Natural smoke flavouring
What the research shows
Not enough
published research on this page yet
A liquid made from smoke that adds smoky flavour.
It flavours meat and vegetables without cooking them over wood smoke.1
What research says
How it’s made and used
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Flavour and microbes in sausages2
Adding liquid smoke to fermented sausages changed which microbes grew and created some new flavour compounds.
The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.
References
- 1Liquid smoke. Wikipedia. Accessed September 26, 2026. CC BY-SA 4.0.
- 2Zhang D, Xie X, Yu C, et al. New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics. Int J Food Microbiol. 2026;449:111624. doi:10.1016/j.ijfoodmicro.2026.111624