Description
Honey gently heated and infused with wood smoke to create a smoky, antimicrobial condiment.
Technical
During smoking, volatile phenolic compounds such as guaiacol, syringol, and cresols from the wood are adsorbed onto the honey matrix while its natural enzymes remain active. The low‑temperature treatment (60–70 °C) prevents caramelization and preserves fructose‑based sugars, while the smoke constituents impart characteristic smoky aroma and antimicrobial activity. Prolonged exposure or temperatures above 80 °C can degrade enzymes and generate bitter Maillard products.
Science
Primary Reaction
Adsorption of smoke‑derived phenolic compounds onto honey sugars and proteins
Sensory Profile
Aroma ()
smokywoodyearthycaramelizedherbaceousvanilla-likeresinous
Origin & History
Civilization