Abstract Liquid smoke is a water-soluble food additive derived from the fast pyrolysis of woody biomass. It has gained attention as a natural alternative to synthetic preservatives and flavouring agents commonly used in the food industry. It exhibits dual functionality, with studies reporting both antimicrobial and antioxidant effects that enhance shelf life and improve the organoleptic properties of meat, fish, and dairy products. Application methods such as dipping, spraying, and mixing enable the incorporation of smoky flavour either on the surface or throughout the food matrix. Controlling the concentration of liquid smoke to balance flavour without overpowering products remains a key challenge. Although fast pyrolysis reduces polycyclic aromatic hydrocarbons, safety and regulatory concerns persist. In vivo studies are needed to assess the genotoxic potential of compounds such as furan-2(5H)-one and benzene-1,2-diol, and to establish consumer concentration limits. Additional microbiological studies are required to confirm that low-concentration liquid smoke retains its antimicrobial and antioxidant effectiveness. Overall, liquid smoke, when produced and applied under controlled conditions, offers a versatile and promising solution for enhancing food safety and sensory quality, supporting the development of clean-label, minimally processed products.
Snehanath et al. (2026) studied this question.