Abstract: Method for smoking a farinaceous food. A first step comprises burning wood to produce smoke at a first location in a first space. A second step comprises conveying the smoke to a second location in a second space. A third step comprises providing fluid communication between a food in the second space and the smoke in the first space to provide a smoked food.

Abstract: Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added. Examples of the source of off-odor eliminating compound can be a packaging film containing off-odor eliminating compound, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule, or alternatively an active system for delivering a vapor to the environment. Alternatively, the off-odor eliminating compounds can be applied topically, directly to the food or other product. In one preferred embodiment, a sulphur scavenging material is used as the off-odor eliminating compound.