Description
Smoking is a thermal preservation and flavoring technique that deposits aromatic smoke compounds onto proteins while simultaneously cooking (hot smoking) or flavoring (cold smoking).
Technical
Hot smoking uses 74–96 °C to denature proteins, trigger Maillard browning, render fat, and drive off 30–40 % moisture, while depositing phenolic compounds that polymerize into antioxidant melanoidins. Cold smoking operates at 21–32 °C, preserving moisture and texture while infusing smoke phenols and aldehydes; it requires acidification or salting to inhibit bacterial growth.
Science
Primary Reaction
Protein denaturation, Maillard browning, fat rendering, phenol deposition and melanoidin formation
Sensory Profile
Aroma ()
smokywoodyresinoussweetbitterearthycaramelizedcharredspicyherbal