Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures
Smoking is used to give food its typical aroma and to obtain the desired techno-functional properties of the product. To gain a deeper knowledge of the whole process of food smoking, a controllable smoking process was developed, and the influence of wood pyrolysis temperature (150–900 °C) on the vol...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Separations |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2297-8739/10/3/176 |