Ahumado de alimentos: Preparación, aplicación, métodos de estudio y composición de aromas de humo

In this paper a review of smoke flavourings is reported. The concept of smoke flavouring in both the Community and Spanish legislation is given together with the industrial meaning. Methods for preparation and commercial forms of presentation of smoke flavourings are given. Toxicological aspects and advantages of smoking with smoke flavourings instead of with the conventional smoke aerosol or with the electrostatic smoking process are commented on. Methods and technologies used to study these complex mixtures arc given and the results obtained by several research groups on the composition of smoke flavourings are discussed.