Description
Smoke‑infused oil extraction dissolves volatile smoke compounds into oil by heating the oil to 60–80 °C while exposing it to high‑temperature smoke.
Technical
During the process, phenolic aldehydes such as guaiacol, phenols, and terpenoids partition from the smoke into the triglyceride matrix. The oil temperature must remain below 90 °C to prevent hydrolysis and oxidation of fatty acids, preserving the delicate smoke flavor.
Science
Primary Reaction
Solvent extraction of volatile smoke compounds into triglyceride matrix
Sensory Profile
Aroma ()
smokywoodyresinoussweetearthycharredcaramelized
Origin & History
Civilization
Scandinavian, Asian, American