abstract |
[PROBLEMS] To establish a proper method of using a synthetic flavor material as a systematic method as a method for preparing a stronger and more natural spice flavor, and to provide an excellent spice flavor by the method. SOLUTION: Thousands of fragrance materials that can be used as a material for spice flavor are classified into (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) by functional group. Ketones, (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, (L) nitrogen-containing and sulfur-containing compounds, M) classified into 13 types of natural flavors, (1): by appropriately blending at least one material selected from these groups, preferably two or more materials, and (2): spice extract, Compared to conventional ones, the desired spice flavor can be easily prepared. [Selection figure] None |