| abstract |
The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt.%, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt.%, by weight of dry yeast extract, thiol containing compounds; at least 2 wt.%, by weight of the reaction mixture, acid; at least 10 wt.%, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160 °C; wherein the heated reaction mixture has an acidity such that a 1 wt.% dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20 °C and (ii)optionally drying the product. |