ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF

The invention relates to a method of producing an onion flavour compositions, said method comprising:providing onion juice concentrate having a dry matter content of 40-95 wt. %;providing onion component selected from fresh onion, dehydrated onion and combinations thereof;mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %;subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes;optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend;drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.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.