Description
Low‑temperature smoke‑drying of figs over fruit‑wood preserves moisture, imparts antioxidant phenolics, and extends shelf‑life.
Technical
During 30–45 °C cold‑smoke exposure, figs undergo gradual dehydration while wood‑derived phenolics such as guaiacol, syringol, and vanillin adsorb onto the surface. Simultaneously, aldehydes like formaldehyde and acetic acid form a protective film that inhibits enzymatic browning and polyphenol oxidase activity, thereby maintaining color and flavor.
Science
Primary Reaction
Thermal dehydration combined with adsorption of smoke‑derived phenolics and aldehydes onto fig surface
Sensory Profile
Aroma ()
smokywoodyfruitysweetearthycaramelizedvanilla-likespicyresinous