Tour Highlights Production and Uses of Smoke-Based Flavors

摘要

SMOKE HAS BEEN CALLED man's first spice. Since the discovery of fire, it has imparted flavor, color, and aroma to foods, as well as preserved them. Natural wood smoke—a colloidal suspension that contains solid particles, liquid droplets, and vapor—is commercially produced by smoldering wood under controlled conditions, primarily the absence of air. For centuries, it has been applied to products in traditional smokehouses. More recently, however, a liquid version of wood smoke is gaining increasinguse in a variety of food products.