Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 232 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038988

Preparation and quality analysis of smoke liquid from Xinjiang’s characteristic fruit trees

  • GULINUER Maimaiti ,
  • JIANG Rui ,
  • LUO Gang ,
  • ZHANG Yan ,
  • GAO Yajie ,
  • LIU Chenlong ,
  • KUDERETI Tuerhong ,
  • KONG Lingming
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  • 1(Xinjiang Agricultural University, Urumqi 830000, China)
    2(Yili West Horse Food Ltd., Yili 835000, China)

Received date: 2024-02-27

  Revised date: 2025-03-26

  Online published: 2025-10-27

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Abstract

In Xinjiang, fruit tree resources are abundant and diverse, but have not been fully developed and utilized.By detecting and analyzing the components during the production process of the smoke liquid, suitable fruit trees could be chosen as the raw material source for the smoke liquid.In this experiment, the smoke liquid was extracted from four spices, including pear wood, begonia wood, walnut shell, and red willow branch using the dry distillation pyrolysis method, and refined using macroporous adsorption resin XAD-4.A comprehensive detection and analysis of the physicochemical properties and key parameters of these four refined smoke liquids were conducted, and then gas chromatography ion mobility spectroscopy (GC-IMS) was used to conduct an in-depth analysis of the volatile flavor components in different types of smoke liquids.Results showed that there were significant differences in the quality of the four refined smoke liquids.The highest pH value of the begonia wood smoke liquid was 2.94, and the lowest was 2.15 for the red willow branch smoke liquids.The L* values of the four smoke liquids products were 11.08-19.97, a* values were 4.66-13.87, and b* values were 7.25-22.45.The highest total phenols content was found in the red willow branch smoke liquid, reaching 17.88 mg/mL, and the highest carbonyl compound content was found in the walnut shell smoke liquid, reaching 18.57 g/100 mL, all of which were undetected 3,4-benzo (a) pyrene.A total of 65 volatile organic components were identified in four types of smoke liquids.Through fingerprint analysis, there were differences in the characteristics of volatile organic compounds among these four smoke liquids.The results of the principal component analysis showed that the smoked liquids prepared from different fruit trees had different characteristic flavors, which were consistent with the sensory evaluation results.Among them, the aroma of walnut shell smoke liquid was evenly distributed, with rich flavors, and was more popular among people.Through clustering heatmap analysis, the results of fingerprint spectra and principal component analysis can be visually verified.To study smoke liquid and widely apply them in the future food industry, it is necessary to enrich the types of smoke liquid, which will provide reference for related research and applications.

Key words： smoke liquid; benzo (a) pyrene; phenol content; carbonyl compounds; volatile flavor substance

Cite this article

GULINUER Maimaiti , JIANG Rui , LUO Gang , ZHANG Yan , GAO Yajie , LIU Chenlong , KUDERETI Tuerhong , KONG Lingming . Preparation and quality analysis of smoke liquid from Xinjiang’s characteristic fruit trees[J]. Food and Fermentation Industries, 2025 , 51(20) : 232 -238 . DOI: 10.13995/j.cnki.11-1802/ts.038988

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