| 摘要 |
The invention concerns an aroma product comprising flavoring compounds , obtainable through a process comprising : dissolving in water amino acids, peptides or hydrolized proteins and reducing sugars or dissolving in water aroma precursors, introducing in said solution a monoglyceride,which is a saturated compound in C16 and C18, heating the obtained mixture to have a mesomorphic phase structure or a microemulsion, maintaining said heating to develop flavoring compounds and cooling said mixture. |
