| abstract |
The present invention provides a taste improving agent capable of improving or alleviating unpleasant bitterness, astringency, irritating taste, astringent taste, etc. caused by potassium salts, magnesium salts, calcium salts and ammonium salts without Or the flavor of the beverage has an adverse effect. The taste improving agent contains a parsley extract as an active ingredient, and the parsley extract contains a glycoside of apigenin and/or apigenin, wherein the taste improving agent is converted into a solid content of the parsley extract. The concentration of the parsley extract in the food is from 0.001% by weight to 1% by weight. The above taste improving agent further comprises at least one of a phospholipid, a trehalose and/or a hydrogenated starch syrup, and arginine. The present invention also provides a method for improving taste of foods; and a salt substitute containing the taste improving agents. |