| 摘要 |
This invention provides a cooked flavorant product which is adapted for incorporation into smoking compositions. The flavorant is the condensation product of single cell, especially yeast, protein hydrolysate and a reducing sugar, optionally with the inclusion of an aldehyde. The reaction is preferably carried out in an alkaline medium, for example pH 7.5-10, at 70-150 DEG C for 0.2-5 hours. |
