The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one water soluble absorbent； an inner coating layer whose aqueous solution of 0.1% has a surface tension lower than 60 mN/m measured at 25° C.； and an first outer coating layer comprising a polymer having an oxygen transmission rate of less than 1000 cc/m2/24 hr measured at 23° C. and 0% RH, and a water vapor transmission rate of less than 400 g/m2/day.
