PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT

PURPOSE:To obtain a low-sensitizing flavor component, without deteriorating the characteristics of the flavor, by contacting a flavor component containing a sensitizing substance which causes allergic raction to the skin with an aqueous solution containing proteins under weakly alkaline condition under stirring, and recovering the flavor component. CONSTITUTION:A flavor component containing a sensitizing substance such as cinnamic aldehyde, etc. is mixed with an aqueous solution containing a protein, e.g. bovine or human serum albumin, horse or human gamma-globulin, egg albumin, milk casein sodium, etc. under weakly alkaline condition, especially at 7.5-8.5pH, and stirred preferably at 20-50 deg.C, especially about 37 deg.C. The weight ratio of the flavor component to the aqueous solution is usually 0.5- 3 to 100. The flavor component free from the sensitizing substance is recovered from the mixture to obtain a low-sensitizing flavor component which can be safely applied to the human body without causing sensitizing reaction, and has high commercial value.