What You Need to Know
Combustion of dry plant biomass releases phenolic compounds such as guaiacol and syringol, as well as carbonyls like acetaldehyde and acrolein. These volatiles diffuse into the food matrix, where they bind to surface proteins and lipids, creating a smoky aroma and inhibiting microbial growth. Excessive exposure can lead to bitter phenols and polycyclic aromatic hydrocarbons (PAHs).
The Science
Primary Reaction
Combustion of plant biomass producing volatile phenols, carbonyls, and PAHs that diffuse into food.