SUMMARY– Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and aroma.
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Bratzler et al. (1969) studied this question.