1. A process for the formation of flavors during microwaving food product comprising (a) preparing a suspension of powder in oil, comprising one or more compounds having a carbonyl and an amino group capable of undergoing the Maillard reaction and / or caramelization reaction, wherein the powder has a water activity in ranging from 0.25 to 0.8 and (b) heating the powder suspension in oil in a microwave oven for a time sufficient to form aromatov.2 and flavors. A method according to Claim. 1 in which a powder of compounds include reducing sugars such as xylose, glucose, lactose or maltodextrin, and proteins, peptides or aminokisloty.3. A method according to Claim. 1 or 2, wherein the powder further comprises a vegetable or meat extract ekstrakt.4. A method according to Claim. 1 or 2, wherein the water activity of the powder is modified by adding or removing vody.5. The method of claim. 3, wherein the water activity of the powder is modified by adding or removing vody.6. A method according to any one of claims. 1, 2 or 5, wherein the water activity is in the range from 0.5 to 0,8.7. The method of claim. 3, wherein the water activity is in the range from 0.5 to 0,8.8. A method according to claim. 4, wherein the water activity is in the range from 0.5 to 0,8.9. A method according to any one of claims. 1, 2, 5, 7 or 8, wherein the oil is selected from the group consisting of sunflower oil, rapeseed oil, palm oil, cottonseed oil, sesame oil, soybean oil, peanut oil, olive oil, corn oil and safflower maslo.10. The method of claim. 3, in which the oil is selected from the group consisting of sunflower oil, rapeseed oil, palm oil, cottonseed oil, sesame oil, soybean oil, peanut oil, olive oil, corn oil and safflower maslo.11. A method according to claim. 4, in which the oil in1. Способ образования вкусов и ароматов при микроволновом нагреве продукта питания, включающий(a) приготовление суспензии в масле порошка, включающего одно или несколько соединений, имеющих карбонильные
