Description
Exposing food to smoke to flavor or preserve it
Technical
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
woodyearthysmokycaramelizedspicy
Wine Analogy
Similar to oak-aged red wines with smoky tannins
Coffee Analogy
Resembles dark roast coffee with woody undertones
Perfume Analogy
Comparable to leather-based fragrances with smoky accords
Culinary Applications
Scottish smoked salmonScotlandPreservation and flavor enhancement
Chinese lapsang souchong teaChinaDrying and flavoring tea leaves
German RauchbierGermanySmoking malt for distinctive beer flavor
Dietary
VeganVegetarianGluten-FreeHalalKosherPossible histamine reactions in smoked fish
Molecular Pairing
Key Compounds Produced
GuaiacolPhenolSyringolVanillinFurfural