{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/115947"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/115947","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"What's that smell? A systematic identification of previouslyunknown and uncharacterized \"smoky\" odorants","abstract":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-08-01","abstract_html":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-08-01","abstract_has_math":false,"creators":["Jiang, Clare Yu"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Cadwallader, Keith R","Pepino de Gruev, Marta Y","Miller, Michael"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022-08","date_published":"2022-08","updated_at":"2026-07-22T22:24:55Z","subjects":["smoky","whiskey","oak","smoke","syringol","guaiacol"],"languages":["en","eng"],"rights":["Copyright 2022 Clare Jiang"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/115947","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Cadwallader, Keith R","Pepino de Gruev, Marta Y","Miller, Michael"]},{"key":"dc:creator","label":"Author","values":["Jiang, Clare Yu"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022-08","2022-07-19"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["smoky","whiskey","oak","smoke","syringol","guaiacol"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2022 Clare Jiang"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/115947"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-08-01","The student, Clare Jiang, accepted the attached license on 2022-07-15 at 13:56.","The student, Clare Jiang, submitted this Thesis for approval on 2022-07-15 at 14:12.","This Thesis was approved for publication on 2022-07-19 at 14:13.","DSpace SAF Submission Ingestion Package generated from Vireo submission #18342 on 2022-11-16 at 10:56:29","The smell of smoke is distinct and recognizable as it has been around for centuries. In the past, the smoking of foods was used as a method of preservation, but in present day it is mostly used to impart desired aromas and colors. The “smoke”-like odorants that are responsible for the aromas of smoked foods have been extensively studied. As a result, a common backbone structure, similar to that of guaiacol and syringol, has been elucidated. Additionally, while we commonly correlate the term “smoky” to foods such as barbecue, ham, bacon, there are also everyday products that we would not expect to contain these “smoky” compounds, like tomatoes and coffee. Recent research has also uncovered the importance of smoky compounds to the overall aroma of many products. While there have been considerable studies around these compounds, unknown odorants that could provide unique enhancements to the body of a smoky aroma are still unknown or unidentified. Previous research involving the use of gas chromatography olfactometry (GC-O) has indicated the presence of unknown compounds containing smoky aroma properties. Experiments were conducted to clearly identify the compounds responsible for this smoky, campfire-like aroma. Compounds were extracted using liquid-liquid continuous extraction (LLCE) from double oaked barrel finished American whiskies and oak extracts as source materials. These aroma extracts were then analyzed by gas-chromatography mass spectrometry-olfactory (GC-MS-O) to allow for molecular characterization and identification of the odorants. Unambiguous identifications were made by comparing the electron-impact mass spectrum (EI-MS) of the target compounds in the sample to authentic (synthesized) reference standards. Further characterization of the compounds was conducted with respect to their structures, chromatographic behaviors (such as retention indices on two different polarity GC columns), odor properties, and odor detection thresholds in air and concentration in several source materials, including two whiskies and an oak extract. Results of this study are the first to identify and characterize various syringyl derivatives with smoke-like aromas. Future work with these compounds should further investigate the roles that it plays in aged whiskies and other products in which they are found."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["What's that smell? A systematic identification of previouslyunknown and uncharacterized \"smoky\" odorants"]}]}],"canonical_facts":{"dc:contributor":["Cadwallader, Keith R","Pepino de Gruev, Marta Y","Miller, Michael"],"dc:creator":["Jiang, Clare Yu"],"dc:date":["2022-08","2022-07-19"],"dc:description":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-08-01","The student, Clare Jiang, accepted the attached license on 2022-07-15 at 13:56.","The student, Clare Jiang, submitted this Thesis for approval on 2022-07-15 at 14:12.","This Thesis was approved for publication on 2022-07-19 at 14:13.","DSpace SAF Submission Ingestion Package generated from Vireo submission #18342 on 2022-11-16 at 10:56:29","The smell of smoke is distinct and recognizable as it has been around for centuries. In the past, the smoking of foods was used as a method of preservation, but in present day it is mostly used to impart desired aromas and colors. The “smoke”-like odorants that are responsible for the aromas of smoked foods have been extensively studied. As a result, a common backbone structure, similar to that of guaiacol and syringol, has been elucidated. Additionally, while we commonly correlate the term “smoky” to foods such as barbecue, ham, bacon, there are also everyday products that we would not expect to contain these “smoky” compounds, like tomatoes and coffee. Recent research has also uncovered the importance of smoky compounds to the overall aroma of many products. While there have been considerable studies around these compounds, unknown odorants that could provide unique enhancements to the body of a smoky aroma are still unknown or unidentified. Previous research involving the use of gas chromatography olfactometry (GC-O) has indicated the presence of unknown compounds containing smoky aroma properties. Experiments were conducted to clearly identify the compounds responsible for this smoky, campfire-like aroma. Compounds were extracted using liquid-liquid continuous extraction (LLCE) from double oaked barrel finished American whiskies and oak extracts as source materials. These aroma extracts were then analyzed by gas-chromatography mass spectrometry-olfactory (GC-MS-O) to allow for molecular characterization and identification of the odorants. Unambiguous identifications were made by comparing the electron-impact mass spectrum (EI-MS) of the target compounds in the sample to authentic (synthesized) reference standards. Further characterization of the compounds was conducted with respect to their structures, chromatographic behaviors (such as retention indices on two different polarity GC columns), odor properties, and odor detection thresholds in air and concentration in several source materials, including two whiskies and an oak extract. Results of this study are the first to identify and characterize various syringyl derivatives with smoke-like aromas. Future work with these compounds should further investigate the roles that it plays in aged whiskies and other products in which they are found."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/115947"],"dc:language":["en","eng"],"dc:rights":["Copyright 2022 Clare Jiang"],"dc:subject":["smoky","whiskey","oak","smoke","syringol","guaiacol"],"dc:title":["What's that smell? A systematic identification of previouslyunknown and uncharacterized \"smoky\" odorants"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:55Z"}