| abstract |
As a method for preparing a stronger and more natural vegetable flavor, an appropriate method of using a synthetic fragrance material is established as a systematic method, and an excellent vegetable flavor is provided by the method. In a method for producing vegetable flavor, (1): S-methylmethionine sulfonium chloride is essential, and (2): (A) hydrocarbons, (B) alcohols, (C) phenols. (D) aldehydes, (E) ketones, (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, ( L) A desired vegetable flavor can be easily prepared as compared with the prior art by appropriately blending a nitrogen-containing / sulfur-containing compound and (M) a natural fragrance. [Selection figure] None |