Compositions useful as starting materials for the preparation of savory flavors and / or toasted and / or roasted primarily by Maillard reactions.

摘要

Flavor precursors USEFUL AS RAW MATERIALS FOR THE MANUFACTURE OF FLAVORS SALTY AND / OR ROASTED AND / OR torrefactos BY REACTIONS Maillard, CHARACTERIZED IN SUCH flavor precursors CONSIST IN A MUST FERMENTED AND TREATY, OBTAINED FROM ONE OR SEVERAL MICROORGANISMS PRODUCERS AMINO ACID, obtained by fermentation of carbon sources of vegetable origin being treated Mosto FERMENTADO then obtained to eliminate microorganisms and undesirable GOODS AND ANIMAL HUMAN CONSUMPTION