The Reasons We Salivate Over Smoked Meats, Fish and Other Treats
Who doesn’t like barbeque? Taking a great piece of meat and imparting a smoky flavor can almost seem like magic. But pulled pork, ribs and chickens are only a small part of the world of smoked foods. It’s not uncommon now to find smoked cheeses (including cream cheese), smoked honey, smoked chicken broth and even smoked beer! Some smoke enthusiasts have applied the process to such ordinary foods as mac and cheese, garlic bread and even some desserts, with rave reviews.
What is it about exposing food to a little bit of smoke that immediately puts our salivary glands on high alert? Well, some of it’s science, but some of it may simply be history.
The Maillard Reaction
Serious chefs are familiar with this term, which refers to a chemical reaction that happens when meat is cooked at temperatures above 140 degrees. It’s the Maillard reaction that caused food to brown, but the process also releases pleasant aromas and enhances flavor. The brown color on toast, fried potatoes and roasted chicken are all evidence of the Maillard reaction.
The Nature of Smoke
What is smoke? It’s a combination of gases and particles that break down into powerful aromas when exposed to fire or heat. The smell of smoke can be a powerful experience for many people, for a variety of reasons. First, the sense of smell is found in the same part of the brain that controls long-term memory and emotion, so smoke often triggers an emotional response. Additionally, it’s believed that the smell of smoke invokes cultural memories of cooking with fire, something humans have done for millennia.
The Relationship between Taste and Smell
Scientists have long known that our sense of smell plays an essential role in our sense of taste. Some estimates suggest that our nose contributes about 80% to how our food tastes. Consider that many people can’t tell the difference between an onion and an apple when they plug their nose. Because smoking food necessarily involves creating aromas, it adds to the flavor of the food. In addition, because different types of wood have different smells, they can make the same food taste very different, providing a richer culinary experience.
