PROBLEM TO BE SOLVED: To provide foods having enhanced flavor of flavoring vegetable and a manufacturing method of the foods.SOLUTION: There is provided a flavor enhancing method of flavoring vegetable including adding 0.5 to 10 wt.ppm of one or more lower aliphatic acids selected from isovaleric acid, valeric acid and isobutyric acid to foods. There is provided the method where the flavoring vegetable is Allium vegetable and one or more selected from garlic, Allium fistulosum, onion, Allium tuberosum, shallots and eschalots. There is provided a manufacturing method of foods where the foods are foods having flavoring vegetable and a process for adding 0.5 to 10 wt.ppm of lower aliphatic acids to the foods is included.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】香味野菜の風味が増強された食品、及び、該食品の製造方法の提供。【解決手段】イソ吉草酸、吉草酸、及びイソ酪酸から選ばれる1またはそれ以上の低級脂肪酸類を食品に0.5~10重量ppm添加する、香味野菜の風味増強方法。香味野菜がネギ属植物で、ニンニク、ネギ、タマネギ、ニラ、シャロット、及びエシャロットから選ばれる1またはそれ以上である、前記の方法。食品が香味野菜を含有する食品であり、食品に対して低級脂肪酸類を0.5~10重量ppm添加する工程を含む、食品の製造方法。【選択図】なし
