FLAVOR-ACTIVE PEPTIDES

摘要

The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savour when subjected to a Maillard reacting with reducing sugars. In particular the present invention pertains to the use of said specific peptides for the preparation of a chocolate flavour, specifically a cocoa and a caramel flavour, a floral or specifically a bonbon flavour, a bready flavour, a roasted flavour and a mea t flavour.