ABSTRACT
Numerous researchers have devoted a great deal of time and effort attempting to actually identify, and in a few cases quantitate, the compounds that are present in wood smoke. Wood smoke is no exception, and this is compounded by the fact that numerous other factors typified by wood moisture content and temperature of smoke generation can also dramatically influence wood-smoke chemical composition. Numerous researchers have attempted to evaluate the role of individual, as well as the composite phenol fraction, to the sensory properties of wood smoke. Carbonyls are also thought to contribute to the overall sensory properties of wood smoke. Several reports have appeared identifying pyrazines in wood smoke or charred wood. It is a well-accepted fact that the type of wood used for a smoke source can significantly influence the organoleptic properties of the resulting smoke. The amount of air present during smoke generation is another factor that can apparently influence the resulting flavor component composition.
