||It has been suggested that this article be merged with Liquid smoke. (Discuss) Proposed since October 2015.|
|Appearance||Yellow to red liquid|
|Boiling point||99 °C (210 °F; 372 K)|
Refractive index (nD)
EU classification (DSD)
|Flash point||44 °C (111 °F; 317 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the natural act of carbonization, which occurs when wood is heated in an airless container during charcoal production, such as pyrolysis.
The principal components of pyroligneous acid are acetic acid, acetone and methanol. It was once used as a commercial source for acetic acid. In addition, the vinegar often contains 80-90% water along with some 200 organic compounds.
During the United States Civil War, cooks in the Confederate States of America tried to make up for an increasing deficiency in salt by preserving meat and fish in pyroligneous acid, which was not very effective.
- Pyroligneous acid from Sigma-Aldrich
- George A. Burdock (2010), "PYROLIGNEOUS ACID", Fenaroli's Handbook of Flavor Ingredients (6th ed.), Taylor & Francis, pp. 1774–1775, ISBN 978-1-4200-9077-2
- Looa, A.Y.; Jaina, K.; Darahb, I. (2007). "Antioxidant and radical scavenging activities of the pyroligneous acid from a mangrove plant, Rhizophora apiculata". Food Chemistry 104 (1): 300–307. doi:10.1016/j.foodchem.2006.11.048. Retrieved 16 November 2015.
- Jung, Kyung-Hwan (2007). "Growth inhibition effect of pyroligneous acid on pathogenic fungus,Alternaria mali, the agent of Alternaria blotch of apple". Biotechnology and Bioprocess Engineering 12 (3): 318–322. doi:10.1007/BF02931111. Retrieved 16 November 2015.
- Kurlansky, Mark (2002). Salt: A World History. Penguin Books. pp. 267–68. ISBN 0-14-200161-9.