Aqueous Solution Of Natural Hickory Smoke Flavor

This is a liquid made from the smoke of burning hickory wood. Water is used to capture the smoke compounds, which are then filtered to remove unwanted particles. The resulting liquid contains the natural flavor and aroma of hickory smoke.

Manufacturers use it to add a smoky flavor and aroma to foods without direct smoking. It's commonly found in barbecue sauces, ketchup, mustard, and processed meats. It provides a consistent smoky taste that consumers associate with grilled or smoked foods.

In the US, natural hickory smoke flavor is generally recognized as safe (GRAS) by the FDA. It is used in small amounts, and typical consumption levels are not associated with adverse health effects. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated smoke flavorings, and EFSA has also assessed them, but they did not set specific numerical limits for intake. Some concerns have been raised about polycyclic aromatic hydrocarbons (PAHs) in smoke-derived products, but regulatory bodies consider levels in approved smoke flavorings to be safe.