Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

Wen-Chieh Sung ^a,b,*

a Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
b Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan, ROC

Smoke condensates from three major smoking ingredients used for traditional Chinese smoked large yellow croaker and chickendblack tea leaves, bread flour, and cane sugard were obtained in a laboratory. The aim of this study was to assess the influence of the three smoking ingredients in the volatile compounds of smoke condensates. Seven main peaks were detected using chemical standards and 73 compounds were identified by gas chromatography and mass spectrometry (GC-MS) for smoke condensates. The smoke condensate from three mixed ingredients contains a high percentage of furfural (46.08% area), 5-methyl-2-furancarboxaldehyde (16.92% area), 5-hydroxymethyl-2-furaldehyde (4.17% area), and caffeine (11.86% area) in the volatile profile. Phenolic derivatives (phenol, 2-methylphenol, 3-methylphenol), furan compounds (furfural, 5-methyl-2- furancarboxaldehyde, 5-hydroxymethyl-2-furaldehyde), and caffeine are the major volatile constituents found in the smoke condensates. Each smoking ingredient contributed some major volatile constituents. Caffeine mainly derived from black tea leaves was found in the smoke condensate for the first time. Nitrogen-containing pyrazines were mainly found in the smoke condensate of black tea leaves and bread flour.

Keywords: Black tea leaf, Caffeine, Gas chromatography and mass, spectrometry (GC-MS), Pyrazine, Smoke condensate