Description
Low‑temperature smoking of meat using maple bark to impart phenolic flavor and preserve protein.
Technical
The pyrolysis of maple bark releases phenolic compounds such as guaiacol and syringol, aldehydes like acetaldehyde, and ketones such as 2‑acetylfuran. These volatiles deposit on the meat surface, providing characteristic smoky sweetness and antimicrobial activity. Excess phenolics above 0.5 % of the smoke can produce a bitter, astringent taste.
Science
Primary Reaction
Pyrolysis of maple bark cellulose and lignin producing volatile phenolics, aldehydes, and ketones that deposit on meat.
Sensory Profile
Aroma ()
smokysweetwoodyearthymildphenoliccaramelized
Origin & History
Civilization