ArOMATIsIERTE PRODUKTE UND VERFAHREN ZU IHRER HERSTELLUNG

摘要

PCT No. PCT/IB96/00723 Sec. 371 Date Mar. 12, 1997 Sec. 102(e) Date Mar. 12, 1997 PCT Filed Jul. 18, 1996 PCT Pub. No. WO97/04667 PCT Pub. Date Feb. 13, 1997Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.