PROBLEM TO BE SOLVED: To provide a method for imparting a long-lasting flavor to food products.SOLUTION: A method for imparting a long-lasting flavor includes adding an oil in water type liquid emulsion composition containing a flavor material and oil droplets having an average particle diameter of 1.2 &mum or more and 80 &mum or less to food products. The emulsion composition has an oil phase component less than 10% (v/v) relative to the total amount of the food product. In each of the cases of a flavor material having a logP value of the following (1) to (3), the average particle diameter of the oil droplets and/or the amount of the oil phase component further satisfy the following requirements. (1) In the case of a flavor material having a logP value less than 1, the oil droplets have an average particle diameter of 15 &mum or more and/or the oil phase component content is 0.05% (v/v) or more relative to the total amount of the food product. (2) In the case of a flavor material having a logP value of 1 or more and less than 3, the oil droplets have an average particle diameter of 15 &mum or more and/or the oil phase component content is 0.5% (v/v) or more relative to the total amount of the food product. (3) In the case of a flavor material having a logP value of 3 or more, the oil droplets have an average particle diameter of 15 &mum or more and/or the oil phase component content is 0.05% (v/v) or more relative to the total amount of the food product.
