Hi Donna! It's good to see you here. For almost all my grilling I use a fairly inexpensive extra-virgin olive oil made by Olive Ranch. I like the flavors of it and it has a smoke point upwards of 425 degrees, which appears to be plenty high for most of my grilling. I can't say I've ever tasted acrolein on account of the oil. The other thing, I use very little oil on the food itself. Occasionally I seared meat over too high of a heat and it tasted bitter, but I think that was because I burned the animal fat. It sounds like you are interested in the some food science. Me too. In fact I have a recurring column in "Weber's Ultimate Grilling" about all sort of scientific dynamics on and off the grill. I hope you will check that out. Thanks, Donna!