FLAVOURING AGENT

摘要

Flavouring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, the said enzymes and/or microorganism are inactivated and all or part of the matured and/or fermented sprouts is recovered, and use of this flavouring agent as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavour precursors and/or enhancers.