To provide a flavor enhancer enabling increase in deliciousness of food and drink, addition of rich taste to the food and drink and favorable meltability of palatability of the food and drink which are not sufficiently achieved by addition of conventional seasoning, natural extract and/or the like; and to provide a method for enhancing flavor.
The flavor enhancer comprises pyroglutamyl dipeptide or its salt represented by formula (1) (wherein R is a residue of an amino acid selected from among serine, glycine, histidine, arginine, alanine, an aspartic acid, a glutamic acid, a pyroglutamic acid, phenylalanine, threonine, cysteine, cystine, glutamine, asparagine, methionine, tyrosine, tryptophan, valine, isoleucine, lysine or leucine, which is combined with an adjacent carbonyl group via an amino group in molecules).
KUMAZAWA KENJI
NISHIMURA OSAMU
| JPH09100297A | 1997-04-15 |
| WO2008117730A1 | 2008-10-02 |
Noriyuki Takebayashi
Shinsuke Arai
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