The present invention relates to a process of producing Maillard flavour preparations, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an &agr hydroxycarboxylic acid component selected from the group of &agr hydroxycarboxylic acids according to the following formula (I) : R"-CR2(OH)-COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
