Flavor Effects of Different Woods on Whitefish Smoked in a Kiln with Controlled Temperature, Humidity, and Air Velocity

作者：A. W. Lantz, M. Vaisey · 发表于：Journal of the Fisheries Research Board of Canada · 年份：1970 · DOI：10.1139/f70-142 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality

The use of a stainless steel kiln capable of careful environmental control permitted a comparison of the effects of 12 different Canadian woods on the flavor of smoked white-fish (Coregonus clupeaformis). A panel of 61 untrained judges, scoring on a 9-point hedonic scale, liked canned smoked whitefish better when it was smoked with red maple, red oak, trembling aspen, white ash, balsam, and birch. The flavors from beech and white oak were moderately well liked, whereas those from hard maple and hickory were of only borderline acceptability. Diamond willow and burr oak gave distinctly distasteful flavors. Comments from the untrained judges together with flavor descriptions from a panel of five trained judges classified distasteful flavors as medicinal, astringent, gasolinelike, and sour, depending on the wood source. Smoked products from female fish were liked slightly better than those from male fish.