smoke flavor

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	N/A
EINECS	N/A
Synonyms	apple wood smoke flavor apple smoke flavor char smoke flavor hickory smoke flavor oak smoke flavor pecan wood smoke flavor tasteless smoke flavor wood smoke flavor hickory smoke flavor base #2016 smoke flavor natural smoke, artificial # 051687 TP0551 powder tradismoke
JECFA Food Flavoring	N/A
JECFA Food Additive	Smoke Flavourings
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	can be natural

Organoleptic

Organoleptic Notes	1. Odor Type: smoky
Odor	smoky
Flavor	smoky smoky, burnt,

AInsights BETA

FlavScents AInsights Entry: Smoke Flavor

1. Identity & Chemical Information

Common Name(s): Smoke flavor
IUPAC Name: Not applicable (complex mixture)
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable (complex mixture)
Discussion: Smoke flavor is a complex natural material typically derived from the controlled burning of wood and subsequent capture of the resulting smoke. It is not a single chemical compound but a mixture of various volatile and semi-volatile compounds, including phenols, carbonyls, and acids, which contribute to its characteristic aroma and flavor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Smoke flavor is characterized by its robust, woody, and slightly sweet aroma, reminiscent of charred wood or campfires. It often exhibits a strong, lingering intensity with moderate diffusion. The flavor profile includes notes of burnt wood, caramel, and sometimes a hint of spice or sweetness. Smoke flavor is typically used as an impact note to impart a grilled or roasted character to foods, enhancing the perception of authenticity in smoked meats, cheeses, and sauces.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Smoke flavor naturally occurs during the pyrolysis of wood, where heat decomposes the wood's cellulose, hemicellulose, and lignin into volatile compounds. This process is a key component of traditional smoking methods used in food preservation and flavoring. The formation of smoke flavor compounds is influenced by the type of wood, temperature, and duration of smoking. As a result, smoke flavor can be designated as a "natural flavor" when derived from natural sources and processes.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Smoke flavor is widely used in savory applications, including meats, sauces, and snacks, to impart a smoky, grilled taste. It serves as a functional flavor enhancer, providing depth and complexity to flavor systems. Typical use levels in finished products range from 10 to 500 ppm, depending on the desired intensity and application. Smoke flavor is generally stable under heat and acidic conditions but may be susceptible to oxidation, which can alter its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, smoke flavor is used to create a warm, earthy, and rustic aroma, often found in niche or artisanal products. It contributes as a middle to base note, providing depth and complexity. Typical concentrations in fragrance formulations are qualitative, as the impact is more about creating an ambiance rather than a specific scent profile. Smoke flavor is valued for its ability to evoke a sense of nostalgia and comfort.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Phenols: Contribute to the smoky, medicinal aroma.
Carbonyls: Provide sweet, caramel-like notes.
Acids: Add sharpness and enhance overall flavor complexity.
Note: Composition varies significantly based on wood type, smoking conditions, and processing methods.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Smoke flavor is generally recognized as safe (GRAS) for use in foods by FEMA.
European Union: Regulated under Regulation (EC) No 1334/2008; specific smoke flavorings must be evaluated for safety.
United Kingdom: Follows EU regulations post-Brexit with potential for divergence.
Asia: Regulations vary; Japan and China have specific guidelines for flavorings.
Latin America: Brazil and MERCOSUR countries have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally considered safe at typical use levels; no specific ADI or MSDI established.
Dermal Exposure: Limited data; potential for irritation or sensitization is low but should be evaluated in specific formulations.
Inhalation Exposure: Volatility may pose occupational exposure risks; proper ventilation and handling practices are recommended.
Risk Profiles: Similar for food and fragrance applications, with primary concerns related to inhalation during manufacturing.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Smoke flavor is prized for its ability to impart authenticity and depth to savory products. It synergizes well with umami-rich ingredients and can enhance the perception of grilled or roasted foods. Formulators should be cautious of overuse, which can lead to overpowering or bitter notes. Balancing smoke flavor with complementary flavors like sweet or spicy can create a more rounded profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on smoke flavor is well-established in terms of sensory characteristics and typical applications. However, specific regulatory and toxicological data may vary by region and require careful verification. Industry practices often rely on empirical knowledge and historical use, with some gaps in documented safety evaluations.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-12 15:35:17 GMT (p2)

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