PROBLEM TO BE SOLVED: To provide an edible fat and oil having reduced cooked odor and heat-deterioration odor, without impairing the original flavor of the fat and oil.SOLUTION: Water soluble citrulline, a kind of amino acid conventionally not used in an edible fat and oil, is added to an edible fat and oil. Consequently the cooked odor and/or heat deterioration odor of the edible fat and oil can be reduced. When the edible oil is used in a food product, the cooked odor and/or heat deterioration odor can be also reduced.COPYRIGHT: (C)2014,JPO&INPIT【課題】油脂本来の風味を損なわずに、加熱臭や加熱劣化臭の抑制された食用油脂を提供する。【解決手段】食用油脂には従来用いられていなかった、アミノ酸の一種である水溶性のシトルリンを食用油脂中に添加することで、食用油脂の加熱臭及び/又は加熱劣化臭を抑制し、食品に用いた際にも加熱臭及び/又は加熱劣化臭を抑制することができる。【選択図】なし
