| 摘要 |
PURPOSE:To suppress reduction and change of fragrance and flavor and occurrence of change of taste and an offensive smell during processing and preservation period of food and drink, by adding chlorogenic acid, etc., and vitamin C, etc., to foods and drinks. CONSTITUTION:Foods and drinks are blended with at least one selected from chlorogenic acid, caffeic acid and ferulic acid and at least one selected from vitamin C, rutin and quercetin to prevent deterioration of flavor. Chlorogenic acid, caffeic acid and ferulic acid are preferably an extract of raw coffee beans. |
