What You Need to Know
Pyrolysis of terpenes (e.g., thymol, carvacrol) and phenylpropanoids generates volatile aromatics through thermal decomposition of plant cell walls at 150-300°C.
Imparts delicate floral-herbal notes without the heaviness of wood smoke, ideal for quick-smoking delicate proteins and vegetables.
Key Parameters
Temperature
210°C
160°C - 280°C
Time
8-12 minutes
2 minutes - 45 minutes
Equipment
Perforated smoking trayTea smoker attachmentsCold smoke generator with herb chamber
Steps
- 1.
Rosemary-smoked scallops (Catalan coast): Creates crustacean-like aroma through nori-like compounds
- 2.
Thyme-smoked ricotta (Sicilian pastoral tradition): Binds milk proteins with antimicrobial carvacrol
The Science
Primary Reaction
Thermal decomposition of essential oils