What You Need to Know
Linalool and linalyl acetate vaporize at 120-150°C, binding to lipid matrices in proteins while avoiding pyrolysis of cellulose. Camphoraceous notes emerge at higher temperatures through pinene oxidation.
Creates perfumed smoke ideal for delicate proteins (duck breast, scallops) and dairy (goat cheese), balancing herbaceousness with subtle bitterness.
Key Parameters
Temperature
120°C
90°C - 150°C
Time
45 minutes
15 minutes - 2 hours
Equipment
Cold smoke generatorStainless steel mesh basketsHygrometer
Steps
- 1.
Lavender-smoked duck magret (Provence): Counters fattiness with oxidative terpenes
- 2.
Burrata with lavender ash (Modernist adaptation): Creates volatile aroma contrast with creamy texture
The Science
Primary Reaction
Maillard Reaction