Volatile Components of Aqueous Liquid Smokes from Vitis viniferaL Shoots andFagus sylvaticaL Wood

Vitis vinifera L shoots and Fagus sylvatica L wood were used to obtain aqueous smoke flavouring preparations. Both flavourings have a gold colour and pleasant odour. The flavour components of both samples are extracted with dichloromethane. The identification and quantitation of the components of the extracts are carried out by means of gas chromatography/mass spectrometry, and gas chromatography with flame ionisation detection. In both preparations carbonyl derivatives are in higher concentrations than phenol derivatives. Compounds that confer sweet, burnt and pungent flavours are in higher concentrations in the Vitis vinifera L shoots smoke flavouring, and compounds that give smoky flavours are in higher concentrations in the Fagus sylvatica L wood smoke flavouring. Ratios between the concentrations of the main components are proposed as parameters in order to characterise smoke and smoke flavourings, manufactured under specific conditions, from a specific wood. Finally, the yield of some components from a fixed amount of wood is also given.