Effect of smokehouse conditions and matrix interactions on transfer of odour active compounds and polycyclic aromatic hydrocarbons (PAHs) in culinary smoke

Chao Rebecca Yang

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Doctoral Thesis

Effect of smokehouse conditions and matrix interactions on transfer of odour active compounds and polycyclic aromatic hydrocarbons (PAHs) in culinary smoke

Chao Rebecca Yang

Doctor of Philosophy - PhD, University of Otago

09/09/2025

Handle:

https://hdl.handle.net/10523/47863

Abstract

Culinary Smoke

Smokehouse Conditions

Odour Active Compounds

Polycyclic Aromatic Hydrocarbons

Effect of Smokehouse Conditions and Matrix Interactions on Transfer of Odour Active Compounds and Polycyclic Aromatic Hydrocarbons (PAHs) in Culinary Smoke

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Chao (Rebecca) Yang PhD thesis_6474486_Amendment_Final6.54 MB

2: Abstract Only , Embargoed Access, Embargo ends: 29/09/2026

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Details

Record Identifier: 9926766544401891
Title: Effect of smokehouse conditions and matrix interactions on transfer of odour active compounds and polycyclic aromatic hydrocarbons (PAHs) in culinary smoke
Creators: Chao Rebecca Yang
Contributors: Graham Eyres (Advisor / Supervisor) - University of Otago, Food Science
Patrick Silcock (Advisor / Supervisor) - University of Otago, Food Science
Jim Jones (Advisor / Supervisor) - Massey University
Degree Awarded: Doctor of Philosophy - PhD
Project Type: Thesis - Doctoral
Academic Unit: Food Science
Awarding Institution: University of Otago
Language: English
Resource Type ; Subtype: Doctoral Thesis