| 摘要 |
A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product. |
