| 摘要 |
The taste of saccharin and its Na salt are improved by adding (a) a taste improver, e.g. glutamic acid, monosodium glutamate, inosline-5'-monophosphoric acid or its disodium salt, guanosine-5'-monophosphoric acid or its disodium salt or mixts. thereoff and (b) a substance which increases the "fullness" of taste, e.g. alpha-amino acids, vanillin, ethylvanillin, maltol, ethylmaltol or mixts. thereof. |
