Description
Smoking maize kernels at 50–70 °C for 4–8 h reduces moisture to <12 % and deposits phenolic aldehydes that form antimicrobial complexes, extending shelf life.
Technical
The process combines controlled thermal dehydration with the deposition of phenolic compounds such as guaiacol and syringol. These aldehydes penetrate the kernels and react with protein side chains to form protein‑bound complexes that inhibit microbial growth. Proper temperature and airflow preserve nutritional value while preventing Maillard browning.
Science
Primary Reaction
Thermal dehydration and phenolic aldehyde deposition forming protein‑bound antimicrobial complexes
Sensory Profile
Aroma ()
smokyearthynuttywarmsubtlewoodycharredtoasted