DETAILED DESCRIPTION OF THE INVENTION The fat or oil may be any animal or vegetable fat or oil or any glyceride of a fatty acid, e.
g.
, beef fat, beef tallow, chicken fat, fish oil such as cod liver oil, safflower, seed oil (high oleic), linseed, olive, blackcurrant seed, grapeseed, low erucic acid rapeseed, coconut, peanut, cotton seed, palm, corn, partially hydrogenated soy oil, or any mixtures thereof.
If desired, the fat or oil may be used in admixture with one or more fatty acids, for example, lauric acid, palmitic acid, stearic acid, oleic acid, or linoleic acid or with fatty acid mixtures such as butter acids, dairy acids cheese acids, enzyme hydrolysed vegetable oils, such as olive oil or coconut oil, or enzyme hydrolysed animal fats.
Examples of such mixtures are a mixture of beef fat and oleic acid in a ratio of from 2:1 to 4:1 and a mixture of chicken fat and linoleic acid in a ratio of from 2:1 to 6:1.
By "in the form of a liquid pool" we mean that the fat or oil starting material should not be in the form of a film, i.
e.
, it should not be in the form of a thin layer, sheet or droplets, and particularly should not be a film with a thickness of less than 5 mm.
Conveniently, the fat or oil starting material lies as a liquid or melted pool at the bottom of the reactor.
If desired, flavour precursors may be added to the fat or oil prior to the heat treatment to enhance the flavour, e.
g.
, sulphur-containing compounds such as cysteine, cystine, methionine, thiamine, hydrogen sulphide, or sulphur-containing extract from vegetables such as onions, garlic or members of the BRASSICA family.
Preferably, the temperature to which the fat or il or mixtures thereof is subjected is from 310.
degree.
C.
to 400.
degree.
C.
and especially from 325.
degree.
C.
to 375.
degree.
C.
The time of the treatment may be from a few seconds, e.
g.
, 10 seconds to several hours, more usually from 1 minute to 6 hours, and preferably from about 5 minutes to 4 hours.
The actual period of time chosen may be the time effective to produce the desired flavour notes which are generally roasted, grilled and smokey, longer periods generally producing more roasted flavour notes
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Cooking 
