| abstract |
【Task】 The problem to be solved by the present invention is that the unpleasant bitterness, egg taste and astringent taste unique to high-intensity sweeteners can be effectively suppressed without changing the original flavor of food with a small addition amount, and high-intensity sweetness It is to provide a taste improving agent that reproduces the same taste intensity and flavor profile as when sucrose and other sugars are used, even when a sucrose is used. [Solution] A taste improving agent for a high-intensity sweetener comprising the following (A), (B), and (C) and (D) and / or (E): By adding to foods and drinks, the unpleasant aftertaste of high-intensity sweeteners can be improved, and the same taste intensity and flavor profile as when sucrose is used can be reproduced. (A) Spirantol or a plant extract or essential oil containing spirantol (B) Quinic acid or a composition containing quinic acid (C) Vanilla polyphenol or a composition containing vanilla polyphenol (D) Green tea polyphenol or green tea polyphenol Containing composition (E) Rosaceae polyphenols or compositions containing Rosaceae polyphenols [selection] None |