09/09/2026
Chemistry iz Chool
Fresh wood: Terpenes, phenolics and lactones contribute to fresh, resinous and sweet aromas.
Seasoned wood: Drying and maturation change volatile compounds, producing characteristic woody notes.
Toasting: Heating promotes caramelization and Maillard reactions, forming compounds such as furfural and diacetyl.
Charring: Thermal degradation of lignin produces smoky phenolic compounds, especially guaiacol, cresols and syringol.
Vanillin & eugenol: Give sweet, vanilla-like and spicy/clove-like notes.
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