Process for improving or modifying the taste and aroma of citrus fruit compositions

Abstract From the Canadian patent

Process to improve or modify the taste and aroma of citrus fruit flavor compositions, particularly by conferring thereto a cooked gustative optionally fleshy, juicy and peely character. The process comprises adding to said compositions a product resulting from the reaction at about 50-120°C of an amino acid or a mixture of, amino acids, with a mixture consisting of a carbohydrate ascorbic acid, thiamine, hydrochloride and a concentrated citrus fruit juice or citrus fruit oil or alternatively, a mixture of aldehydes derived therefrom.