Description
Smoking with plant fuels imparts flavor, color, and antimicrobial protection to protein foods by depositing volatile phenols and carbonyls.
Technical
Combustion of dry plant biomass releases phenolic compounds such as guaiacol and syringol, as well as carbonyls like acetaldehyde and acrolein. These volatiles diffuse into the food matrix, where they bind to surface proteins and lipids, creating a smoky aroma and inhibiting microbial growth. Excessive exposure can lead to bitter phenols and polycyclic aromatic hydrocarbons (PAHs).
Science
Primary Reaction
Combustion of plant biomass producing volatile phenols, carbonyls, and PAHs that diffuse into food.
Sensory Profile
Aroma ()
smokywoodyearthyherbalcitrusresinousspicyfloralpepperypiney