Flavor improving agent

摘要

Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition.

主权项

1. A method of producing a flavor improving agent, the method comprising:
contacting a fruit juice or squeeze with a synthetic resin absorbant to absorb a fraction of ingredients of the fruit juice or squeeze; desoring the ingredients on the synthetic resin absorbant with a solvent to produce a flavor improving agent containing the desorbed ingredients, wherein a molar ratio of polyphenols to saccharides of the flavor improving agent after acid hydrolysis is in a range of 0.1 to 10 and a molar ration of polyphenols to saccharides of the flavor improving agent before acid hydrolysis is in a range of 1 to 100.