This invention relates to a use of a Genipin as a fixative of a food-grade flavor composition. The Genipin can crosslink with the amino group of the flavor compound to form a reticular formation, and warp the flavor compound to make the flavor release slowly. This flavor composition can release the flavor slowly and avoid the volatilization of fragrance during heating or storage.本發明係有關一種梔子素的用途,可作為食品等級的香料組成物的定香劑。梔子素可透過與香料分子上的胺基進行交聯而形成網狀結構,並包覆香料組成物,使香氣緩慢釋放。此種香料組成物能夠延緩與避免香料於熱加工或儲存時之香氣散失。無
