Description
Smoking with plant‑based fuels preserves and flavors foods by depositing phenolic smoke onto the surface while applying controlled heat.
Technical
During smoking, volatile phenolics such as guaiacol and syringol condense onto the food surface, forming a thin antimicrobial film that lowers pH and inhibits bacterial growth. The heat (70–200 °C) drives oxidation of these compounds and facilitates the transfer of flavor‑enhancing aldehydes and ketones, while maintaining moisture to prevent over‑drying.
Science
Primary Reaction
Deposition of phenolic smoke onto food surface with concurrent heat‑induced oxidation
Sensory Profile
Aroma ()
smokywoodysweetearthyresinouscharredherbalspicyfruitynutty