Compositions for generating a cooked flavor in a foodstuff, comprising
specified flavor precursors that react on heating to generate the flavor
and maintain a reactive association after inclusion in the foodstuff. The
compositions may include combination of a sulphur source, e.g. hydrogen
sulphide, methane thiol, a sulfur-containing amino acid, thiamine,
cystine, sodium sulphide, ammonium sulphide, ammonium polysulphide,
onions, garlic, shallots, eggs, methionine, and mixtures thereof, and at
least one reductone, e.g. a furanone, a ketone, a pyrone, an aldehyde, a
carbonyl compound, isomaltol, maltol, pyruvaldehyde, hydroxyacetone,
3-deoxyglucosone, 5-hydroxy-5,6-dihydromaltol, 2,3-butanedione,
3-hydroxy-2-butanone, a process flavor, cooked vegetable concentrates, soy
sauce, and mixtures thereof.
