RE: Was grab-and-go breakfast? now Liquid Smoke

[Guest guest]

Speaking of jerkey Dr. M,

Is liquid smoke okay to use from an NT perspective? It supposedly has the

stuff that smoke has in it. Below is a breakdown of the stuff in it from a

chromatogram analysis. From this web page:

http://www.leffingwell.com/smoke.htm

Thanks for any insights anyone has in using this stuff in jerkey for

example.

--

Smoke flavor has been used for thousands of years to enhance and modify the

flavor of foods as well as to preserve meats- This page presents some of the

most important flavor constituents present in smoke flavoring.

Important Smoke Constituents - include many phenolic flavor chemicals

derived from the pyrolisis of lignin in the wood, as well as items such as

Maltol and various cyclopentenolones derived from cellulose pyrolysis. The

lignin derived constituents such as Syringol are the heart of the smoke

flavor while the cyclopentenolones provide a " burnt sugar " like note. In

smoked meats, the phenolics act as preservatives which help to prevent

spoilage.

Chromatogram of Liquid Smoke Flavor

From Cellulose Pyrolysis:

Acetic Acid

Formic acid

Maltol

Methyl cyclopenenolone

Ethylcyclpentenolone

Dimethylcyclopentenolones

Furfural

5-HydroxymethylfurfuralFrom Lignin Pyrolysis:Phenol

ortho, meta and para Cresols

Guaiacol

4-Methylguaiacol

4-Ethylguaiacol

4-Propylguaiacol

Pyrocatechol

Trimethylphenols

Vanillin

4-(2-Propio)-vanillone

4-(1-Propio)-vanillone

Acetovanillone

2,4,5-Trimethylbenzaldehyde

4-Hydroxyacetophenone

Eugenol

cis & trans-Isoeugenol

2,6-Dimethoxyphenol (Syringol)

4-Methylsyringol

4-Ethylsyringol

4-Propylsyringol

4-Acetosyringol

4-(2-Propio)-syringol

4-(1-Propio)-syringol

cis & trans-4-(1-Propenyl)-syringol

4-(2-Propenyl)-syringol

Syringaldehyde

Re: grab-and-go breakfast?

From a convenience bar perspective

Standard Process

Phil's

and

Ultimate Meal

are all vastly superior in quality.

So in a worst case senario if you can't find something

that works that you make then these are much better than

Balance. ( I'm not 100% certain on the gluten/wheat content)

From a homemade perspective, hamburger jerky is about as easy as it

gets.

DMM

[Guest guest]

Firstly this is admittedly outside my realm of expertise.

Secondly, I tend to shy away from this type thing simply due to a

real lack of ability to obtain a reliable evaluation, such as the

one you're asking for. I would like to know the same. So while I

certainly won't say its an evil terrible thing to use I'll also say

the lack of reliable evaluation gives me pause and I usually just

pass on the liquid smoke.

DMM

--- In , " Pellicer " <@H...>

wrote:

> Speaking of jerkey Dr. M,

> Is liquid smoke okay to use from an NT perspective? It supposedly

has the

> stuff that smoke has in it. Below is a breakdown of the stuff in

it from a

> chromatogram analysis. From this web page:

> http://www.leffingwell.com/smoke.htm

> Thanks for any insights anyone has in using this stuff in jerkey

for

> example.

> --

>

> Smoke flavor has been used for thousands of years to enhance and

modify the

> flavor of foods as well as to preserve meats- This page presents

some of the

> most important flavor constituents present in smoke flavoring.

> Important Smoke Constituents - include many phenolic flavor

chemicals

> derived from the pyrolisis of lignin in the wood, as well as items

such as

> Maltol and various cyclopentenolones derived from cellulose

pyrolysis. The

> lignin derived constituents such as Syringol are the heart of the

smoke

> flavor while the cyclopentenolones provide a " burnt sugar " like

note. In

> smoked meats, the phenolics act as preservatives which help to

prevent

> spoilage.

>

> Chromatogram of Liquid Smoke Flavor

>

> From Cellulose Pyrolysis:

>

> Acetic Acid

> Formic acid

> Maltol

> Methyl cyclopenenolone

> Ethylcyclpentenolone

> Dimethylcyclopentenolones

> Furfural

> 5-HydroxymethylfurfuralFrom Lignin Pyrolysis:Phenol

> ortho, meta and para Cresols

> Guaiacol

> 4-Methylguaiacol

> 4-Ethylguaiacol

> 4-Propylguaiacol

> Pyrocatechol

> Trimethylphenols

> Vanillin

> 4-(2-Propio)-vanillone

> 4-(1-Propio)-vanillone

> Acetovanillone

> 2,4,5-Trimethylbenzaldehyde

> 4-Hydroxyacetophenone

> Eugenol

> cis & trans-Isoeugenol

> 2,6-Dimethoxyphenol (Syringol)

> 4-Methylsyringol

> 4-Ethylsyringol

> 4-Propylsyringol

> 4-Acetosyringol

> 4-(2-Propio)-syringol

> 4-(1-Propio)-syringol

> cis & trans-4-(1-Propenyl)-syringol

> 4-(2-Propenyl)-syringol

> Syringaldehyde

> Re: grab-and-go breakfast?

>

>

> From a convenience bar perspective

> Standard Process

> Phil's

> and

> Ultimate Meal

> are all vastly superior in quality.

> So in a worst case senario if you can't find something

> that works that you make then these are much better than

> Balance. ( I'm not 100% certain on the gluten/wheat content)

>

> From a homemade perspective, hamburger jerky is about as easy as

it

> gets.

>

> DMM

>

>

>

[Guest guest]

>Speaking of jerkey Dr. M,

>Is liquid smoke okay to use from an NT perspective? It supposedly has the

>stuff that smoke has in it. Below is a breakdown of the stuff in it from a

>chromatogram analysis. From this web page:

><http://www.leffingwell.com/smoke.htm>http://www.leffingwell.com/smoke.htm

>Thanks for any insights anyone has in using this stuff in jerkey for

>example.

>--

In a jerky book I read, the author interviewed a person who makes

liquid smoke. They basically makes some smoke, then concentrate

it. It is real smoke. But then they process it slightly to remove

some carcinogens. After reading the article, it sounded ok

to me, possible less carcinogenic than " real " smoke. Though my

smoker still makes a better flavor.

-- Heidi