What You Need to Know
During smoking, volatile phenolic compounds such as guaiacol and syringol are deposited onto the food surface, while formaldehyde and acetic acid released from wood combustion lower the surface pH to 4.0–5.0. These acidic and phenolic agents inhibit bacterial and mold growth, extending shelf life while imparting characteristic smoky flavors.
The Science
Primary Reaction
Oxidation of wood components produces phenolic compounds and acids that deposit onto food surfaces and lower pH, inhibiting microbial growth