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Food Reviews International Volume 3, 1987 - Issue 1-2
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Original Articles

The flavor chemistry of wood smoke

Joseph A. Maga Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, 80523, U.S.A.
Pages 139-183 | Published online: 03 Nov 2009
 
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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.

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