The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings

Abstract Liquid smoke food flavouring is an alternative to traditional smoking. Ageing treatment of liquid can remove tar improve a consistent sensory experience but traditionally takes months by storage. This study proposed thermal approach accelerate the ageing process. samples from kānuka and hickory woodchips were prepared fast pyrolysis. The obtained subjected storing them at ambient temperature for 18 months. Accelerated was carried out heat 80 °C 24 48 h. Tar formed during process, with yield ranging 2.2 4.1 wt.%. Both treatments resulted in decreases bioactive content their activities terms total phenolic (TPC), flavonoid (TFC), ferric reducing antioxidant power assay (FRAP) 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH). Chemical composition principal component analyses indicated that chemical compositions influenced wood type conditions. It found h sufficient age smoke.