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: A creamy, buttery flavor or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170.degree. C, of 6-deoxy-aldohexoses, such as e.g. rhamnose, and alpha-amino acids, such as e.g. proline. Frying and cooking fats, including margarine, comprising these Amadori compounds are also described.