| 摘要 |
Novel processes for the production of alliaceous flavoring compositions comprising heating at least one thiosulfinate having the formula TO PRODUCE A MIXTURE OF DI- AND TRISULFIDES CONTAINING R - S - S - CH = CH - R1 and R - S - S - S - CH = CH - R1, R being an alkyl or alkenyl group having one to five carbon atoms and R1 being hydrogen or an alkyl group having one to three carbon atoms, together with processes for preparing food compositions, and food and flavoring compositions so prepared. |
