What You Need to Know
The rapid cooling to −196 °C creates micro‑crystalline ice that expands the protein surface, forming a network of pores. Smoke phenolic compounds such as guaiacol and syringol adsorb onto these pores, while the low temperature prevents volatilization of delicate flavor molecules. Upon controlled thawing, the trapped aromatics are released, delivering an intense smoke flavor without the oxidation associated with conventional smoking.
The Science
Primary Reaction
Adsorption of smoke phenolic compounds onto cryogenically frozen protein surface forming a porous matrix that traps volatile aromatics