Off-flavor suppressant

Abstract

The present invention provides an off-flavor inhibitor that can effectively suppress off-flavors caused by off-flavor substances. [Solution] Compound represented by general formula (I): JPEG2026143850000066.jpg4567 The off-flavor inhibitor for an oral substance to which an off-flavoring substance has been added contains at least one compound selected from the group consisting of cyclotene and fatty acids having 3 or 4 carbon atoms. Specifically, the compound represented by the general formula (I) is furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, etc.

Description

[Technical Field]

[0001] The present invention relates to an off-flavor inhibitor for oral substances, a method for inhibiting off-flavor in oral substances, and a method for producing oral substances with inhibited off-flavor. More specifically, the invention relates to an off-flavor inhibitor for oral substances to which off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) are added, a method for inhibiting off-flavor in oral substances to which off-flavor substances are added, and a method for producing oral substances to which off-flavor substances are added and off-flavor is inhibited. [Background technology]

[0002] In recent years, due to increased health consciousness, there has been a growing demand for foods with reduced salt content (such as low-sodium foods). However, foods with reduced salt tend to be less satisfying due to a lack of saltiness, so salt substitutes have traditionally been used to compensate for this lack of saltiness.

[0003] Potassium chloride is one of the most frequently used salt substitutes, but while it supplements saltiness, it can also impart off-flavors such as bitterness, metallic taste, and astringency, sometimes degrading the overall taste quality of food.

[0004] As means of suppressing off-flavors imparted by potassium chloride, methods such as adding a combination of acetic acid, HEMF, isoaluminum alcohol, and methional (Patent Document 1), or adding a combination of a predetermined acidulant, calcium salt, magnesium salt, and rice flour (Patent Document 2) have been proposed, but the off-flavor suppression effect of these methods has not been sufficient. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2015-092874 [Patent Document 2] Special Publication No. 2010-521974 [Overview of the project] [Problems that the invention aims to solve]

[0006] Furthermore, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides have traditionally been used in various foods, but these substances sometimes impart off-flavors such as bitterness to the food.

[0007] The present invention has been made in view of the above circumstances, and the problem it aims to solve is to provide an off-flavor inhibitor, an off-flavor inhibitor, and a method for inhibiting off-flavors that can effectively suppress off-flavors caused by off-flavor substances such as inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides. [Means for solving the problem]

[0008] The inventors, through diligent research to solve the above-mentioned problems, have found that by adding a predetermined compound (a compound represented by the following general formula (I), cyclotene, or a fatty acid having 3 or 4 carbon atoms), off-flavors originating from inorganic salts (e.g., potassium chloride) can be effectively suppressed. Furthermore, the inventors have also found that by adding this compound, off-flavors originating from off-flavor substances such as amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides can be effectively suppressed. Based on these findings, the inventors have completed the present invention through further research. In other words, the present invention is as follows:

[0009] [1] Compounds represented by the following general formula (I):

[0010] [ka]

[0011] [During the ceremony, R 1 and R 3each independently represents a hydrogen atom, a hydroxy group, a methyl group, a formyl group, an acetyl group or an acetoxy group; R 2 and R 4 each represent a hydrogen atom, or do not exist when the carbon atom to which R 1 binds and the carbon atom to which R 3 binds are bonded via a double bond; R 5 represents a hydrogen atom or an oxo group; one of X and Y represents an oxy group, and the other is a group represented by the following general formula (II):

[0012]

Chemical Formula

[0013] (wherein, R 6 represents a hydrogen atom or a methyl group; R 7 represents a hydrogen atom, or does not exist when the carbon atom to which R 5 binds and the carbon atom to which R 6 binds are bonded via a double bond.); a double line consisting of a solid line and a broken line represents a single bond or a double bond. provided that when R 1 and R 3 are both hydrogen atoms at the same time, R 5 is an oxo group.], cyclotene, and a fatty acid having 3 or 4 carbon atoms an off-taste inhibitor for an oral product to which an off-taste substance has been added, the inhibitor containing at least one compound selected from the group consisting of the above (hereinafter referred to as an off-taste inhibiting compound). [2] The agent according to [1], wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid. [3] The agent according to [1] or [2], wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid. [4] The agent according to any one of [1] to [3], wherein the off-flavor suppressing compound is furfural, 2-acetylfuran, cyclotene, and propionic acid. [5] The agent according to any one of [1] to [4], wherein the off-flavoring substance comprises at least one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides. [6] The agent according to [5], wherein the inorganic salt comprises at least one selected from the group consisting of potassium chloride, magnesium chloride, and calcium chloride. [7] The agent according to [5] or [6], wherein the amino acid or salt thereof comprises at least one selected from the group consisting of branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine and salts thereof. [8] The agent according to any one of [5] to [7], wherein the high-intensity sweetener comprises at least one selected from the group consisting of acesulfame potassium, sucralose, aspartame, stevia, thaumatin, saccharin, sodium saccharin, licorice, neotame, and advantame. [9] The agent according to any one of [5] to [8], wherein the plant protein comprises at least one selected from the group consisting of soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein.

