FLAVOR IMPROVING METHOD AND FLAVOR IMPROVING COMPOSITION USING N-ACETYLGLUCOSAMINE

摘要

PROBLEM TO BE SOLVED: To provide a food composition improved in deterioration of the flavor of proteoglycan and a flavor improving method which can improve deterioration of the flavor without using a flavor masking agent such as a fruit flavor, and also can improve deterioration of the flavor of proteoglycan without impairing the flavor of the main raw material when used in a variety of food products.SOLUTION: A method of improving the flavor of proteoglycan comprises adding N-acetylglucosamine. A flavor improving composition contains N-acetylglucosamine. The flavor to be improved is the smell peculiar to proteoglycan.