Smoke flavor is a food additive that imparts the characteristic smoky taste associated with traditional wood smoking without the need for actual exposure to smoke. It is commonly used in the food industry to enhance the flavor of various products such as meats, cheeses, sauces, and snacks. The production of smoke flavor typically involves two main methods, either natural wood smoke condensation or the use of liquid smoke. In the natural wood smoke condensation process, wood chips are burned, and the resulting smoke is cooled, condensed, and then mixed with water or another solvent to create a concentrated smoke flavor. Liquid smoke, on the other hand, is generated by passing smoke through water to capture the flavor compounds.