FIELD: food-processing industry.
SUBSTANCE: agent that improves aroma is presented with aroma-containing component, such as chocolate, cocoa, tea or coffee, at amount, effective for chemical interaction with aromatic compounds. Aroma improving agent is preferably nucleophyl, that contains sulfur or nitrogen, such as dioxide of sulfur, sulphites, the substances, containing or forming sulphite, thiols, amines or amino acids.
EFFECT: making of improved aroma-containing component.
16 cl, 10 ex
