METHOD FOR INHIBITING GENERATION OF VOLATILE ALDEHYDES AND/OR DECOMPOSITION OF FATTY ACIDS AND USE THEREOF

摘要

PURPOSE: A method for inhibiting the occurrence of spoilage taste is provided which inhibits the generation of volatile aldehydes itself and/or the composition of fatty acids itself rather than corrects the generated spoilage taste. CONSTITUTION: A method for inhibiting the composition of fatty acids and/or the generation of volatile aldehydes is characterized by including trehalose and/or maltitol and inhibiting the composition of fatty acids and/or the generation of volatile aldehydes by preserving and/or processing fatty acids contents under the presence of trehalose and/or maltitol wherein volatile aldehydes are preferably aldehydes with not more than 10 carbons at room temperature and fatty acids are fatty acids, salts or ester thereof without showing any volatility at room temperature.