| abstract |
Process to improve or modify the taste and aroma of citrus fruit flavor compositions, particularly by conferring thereto a cooked gustative, optionally fleshy, juicy and peely character. n The process comprises adding to said compositions a product resulting from the reaction at about 50-120°C of an amino acid, or a mixture of amino acids, with a mixture consisting of a carbohydate, ascorbic acid, thiamine hydrochloride and a concentrated citrus fruit juice or citrus fruit oil or, alternatively, a mixture of aldehydes derived therefrom. |