FLAVOR MATERIALS AND PROCESS FOR PRODUCING THE SAME

摘要

Flavor materials produced by heating an aqueous solution, which contains from 0.2 to 20% by weight of ascorbic acid and from 0.6 to 60% by weight of ethanol as the essential components and has a pH value of 3.5 to 7.5, at 70 to 120 DEG C for 1 to 14 days, in particular, flavor materials containing at least 0.21 ppm of sotolone (3-hydroxy-4,5-dimethyl-2(5H)-furanone). It is intended to establish a process for producing flavor materials capable of imparting favorable flavors to products in the field of foods and drinks and impart favorable flavors to foods and drinks, thereby improving food qualities.