PROCESS TO PREPARE A MEAT FLAVOURING AGENT

摘要

A process of preparing a meat flavouring agent comprising the steps of a) providing a source of cysteine selected from the free amino acid cysteine, a peptide, a hydrolysed protein, a partially hydrolysed protein preferably from vegetable or animal sources and mixtures thereof; b) forming an hydrogen sulfide-containing reaction mixture from said cysteine source by contacting said cysteine source with a suitable enzyme capable of generating hydrogen sulfide from cysteine; and c) heating the hydrogen sulfide containing reaction mixture formed in the previous step with at least one reducing carbohydrate source, and optionally at least one additional source of amino acid and/or peptide thereby generating a meat flavouring agent.