Abstract: A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.