Fecha de publicación: 03/03/2022 Fuente: Wipo "olive oil" The purpose of the present invention is to provide a method for decreasing a sulfur-containing compound included in a volatile substance from a fried food.　This method for decreasing a sulfur-containing compound included in a volatile substance from a fried food is a method wherein an ingredient is fry cooked with an oil/fat composition containing an edible oil/fat and component A. Component A: One or two or more oils/fats selected from (1)-(5). (1) A roasted oil, (2) a decoction oil, (3) an n-3 edible oil/fat, (4) an overheated oil, (5) olive oil.