Unpleasant aftertaste method of improving the umami component

摘要

PROBLEM TO BE SOLVED: To provide a method for improving unpleasant aftertaste of one or more kinds of delicious taste components selected from amino acid-based, nucleic acid-based and organic acid-based components.SOLUTION: An unpleasant aftertaste of one or more kinds of delicious taste components selected from amino acid-based, nucleic acid-based and organic acid-based components is improved by adding sucralose.