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Evaluating the Susceptibility of Different Crops to Smoke Taint

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dc.contributor.authorCulbert, J.
dc.contributor.authorRistic, R.
dc.contributor.authorWilkinson, K.
dc.date.issued2024
dc.description.abstractThe potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected. However, the susceptibility of other crops to ‘smoke taint’ has not yet been investigated. Smoke was applied to a selection of fruits and vegetables, as well as potted lavender plants, and their volatile phenol composition determined by gas chromatography–mass spectrometry to evaluate their susceptibility to contamination by smoke. Volatile phenols were observed in control (unsmoked) capsicum, cherry, lavender, lemon, spinach and tomato samples, typically at ≤18 µg/kg, but 52 µg/kg of guaiacol and 83–416 µg/kg of o- and m-cresol and 4-methylsyringol were detected in tomato and lavender samples, respectively. However, significant increases in volatile phenol concentrations were observed as a consequence of smoke exposure; with the highest volatile phenol levels occurring in smoke-exposed strawberry and lavender samples. Variation in the uptake of volatile phenols by different crops was attributed to differences in their physical properties, i.e., their surface area, texture and/or cuticle composition, while the peel of banana, lemon, and to a lesser extent apple samples, mitigated the permeation of smoke-derived volatile phenols into pulp. Results provide valuable insight into the susceptibility of different crops to smoke contamination.
dc.description.statementofresponsibilityJulie Culbert, Renata Ristic and Kerry Wilkinson
dc.identifier.citationHorticulturae, 2024; 10(7):713-1-713-11
dc.identifier.doi10.3390/horticulturae10070713
dc.identifier.issn2311-7524
dc.identifier.issn2311-7524
dc.identifier.orcidRistic, R. [0000-0002-6056-9325]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.urihttps://hdl.handle.net/2440/143343
dc.language.isoen
dc.publisherMDPI AG
dc.relation.granthttp://purl.org/au-research/grants/arc/LP210300715
dc.rights© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.source.urihttp://dx.doi.org/10.3390/horticulturae10070713
dc.subjectcresols; fruit; guaiacol; peel; phenol; pulp; smoke; syringol; vegetables; volatile phenols
dc.titleEvaluating the Susceptibility of Different Crops to Smoke Taint
dc.typeJournal article
pubs.publication-statusPublished

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