| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject flavor having the flavor of a soup in boiling chicken or its bone or a roast feeling in sauteing, useful as a flavor enhancer, etc. by reacting a β-alanine derivative with an amino acid in a solvent under heating. SOLUTION: Carnosine, anserine, balenine, pantothenic acid or the like comprising a dipeptide or a tripeptide containing β-alanine at the N terminal as a β-alanine derivative is reacted with an amino acid such as taurine, glutamic acid, cysteine, glutamine, serine, proline, leucine, methionine or the like in a solvent under heating to give the objective chicken flavor. The chicken flavor has the flavor of a soup in boiling chicken or its bone or a roast feeling in sauteing and is useful as a flavor enhancer etc. for various foods and beverages, seasoning, etc. |
