Volatile Flavor Compounds in Commerical Liquid Smokes

Liquid smoke is made by concentration of smoke generated from charcoal of broad-leaved trees, or by refinement of smoke originated from incomplete combustion of wood condensate (Park et al., 1994). Generally, it is well known that phenol and its derivatives have antioxidative effect, while acids and formaldehyde have antimicrobial effect (Park et al., 1994). Meanwhile, some studies (Alonge, 1988; Dungel, 1961) reported that the high incidence of stomach cancer has been associated with the consumption of smoked fishes, and these were investigated to direct intake of fishes treated with smoke, containing polycyclic aromatic hydrocarbons(PAHs)(Moret et al., 1999). (omitted)