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Use of diketone precursors in food products
Provided herein are flavor concentrates that overcome the problems associated with the use of very volatile diketones in food products, especially the decrease typically seen in diketone content upon heating or storage. These concentrates contains 0.1 - 99 wt. % of one or more diketone precursor compounds having a defined structural formula. The present compounds release biacetyl, an important flavor compound, upon heating. The precursor compound(s) may be used to flavor a wide variety of food products. Also, various food products containing the precursor compound(s) at 1-300 ppm are presented. The compositions may be either liquid or solid, e. g., a spray-dried product, in which flavor components can be present at relatively high concentration levels. Further, these food products may consist of combinations of precursors and other flavor compounds, which serve to enhance and/or balance the overall flavor of the product. Upon heating, the precursors disintegrate into flavor compounds without forming any unwanted by-products.

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