THIAZOLIDINE COMPOUNDS

摘要

A method of enhancing or improving the flavor of usual foods or drinks by using a non-volatile thiazolidine compound optionally together with a non-volatile flavor compound and/or a reaction flavor; a convenient and effective method for preventing deterioration in flavor in the step of pasteurizing a retort food and regulating its offensive smell at intake to thereby improve the flavor; and a convenient and effective method for regulating the greenish offensive smell characteristic to processed soybean product to thereby improve the flavor.