FLAVORING MATERIAL

摘要

Disclosed is a method for imparting an aroma and flavor to a food. An aroma/flavor-imparting composition containing methional, dienals and thiazoles, wherein the methional content (A: parts by weight), the dienal content (B: parts by weight) and the thiazole content (C: parts by weight) satisfy the following relationship: provided that A+B+C=100, 0=A=100, 0=B=100 and 0=C=60.