Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
Identifieur interne : 004781 ( Main/Exploration ); précédent : 004780; suivant : 004782Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
Auteurs : M D Guillén [Espagne] ; P. Sopelana ; M A PartearroyoSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2000.
Descripteurs français
- KwdFr :
- MESH :
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Flavoring Agents, Polycyclic Aromatic Hydrocarbons.
- Chromatography, High Pressure Liquid, Food Packaging, Glass, Polyethylene, Wood.
Abstract
Smoke flavorings are widely used as an alternative to the traditional smoking techniques. Smoke generation conditions can determine the level of polycyclic aromatic hydrocarbons (PAHs) in the smoke and, consequently, in these preparations. In this paper, the influence of the wood source on the formation of PAHs is studied. For this purpose, five liquid smoke flavorings, obtained from different types of wood, were used. Sample aliquots, including deuterated internal standards, were subjected to an alkaline treatment, extracted by liquid-liquid partition and cleaned up by means of silica tubes, followed by gas chromatography-mass spectrometry analysis. The results reveal that the flavoring obtained from poplar wood presents the highest number and concentrations of both total and carcinogenic PAHs, even though the levels of these latter are very low. It has also been observed that the storage of smoke flavorings in polyethylene flasks reduces the concentration of some PAHs.
DOI: 10.1021/jf000371z
PubMed: 11052782
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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Sopelana</name></author><author><name sortKey="Partearroyo, M A" sort="Partearroyo, M A" uniqKey="Partearroyo M" first="M A" last="Partearroyo">M A Partearroyo</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2000">2000</date><idno type="RBID">pubmed:11052782</idno><idno type="pmid">11052782</idno><idno type="doi">10.1021/jf000371z</idno><idno type="wicri:Area/Main/Corpus">004823</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">004823</idno><idno type="wicri:Area/Main/Curation">004823</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">004823</idno><idno type="wicri:Area/Main/Exploration">004823</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.</title><author><name sortKey="Guillen, M D" sort="Guillen, M D" uniqKey="Guillen M" first="M D" last="Guillén">M D Guillén</name><affiliation wicri:level="2"><nlm:affiliation>Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, No. 7, 01006 Vitoria, Spain. knpgulod@vf.ehu.es</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, No. 7, 01006 Vitoria</wicri:regionArea><placeName><region nuts="2" type="communauté">Pays basque</region></placeName></affiliation></author><author><name sortKey="Sopelana, P" sort="Sopelana, P" uniqKey="Sopelana P" first="P" last="Sopelana">P. Sopelana</name></author><author><name sortKey="Partearroyo, M A" sort="Partearroyo, M A" uniqKey="Partearroyo M" first="M A" last="Partearroyo">M A Partearroyo</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2000" type="published">2000</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chromatography, High Pressure Liquid (MeSH)</term><term>Flavoring Agents (analysis)</term><term>Food Packaging (MeSH)</term><term>Glass (MeSH)</term><term>Polycyclic Aromatic Hydrocarbons (analysis)</term><term>Polyethylene (MeSH)</term><term>Wood (MeSH)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Aromatisants (analyse)</term><term>Bois (MeSH)</term><term>Chromatographie en phase liquide à haute performance (MeSH)</term><term>Emballage alimentaire (MeSH)</term><term>Hydrocarbures aromatiques polycycliques (analyse)</term><term>Polyéthylène (MeSH)</term><term>Verre (MeSH)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Flavoring Agents</term><term>Polycyclic Aromatic Hydrocarbons</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Aromatisants</term><term>Hydrocarbures aromatiques polycycliques</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, High Pressure Liquid</term><term>Food Packaging</term><term>Glass</term><term>Polyethylene</term><term>Wood</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Bois</term><term>Chromatographie en phase liquide à haute performance</term><term>Emballage alimentaire</term><term>Polyéthylène</term><term>Verre</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Smoke flavorings are widely used as an alternative to the traditional smoking techniques. Smoke generation conditions can determine the level of polycyclic aromatic hydrocarbons (PAHs) in the smoke and, consequently, in these preparations. In this paper, the influence of the wood source on the formation of PAHs is studied. For this purpose, five liquid smoke flavorings, obtained from different types of wood, were used. Sample aliquots, including deuterated internal standards, were subjected to an alkaline treatment, extracted by liquid-liquid partition and cleaned up by means of silica tubes, followed by gas chromatography-mass spectrometry analysis. The results reveal that the flavoring obtained from poplar wood presents the highest number and concentrations of both total and carcinogenic PAHs, even though the levels of these latter are very low. It has also been observed that the storage of smoke flavorings in polyethylene flasks reduces the concentration of some PAHs.