The evaluation of chemical methods for monitoring smoke deposition during the hot smoking of fish

This report surveys the literature on the chemistry and physics of the smoking process and the chemical and physical changes occurring in foods during smoking.

The metaperiodate reagent and acidic phloroglucinol reagent have been developed for monitoring the content of phenols and aldehydes respectively and applied to smoke deposits and smoked fish. The results so obtained are discussed with reference to the limited previously published data and used as a basis to plan a more detailed investigation.