The invention concerns a flavour active composition obtainable by a multi-step reaction comprising - a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, - a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, - further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, - further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof, leading to suitable intermediates, - a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.
