Disclosed is a process for the preparation of a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds selected from the group consisting of organic acids, amino acids, and salts thereof, alone or in combination, without added MSG and ribonucleotides. The process includes: an aqueous solution of organic acids or salts thereof and/or amino acids selected from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, and aspartic acid having a pH between 6 and 8, is mixed with reducing sugars and amino acids, and yeast extract and/or food hydrolysates a thermal reaction is carried out and the mixture is dried.
