Relationships between the maximum temperature reached in the smoke generation processes from Vitis vinifera L shoot sawdust and composition of the aqueous smoke flavoring preparations obtained

Several aqueous flavoring preparations were obtained from Vitis vinifera L. shoot sawdust; all parameters of the smoke generation were kept constant except the rate and length of heating, as well as the maximum temperature reached in the process. The acidity and the composition of the aqueous smoke flavoring preparations obtained were determined, the latter by means of gas chromatography/mass spectrometry and gas chromatography with flame ionization detection. Relationships were found only between the maximum temperatures reached in the pyrolytic processes and the compositions of the smoke flavoring preparations. An increase in the maximum temperature reached in the smoke generation produces an increase in the acidity and in the yield of the flavor components only if the temperature does not exceed certain values. The fitting of the data of the maximum temperature reached in the process and the yield of several compounds, or acidity data of the flavoring preparations, to polynomial regressions gives equations useful for predicting the acidity and the yield optimum of each component.