Description
Mangrove smoke is a low‑temperature smoking method that infuses proteinaceous foods with phenolic compounds from mangrove wood.
Technical
The process relies on controlled combustion of mangrove wood at 60–80 °C, generating phenolic aldehydes such as guaiacol and syringol that vaporize and deposit onto the food surface. These compounds impart a smoky aroma while acting as antioxidants, and the low temperature prevents Maillard browning that would otherwise alter flavor and color.
Science
Primary Reaction
Combustion of mangrove wood at 60–80 °C producing phenolic aldehydes that vaporize and condense onto proteinaceous foods
Sensory Profile
Aroma ()
smokyearthywoodysubtlecomplexbrinytannicresinousmineralherbaceous