What You Need to Know
During smoking, volatile phenols such as guaiacol and cresol adsorb onto the protein‑fat matrix and form covalent bonds with casein and whey proteins, creating a moisture‑reducing film. Concurrent Maillard‑like reactions generate melanoidins that deepen color and flavor. Subsequent aging at cool temperatures allows enzymatic proteolysis while the smoke‑derived film limits mold growth and moisture loss.
The Science
Primary Reaction
Phenolic adsorption and Maillard‑like browning reactions