A process for preparing a solid flavorant concentrate composition, comprising: a) providing one or more amide compounds having the formula wherein i) A is a 5 or 6 membered aryl or heteroaryl ring, ii) m is 0, 1, 2, 3 or 4, iii) each R 1' is independently selected from the group consisting of hydrogen, hydroxy, fluoro, chloro, CN, NHCH 3, N(CH 3) 2, COOCH 3, SCH 3, SEt, methyl, ethyl, isopropyl, vinyl, trifluoromethyl, methoxy, ethoxy, isopropoxy, trifluoromethoxy, NH 2, SH, halogen, and a C 1 -C 4 organic radical, and iv) R 2 has 3 to 15 carbon atoms and is a branched alkyl, a cycloalkyl ring, or a heterocyclic ring, optionally substituted with 1, 2, 3, or 4 substituent groups independently selected from the group consisting of hydroxyl, NH 2, SH, halogen, and a C 1 -C 4 organic radical, or one or more comestibly acceptable salts thereof, and b) dissolving the one or more amide compounds or comestibly acceptable salts thereof in one or more comestibly acceptable liquids to form a flavorant solution; c) contacting the flavorant solution with one or more comestibly acceptable solid carriers or a solution, dispersion, or emulsion thereof, to form an intermediate composition; and d) removing or permitting the loss of liquids from the intermediate composition so as to form a solid flavorant concentrate composition. a) providing one or more amide compounds having the formula wherein i) A is a 5 or 6 membered aryl or heteroaryl ring, ii) m is 0, 1, 2, 3 or 4, iii) each R 1' is independently selected from the group consisting of hydrogen, hydroxy, fluoro, chloro, CN, NHCH 3, N(CH 3) 2, COOCH 3, SCH 3, SEt, methyl, ethyl, isopropyl, vinyl, trifluoromethyl, methoxy, ethoxy, isopropoxy, trifluoromethoxy, NH 2, SH, halogen, and a C 1 -C 4 organic radical, and iv) R 2 has 3 to 15 carbon atoms and is a branched alkyl, a cycloalkyl ring, or a heterocyclic ring, optionally substituted with 1, 2, 3, or 4 substituent groups independently selected from the group consisting of hydroxyl, NH 2, SH, halogen, and a C 1 -C 4 organic radical, or one or more comestibly acceptable salts thereof, and i) A is a 5 or 6 membered aryl or heteroaryl ring, ii) m is 0, 1, 2, 3 or 4, iii) each R 1' is independently selected from the group consisting of hydrogen, hydroxy, fluoro, chloro, CN, NHCH 3, N(CH 3) 2, COOCH 3, SCH 3, SEt, methyl, ethyl, isopropyl, vinyl, trifluoromethyl, methoxy, ethoxy, isopropoxy, trifluoromethoxy, NH 2, SH, halogen, and a C 1 -C 4 organic radical, and iv) R 2 has 3 to 15 carbon atoms and is a branched alkyl, a cycloalkyl ring, or a heterocyclic ring, optionally substituted with 1, 2, 3, or 4 substituent groups independently selected from the group consisting of hydroxyl, NH 2, SH, halogen, and a C 1 -C 4 organic radical, b) dissolving the one or more amide compounds or comestibly acceptable salts thereof in one or more comestibly acceptable liquids to form a flavorant solution; c) contacting the flavorant solution with one or more comestibly acceptable solid carriers or a solution, dispersion, or emulsion thereof, to form an intermediate composition; and d) removing or permitting the loss of liquids from the intermediate composition so as to form a solid flavorant concentrate composition.