Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer, Wolfgang Jira


The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in mini-salamis were investigated depending on cold smoking conditions (smouldering smoke). Three different smoke densities (light, medium, and intensive smoke) and ventilator velocities (750, 1500, and 3000 rpm) as well as wood chips of four different moisture contents (12%, 19%, 24%, and 30%) were tested in a total of 24 smoking experiments. During the smoking process, the concentrations of oxygen, carbon dioxide and carbon monoxide, the humidity and the temperature in the smoking chamber as well as the smoke generation temperature were continuously determined. The chemical analysis included benzo[a]pyrene, PAH4, and six other PAHs with contents above 0.1 µg/kg as well as the phenolic substances guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol. The smoke density had influence on the PAH contents. Sufficient amounts of phenolic substances (sum contents above 30 mg/kg) were detected in all the experiments.

Full Text:


DOI: https://doi.org/10.5539/jfr.v1n2p45


  • There are currently no refbacks.

Copyright (c)

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.