa Ibargoitia},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 5},
  pages={2395-403}
}
Commercial smoke flavorings were extracted with dichloromethane and the remaining aqueous phase was evaporated at room temperature; the residues obtained were dissolved in methanol and studied by gas chromatography/mass spectrometry. The composition of these residues was totally different from that of the dichloromethane extracts, constituting a small number of compounds that were also detected in the dichloromethane extract, as well as a large number of compounds not described before as… CONTINUE READING