A method of conferring flavour on an edible composition, including the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes and the achievement of a high-quality and consistent onion flavour.
一种赋予食品组成物味道的方法,包括向食品组成物中添加至少一种从S-烯丙基半胱
氨酸和S-
1-丙烯基半胱
氨酸中选择的化合物。当与洋葱片一起使用时,该化合物允许部分替代洋葱片并实现高质量和一致的洋葱味。