Liquid smoke
Liquid smoke is a yellow to red liquid used for flavoring. A tar-like phase insoluble in alcohol and water can separate on standing.
History
In 1895, pharmacist Ernest H. Wright began bottling and selling what he named "condensed smoke". In 1997, B&G Foods purchased Wright's Liquid Smoke, which continues to be sold under the same name.
Production
Liquid smoke is produced by the destructive distillation of wood, preferably birch. The crude product (pyroligneous acid) contains methanol, acetic acid, acetone, furfural and various tar and related products. The extract is rendered free of water, acid and tar by (1) alkali washing, followed by (2) re-acidification and (3) solvent extraction.
Hickory smoke distillate (CAS # 74113‐74‐9) is produced by condensation of smoke bearing water vapor resulting from the controlled burning of hickory (Carya species, Juglandaceae family). It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.
Use
Liquid smoke is used as a seasoning to add a smokey flavor to various foods.