| abstract |
It is intended to provide a degradation inhibitor with a higher effect than the prior art against the degradation of a flavor or an aroma of a food and drink, a cosmetic or the like caused by heat, light or the like, particularly against the generation of a degradation odor derived from citral. It is a degradation inhibiting material for a flavor of a food containing a product obtained by treating a tea extract liquid component with an oxidase as an active ingredient. The degradation inhibiting material of the invention inhibits the degradation of a flavor or an aroma with a smaller addition amount than a conventional degradation inhibitor by adding the material to a food and drink, a cosmetic or the like. Particularly, the material exhibits a remarkable inhibitory effect on production of p-cresol and p-methylacetophenone which are degradation odor components derived from citral, and is preferably used for a food and drink, a cosmetic or the like having a citrus blend flavor or aroma containing citral. |