A FLAVOR ENHANCER COMPRISING FREE PHENOLS OBTAINED FROM MILK WHEY OR WHEY PERMEATE AND THE PREPARATION METHOD THEREOF AND THE USE THEREOF

摘要

The present invention relates to a flavor improver comprising free phenols obtained by hydrolyzing conjugated phenols present in milk, whey or whey permeate and a method for producing the same. In addition, the present invention relates to a use of adding the flavor enhancer to various foods to impart butter flavor or beef flavor.