Description
Low‑temperature pyrolysis of alder or cedar bark creates a smoky, aromatic flavoring used traditionally by Pacific Northwest Indigenous peoples.
Technical
The process heats bark to 200–300 °C, causing thermal degradation of lignin and cellulose into phenolic volatiles such as guaiacol, syringol, and eugenol. The resulting smoke is drawn through a condenser at ~100–120 °C, preserving these volatile compounds while minimizing charred by‑products. The condensed condensate is then infused into foods or liquids, imparting characteristic smoky, woody, and slightly sweet notes.
Science
Primary Reaction
low‑temperature pyrolysis of lignocellulosic bark
Sensory Profile
Aroma ()
smokywoodyresinousspicysweetearthycharredpine-likemedicinalvanilla-like