Description
Smoking preserves protein and fat foods by combining low or high temperature treatment with the antimicrobial action of smoke condensates.
Technical
Cold smoking (20–30 °C) forms a film of phenolic compounds that inhibit microbial growth without cooking, while hot smoking (65–80 °C) denatures proteins and reduces water activity, creating a smoky flavor. Liquid smoke delivers the same phenolic profile (guaiacol, syringol, cresol) at 0.5–2 % w/w, providing flavor and antioxidant activity without heat.
Science
Primary Reaction
Formation of smoke condensate and phenolic compounds that disrupt bacterial membranes and inhibit key enzymes
Sensory Profile
Aroma ()
smokywoodyresinousearthyslightly sweet
Origin & History
Civilization
Indigenous peoples of North America
Era