Smoke Flavourings Research Articles

Antioxidant Activity and Sensory Quality of Bacon

Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.

An in vitro-based hazard assessment of liquid smoke food flavourings

Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.

Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines.

Wildfires produce smoke that can carry organic compounds to a vineyard, which are then absorbed by the grape berry and result in wines with elevated levels of smoke-related phenols. These phenols have been found to have a large impact on the flavor of wines, being the cause of a smokey flavor with a lasting ashy aftertaste. When evaluating the sensory profile of these wines, there is an observed problem due to the lasting nature of these undesirable attributes and potential flavor carryover between samples. Through the use of standard and temporal attribute check-all-that-apply, this research desires to better understand the impact of smoke on the sensorial profiles of wines with various levels of smoke phenols (high, moderate, and low). Additionally, through the employment of different interstimulus protocols, the effectiveness of rinses on diminishing the smoke flavor in wines and optimal time separation were investigated. It was determined that a 1 g/L pectin rinse in between samples with a 120 s separation is optimal to ensure the removal of smoke attribute perception. This work also indicated the need to look deeper at the effects of the in-mouth hydrolysis of glyconjugate phenols that impact overall smoke flavor.

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.

An increase in bushfires and wildfires globally and consequent smoke exposure of grapevines has seen an elevated need for remediation options to manage the impact of smoke taint in the wine industry. Two commercially available activated carbons (PS1300 and CASPF) were evaluated at 1, 2, and 4 g/L with juice from smoke-affected Pinot Noir and Chardonnay grapes. PS1300 and CASPF treatments removed up to 75 and 92% of the phenolic glycosides in the smoke-affected Pinot Noir rosé juice, respectively, and both carbons removed virtually all (i.e., 98-99%) of the phenolic glycosides in the smoke-affected Chardonnay juice at the highest dose rate (4 g/L). The free volatile phenols in the wines were similarly lower in concentration following treatment. Sensory analysis confirmed that the wines made from carbon fined juice had reduced smoke aroma and flavor compared to those from the nontreated controls. However, desirable sensory properties such as color and fruity attributes were also negatively affected by the treatment. The dose rate should be optimized in industry practice to find a balance between reducing the intensity of smoke-related sensory attributes while maintaining or enhancing positive attributes.

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Cold-eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir-fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′-IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold-eating rabbits, providing theoretical guidance for the industrial production of cold-eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold-eating rabbits at the present stage, the influence of cold-eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′-IMP were the characteristic taste substances.

Potential use of wood pyrolysis coproducts: A review

AbstractThe wood carbonization is made at an enclosed environment with controlled addition of atmospheric air producing, besides charcoal, other coproducts such as condensable and non‐condensable gases. These gases, which represent 70% of the dry wood mass, are released into the atmosphere, decreasing air quality and producing environmental and social impacts. In this context, it is necessary to develop technologies capable to convert these gases into usable products or transform them into heat and power. The incineration of gases from charcoal kilns opens new opportunities of business because the energy provided by burners can be utilized for drying the wood to be introduced into the kilns and for generation of electricity. On the other hand, condensable gases can also be used on a route to recover and purify the pyroligneous acid. Pyroligneous acid finds application in diverse areas, as antiseptic, antioxidant, antimicrobial, anti‐inflammatory, herbicide, pesticide, plant growth enhancer, antitermitic activities; is a source for valuable chemicals; and provides smoked flavor and aroma for food. The main objective of this review is to explore the potential use of wood pyrolysis coproducts, aiming to subsidize and to encourage the technological development of equipment for use of these coproducts. This paper highlights the potential benefits arising from pyroligneous acid application and discusses the charcoal cogeneration technologies.

Effects of Different Smoking Materials and Methods on the Quality of Chinese Traditional Bacon (Larou)

Larou is a traditional smoked meat product in China. In this experiment, larou was processed with different smoking materials and methods to determine whether differences in processing methods would affect the quality of the larou and the concentrations of carcinogens. Pork bellies were marinated, dried, and divided into four groups and then directly smoked with four different smoking materials for 40 min. The smoking material for larou that was most effective was then used with an indirect smoking device with an nano-activated carbon fiber filter and evaluated as a single-factor variable. The surface area of the nano-activated carbon filter was 978.00 m2/g, and this filter effectively adsorbed the ash particles from the smoke. For the group smoked with pomelo skins (PS), the highest concentrations and number of phenols were 4.48% and 11, respectively, which increased the smoke flavor significantly. The moisture was 32.64%, and the Staphylococcus, lactic acid bacteria, and yeast and mold levels were 0.98, 1.10, and 0.59 log CFU/g, indicating inhibition of harmful bacteria and a beneficial microbial environment for larou fermentation. The benzo[a]pyrene (B[a]P) concentration in PS smoke determined with the indirect smoking device was 1.82 μg/kg, whereas that determined with the direct smoking device was 36.1 μg/kg, a significant difference (P < 0.01). These findings suggested that indirect smoking with PS could effectively maintain microbial quality and reduce the B[a]P[mc] concentrations in larou. This processing method can be used for the production of this meat product.

Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product

ABSTRACT This work studied the changes in microbiological and physiochemical properties during the fermentation of Suan yu by liquid smoking and traditional smoking (batches B, C, and A). Lactobacillus plantarum, Pediococcus pentosaceus, Saccharomyces cerevisiae, and Hansenula polymorpha were the dominant microorganisms in the three samples. Only the acid-resistant Staphylococcus xylosus and Staphylococcus carnosus survived in the acid environment of the final fermented products. The amounts of Enterobacteriaceae, Enterococci, and Pseudomonades in the final fermented products were under the detection limit. Batch B and C samples had higher rate of reduction in pH (4.24 ± 0.17–4.39 ± 0.18 from 6.21 ± 0.24, respectively) and lower acetic acid generation rate (0.06%±0. 00% and 0.05%±0. 00%, respectively) than batch A samples. Large amounts of free amino acids were generated during the fermentation of the samples. Batches B and C had thiobarbituric acid reactive substances (TBARS) value between 0.88 ± 0.03 and 0.89 ± 0.03, total volatile basic nitrogen (TVB-N) value between 18.9 ± 0.34 and 18.8 ± 0.33 mg/kg, and benzo(a)pyrene (BaP) content of 0.1 ± 0.00 μg/kg, which was lower than those of fermented Suan yu prepared by traditional smoking. Sensory analysis indicates that these sample groups have unique smoking and fermentation flavor. Consequently, the fermented Suan yu produced through liquid smoking is a kind of fermented aquatic product with full-bodied smoking flavor, palatable acid flavor, abundant nutrition, and high safety.

Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants.

Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industrial side-streams by ferulic acid esterases (FAE) enables the sustainable generation of pure, food grade 4-vinylguaiacol (4-VG), the impact compound of smoke flavour. The first basidiomycetous ferulic acid decarboxylase (FAD) was isolated from Schizophyllum commune (ScoFAD) and heterologously produced by Komagataella phaffii. It showed a molecular mass of 21 kDa, catalytic optima at pH 5.5 and 35°C, and a sequence identity of 63.6% to its next relative, a FAD from the ascomycete Cordyceps farinosa. The ScoFAD exhibited a high affinity to its only known substrate ferulic acid (FA) of 0.16 mmol L-1 and a turnover number of 750 s-1. The resulting catalytic efficiency kcat KM-1 of 4,779 L s-1 mmol-1 exceeded the next best known enzyme by more than a factor of 50. Immobilised on AminoLink Plus Agarose, ScoFAD maintained its activity for several days. The combination with FAEs and agro-industrial side-streams paves the way for a new generation of sustainable, clean, and safe smoke flavours.

Consumer perception of smoked Cheddar cheese

Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, 1-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese.

Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis

ABSTRACT This study aimed to monitor the color changes of anchovy during the hot smoking process. For hot smoking, liquid smoke flavoring (LS) was used as an alternative to traditional smoking. The change in color was determined using the computer-based imaging system (CBI). L*, a*, and b* values were measured when anchovy samples were raw, after brining, after LS immersion, and after cooking. Various immersion times of 1, 2, and 3 minutes were tested, and resulting groups were coded as 1LS, 2LS, and 3LS, respectively. It was concluded that L*, a*, and b* values of the smoked groups did not exhibit any statistically significant difference after immersion (p > .05). Interestingly, the changes in color parameters after cooking were found to be statistically significant (p < .05). Group 1LS had a lighter color than the other LS groups upon cooking. The Delta E value of the samples also increased during the process. During the smoking process of anchovies, no color changes as a result of salting and dipping in liquid smoke solutions for different durations were observed until the final cooking step. The results of this study can help in improving the processing, preservation, and marketing aspects of smoked anchovy by controlling the color properties. Since anchovy is a small fish, smoking by traditional methods is quite challenging. Therefore, LS applications are economical and practical for these kinds of species. Although there have been studies related to the use of LS on anchovies, no research has monitored their color change.

Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products

ABSTRACT Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products. This study explores source-dependant variations in composition of a coconut-flavoured liquid smoke. Liquid smoke produced from coconut husk (CH), coconut fibre (CF) and coconut fibre powder (CP) was analysed for total phenolic content, total carbonyls, titratable acidity, pH and PAH content. Resultant liquid smokes were also compared a commercial liquid smoke (CL) for composition. Total phenolic content in the liquid smokes ranged from 1518 ± 184 (CH), 1037 ± 110 (CF), 834 ± 48.23(CP) and 20047 ± 193 mg L−1 (CL). Commercial liquid smoke showed highest total PAH content 215 ± 15.45 ng ml−1 followed by 8.23 ± 1.47 (CP), 7.22 ± 1.44 (CF) and 0.64 ± 0.13 ng m−1 (CH). Further, process parameters for producing ‘masmin’ – a popular traditional smoked and dried ready-to-eat product – by replacing traditional smoking practices with liquid smoking were standardised using Response Surface Methodology. Spraying cooked skipjack tuna (Katsuwonus pelamis) loins with coconut husk liquid smoke containing 4% salt for 155 min at flow rate of 3 L hr−1 and chamber temperature of 60°C was found to give the product a matching flavour with traditional masmin.

Analysis, formation and inhibition of polycyclic aromatic hydrocarbons in foods: An overview

Polycyclic aromatic hydrocarbons (PAHs), formed through incomplete combustion or pyrolysis of wood or gasoline, represents an important class of toxicological compounds because of its wide distribution in the environment and possible contamination of foods. This paper deals with an overview of analysis, formation and inhibition of PAHs in foods. Extraction of PAHs from food is routinely conducted by saponification of lipid with Soxhlet method, followed by purification with a Sep-Pak Florisil cartridge and partition. This method can remove more impurities than the sonication method. With HPLC, all 16 PAHs can be simultaneously separated by a gradient solvent system and detected by UV at 254 nm or fluorescence employing programmable wavelength with seven settings of excitation/emission. With GC, all 16 PAHs can also be simultaneously separated by a temperature programming method and detected by flame ionization detector (FID) or ion-trap mass detector (ITD). Although HPLC can provide adequate separation of 16 PAHs, nevertheless, the presence of impurities in food sample can interfere with the subsequent identification and separation. For GC, a number of isomeric PAHs partially overlap. Nonetheless, the application of GC-ITD can readily identify the various PAHs in foods through reconstructed ion chromatograms even in the presence of fat- or PAH-like impurities. Charcoal-grilling and smoking are the two major processing methods which can result in the formation of high amount of total carcinogenic PAHs. No carcinogenic PAHs are detected in steaming and liquid smoke flavoring. The amount of PAHs in food samples can also be greatly reduced by sorption into low-density polyethylene bags. Further research in necessary to determine how the formation of PAHs during processing can be directly retarded or eliminated.

Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression

The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regression (MLR). Eighteen molecular descriptors of 44 flavor components in liquid smoke (including phenols, furans, aldehydes, alcohols, pyrazines, ketones, and esters) were collected and analyzed via systematic cluster analysis, and finally classified into five categories. The liquid smoke taste analysis indicates that bitterness contributes significantly (P < 0.01) to the flavor of liquid smoke. The data from the molecular docking of the human bitter taste receptor TA2R1 and 4-ethyl-2-methoxyphenol (EMP) reveals that the perceptual process may depend on the main flavor component of liquid smoke as a ligand, as determined by AutoDock Vina; the affinity of the highest conformation was found to be -5.2 kcal/mol, EMP was stable at the active pocket and formed hydrogen bonds with residue Arg55, and EMP formed hydrophobic interactions with the residues Leu48, Leu51, Ala96, Leu99, Gly100, and Leu277. The structure-activity relationship model of smoked flavor components based on MLR reveals a good linear relationship between the molecular descriptors and the affinities between the flavor components in liquid smoke and the human taste receptor (R2 = 0.872). This model can be used to predict the affinities between smoked flavor components as ligands and the human bitter taste receptor.

Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods

The aim of this study was to determine the chemical composition of the liquid smoke flavouring obtained from the pyrolysis of five tropical kinds of wood. Chemical characterization was performed by FT-IR and GC/MS on liquid smoke fractions soluble in dichloromethane. FT-IR spectroscopy revealed the presence of specific functional groups and chemical bonds of certain volatile compounds in liquid smoke. Besides, the chemical composition of this volatile fraction was also studied by GC/MS technique. Furfural, phenol,2‑methoxy-, creosol, and phenol,4-ethyl-2‑methoxy- were the aromatic compounds detected in greater proportion in all samples. The analysed liquid smoke flavourings showed differences in terms of proportions of the major aromatic compounds and also as regards the absence or presence of certain volatile compounds detected. The results suggest that all these woods are suitable for exploitation in the smoking food industry because they produce smoke containing large proportions of aromatic substances classified amongst the most flavour and odour-active compounds.

