The foodstuff where the packing body (1) is provided in (3) aroma processing method is shown, closing the packing body before (1) in airtightness, the packing body which was opened (1) to the upper space (4), the protective gas (5) especially carbon dioxide, the liquid (7) which at least includes the perfume of 1 types and can also insert nitrogen, the inert gas or that blend. In order to give the methodological condition which is improved, the antioxidant is added to the liquid (7) which includes the water as an especially main component.< Selective figure >Figure 1包装体(1)の中に設けられる食料品(3)の香気処理方法が示され、包装体(1)が気密に閉じられる前に、開いた包装体(1)の上部空間(4)へ、保護ガス(5)特に二酸化炭素、窒素、不活性ガス又はその混合物が、少なくとも1種類の香料を含む液体(7)と共に入れられる。改善された方法条件を与えるために、特に主成分として水を含む液体(7)に酸化防止剤が添加される。【選択図】図1
