| 摘要 |
PROBLEM TO BE SOLVED: To obtain a flavor deterioration inhibitor that can inhibit the deterioration of flavors and tastes mainly caused by light, additionally heat, oxygen, and the like, with no adverse effect on the intrinsic flavor and taste of food, drink, and the like. SOLUTION: The objective flavor deterioration inhibitor comprises a solvent extract from a plant in Menthaceae, except the essential oil components. The deterioration inhibitor is obtained by extracting a plant in Menthaceal, for example, water mint (Mentha aquatica) or peppermint (Mentha piperita) with water, a polar organic solvent or their mixture and removing the essential oil components from the extract, or extracting, with water, a polar organic solvent or their mixture, the residue after removal of the essential oil components from the plant by steam distillation. The deterioration inhibitor is added to food, drink, oral hygienic agents, and the like, for inhibiting the deterioration, particularly caused by light. |