Chemical profiling of liposoluble liquid smokes obtained from Eucalyptus wood tar: confirmation of absence of polycyclic aromatic hydrocarbons

ABSTRACT Liposoluble liquid smoke (LS) preparations are versatile food additives used worldwide. The objective of the present work was to characterise the chemical composition of four types of industrial liposoluble LS currently used as the basis for the production of commercial smoke flavourings. The LS was obtained by vacuum fractional distillation from a raw pyrolysis oil (raw LS) obtained primarily from eucalyptus wood tar. The raw LS and the four LS flavourings obtained therefrom were analysed by gas chromatography/mass spectrometry (GC/MS) to characterise the main groups of components. Additional analyses were carried out to evaluate the occurrence of PAHs (polycyclic aromatic hydrocarbons) in the samples, as the producer claimed that these samples are free of PAHs. The main chemical components characterised in the LS were organic acids, aldehydes, esters, furans, pyrans and phenols, with phenolic compounds being the major chemical group. For the four LS tested samples, no PAHs could be detected with the method employed, which could indicate that the industrial processing was able to effectively remove this harmful class of compounds, or at least decrease its concentrations to levels below the limits of detection of the method of analysis.

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

AbstractThis study characterized the sensory properties of different wood smokes and their application to smoked Cheddar cheese flavor. Sniff jars of wood smokes were created by exposing filter paper to 23°C smoke (cold smoke). Sensory attributes for nine wood smokes (apple, alder, cedar, cherry, hickory, maple, mesquite, oak, and pecan) were generated by a trained panel followed by projective mapping of the different wood smoke aromas. Four distinct wood smokes (mesquite, cherry, hickory, and cedar) were selected for cold smoking of 30 day old Cheddar cheeses. Cheeses were cold smoked at 23°C followed by descriptive analysis of flavor attributes using the trained panel. Nonparametric and parametric statistical analyses were applied to the collected data. Twelve attributes were selected to describe wood smoke aromas. The sensory descriptors for the cold smokes cited most often included: sweet aromatic, charcoal/charred, guaiacol, meaty, vanillin, and fresh tobacco. Mesquite, cherry, hickory, and cedar smokes were the most distinct smokes by projective mapping, and these smokes also imparted distinct flavors to smoked Cheddar cheeses. The mesquite smoked cheese was characterized by high smoke aroma and the highest meaty/brothy flavor, the cherry smoked cheese was distinguished by campfire/marshmallow flavor, the hickory smoked cheese had high campfire/marshmallow and meaty flavors, and the cedar smoked cheese was characterized by an intense resinous flavor. The determination of sensory properties of different wood smokes demonstrates the differences in specific smoke flavor contributions to cheese. Furthermore, the determination of the sensory properties specific to smoked cheese will provide a platform to understand consumer perception of smoked cheeses.Practical ApplicationsSmoked foods are a growing category. This study demonstrated that smokes from different wood sources have distinct aromas that can be differentiated and that these distinct smoke aromatics are imparted to cheeses exposed to different wood smokes. Results from this study provide a sensory language to differentiate aromatics from different wood smokes and may be useful to product developers and food manufacturers seeking to position and differentiate smoked foods.

ТЕХНОЛОГИЯ ПРИМЕНЕНИЯ КОПТИЛЬНОГО АРОМАТИЗАТОРА И ТРАДИЦИОННОГО КОПЧЕНИЯ В ПРОИЗВОДСТВЕ МЯСО-ЯИЧНЫХ ПОЛУКОПЧЕНЫХ КОЛБАС

ТЕХНОЛОГИЯ ПРИМЕНЕНИЯ КОПТИЛЬНОГО АРОМАТИЗАТОРА И ТРАДИЦИОННОГО КОПЧЕНИЯ В ПРОИЗВОДСТВЕ МЯСО-ЯИЧНЫХ ПОЛУКОПЧЕНЫХ КОЛБАС

A Material Perspective of Wood, Smoke, and BBQ

For those of us who have attempted to barbecue (BBQ), wood matters. Smoking delicious meats is effectively a chemical process that involves control over combustion of organic materials. Here, we get joint insight from a local pitmaster and a materials scientist.

Effectiveness Analysis of the Utilization Liquid Smoke Distilled from Organic Materials as an Alternative for Fish Preservation

Liquid smoke is alternative preservation fish that does not cause pollution and does not damage the respiratory organs. Liquid smoke contains antibacterial and antioxidant so that it can preserve fish that have a fast rot character. This study aims to determine the characteristics and effectiveness of using liquid smoke as an alternative to preserving fish. The research method applied in preserving fish using liquid smoke is soaked; soaked and dried; and soaked and aerated. The variables in this study include the combination of bay leaves, lemongrass, and galangal; Pandan leaves; and tuna. The results showed that the characteristics of the liquid smoke of bay leaves, lemongrass and galangal and pandan leaves were almost the same clear color, the level of viscosity was like water, and the smell of smoke flavor each stung the distinctive aroma of organic matter. Based on data analysis, it was found that an effective way to use liquid smoke in replacing traditional fumigation was to soak it than dried in the sun. This is because soaking can increase antibacterial activity while drying can reduce water content in fish.©2019 JNSMR UIN Walisongo. All rights reserved.