Abstract: The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group consisting of ornithine, lysine, glycine, alanine, monosodium glutamate, histidine, threonine, phenylalanine, tyrosine, serine, methionine, arginine, glutamic acid and cysteine. The invention also concerning the use of such a flavour composition for modulating the flavor and/or flavour shelf-life of a nutritional product, the process for preparing such a flavour composition and a nutritional product comprising such a flavour composition.

Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.