This ad doesn't have any photos.
|
Guaiacol forms naturally during lignin pyrolysis in wood or biomass, and this phenolic compound imparts the characteristic smoky aroma in whiskey, roasted coffee, and smoked foods. By understanding how Guaiacol emerges in thermal decomposition processes, culinarians and flavor chemists can modulate smoking methods or roasting temperatures to control taste profiles—perfect for culinary science blogs and recipe forums.
|