Description
A thermal technique that uses plant-derived smoke to flavor and preserve foods.
Technical
Heat‑induced lignin and cellulose degradation generate phenolic aldehydes, furans, and ketones that diffuse into the food matrix, forming a covalent protective film that lowers water activity. Controlled exposure (30 min–4 h) imparts characteristic smoky aromas while inhibiting microbial growth, and modernist methods (smoke guns, liquid smoke) enable precise temperature (80–90 °C) and time control for consistent results.
Science
Primary Reaction
Lignin degradation and cellulose pyrolysis producing phenolic aldehydes, furans, and ketones
Sensory Profile
Aroma ()
woodysweetherbalsmokyspicyearthyresinouscharredfloralmedicinal