PROBLEM TO BE SOLVED: To provide a separation type liquid seasoning that suppresses deterioration of flavor accompanying storage.SOLUTION: Provided is a separation type liquid seasoning incorporating (A) 3 to 20 mass% of ω3 type unsaturated fatty acid derived from fat/oil, (B) rosmarinic acid and (C) reduced glutathione, and having (D) an incorporation amount of phospholipid of 40 ppm or less, and in which the oil-water separation time after shaking is 15 minutes or less. Further, a separation type liquid seasoning in which (A) ω3 type unsaturated fatty acid derived from fat/oil is one or more selected from α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. Preferably, a separation type liquid seasoning having (B) an incorporation amount of rosmarinic acid of 1 to 400 ppm and (C) a reduced glutathione incorporation amount of 0.1 to 30 ppm.SELECTED DRAWING: None【課題】保存に伴う風味劣化が抑制された分離型液体調味料の提供。【解決手段】（Ａ）油脂由来のω３系不飽和脂肪酸３～２０質量％、（Ｂ）ロスマリン酸及び（Ｃ）還元型グルタチオンを配合してなり、（Ｄ）リン脂質の配合量が４０ｐｐｍ以下であり、振盪後の油水分離時間が１５分以下である、分離型液体調味料。なお、（Ａ）油脂由来のω３系不飽和脂肪酸が、α－リノレン酸、エイコサペンタエン酸及びドコサヘキサエン酸から選択される１種又は２種以上である、分離型液体調味料。好ましくは、（Ｂ）ロスマリン酸の配合量が１～４００ｐｐｍであり、（Ｃ）還元型グルタチオンの配合量が０．１～３０ｐｐｍである、分離型液体調味料。【選択図】なし
