The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, aspartic acid, fumaric acid and the salts thereof alone or in combination.
