On Food and Cooking

of liquid smoke have found that though it is
full of biologically active compounds, the
quantities normally used in foods are
harmless. Those PAHs that do make it into
liquid smoke tend to aggregate and sink over
time, so it’s best not to shake bottles of liquid
smoke before use. Leave the sediment at the
bottom.

Wood    Components  and Smoke   Flavors

Wood

Component

%   of  dry

weight

Combustion

Temperature

Combustion

By-Products

and Their

Aromas

Cellulose

(cell-wall

frame,  from

glucose)    40–

45%

540–

610ºF

280–

320ºC

Furans: sweet,  bready,

floral  Lactones:

coconut,    peach

Acetaldehyde:   green

apple

Hemicellulose   (cell-

wall    filler, from 390–

Acetic  acid: