The flavor chemistry of wood smoke
- 1 January 1987
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 3 (1-2) , 139-183
- https://doi.org/10.1080/87559128709540810
Abstract
The objectives of this review are to summarize the types, formation pathways, and sensory properties of important classes of flavor compounds associated with wood smoke; and to discuss the role of wood source, smoke generation conditions, and storage in resulting volatiles.Keywords
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