| 摘要 |
A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or combination of amino acids. The amino acids which have been shown to produce these results include 1-proline, 1-asparagine, 1-aspartic acid, 1-arginine, gamma -amino-n-butyric acid, 1-alanine, 1-glutamine and combinations thereof.
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