FIELD: food-taste industry. SUBSTANCE: method involves the use of cock and hen crests preliminary hydrolyzed with lidase taken at amount 64-128 IU/l extract, at 37-40 C for 2-6 h. Arginine is used as amino acid taken at amount 0.2-0.8% of extract mass. Before mixture exposition vitamin E is added at amount 0.02-0.05% of extract mass and thermic treatment is carried out at 96-98 C for 1-4 h and mixture is cooled to 20-25 C. EFFECT: improved method of aromatic substance preparing. 1 tbl
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