METHOD FOR IMPROVING AROMATIC ODOR OF FOOD OR DRUG MEDICINE

摘要

PROBLEM TO BE SOLVED: To provide a method for improving aromatic odor of food or drug medicines by which favorable aromatic odor leading to good taste of the food or the drug medicines among aromatic odors generated when heating the food or the drug medicines are effectively added to the food or the drug medicines or effectively enhanced.

SOLUTION: The method for improving aromatic odor of food or drug medicine comprises utilizing aromatic components generated by aminocarbonyl reaction using D-psicose. The aromatic odor to be improved comprises an aromatic odor creating flavor peculiar to the food or the drug medicines. The method enables the aromatic odor and also a toasted color to be imparted to the food and the drug medicines. The aromatic components comprise the heated ones obtained by addition of D-psicose before heated, or generated by addition of D-psicose before heated. The aromatic components comprise the ones composed of pyrazine and/or furanone. The D-psicose is used in a form of mixture with D-fructose.

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