Compositions for improving the organoleptic qualities of cooked foodstuffs

A composition for generating a cooked flavour when heating a foodstuff in which the composition is included, said composition comprising a combination of

• a sulphur source selected from the group consisting of hydrogen sulphide, methane thiol, a sulfur-containing amino acid, thiamine, cystine, sodium sulphide, ammonium sulphide, ammonium polysulphide, onions, garlic, shallots, eggs, methionine, and mixtures thereof and
• at least one reductone selected from the group consisting of a furanone, a ketone, a pyrone, an aldehyde, a carbonyl compound, isomaltol, maltol, pyruvaldehyde, hydroxyacetone, 3-deoxyglucosone, 5-hydroxy-5,6-dihydromaltol, 2,3-butanedione, 3-hydroxy-2-butanone, a process flavour, cooked vegetable concentrates, soy sauce, and mixtures thereof,
• wherein said combination has a moisture concentration below 15% and said combination is encapsulated with an encapsulant such that a reactive association of the combination is maintained after inclusion thereof in the foodstuff and a physical barrier to dispersal of the combination in the foodstuff is provided.