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； andcombining 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.
