FLAVOR-IMPROVING ENZYME COMPOSITION, METHOD FOR SUPPRESSING OCCURRENCE OF UNPLEASANT ODOR, AND METHOD FOR MANUFACTURING FOOD WITH REDUCED UNPLEASANT ODOR

摘要

A flavor-improving enzyme composition for reducing an unpleasant odor in a food or beverage is disclosed, the composition containing an enzyme exhibiting phospholipase A2 activity with lipase activity/phospholipase A2 activity of not more than 0.005, as an active ingredient.