Suggested are liquid flavour substance mixtures, comprising(a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates,(b) 15 to 25% by weight inorganic salts,(c) 6 to 12% by weight water-soluble constituents,(d) 2 to 10% by weight water-insoluble constituents and dyes,(e) 0.1 to 6% by weight hydrocolloids and emulsifiers and(f) ad 100% by weight water,with the proviso that the aroma emulsions forming component (a), which, in turn, comprise(a1) 0.1 to 40% by weight oil-soluble aromatic compounds,(a2) 5 to 20% by weight stabilizers,(a3) 0 to 1% by weight preservatives and(a4) ad 100% by weight water.
