| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a food product aroma-improving agent improving aroma whose main aroma is hydrophobic, and which is effective particularly on reinforcement of sesame aroma, reinforcement of butter aroma, reinforcement of milk aroma, reinforcement of spice aroma, and masking of grass smell of meat. <P>SOLUTION: The food product aroma-improving agent is produced by adding yeast-derived substance containing at least isobutyric acid and valeric acid to a food product. Specifically, the yeast belongs to a Saccharomyces group and is increased in a nucleic acid content in a yeast fungus body. The yeast-derived substance preferably is yeast extract obtained by hot water extraction from the yeast fungus body obtained by culturing the yeast under the culture condition effective for production of nucleic acid. <P>COPYRIGHT: (C)2010,JPO&INPIT |
