Abstract: Process for preparing a flavoring composition suitable as a butter flavor block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions, comprising:(a) admixing an anti-oxidant to triglyceride fats, fatty acids or fatty acid derivatives at least to a concentration which is sufficient to increase the induction period of the fat by a factor of 1.5,(b) heating the mixture for 0.5 hours-1 week at 50.degree.-150.degree. C. under access of atmospheric oxygen and in the presence of water,under the condition that the triglyceride fats, fatty acids or fatty acid derivatives contain at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %. Such fatty acids or derivatives of fatty acid are preferably obtained by partially hydrogenating a natural vegetable glyceride fat.

Abstract: The present invention is concerned with a flavor concentrate containing a precursor of biacetyl, which concentrate is characterized in that it contains 0.1-99 wt. % precursor compound(s) having the following structural formula: ##STR1## in which X is ##STR2## and in which R.sub.1, R.sub.2, R.sub.5 and R.sub.6 can differ from each other or can be identical and consist of a methyl or ethyl group.It has been found that the present precursor compounds release biacetyl upon heating. By using the present precursor compounds in food products problems attached to the use of very volatile diketones in food products may be overcome.

Abstract: A butter-like concentrate is provided, which concentrate is a mildly heated mixture of25-98% (w/w) of an oil or fat preferably containing butterfat,2-74% (w/w) of protein and carbohydrate taken together, and0-20% (w/w) conventional adjuvants.Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135.degree. C. for 10 minutes in a closed vessel.

Abstract: Foodstuffs with improved flavor properties are obtained by incorporation of a diester of monothiocarbonic acid containing radicals characteristic of a flavoring thiol, a secondary or tertiary alcohol and carbonic acid.These diesters were found to be excellent precursors of flavoring thiols, releasing the thiols at a controlled rate under mild conditions. Particularly suitable diesters have the general formula R.sup.1 --S--CO--O--R.sup.2, in whichR.sup.1 represents an optionally substituted alkyl, homo- or heterocyclic radical which contains 1-10, preferably 3-7 carbon atoms and not more than 2 hetero atoms which are either oxygen or sulphur andR.sup.2 represents a secondary or tertiary hydrocarbyl group containing 3-20 carbon atoms, preferably an alkyl group containing 3-8 carbon atoms.