methods for enhancing the flavor of condiment, and / or providing full-flavored seasoning, for improving the full-bodied flavor of the extract, the egg-flavor of a processed egg food, the full-bodied flavor of a soup, for sautéing or stewing. full-flavored curry, to inhibit the heat toasting odor of Japanese soup or broth, to provide a full-flavored animal meat food, to enhance the full-bodied flavor and aroma of fried rice, and to inhibit the proteinaceous odor of vegetable protein

摘要

"METHODS FOR BECOMING TASTE FLAVOR, AND / OR PROVIDING CONCENTRATED FLAVOR, TO IMPROVE EXTRACT BODY FLAVOR, THE EGG FLAVOR OF A PROCESSED EGG, BROWN FLAVOR OR PROFESSIONAL CURRY WITH FLAVOR, TO INHIBIT THE JAPANESE SOUP TOAST TOUCH OD OR BRUSH, TO PROVIDE AN FLAVORED ANIMAL MEAT FOOD, TO IMPROVE FLAVOR AND FROZEN FROGEN EGG FLAVOR, AND VEGETABLE PROTEIN PROTECTIVE ODOR ". The purpose of the present invention is to improve the full flavor, taste and aroma of foods. Thus, the present invention relates to a method for improving or better enhancing the full-bodied or food flavor by adding a n-3 long chain highly unsaturated fatty acid having 20 or more carbon atoms and 3 or more bonds. double strands, or the addition of an n-6 long chain highly unsaturated fatty acid having 18 or more carbon atoms and 3 or more double bonds thereof.