Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

► Frankfurter-type sausages and mini-salamis were smoked, using different types of wood. ► GC/MS analysis of PAH and phenolic compounds of smoked sausages. ► The PAH patterns varied between the different types of wood. ► The use of poplar and hickory instead of beech wood chips can reduce PAH contents. ► The patterns of phenolic substances in hot and cold smoked sausages were different. The contents of polycyclic aromatic hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis. For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35–55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.