A shelf-stable composition used to treat foods allows for controlled release of a desired aroma. The composition is a homogenous one-phase system that includes an aroma-producing material and a fat composition and features a fat with a melting point greater than that of a medium-chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release at an opportune time such as when a food is heated in a microwave.
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