Definition and General Guidelines

Protein nitrogen source Protein nitrogen containing foods, extracts and their hydrolysates - Meat, egg and dairy products, fish, seafood - Cereals, vegetable products, fruit, yeast Peptides, amino acids including their salts 

Fat or fatty acid source Fats and oils or foods containing fats and oils Hydrogenated, transesterified, fractionated fats and oils Hydrolysates thereof 

Other materials Herbs, spices and extracts Flavouring substances identified in food Water Thiamine and thiamine hydrochloride Ascorbic, citric, lactic, fumaric, succinic and tartaric acid and their salts (Na, K, Ca, Mg, NH ) Guanylic acid, inosinic acid and their salts (Na, K, Ca) Inositol Sodium, potassium and ammonium sulphides, hydrosulphides and polysulphides Led thine pH regulators acetic, hydrochloric, phosphoric and sulphuric acid salts thereof sodium, potassium, calcium and ammonium Polymethylsiloxane 

The conditions during the flavour reaction are limited as follows  

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