GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings

The common components found in smoke flavourings are carbonyl derivatives, acids, esters and lignin monomers such as alkyl-aryl ethers and phenol derivatives. Recently the presence of lignin dimers has been noted. In addition to these compounds, lignin trimers and new lignin dimers have been detected in the brown layer left by a smoke flavouring on the wall of the receptacle in which it was contained; these compounds tend to migrate towards the wall of the container and have not been previously described as smoke or smoke flavouring components. Lignin trimers and dimers are important in the preservation of smoked foods for their known high antioxidant activity, even higher than that of the lignin monomers. The mass spectral data of a large number of lignin trimers and dimers are given and can be useful for future studies of smoke flavourings and smoked food as well as in beverage studies and for the characterisation of woods to be used in the beverage industry. © 1999 Society of Chemical Industry