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The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in mini-salamis were investigated depending on cold smoking conditions (smouldering smoke). Three different smoke densities (light, medium, and intensive smoke) and ventilator velocities (750, 1500, and 3000 rpm) as well as wood chips of four different moisture contents (12%, 19%, 24%, and 30%) were tested in a total of 24 smoking experiments. During the smoking process, the concentrations of oxygen, carbon dioxide and carbon monoxide, the humidity and the