Description
A dehydration, salt‑curing, and thermal smoking process that lowers water activity and introduces phenolic antimicrobials to preserve corn.
Technical
During smoking, Maillard reactions between reducing sugars and amino acids generate melanoidins that brown the kernels and contribute to flavor. Salt curing dehydrates the kernels by osmosis, lowering water activity and inhibiting microbial growth. Phenolic compounds such as guaiacol and syringol, formed from hardwood smoke, act as natural antimicrobials and antioxidants.
Science
Primary Reaction
Maillard browning, dehydration, phenolic oxidation
Sensory Profile
Aroma ()
smokyearthysweetnuttyresinouscharredwoodycaramelizedtoastedspicy