| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a flavor improving composition produced in view of the following requirements to be solved: what physiological action is caused by surplus peroxide generated in the oral cavity when taking peroxide-containing food and an alcohol beverage, or caused by other factors; removal of the surplus peroxide results in suppression of its physiological action; and development of an appropriate means for the removal is required. <P>SOLUTION: The flavor improving composition comprises a compound, as an active ingredient, enabling removal of the peroxide through catalysis of salivary peroxidases (POD) which reacts the perioxide. Intake of the flavor improving composition at the same time when having peroxide-containing food and/or an alcohol beverage, or formulation of the compound with the peroxide-containing food and the alcohol beverage results in retaining and improving the flavor of the alcohol beverage. <P>COPYRIGHT: (C)2007,JPO&INPIT |
