this invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480 ° c . in an oxygen starved atmosphere in a fast pyrolysis reactor within 1 . 0 second . the process is further characterized in that the vegetable oil and the pyrolysis products produced from the vegetable oil are maintained at over 480 ° c . for a period of time less than one second , and rapidly quenched , within 0 . 1 second , and the resulting liquid extract is separated and collected . the flavor compositions of this invention are further characterized in that they comprise a unique composition of flavor notes , and exhibit a full rich flavor complement . these flavor compositions are suitable for use as a food additive in order to enhance or provide food flavoring .