| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a deterioration inhibitor which can more effectively inhibit the deterioration of the flavor or the fragrance of foods, drinks or cosmetics that is caused by heat, light, or the like, in particular inhibit the production of off-flavor originated from citral than the conventional technique. <P>SOLUTION: The deterioration of the flavor/fragrance is inhibited by adding theaflavins which are red colorant components contained in a fermented tea into foods, drinks or cosmetics in an addition amount less than that of the conventional deterioration inhibitor. This deterioration inhibitor of the flavor or the fragrance exhibits in particular a significant effect of suppressing the production of p-cresol and p-methylacetophenone which are the off-flavor components originated from citral and is suitable to apply to foods, drinks or cosmetics having the flavor or the fragrance of a citrus note including citral. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
