Abstract: The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavor precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavor precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

Abstract: A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

Abstract: A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

Abstract: A food composition containing a flavoring agent of a precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated above 50° C. to provide a roasted or grilled aromatic flavor note to the food composition.

Abstract: A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.

Abstract: A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.