As for this invention, with production method of May lard flavor manufacturing things such as process flavor and the like, below-mentioned formula (i) R1 -cr2 (OH) -cooh (i)Inside the continual liquid phase which is selected from the salt of - hydroxy carboxylic acid and these acids, and the group which consists of these combinations 10 weight % includes the - hydroxy carboxylic acid component at least, it regards the method of including the fact that combination with the carbohydrate source and nitrogen source is heated. This way any flavor adjustment things which are obtained had unique flavor quality, the food, the beverage and the medical supply, it was discovered that it is suitable for the use to the tobacco product and the buccal cavity CARE product.本発明は、プロセスフレーバー等のメイラードフレーバー調製物の製造方法で、下記式(I)R1-CR2(OH)-COOH (I)のα-ヒドロキシカルボン酸、これらの酸の塩、及びこれらの組合せからなる群より選択される、α-ヒドロキシカルボン酸成分を少なくとも10重量%を含む連続液相内で、炭水化物源と窒素源との組合せを加熱することを含む方法に関する。このように得られたフレーバー調整物は、独特のフレーバー特性を有し、食料、飲料、医薬品、タバコ製品及び口腔ケア製品への使用に適していることが見い出された。
