Xin, Xing; Bissett, Amy; Wang, Joyce; Gan, Andrew; Dell, Kiri; Baroutian, Saeid published an article in 2021. The article was titled 《Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat》, and you may find the article in Food Control.Reference of 2,5-Dimethoxytetrahydrofuran The information in the text is summarized as follows:
Liquid smoke flavouring as an all-natural food additive is usually prepared by smoldering or a carbonisation method. In this study, liquid smoke was prepared by fast pyrolysis technol. using a fluidised bed reactor with a yield of 30 wt%. GC-MS anal. showed that main functional compounds were furans, carbonyls and phenols. The fast pyrolysis liquid smoke presented a high antioxidant capacity with a total phenolic content of 21.9 mg GAE/mL. Cytotoxicity anal. indicated that it was as safe as com. liquid smoke products. This fast pyrolysis liquid smoke was diluted and applied to treat green lipped mussel meat, and the preserving effects were studied over 30-day refrigerated storage. The microbiol. anal. results showed bacteria growth was inhibited during the first 14 days of the storage period. The image and texture anal. results showed insignificant changes to liquid smoked mussel meat during storage except for color darkening and decreased hardness in meat texture. After reading the article, we found that the author used 2,5-Dimethoxytetrahydrofuran(cas: 696-59-3Reference of 2,5-Dimethoxytetrahydrofuran)
2,5-Dimethoxytetrahydrofuran(cas: 696-59-3) is a member of ether. When aromatic ethers are exposed to halogen in the presence or absence of a catalyst, they undergo halogenation, such as bromination.Reference of 2,5-Dimethoxytetrahydrofuran
Referemce:
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem