Description
Smoked salt is produced by exposing salt crystals to wood smoke at controlled temperatures, allowing phenolic compounds to adsorb onto the surface.
Technical
During smoking, phenolic smoke constituents such as guaiacol and syringol physically adsorb onto the salt surface through van der Waals and hydrogen bonding interactions. The resulting thin coating slowly releases volatile compounds during cooking, imparting a smoky aroma while the low moisture content prevents clumping and microbial growth.
Science
Primary Reaction
Physical adsorption of phenolic smoke compounds onto salt crystals
Sensory Profile
Aroma ()
smokywoodyearthysubtlecitruscharredresinouscampfire-likehickoryapplewood