COMPOSITION FOR IMPARTING/ENHANCING CHEESE FLAVOR, METHOD FOR PRODUCING COMPOSITION FOR IMPARTING/ENHANCING CHEESE FLAVOR, METHOD FOR IMPARTING CHEESE FLAVOR TO FOODS OR ENHANCING CHEESE FLAVOR OF FOODS, AND METHOD FOR PRODUCING FOODS WITH IMPARTED/ENHANCED CHEESE FLAVOR
A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour； a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods； and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized fat which has a peroxide value of 15-280, and which includes at least 10 mass pcnt but not more than 100 mass pcnt of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized fat, which has a peroxide value of 15-280, and which includes at least 10 mass pcnt but not more than 100 mass pcnt of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.
