Science Fair Project Encyclopedia
Liquid Smoke
Liquid Smoke is a relatively natural food ingredient used to add a smokey flavor, similar to what is obtained when cooking over an open wood fire (see barbecue). The product is produced by burning hardwood chips (notably hickory) and condensing the smoke into a liquid form. The liquid is then scrubbed and filtered to remove all impurities. It is most often used to flavor meat, poultry, and seafood.
The link below, Leffingwell & Associates, shows the chemical components of smoke flavoring, plus a link to the chromatography of liquid smoke.
See also
External link
- Leffingwell & Associates, Smoke Flavor I. [1]
10-26-2009 08:16:03
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The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details