Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

Nitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be formed in actual samples of liquid smoked and traditionally smoked bacon during processing, frying and simulated digestion.