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The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese

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Abstract

Liquid smoke is a liquid flavouring and customer favourite alternative to traditional food smoking. In this study, fast pyrolysis and selective condensation technologies were used to produce liquid smoke from kanuka (Kunzea ericoides) wood. Chemical analysis showed the abundant compounds in kanuka wood liquid smoke were creosol, guaiacol, syringol, and 4-ethylguaiacol in phenol groups. Liquid smoking of cheddar cheese was compared with and cold smoking method. Liquid smoked and cold-smoked cheddar cheese were analysed for their effects on the texture profile, colour change and shelf life of the cheese. Principal component analysis was employed to classify smoked cheese samples and interpret the correlation of treatment conditions and cheese characteristics. Liquid smoking treatment showed the advantages of rapidly processing and altering cheese characteristics. During storage, the reactions between smoke compounds and cheese led to further changes in cheese characteristics. Liquid smoking and cold smoking both showed strong antimicrobial activities, which could prolong the shelf life for at least 8 weeks for ambient storage.

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Acknowledgements

The authors acknowledge the University of Auckland FRDF Grant 3719621 and Food and Health Programme Seed Fund 48422.

Funding

University of Auckland FRDF Grant 3719621 and Food and Health Programme Seed Fund 48422.

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Authors and Affiliations

  1. Department of Chemical and Materials Engineering, The University of Auckland, Auckland, 1010, New Zealand

    Xing Xin, Guanyu An, Wenyu Zhao & Saeid Baroutian

  2. Centre for Applied Science and Primary Industries, Wintec, Hamilton, 3240, New Zealand

    Khadijehbeigom Ghoreishi

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  1. Xing Xin
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Correspondence to Saeid Baroutian.

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Xin, X., Ghoreishi, K., An, G. et al. The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese. Eur Food Res Technol 248, 625–633 (2022). https://doi.org/10.1007/s00217-021-03915-7

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