Naim Montazeri, Alexandra C. M. Oliveira, Brian H. Himelbloom, Mary Beth Leigh and Charles A. Crapo
Commercial production and fractionation of liquid smokes involve proprietary or patented information. This poses difficulty for food product developers to determine appropriate levels and types of liquid smoke products to be used for specific food applications. The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10, and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). Our study revealed major differences in pH, titratable acidity, total phenol content, color, and chemical makeup of the products investigated.