[10] The agent according to any one of [5] to [9], wherein the flavonoid compound comprises at least one selected from the group consisting of flavanol compounds, flavanone compounds, flavone compounds, flavor compounds and isoflavone compounds.

[11] The agent according to any one of [5] to

[10] , wherein the pH adjusting and bacteriostatic agent comprises at least one selected from the group consisting of acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts, and glycine.

[12] The agent according to any one of [5] to

[11] , wherein the thickening polysaccharide comprises at least one selected from the group consisting of cellulose derivatives, alginic acids, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, and pectin.

[13] The agent according to any one of [1] to

[12] , wherein the off-flavoring substance comprises at least one selected from the group consisting of potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds, sodium acetate, disodium phosphate, and cellulose derivatives.

[14] The agent according to any one of [1] to

[13] , wherein the oral substance is an oral substance to which at least a high-intensity sweetener has been added, the off-flavor suppressing compound is at least one compound selected from the group consisting of 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid.

[15] The agent according to any one of [1] to

[14] , wherein the oral substance is an oral substance to which potassium chloride has been added, the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, and butyric acid.

[16] The agent according to any one of [1] to

[15] , wherein the amount of the off-flavor suppressing compound added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[17] The agent according to any one of [1] to

[16] , wherein the off-flavor suppressing compound contains compound (I), and the amount of compound (I) added to the oral substance is used such that it is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[18] When the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is used such that it is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance, as described in any one of [1] to

[17] .

[19] The agent according to any one of [1] to

[18] , wherein the off-flavor suppressing compound contains 2-acetylfuran, and the amount of 2-acetylfuran added to the oral substance is 0.01 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[20] When the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is used such that it is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance, as described in any one of [1] to

[19] .

[21] When the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used in such a way that it is 0.05 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance, as described in any one of [1] to

[20] .

[22] When the off-flavoring substance added to the oral substance contains an inorganic salt, the amount of the off-flavor suppressing compound added to the oral substance is used such that it is 0.05 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance, as described in any one of [1] to

[21] .

[23] The agent according to any one of [1] to

[22] , in which the off-flavoring substance added to the oral substance contains an inorganic salt and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is used to be 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[24] The agent according to any one of [1] to

[23] , in which the off-flavoring substance added to the oral substance contains an inorganic salt and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[25] The agent according to any one of [1] to

[24] , wherein the off-flavoring substance added to the oral substance contains an inorganic salt and the off-flavor suppressing compound contains 2-acetylfuran, and the amount of 2-acetylfuran added to the oral substance is used such that it is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[26] The agent according to any one of [1] to

[25] , wherein the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is used in such a way that it is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[27] The agent according to any one of [1] to

[26] , wherein the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used in such a way that it is 10 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance.

[28] When the off-flavoring substance added to an oral substance contains an amino acid or a salt thereof, the amount of the off-flavoring inhibitor added to the oral substance is used to be 0.005 to 1000 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance, as described in any one of [1] to

[27] .

[29] The agent according to any one of [1] to

[28] , in which the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is used to be 0.005 to 100 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[30] The agent according to any one of [1] to

[29] , in which the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[31] The agent according to any one of [1] to

[30] , wherein the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains 2-acetylfuran, and the amount of 2-acetylfuran added to the oral substance is 0.05 to 100 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[32] The agent according to any one of [1] to

[31] , wherein the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral substance.

[33] The agent according to any one of [1] to

[32] , wherein the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used to be 0.5 to 1000 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[34] When the off-flavoring substance added to an oral substance includes a high-intensity sweetener, the amount of the off-flavor suppressing compound added to the oral substance is used in such a way that it is 0.1 to 8000 ppm by weight relative to the amount of the high-intensity sweetener added to the oral substance, as described in any one of [1] to

[33] .

[35] The agent according to any one of [1] to

[34] , wherein the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes compound (I), and the amount of compound (I) added to the oral substance is used to be 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[36] The agent according to any one of [1] to

[35] , wherein the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes cyclotene, and the amount of cyclotene added to the oral substance is used to be 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[37] The agent according to any one of [1] to

[36] , wherein the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms, and the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used to be 1 to 8000 ppm by weight relative to the amount of the high-intensity sweetener added to the oral substance.

[38] When the off-flavoring substance added to an oral substance contains plant protein, the amount of the off-flavoring inhibitor added to the oral substance is used such that it is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance, as described in any one of [1] to

[37] .

[39] When the off-flavoring substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is used to be 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance, as described in any one of [1] to

[38] .

[40] The agent according to any one of [1] to

[39] , wherein the off-flavoring substance added to the oral substance contains a plant protein and the off-flavoring inhibitory compound contains furfural, the amount of furfural added to the oral substance is used to be 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[41] The agent according to any one of [1] to

[40] , wherein the off-flavoring substance added to the oral substance contains vegetable protein and the off-flavor suppressing compound contains 2-acetylfuran, and the amount of 2-acetylfuran added to the oral substance is used to be 0.01 to 25 ppm by weight relative to the amount of vegetable protein added to the oral substance.

