Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

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.

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.

The present invention relates to a method for preparing an aroma composition having a grill-type flavour profile. The present invention also relates to an aroma composition obtainable using said method and to the use of said aroma composition for providing or enhancing a grill-type flavour and for preparing a foodstuff, food supplement or animal feed. The present invention also relates to food or animal feed products as such which comprise the aroma composition having a grill-type flavour profile. Finally, the present invention relates to an apparatus for preparing said aroma composition.

The present invention relates to a method for preparing an aroma composition having a grill-type flavour profile. The present invention also relates to an aroma composition obtainable using said method and to the use of said aroma composition for providing or enhancing a grill-type flavour and for preparing a foodstuff, food supplement or animal feed. The present invention also relates to food or animal feed products as such which comprise the aroma composition having a grill-type flavour profile. Finally, the present invention relates to an apparatus for preparing said aroma composition.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

Provided is a cooking apparatus and method of controlling the cooking apparatus. The cooking apparatus includes a cooking chamber; a heating portion installed in the cooking chamber; and a smoking agent accommodation portion separably mounted on the heating portion and capable of accommodating a smoking agent.