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Lycopene flavor control method, lycopene flavor control agent, processed tomato, tomato-containing beverage and method for producing the same
Lycopene flavor control method, lycopene flavor control agent, processed tomato, tomato-containing beverage and method for producing the same
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机译：番茄红素风味控制方法，番茄红素风味控制剂，加工的番茄，含番茄的饮料及其制造方法
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摘要
PROBLEM TO BE SOLVED: To inhibit lycopene flavor in a tomato-containing beverage.SOLUTION: Provided is a method for inhibiting lycopene flavor at least composed of regulation. Namely, in a tomato-containing beverage, the content of methyl salicylate is regulated to 200 ppb or more. More preferably, as follows. The content of the methyl salicylate os 200 to 800 ppb. In the tomato-containing beverage, the content of the lycopene is 20 to 30 mg%.SELECTED DRAWING: None
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