| abstract |
[Problem] For example, it is used for masking unpleasant odors such as amino acids, nucleic acids, animal and plant protein decomposed products or yeast extract used as a taste improver, and a variety of foods. Provided is a fishy flavor composition which is effective in masking the base odor and has high palatability, and a food containing the same. SOLUTION: The fish knot flavor according to the present invention is obtained by blending a fish knot extract with at least one of a fragrance / flavor imparting or improving agent selected from a yeast extract, an animal / vegetable protein degradation product, a flavor, and a fish knot fraction aroma component. The composition can be easily prepared, and the above problem can be solved. [Selection diagram] None |