An acidic oil-in-water emulsified seasoning containing an edible oil and fat and egg yolk and having a low lipid content and an oil-in-water emulsified seasoning having an increased egg yolk flavor and a method for producing the same. [MEANS FOR SOLVING PROBLEMS] The present invention contains edible oil and fat, egg yolk, lipid content is 1% by mass or more and 25% by mass or less, and egg yolk content (in terms of solid content) is 0.1% by mass or more and 5% by mass or less. The acidic oil-in-water emulsified food contains 3-methylbutanal and hexanal. When the aromatic component of the acidic oil-in-water emulsified food is measured by solid phase microextraction-gas chromatography mass spectrometry, the peak of hexanal It is an acidic oil-in-water emulsified food in which the ratio of the peak area of 3-methylbutanal to the area is 0.12 or more and 3.5 or less. Such an acidic oil-in-water emulsified food can increase the egg yolk flavor in an acidic oil-in-water emulsified seasoning with a low lipid content. [Selection figure] None【課題】食用油脂、卵黄を含有し、脂質含有量の少ない酸性水中油型乳化調味料において、卵黄風味が増大した酸性水中油型乳化調味料及びその製造方法を提供する。【解決手段】本発明は、食用油脂、卵黄を含有し、脂質含有量が１質量％以上２５質量％以下、卵黄含有量（固形分換算）が０．１質量％以上５質量％以下である酸性水中油型乳化食品において、３－メチルブタナールと、ヘキサナールとを含み、前記酸性水中油型乳化食品の香気成分を固相マイクロ抽出－ガスクロマトグラフ質量分析法で測定した場合に、ヘキサナールのピーク面積に対する、３－メチルブタナールのピーク面積の比が、０．１２以上３．５以下である、酸性水中油型乳化食品である。このような酸性水中油型乳化食品は、脂質含有量の少ない酸性水中油型乳化調味料において、卵黄風味を増大させることができる。【選択図】なし
