| 摘要 |
A PROCESS FOR THE PRODUCTION OF FLAVOUR CONCENTRATES COMPRISING THE ADDITION OF A MIXTURE OF FLAVOUR PRECURSORS COMPRISING (A) PROLINE, ORNITHINE OR PROTEIN HYDROLYSATE, AND (B) RHAMNOSE, FRUCTOSE OR FUCOSE, TO A FAT-BASED MEDIUM AND HEATING THE MIXTURE TO ABOUT 100-140°C FOR ABOUT 10-120 MINUTES. (FIGURE 4) |
