Volatile chemical profile of cacao liquid smoke

• Main Authors: Janairo, Jose Isagani B., Amalin, Divine M.
• Format: text
• Published: Animo Repository 2018
• Subjects: Agricultural wastes; Flavor; Sustainable agriculture; Cacao; Biology
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/1512
• Institution: De La Salle University

Liquid smoke is a food additive derived from pyrolysed biomass which conveniently provides a smoked flavor and aroma to marinated food items. A variety of plant sources has been utilized to develop liquid smoke since the properties, such as the odor, are dependent on the source. Recently, liquid smoke derived from discarded cacao pod husks was produced in an effort to utilize this major agricultural waste from cacao farming. In this paper, we report the volatile chemical profile of cacao liquid smoke using gas chromatography mass-spectrometry. Chemical composition analysis of liquid smoke is an integral part of ensuring compliance to regulatory standards, which ultimately leads to consumer safety and protection. The major components of the cacao liquid smoke were found to be the typical biomass pyrolysis products. In addition, functional compounds such as an arenofuran and a pyrazine were observed which may provide antifungal properties to the cacao liquid smoke, in addition to a distinct flavor and aroma. Efforts must be made during processing in order to lessen the presence of the polyaromatic hydrocarbons detected in order to further promote the development of liquid smoke out of the cacao pod husk as value added products from agricultural waste. © All Rights Reserved.