TY - JOUR T1 - Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques A1 - Varlet,Vincent A1 - Serot,Thierry A1 - Knockaert,Camille A1 - Cornet,Josiane A1 - Cardinal,Mireille A1 - Monteau,Fabrice A1 - Le Bizec,Bruno A1 - Prost,Carole AD - ENITIAA, Lab Biochim Alimentaire & Ind, Nantes 3, France. AD - IFREMER, Lab STAM, F-44311 Nantes 3, France. AD - ENVN, Lab Etud Residus & Contaminants Aliments, LABERCA, F-44307 Nantes 3, France. UR - https://archimer.ifremer.fr/doc/00000/2550/ DO - 10.1002/jsfa.2786 KW - Organoleptic properties KW - PAH KW - Smoke generation KW - Smoking process N2 - Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences of PAHs concentration even if the contents are under the legal threshold concerning benzo (a) pyrene (5 mu g kg(-1)). Smoked fish obtained by liquid smoke vaporisation presented the lowest level of PAHs but benzo(a)pyrene concentration is nevertheless important. The odours brought by the liquid smoke process are more 'cold smoke' and 'vegetal/green' than the other techniques, which are smokier and fishier. (c) 2007 Society of Chemical Industry. Y1 - 2007/04 PB - Wiley inter-science JF - Journal of the science of food and agriculture SN - 0022-5142 VL - 87 IS - 5 SP - 847 EP - 854 ID - 2550 ER -