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METHOD FOR PRODUCING AROMA SUBSTANCES WITH AN IMPROVED SENSORY PROFILE
METHOD FOR PRODUCING AROMA SUBSTANCES WITH AN IMPROVED SENSORY PROFILE
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机译：具有改善的感官特征的芳香物质的生产方法
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摘要
The invention proposes a method for producing a liquid aroma composition having an improved spicy/roasted to toasted sensory profile, comprising the following steps: (a) providing an essential oil component and optionally a carrier substance; (b) heating the oil and/or fat components to a temperature of around 80 to around 300 °C over a period of approximately 0.1 to approximately 6 seconds; (c) cooling the resulting product to obtain the aroma composition.
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