NATURAL FLAVOUR ENHANCERS AND THE METHOD FOR MAKING SAME
The present invention pertains to the use of certain flavor enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavor enhancing effects on food products without imparting an onion or garlic-like off taste. These flavor enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavor enhancing compounds.
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Paragraph 0036
(2016/07/27)
Investigations of the Biosynthesis of trans-(+)-S-1-Propenyl-L-cysteine Sulfoxide in Onions (Allium cepa)
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Parry, Ronald J.,Sood, Gulshan R.
p. 4514 - 4515
(2007/10/02)
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