Aroma-producing compositions for foods

A process for providing a food product having an intensified and controlled release of a desired aroma upon moderate heating, comprising:

• (a) providing a food product;
• (b) providing an aroma-producing composition comprising an aroma producing material to provide the desired aroma, and a fat-containing composition comprising:
• (1) a medium chain fatty acid triglyceride that solubilizes the aroma-producing material and (2) a fat or lipid having a higher melting point than the medium chain fatty acid triglyceride;
• wherein the aroma-producing composition is a homogenous one-phase system in which the desired aroma is released in a controlled manner upon moderate heating;
• (c) spraying the aroma-releasing composition onto at least one surface of the food product to obtain a treated food product;
• (d) cooling the treated food product to allow the aroma-releasing composition to adhere to the at least one surface of the food product to provide the food product having the intensified and controlled release of the desired aroma upon moderate heating;
• and
• (e) packaging the food product having the intensified and controlled release of the desired aroma upon moderate heating;
• wherein the aroma-releasing composition can provide the intensified and controlled release of the desired aroma upon moderate heating of the food product by a consumer.