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The pH of the products were significantly different (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.05) and ranged from 2.3 (Code 10\u2010Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u00a0=\u00a00.87), which was significantly different (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.05) among products ranging from 10.3% acetic acid (Code 10\u2010Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the\n                    <jats:styled-content style=\"fixed-case\">G<\/jats:styled-content>\n                    ibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10\u2010Poly at 3.22\u00a0mg mL\n                    <jats:sup>\u22121<\/jats:sup>\n                    . Gas chromatography\u2010mass spectrometry (\n                    <jats:styled-content style=\"fixed-case\">GC\u2010MS<\/jats:styled-content>\n                    ) analysis of liquid smoke dichloromethane extracts revealed that carbonyl\u2010containing compounds were major constituents of all products, in which 1\u2010hydroxy\u20102\u2010butanone, 2(5H)\u2010furanone, propanal and cyclopentenone predominated. Organic acids were detected by\n                    <jats:styled-content style=\"fixed-case\">GC\u2010MS<\/jats:styled-content>\n                    in all extracts and correlated positively (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u00a0=\u00a00.98) with titratable acidity. The\n                    <jats:styled-content style=\"fixed-case\">GC\u2010MS<\/jats:styled-content>\n                    data showed that phenolic compounds constituted a major portion of Code 10\u2010Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl\u2010containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make\u2010up of the full\u2010strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full\u2010strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full\u2010strength products, is an important step to establish their functions and appropriate use in food systems.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.9","type":"journal-article","created":{"date-parts":[[2012,12,23]],"date-time":"2012-12-23T22:11:00Z","timestamp":1356300660000},"page":"102-115","source":"Crossref","is-referenced-by-count":120,"title":["Chemical characterization of commercial liquid smoke products"],"prefix":"10.1002","volume":"1","author":[{"given":"Naim","family":"Montazeri","sequence":"first","affiliation":[{"name":"Kodiak Seafood and Marine Science Center School of Fisheries and Ocean Sciences University of Alaska Fairbanks Kodiak Alaska 99615"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandra C. 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