DESCRIZIONE
A method for making an oil-based food ingredient, having grill flavour properties, comprises:
combusting at a temperature of from 200 to 380 degrees C, in the presence of oxygen, a mixture of (i) 2 - 15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and
combining the smoke with an oil-based carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher. [Image Omitted]