of liquid smoke have found that though it is full of biologically active compounds, the quantities normally used in foods are harmless Those PAHs that do make it into liquid smoke tend to aggregate and sink over time, so it’s best not to shake bottles of liquid smoke before use Leave the sediment at the bottom Wood Components and Smoke Flavors Wood Combustion Component Combustion By-Products % of dry Temperature and Their weight Aromas Cellulose Furans: sweet, bready, 540– (cell-wall floral Lactones: 610ºF frame, from coconut, peach 280– glucose) 40– Acetaldehyde: green 320ºC 45% apple Hemicellulose (cellAcetic acid: wall filler, from 390– 480ºF vinegar 200– 250ºC Diacetyl: buttery Lignin (cellGuaiacol: smoky, spicy wall Vanillin: vanilla strengthener, 750ºF Phenol: pungent, from phenolic 400ºC smoky Isoeugenol: compounds) sweet, cloves Syringol: 20–40% spicy, sausage-like mixed sugars) 20– 35% ...480ºF vinegar 200– 250ºC Diacetyl: buttery Lignin (cellGuaiacol: smoky, spicy wall Vanillin: vanilla strengthener, 750ºF Phenol: pungent, from phenolic 400ºC smoky Isoeugenol: