FIELD: food industry.
SUBSTANCE: invention relates to aroma composition. Namely, it refers to aroma composition containing menthol and one or more of physiological cooling agents and method of production of mentioned aroma composition. Fluid aroma composition production method includes union of method and at least one of physiological cooling agents chosen from a group including N-substituted carboxamides of p-mentan, acyclic carboxamides, menthylsuccinate and its combinations. Menthol and at least one physiological cooling agent are warmed up to form fluid compound. Menthol compound and at least one physiological agent are cooled down till temperature approximately 25°C, keeping fluid condition of mentioned compound to produce fluid aroma composition. When flavouring agent is added in fluid form homogenous insertion and covering of tabs is provided, when flavouring agent is added as crystallised powder homogenous grip with tabs is provided.
EFFECT: increased flexibility of production technology of consumer goods is obtained due to separation of fluid menthol and physiological cooling compound from other fluid flavoring materials.
30 cl, 9 tbl, 24 ex
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