| 摘要 |
A flavouring composition comprises the product obtained by heating a mixture of a sulphur-containing polypeptide or a mixture of amino acids at least one of which contains sulphur with thiamine. During or after the heating an alkanone or hydroxy-substituted alkanone having 4 to 8 non-quaternary carbon atoms and an alkyl aldehyde of 5 to 8 carbon atoms may be added. A triglyceride fat may be present during the heating, which may be carried out at 200 - 420 DEG F. for 10 mins. - 3 hours until the product has a yellow colour. The amino-acid mixture may comprise cysteine, glycine, and glutamic acid. The product imparts a sweet meaty flavour. |
