PROBLEM TO BE SOLVED: To provide a method for improving flavors of a food product, effectively enhancing flavors of sesame, butter, milk, and spices and masking grass odor, in particular.SOLUTION: A food acceptable yeast-derived product includes a yeast extract which is obtained from a yeast fungus belonging to the genus Saccharomyces having an increased content of nucleic acid in a yeast fungus cultivated under effective cultivation conditions for producing nucleic acid by hot water extraction and at least isobutyric acid and isovaleric acid. An agent for improving flavors including the yeast-derived product is added to a food. Since main flavor components are hydrophobic, the flavors are improved.COPYRIGHT: (C)2014,JPO&INPIT【課題】食品の香気改善方法を提供する。【解決手段】食品として許容される酵母に由来し、酵母菌体内の核酸含量を高めたサッカロマイセス属に属する酵母を核酸生産上有効な培養条件で培養して得られた酵母菌体から、熱水抽出により得られる酵母エキスと少なくともイソ酪酸及びイソ吉草酸を含む、酵母由来物を含む香気改善剤を食品に添加する。【効果】主要香気が疎水性であるため香気が改善される。本発明の剤は特に、ゴマ香気の増強、バター香気の増強、乳香気の増強、香辛料香気の増強、及び肉のグラス臭マスキングに有効である。【選択図】なし
