Abstract: A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate 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 a liquid 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.

Abstract: Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Abstract: Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Abstract: A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate 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 a liquid 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.

Abstract: A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i) providing a source of smoke and filtering the smoke to reduce its PAH content, (ii) providing a smoking vessel (e.g. pan) containing the solution, and (iii) introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2 mm or less.

Abstract: Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.