| abstract |
PROBLEM TO BE SOLVED: To provide a flavor improving agent capable of imparting a natural fermentation feeling, a matured feeling, an aging feeling and complexity of flavor to various foods and drinks including beer flavored beverages, and a method for producing the same. A yeast fermentation broth obtained by culturing yeast in a medium containing a carbon source and a nitrogen source is distilled, and the obtained condensate is used as a flavor improving agent. [Selection diagram] None |