The application of liquid smoke to rainbow trout fillet was tested. The properties of liquid-smoked fillets, analysed by sensory methods, were as good as those smoked traditionally. The content of polyaromatic hydrocarbons (PAH) was lower in liquid-smoked fish than in traditionally smoked fish. The liquid smoking process decreases the emissions of polyaromatic compounds to the environment.
Hattula, T., Elfving, K., Mroueh, U-M., & Luoma, T. (2001). Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). LWT - Food Science and Technology, 34(8), 521-525. https://doi.org/10.1006/fstl.2001.0794