Among specialists, "distilled alcohol," "sour agent," "seasoning," "amino acid, " and "sugars," which are used for adjusting the flavor are called auxiliary ingredients in order to distinguish them.
専門的には、香味の調整に使われる「醸造アルコール」「酸味料」「調味料」「アミノ酸」「糖」などは副原料と呼んで区別する。