| abstract |
Disclosed is a flavor improving agent that is a fraction derived from fruit juice or juice extract. A fraction wherein the content ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the content ratio of the polyphenols and the saccharides before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fractions are obtained with a method such as by a fruit juice or juice extract being adsorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or juice extract with ethanol. The flavor improving agent has flavor improving effects such as limiting the acidity, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a feeling of volume. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to fragrance compositions. |