LPT-0080
QUESTION
Which of the following compounds form smoke contribute to smoky flavour meat?
OPTIONS
(A) Phenol
(B) Alcohol
(C) Formaldehyde
(D) Caproic acid
ANSWER
(A) Phenol
EXPLANATION
Phenolic compounds in wood smoke are major contributors to the characteristic smoky aroma and flavour of smoked meat and also provide antioxidant effects. Alcohols, formaldehyde, and caproic acid are not the principal flavour contributors identified here. Hence, option (A) is correct.
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