Savoury process flavourings

Industrial Process Flavourings 3.2.3.4.1 Savoury Process Flavourings... 

Savoury process flavourings are widely used in culinary products to boost meat flavour (beef, chicken, pork, lamb, veal) or other notes (fish, seafood, vegetable). The development of meat-like process flavours started in the 1950s and the first patents were published in 1960. To date meat-like and other savoury flavours still represent the largest volumes of all process flavourings produced. 

Process flavourings for application in sweet and bakery goods (e.g. flavourings with chocolate, malt, caramel, egg, coffee or biscuit tonality) have been known for an even longer time than their savoury counterparts. Sulphur-containing aroma precursors such a cysteine are not the main concern of sweet process flavourings, and in many cases they even have to be avoided in order to prevent the formation of off-flavours. 

With savoury applications, encapsulated CO2 extracts have an exceptionally long shelf-life for use in dry processed foods, sauces and soups. Their low response to microwaves because of their freedom from processing artefacts, gives stable flavours of true fidelity to the starting material from which they were derived [26]. 

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