Processed
Smoke Flavour
Smoke flavour (liquid smoke and related smoke condensates) captures wood-pyrolysis aromatics in water, oil, or powder form so foods can taste smoked without long pit time. It seasons barbecue sauces, cured meats, plant-based sausages, snacks, and marinades with phenolic, woody, and toasted notes. Quality varies with wood species, condensation method, and residual tar control. Good culinary grades are clean, brown to amber liquids or free-flowing powders that disperse evenly; harsh grades taste ashy or chemical. Dose is low—drops or pinches—because smoke aromatics dominate quickly.
Also known as: Liquid Smoke, Raucharoma, Smoke Flavouring, Smoke Flavour
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 60 mg
- Salt 0.15 g
- Total Carbohydrate 1.5 g
- Dietary Fibre 0 g
- Total Sugars 0.2 g
- Complex / starch 0 g
- Protein 0 g
- Water 92 g
- Energy 12 kcal
- Water 92 g
- Carbohydrates 1.5 g
- Sugars 0.2 g
- Fat 0.1 g
- Minerals 93.3 mg
- Major Minerals 93 mg
- Trace Minerals 0.3 mg
- Iron 0.3 mg
- Salt 0.15 g
- Organic Acids 5 g
- Acetic Acid 4.5 g
Minerals
Sodium: 60 · Potassium: 25 · Calcium: 8 · Iron: 0.3 ·
Aqueous smoke flavour is a condensate of wood smoke: mostly water with acetic acid, phenols, and carbonyls. It is not a barbecue sauce. Energy is negligible; organic acids account for the tartness. Sugars and fat are essentially 0.
In the kitchen
Culinary partners and combinations that usually underperform with Smoke Flavour.
History
Humans preserved and flavoured meat and fish with wood smoke long before isolation of smoke condensates.
Early commercial liquid smoke products offered shelf-stable smoke taste for home and factory curing.
Industrial meat processors standardised aqueous smoke flavour for hams, bacon, and sausages.
Regulatory limits on polycyclic aromatics tightened smoke condensate purification for food use.
Plant-based meats and clean-label barbecue lines drove demand for defined wood-species smoke flavours.