A method is disclosed for flavor-treating a food product (3) provided in a packaging (1), in which a protective gas (5), especially carbon dioxide, nitrogen, inert gas or mixtures thereof, is introduced into the head space (4) of the open packaging (1) together with a fluid (7) comprising at least one flavoring agent before the packaging (1) is sealed in a gas-tight manner. In order to provide improved conditions for the method it is proposed to add an antioxidant to the fluid (7), which in particular comprises water as the main constituent.
