DETERIORATION INHIBITOR OF FLAVOR

摘要

PROBLEM TO BE SOLVED: To obtain both a deterioration inhibitor of flavor in order to inhibit the deterioration of a flavor during a production process for a thermally cooked food and the thermally cooked food having the inhibiting actions on the deterioration of the flavor imparted thereto. SOLUTION: A nucleotide is formulated during a production process to produce a thermally cooked food. Any of 5'-cytidylic acid (5'-CMP), 5'-inosinic acid (5'-IMP), 5'-adenylic acid (5'-AMP), 5'-guanylic acid (5'-GMP) and 5'-uridylic acid (5'-UMP) may be used as the nucleotide which is an active ingredient of the deterioration inhibitor of the flavor of a food. Furthermore, the nucleotide may be a sodium salt thereof or a combination of any thereof.