And Smoke Flavor

Liquid smoke is a manufactured product created by condensing the smoke from burning wood. The process involves burning hardwoods, then cooling the smoke to capture the liquid compounds that give smoke its flavor and aroma.

Liquid smoke is used to impart a smoky flavor to foods without the need for traditional smoking methods. It is commonly found in processed meats, sauces like barbecue sauce and ketchup, marinades, and snack foods, acting as a flavor enhancer.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Some studies have raised concerns about the presence of polycyclic aromatic hydrocarbons (PAHs) in liquid smoke, which can be formed during the burning of organic matter. However, manufacturers often use processes to reduce these compounds. Regulatory bodies like JECFA have evaluated smoke flavorings, and EFSA has also assessed them. Evidence regarding long-term health effects at typical consumption levels is mixed and under ongoing review.