What You Need to Know
During controlled thermal smoking at 60–80 °C, volatile phenols such as guaiacol and syringol penetrate the tempeh to a depth of ~2 mm, imparting smoky flavor. Simultaneously, the acidic marination lowers surface pH to 4.5–5.0, partially denaturing soy proteins around 70 °C, which improves digestibility and creates a matrix that traps smoke compounds. The combined heat and acid treatment also suppresses spoilage microorganisms, ensuring safety.
The Science
Primary Reaction
Thermal smoking with acid‑mediated protein denaturation