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">11052782</PMID><DateCompleted><Year>2000</Year><Month>12</Month><Day>12</Day></DateCompleted><DateRevised><Year>2019</Year><Month>07</Month><Day>23</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0021-8561</ISSN><JournalIssue CitedMedium="Print"><Volume>48</Volume><Issue>10</Issue><PubDate><Year>2000</Year><Month>Oct</Month></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J Agric Food Chem</ISOAbbreviation></Journal><ArticleTitle>Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.</ArticleTitle><Pagination><MedlinePgn>5083-7</MedlinePgn></Pagination><Abstract><AbstractText>Smoke flavorings are widely used as an alternative to the traditional smoking techniques. Smoke generation conditions can determine the level of polycyclic aromatic hydrocarbons (PAHs) in the smoke and, consequently, in these preparations. In this paper, the influence of the wood source on the formation of PAHs is studied. For this purpose, five liquid smoke flavorings, obtained from different types of wood, were used. Sample aliquots, including deuterated internal standards, were subjected to an alkaline treatment, extracted by liquid-liquid partition and cleaned up by means of silica tubes, followed by gas chromatography-mass spectrometry analysis. The results reveal that the flavoring obtained from poplar wood presents the highest number and concentrations of both total and carcinogenic PAHs, even though the levels of these latter are very low. It has also been observed that the storage of smoke flavorings in polyethylene flasks reduces the concentration of some PAHs.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Guillén</LastName><ForeName>M D</ForeName><Initials>MD</Initials><AffiliationInfo><Affiliation>Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, No. 7, 01006 Vitoria, Spain. knpgulod@vf.ehu.es</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sopelana</LastName><ForeName>P</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Partearroyo</LastName><ForeName>M A</ForeName><Initials>MA</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005421">Flavoring Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011084">Polycyclic Aromatic Hydrocarbons</NameOfSubstance></Chemical><Chemical><RegistryNumber>9002-88-4</RegistryNumber><NameOfSubstance UI="D020959">Polyethylene</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002851" MajorTopicYN="N">Chromatography, High Pressure Liquid</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005421" MajorTopicYN="N">Flavoring Agents</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D018857" MajorTopicYN="Y">Food Packaging</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005898" MajorTopicYN="N">Glass</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D011084" MajorTopicYN="N">Polycyclic Aromatic Hydrocarbons</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D020959" MajorTopicYN="N">Polyethylene</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014934" MajorTopicYN="Y">Wood</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2000</Year><Month>10</Month><Day>29</Day><Hour>11</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2001</Year><Month>2</Month><Day>28</Day><Hour>10</Hour><Minute>1</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2000</Year><Month>10</Month><Day>29</Day><Hour>11</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">11052782</ArticleId><ArticleId IdType="pii">jf000371z</ArticleId><ArticleId IdType="doi">10.1021/jf000371z</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Espagne</li></country><region><li>Pays basque</li></region></list><tree><noCountry><name sortKey="Partearroyo, M A" sort="Partearroyo, M A" uniqKey="Partearroyo M" first="M A" last="Partearroyo">M A Partearroyo</name><name sortKey="Sopelana, P" sort="Sopelana, P" uniqKey="Sopelana P" first="P" last="Sopelana">P. Sopelana</name></noCountry><country name="Espagne"><region name="Pays basque"><name sortKey="Guillen, M D" sort="Guillen, M D" uniqKey="Guillen M" first="M D" last="Guillén">M D Guillén</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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