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Volatile Substances and Physicochemical Characteristics of Pyroligneous Liquor  

Kim Jong-Soo (Department of Food Science and Technology, Kyungpook National University, Ulsan Institute of Health and Environment)
Park Seung-Woo (Gyeonssangbuk-Do Institute of Health and Environment)
Choi Jung-Hwan (Ulsan Institute of Health and Environment)
Lee Eun-Young (Ulsan Institute of Health and Environment)
Lee Sang-Han (Department of Food Science and Technology, Kyungpook National University)
Chung Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 656-661 More about this Journal
Abstract
To develop food additives from pyroligneous liquor, we first examined the physicochemical characteristics of volatile substances. The pH, gravity, acidity, solution tar, and scorched remains in the pyroligneous liquor were 2.50, 1.020, $0.8\%$ $2.31\%$ and $0.008\%$ respectively. The main compounds of pyroligneous liquor were 2,6-dimethoxyphenol (syringol), 2-hydroxy-2-cyclopenten-l-one, 1,2-benzenediol (catechol), phenol, 2 (5H)-furanone, 2-methoxyphenol (guaiacol), 5-hydroxymethyl-2 furancarboxaldehyde were found in organic phase, whereas catechol, 1,4 : 3,6-dianhydro-${\alpha}d$-glucopyranose, cyclopropyl carbinol, 5-hydroxymethyl-2 furancarboxaldehyde in aqueous phase.
Keywords
pyroligneous liquor; volatile substances; physicochemical characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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