An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.
In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.
Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto group in the molecule and a non-volatile compound having a mercapto group in the molecule are bound to form a disulfide structure, or a flavor precursor compound (flavor precursor compound B) which is an organic compound represented by Formula (1) shown below in which R.sup.1H is a non-volatile compound and R.sup.2H is a volatile compound having in the molecule a furan ring structure (including a structure where part or all of the carbon--carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon--carbon double bonds thereof are hydrogenated), said Formula (1) being: R.sup.1--(S).sub.n--R.sup.2 (1) which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.
A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.
A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.
