Natural Liquid Smoke Flavorings

The Code of Practice issued by the lOFI [64] specifies smoke flavors as follows Smoke flavors are concentrated preparations, not obtained from smoked food materials, used for the purpose of imparting smoke type flavor to foods. They are prepared according to one or more of the following methods  

By subjecting various untreated hardwoods to processes described as (a) controlled burning, or (b) dry distillation at appropriate temperatures, usually between 300 and 800°C, or (c) treatment with superheated steam at temperatures usually between 300 and SOO C, and condensation and capturing of those fractions which have the desired flavor potential 

By applying further isolation techniques to the fractions obtained under 1. [item] 1 in order to retain only the flavorwise important fractions or components 

By compounding chemically defined flavoring substances. Smoke flavors should contribute no more than 0.03 ppb 3,4-benzopyrene to the final food product.  

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Clove oU is obtained from dried flower buds of Syzygium aromaticum (L.) Merill et LM Perry (Eugenia caryophyllata Thunb., Myrtaceae), yield between 15% and 20%. The oil is a clear yellow liquid which becomes brown when exposed to air, it has a characteristic dove-like aroma and burning, spicy flavor and is used in seasoning blends and in some natural flavors, especially banana, blackberry, cherry and smoke. 

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