| abstract |
(57) [Problem] To provide an excellent inhibitory effect on a flavor deterioration phenomenon caused by exposure of food and drink to heat, oxygen or light, particularly a flavor deterioration phenomenon caused by irradiation of sunlight and artificial light. Provided are a flavor deterioration inhibitor and a method for suppressing flavor deterioration. SOLUTION: By using myricetins and quercetins together in a specific mixing ratio, in foods and beverages, flavor deterioration phenomenon based on factors such as heat, oxygen or light, especially artificial light such as fluorescent lamps and sunlight. In this case, the present invention exerts a remarkably superior effect of suppressing the photodegradation due to the irradiation of the light as compared with the conventionally known method. |