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Liquid smoke

Liquid smoke suppliers and sourcing guide

Liquid smoke is smoke flavor made by burning or pyrolyzing hardwood chips or sawdust (hickory, mesquite, oak, apple and others) under controlled conditions and condensing the smoke into water. The condensate is aged and filtered to remove tar and insoluble material, then standardized by acidity and flavor strength. It is sold as aqueous liquid, oil-soluble or neutralized versions, and as powders plated on maltodextrin or salt, for sauces, snacks, meats and plant-based foods.

See suppliersWhat to ask for on the COA
Also known as
Smoke flavoring · Smoke condensate · Pyroligneous acid extract · Hickory smoke distillate
Facts checked
November 2026

Forms and grades of liquid smoke

Suppliers sell different products under the same name. Specify the one you need.

  • Aqueous liquid smoke

    Water-based condensate, standardized by acidity and flavor strength, by wood type.

  • Buffered or neutralized

    Liquid smoke with reduced acidity for brines, dairy and sauces where low pH is a problem.

  • Oil-soluble

    Smoke flavor carried in vegetable oil or emulsifier for fat-based products.

  • Powdered

    Smoke flavor dried onto maltodextrin, salt or another carrier for dry seasonings.

  • Atomizing grades

    Concentrated liquid smoke for spraying or atomizing in meat smokehouses.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Titratable acidity and pH
Acidity as acetic acid and pH, which set flavor strength and how the smoke behaves in brines.
Carbonyls and phenols
Total carbonyls and phenols by colorimetric methods, which track browning power and smoke character.
Polycyclic aromatic hydrocarbons
Benzo[a]pyrene and other PAHs by GC-MS or HPLC with fluorescence, the main safety check.
Specific gravity and color
Specific gravity and color against the specification.
Microbiology
Total plate count and yeast and mold, mainly for neutralized and powdered grades.

Storage, lots and expiry

Storage and shelf life

Store liquid smoke closed, cool and out of light in the original plastic or lined containers; it is acidic and can corrode unlined metal. Some grades form sediment over time, which is normal and is usually mixed back in or filtered. Shelf life is set by the supplier's specification, and aged stock should be checked for acidity, color and sediment.

Lots and expiry dates

Flavor strength, color and acidity vary by wood type and production run, so record wood, grade, acidity and PAH results per lot. Recheck color and flavor in the finished product when changing lots.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Liquid smoke suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking liquid smoke suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell liquid smoke? Request a listing

Frequently asked questions

What forms of liquid smoke can brands buy?

Common forms include aqueous liquid smoke, buffered or neutralized, oil-soluble, powdered and atomizing grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for liquid smoke include?

Expect titratable acidity and pH, carbonyls and phenols, polycyclic aromatic hydrocarbons, specific gravity and color and microbiology, each with its method, specification and result for that lot.

How should liquid smoke be stored?

Store liquid smoke closed, cool and out of light in the original plastic or lined containers; it is acidic and can corrode unlined metal. Some grades form sediment over time, which is normal and is usually mixed back in or filtered. Shelf life is set by the supplier's specification, and aged stock should be checked for acidity, color and sediment.

What is the regulatory status of liquid smoke?

21 CFR 101.22(h)(6) allows pyroligneous acid or other artificial smoke flavors to be declared as "artificial flavor" or "artificial smoke flavor". 21 CFR 101.22(h)(6) bars any representation that a food flavored with pyroligneous acid or other artificial smoke flavor has been smoked or has a true smoked flavor. 21 CFR 172.515 lists pyroligneous acid extract among synthetic flavoring substances and adjuvants that may be safely used in food. FDA's Substances Added to Food inventory lists hickory smoke distillate (CAS 74113-74-9) with the technical effect flavoring agent or adjuvant, with no CFR section cited.

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