Useful as a vocabulary bridge, but does not establish that all whiskeys or all roasted foods share equal concentrations.
Chemical-aroma bridge used to explain candidate pairings.
The aroma glossary says methoxyphenols or guaiacols arise as wood breaks down and create smoky aromas associated with barrel aging, smoking, charring, and roasting. It lists whiskey, vanilla, aged wine, and roasted foods among ingredients where these aromas occur.
printed p. 262 (index cross-reference)
PDF sheet 901
Aroma categories — smoke
2026-09-28: Fresh text verification at PDF 901; rendered page is blank. Correct printed locator 262 is identified through the book's Smoke aromas index entry, not a visible folio. Methoxyphenols are not terpenes; use the source's aroma association without adopting its chemical grouping or unmeasured concentrations. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
September 28 — Audit Qualification
2026-09-28: Fresh text verification at PDF 901; rendered page is blank. Correct printed locator 262 is identified through the book's Smoke aromas index entry, not a visible folio. Methoxyphenols are not terpenes; use the source's aroma association without adopting its chemical grouping or unmeasured concentrations. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Verified excerpt record from The Flavor Matrix.
Evidence
The aroma glossary associates guaiacols with wood breakdown, barrel aging, charring, roasting, whiskey, vanilla, and roasted foods.
Locator
PDF sheet 901 / printed p. 262 (index cross-reference; rendered folio unresolved)
Research use
Treat as a candidate aroma-family bridge, not an equal-concentration claim.
Verification
Checked against the supplied local PDF on 2026-08-25. Linked to LIT-59 and CLM-52.