Description
Liquid smoke fermentation integrates smoke-derived phenolic compounds into microbial fermentations to impart smoky flavor while maintaining safety.
Technical
During fermentation, guaiacol and syringol from liquid smoke act as flavor precursors and can influence microbial metabolism. Their heat stability allows addition post‑pasteurization, but concentrations above 3 % v/v inhibit Lactobacillus growth. Controlled addition (0.5–2 % v/v) at 15–30 °C preserves pH and enhances volatile phenol content.
Science
Primary Reaction
Integration of phenolic compounds into microbial metabolic pathways, affecting flavor compound synthesis.
Sensory Profile
Aroma ()
smokyearthywoodycitrussweetcharredresinoustoastedspicycaramelized