The present invention provides a material having the excellent effect of enhancing the saltiness of a food product. A saltiness enhancer for a food product, the saltiness enhancer having a carotenoid degradation product as an active ingredient. This saltiness enhancer may be prepared by means of a production method comprising a step for obtaining a carotenoid degradation product by subjecting a carotenoid in oil or fat to an oxidation process. The carotenoid degradation product is preferably one or more degradation products selected from the group consisting of carotenes and xanthophylls. The saltiness enhancer is optimally used as a material for enhancing the saltiness of a food product, or the like, that contains a salt component.
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