A process for the preparation of a meat flavor and to food products containing this flavoring substance. The present invention provides a process for the preparation of a meatlike flavoring substance which comprises reacting certain sulfide or hydrosulfide sulfur compounds with certain carbohydrates preferably in the presence of a solvent.
Processes for imparting a seafood flavor to foodstuffs comprising adding thereto a small amount of (1) a processed product of (I) an algae extract or enzymatic digest of seafood or seafood extract or seashell extract, (II) a sulfur compound such as cysteine and, if desired (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired (2) an oxazoline and/or 2,4-pentadienal and/or thiazole alkanols; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.
A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid source and reducing sugar in a fat medium to form a low moisture content mixture which is then heated for a time and temperature sufficient to produce a Maillard reaction.
A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen containing compound to form a reaction product and combining said reaction product or said reaction product in blended flavors with a pet food.
