Description
Smoking is a thermal preservation and flavoring technique that uses wood smoke to deposit phenolic compounds onto food while simultaneously cooking (hot) or infusing (cold).
Technical
In hot smoking, temperatures of 60–90 °C induce Maillard browning, protein denaturation, fat rendering, and up to 30 % moisture loss, while in cold smoking, 20–30 °C allows phenolic and aromatic compounds to dissolve into surface fats and proteins without triggering Maillard reactions. The balance of temperature, time, humidity, and smoke concentration determines the final flavor, color, and safety of the product.
Science
Primary Reaction
Maillard browning and phenolic deposition
Sensory Profile
Aroma ()
smokyresinouswoodyearthysweetcharredcaramelizedspicyherbalmeaty