| 摘要 |
A pork-like flavorant which comprises the reaction product of a mixture of (a) a source of amino acid, (b) a lower aliphatic mercaptocarboxylic acid or a salt thereof, and (c) oleoresin sage; said mixture containing from about 5 to about 300 parts by weight of amino acid source per part by weight of mercaptocarboxylic acid and from about 0.005 to about 0.3 part by weight of oleoresin sage per part by weight of mercaptocarboxylic acid, said mixture being substantially free from added monosaccharide. Other features of the invention appear in the following description. |
