FIELD: food industry.
SUBSTANCE: suspension is prepared in oil of a powder containing one or more compounds, having carbonyl and amino groups, capable of undergoing a Maillard reaction and/or a caramelisation reaction, in which powder has water activity within range of 0.25 to 0.8. Suspension of powder in oil is heated in a microwave oven during a time sufficient for formation of flavours and aromas.
EFFECT: disclosed is a method for formation of flavours and aromas during microwave heating of a food product and a composition for formation of flavours and aromas during microwave heating of a food product.
31 cl, 2 dwg, 2 tbl, 3 ex
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