tribute the flavor associated with smoke, ture, while mild treatment, as applied in scorch, spices, vanillin, and clover. Various manufacturing of some frankfurter-type sau- fractions of smoke condensates separated by sages, yields products that can be kept only chromatography reveal different flavors, a few days under refrigeration. By smoking including fruity, diacetyl-like, spicy, protein frankfurters 30 minutes at internal tempera- hydrolysate-like, or that of freshly baked tures 60–76°C, the total number of aerobic bread. The desirable smoky flavor is associ- bacteria may be reduced by about two log ated with the presence of a mixture of cycles; higher temperature and longer pro- syringol and 4-methylsyringol, although 4- cessing time is slightly more effective. allylsyringol, guaiacol, 4-methylguaiacol, Smoke components delay the growth of
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