PROCESS FOR THE PREPARATION OF FLAVOURING MIXTURES

摘要

The invention concerns a process for the preparation of flavouring mixtures by heating of fatty acids or fatty acid derivatives with an oxidizing agent in the presence of at least 0.1% by weight of an antioxidant. Poly-unsaturated fatty acids or animal or vegetable fats which are rich in such acids are preferred as starting matrials. The preferred oxidizing agent is oxygen. The oxidation mixtures obtained are rich in aldehydes and can be used to improve the organoleptic properties of foods.