Description
Juniper‑infused smoking flavors and preserves meat by volatilizing juniper essential oils at low temperatures.
Technical
The process relies on the volatilization of α‑pinene, terpinen‑4‑ol, and limonene between 70–90 °C, which infuse the meat with piney, resinous aromas. At temperatures above 120 °C the terpenes polymerize, producing bitter off‑flavors, while insufficient airflow (<10 L min⁻¹) leads to incomplete combustion and the formation of polycyclic aromatic hydrocarbons.
Science
Primary Reaction
Volatilization of juniper essential oils and controlled oxidation of meat proteins
Sensory Profile
Aroma ()
pineyresinousearthyherbalsmokywoodycitrusypepperyfresh