Conopco, Inc.

Salomon Leendert Abrahamse

Amir Maximiliaan Batenburg

Parag Acharya

Volkmar Koppe

Christopher Sabater-Luentzel

Matthias Hille

Jochen Blume

Lars Grohmann

Jens Koch

Michel Vander Stappen

The invention relates to a method of producing an onion flavour compositions, said method comprising: This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.

Onion flavour composition and method for the preparation thereof

Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.

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Wageningen, Netherlands

Salomon Leendert Abrahamse