PROBLEM TO BE SOLVED: To provide food products with inhibited heat deterioration odor and a manufacturing method of the food products.SOLUTION: There is provided a method for inhibiting heat deterioration odor including adding lower fatty acids of 0.005 to 200 wt.ppm to food products having heat deterioration odor. There is provided a method for inhibiting heat deterioration odor that the lower fatty acids are one or more selected from isovaleric acid, valeric acid and isobutyric acid. There is provided a method for inhibiting heat deterioration odor that the food products are food products containing powdered soy source and/or powdered miso. There is provided a composition for inhibiting heat deterioration odor containing the lower fatty acids of 1 to 100 wt.%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】加熱劣化臭が抑制された食品、及び、該食品の製造方法の提供。【解決手段】加熱劣化臭を有する食品に、低級脂肪酸類を０．００５～２００重量ｐｐｍ添加する加熱劣化臭の抑制方法。低級脂肪酸類が、イソ吉草酸、吉草酸、及びイソ酪酸から選ばれる１またはそれ以上である加熱劣化臭の抑制方法。食品が、粉末醤油及び／又は粉末味噌を含有する食品である加熱劣化臭の抑制方法。低級脂肪酸類を１～１００重量％含有する、加熱劣化臭抑制用組成物。【選択図】なし
