Description
Smoke‑curing of dairy introduces phenolic compounds into the protein matrix at controlled temperatures, imparting antioxidant, antimicrobial, and flavor benefits while preserving protein structure.
Technical
During cold smoke (20–30 °C) phenolic compounds such as guaiacol, syringol, and cresols penetrate the casein micelle, lowering pH slightly and scavenging free radicals. Hot smoke (60–70 °C) also generates volatile aldehydes that contribute to flavor but can trigger surface Maillard reactions if temperatures exceed 60 °C.
Science
Primary Reaction
Phenolic uptake and antioxidant/antimicrobial action
Sensory Profile
Aroma ()
smokywoodyearthynuttycharredphenolictoasted
Origin & History
Civilization