Description
Smoking with wood is a preservation technique that deposits phenolic compounds onto food while applying low to moderate heat.
Technical
Wood pyrolysis releases phenols such as guaiacol and syringol, aldehydes, and furans that adhere to the product, creating an antimicrobial barrier and imparting characteristic flavors. The process also reduces water activity and can generate polycyclic aromatic hydrocarbons (PAHs) if temperatures exceed 120 °C.
Science
Primary Reaction
Pyrolysis of lignin, cellulose, and hemicellulose in wood produces phenols, aldehydes, furans, and sugars that deposit onto food surfaces.
Sensory Profile
Aroma ()
smokywoodyresinousearthysweetcharredspicyherbalcaramelized