Description
Applewood smoke is infused into semi‑solid butter at low heat to impart a smoky, buttery flavor.
Technical
During smoking, volatile phenolic compounds such as guaiacol and syringol adsorb onto the butter’s lipid matrix. The controlled temperature (60‑80 °C) keeps the butter semi‑solid, allowing smoke particles to penetrate without melting, while limiting lipid oxidation. Excessive smoke density or temperature above 90 °C accelerates aldehyde formation and emulsion breakdown, producing off‑flavors and greasiness.
Science
Primary Reaction
Adsorption of phenolic smoke compounds onto butter lipids with limited oxidation
Sensory Profile
Aroma ()
smokywoodybutterysweetearthycaramelizednuttyfruitytoasted