Description
Smoke‑marinated tempeh is a West Javanese technique that infuses fermented soy cakes with phenolic smoke compounds while lowering surface pH to inhibit microbes.
Technical
During controlled thermal smoking at 60–80 °C, volatile phenols such as guaiacol and syringol penetrate the tempeh to a depth of ~2 mm, imparting smoky flavor. Simultaneously, the acidic marination lowers surface pH to 4.5–5.0, partially denaturing soy proteins around 70 °C, which improves digestibility and creates a matrix that traps smoke compounds. The combined heat and acid treatment also suppresses spoilage microorganisms, ensuring safety.
Science
Primary Reaction
Thermal smoking with acid‑mediated protein denaturation
Sensory Profile
Aroma ()
smokywoodyearthynuttysavoryphenoliccaramelized