| abstract |
Aroma precursors useful as raw materials for the manufacture of salty and / or toasted and / or roasted aromas, in particular by Maillard reactions, characterized in that said aroma precursors consist of a fermented and treated must, obtained at from one or more amino acid producing microorganisms, resulting from the fermentation of carbon sources of plant origin, the fermented must obtained is then treated to eliminate microorganisms and undesirable products in human food and animal. |