Process for the preparation of aromatising compositions suitable for the biogeneration of mixtures comprising compounds being able to develop or enhance typical baked type aroma upon heating of bakery products such as bread an the like. Such process comprises the bioconversion of at least two amino compounds selected from the group consisting of amino acids and peptides and at least one reducing sugar in the presence of a micro-organism selected in the group consisting of yeasts. Method for making a bakery product having an improved aroma. <IMAGE>
