@article{fdi:010066990, title = {{A}nalysis of pah residues and amounts of phenols in fish smoked with woods traditionally used in {F}rench {G}uiana}, author = {{R}emy, {C}. {C}. and {F}leury, {M}arie and {B}eauchene, {J}. and {R}ivier, {M}. and {G}oli, {T}.}, editor = {}, language = {{ENG}}, abstract = {{F}ish smoking with local wood species is a traditional practice in {F}rench {G}uiana. {W}e evaluated the carcinogenic risk and the smoky taste in acoupa weakfish ({C}ynoscion acoupa) smoked by a small {G}uianese company specializing in fish smoking using local wood species. {T}he goal of this study is to promote regional economic development by encouraging the establishment of small companies offering fish smoked with local wood species in agreement with the {E}uropean health norms in terms of polycyclic aromatic hydrocarbon ({PAH}) content in smoked fish. {T}he fish smoked with three species of wood traditionally used in {F}rench {G}uiana, {P}arinari campestris, {C}aesaria grandiflora, and {L}aetia procera, conformed to {E}uropean standards for {PAH} content. {T}heir phenol contents (correlated with the smoky taste) were close to smoked salmon, the reference in {E}urope. {G}iven the low rate of extractable compounds in these woods, other flavors had little chance of predominating on the smoky taste. {T}hese three tropical wood species might be used for the production of cold smoked fish in compliance with {E}uropean standards for {PAH} residues. {T}he flavor and consumer's acceptance of the smoked fish should now be investigated to characterize the added typicity of local woods in comparison to the commonly used {E}uropean woods.}, keywords = {smoked fish ; {F}rench {G}uiana ; traditional knowledge ; polycyclic aromatic hydrocarbons ; phenols ; {GUYANE} {FRANCAISE}}, booktitle = {}, journal = {{J}ournal of {E}thnobiology}, volume = {36}, numero = {2}, pages = {312--325}, ISSN = {0278-0771}, year = {2016}, DOI = {10.2993/0278-0771-36.2.312}, URL = {https://www.documentation.ird.fr/hor/fdi:010066990}, }