Smoke aroma essences are used for flavoring food products. They are prepared from smokehouse smoke by condensation and purification.

Smoke aroma studies

Coupling gas chromatography and electronic nose detection for detailed cigarette smoke aroma characterization.
Rambla-Alegre M, Tienpont B, Mitsui K, Masugi E, Yoshimura Y, Nagata H, David F, Sandra P.
J Chromatogr A. 2014 Oct 24;1365:191-203. doi: 10.1016/j.chroma.2014.09.015.

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods.
Wang H, Chambers E 4th, Kan J.
Molecules. 2018 Jul 26;23(8). pii: E1867. doi: 10.3390/molecules23081867.

Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor.
Parker JK, Lignou S, Shankland K, Kurwie P, Griffiths HD, Baines DA.
J Agric Food Chem. 2018 Mar 14;66(10):2449-2458. doi: 10.1021/acs.jafc.6b05399.