[42] The agent according to any one of [1] to

[41] , wherein the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains cyclotene, and the amount of cyclotene added to the oral substance is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[43] The agent according to any one of [1] to

[42] , wherein the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, and the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used to be 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[44] When the off-flavor substance added to an oral substance contains flavonoid compounds, the amount of the off-flavor suppressing compound added to the oral substance is used in such a way that it is 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance, as described in any one of [1] to

[43] .

[45] The agent according to any one of [1] to

[44] , wherein the off-flavoring substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains compound (I), and the amount of compound (I) added to the oral substance is used to be 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[46] The agent according to any one of [1] to

[45] , wherein the off-flavor substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains furfural or 2-acetylfuran, and the amount of furfural or 2-acetylfuran added to the oral substance is used in such a way that it is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[47] The agent according to any one of [1] to

[46] , wherein the off-flavoring substance added to the oral substance contains a flavonoid compound and the off-flavoring inhibitory compound contains cyclotene, and the amount of cyclotene added to the oral substance is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[48] ​​The agent according to any one of [1] to

[47] , in which the off-flavoring substance added to the oral substance contains a flavonoid compound and the off-flavoring suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used in such a way that it is 1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[49] When the off-flavoring substance added to an oral substance includes a pH adjuster and bacteriostatic agent, the amount of the off-flavoring inhibitor added to the oral substance is used such that it is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster and bacteriostatic agent added to the oral substance, as described in any one of [1] to

[48] .

[50] When an off-flavoring substance added to an oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is used such that it is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance, as described in any one of [1] to

[49] .

[51] The agent according to any one of [1] to

[50] , wherein the off-flavor substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, and the amount of furfural or 2-acetylfuran added to the oral substance is used in such a manner that it is 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[52] The agent according to any one of [1] to

[51] , in which the off-flavoring substance added to the oral substance contains a pH adjuster / bacteriostatic agent and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is used to be 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[53] The agent according to any one of [1] to

[52] , wherein the off-flavoring substance added to the oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, and the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used in such a way that it is 0.1 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[54] When the off-flavoring substance added to an oral substance includes a thickening polysaccharide, the amount of the off-flavor suppressing compound added to the oral substance is used in such a manner that it is 0.05 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance, as described in any one of [1] to

[53] .

[55] The agent according to any one of [1] to

[54] , wherein the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes compound (I), and the amount of compound (I) added to the oral substance is used to be 0.05 to 500 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[56] The agent according to any one of [1] to

[55] , wherein the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes furfural or 2-acetylfuran, and the amount of furfural or 2-acetylfuran added to the oral substance is used to be 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[57] The agent according to any one of [1] to

[56] , wherein the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes cyclotene, and the amount of cyclotene added to the oral substance is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[58] The agent according to any one of [1] to

[57] , wherein the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms, and the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is used to be 0.5 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance.

[59] An oral preparation which is a food, as described in any one of [1] to

[58] .

[60] The preparation according to any one of [1] to

[59] , wherein the off-flavor of the oral preparation is derived from an off-flavoring substance added to the oral preparation.

[61] The agent according to any one of [1] to

[60] , wherein the off-flavor is at least one selected from the group consisting of bitterness, metallic taste, astringency, and bitterness.

[62] Compounds represented by the following general formula (I):

[0014] [ka]

[0015] [During the ceremony, R 1 and R 3 Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0016] [ka]

[0017] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R 5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 It is an oxo group. Cyclotene, and fatty acids with 3 or 4 carbon atoms A method for suppressing off-flavor in an oral substance to which an off-flavor substance has been added, comprising adding at least one compound selected from the group consisting of (hereinafter referred to as an off-flavor suppressing compound).

[63] The method for suppressing off-flavors according to

[62] , wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid.

[64] The method for suppressing off-flavors according to

[62] or

[63] , wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid.

[65] The method of suppression according to any one of

[62] to

[64] , wherein the off-flavor suppression compound is furfural, 2-acetylfuran, cyclotene, and propionic acid.

[66] A method for suppressing off-flavors according to any one of

[62] to

[65] , wherein the off-flavor substance comprises at least one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides.

[67] The inhibitory method according to

[66] , wherein the inorganic salt comprises at least one selected from the group consisting of potassium chloride, magnesium chloride, and calcium chloride.

[68] The inhibitory method according to

[66] or

[67] , wherein the amino acid or salt thereof comprises at least one selected from the group consisting of branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine and salts thereof.

[69] A method of suppression according to any one of

[66] to

[68] , wherein the high-intensity sweetener comprises at least one selected from the group consisting of acesulfame potassium, sucralose, aspartame, stevia, thaumatin, saccharin, sodium saccharin, licorice, neotame, and advantame.

[70] A method of inhibition according to any one of

[66] to

[69] , wherein the plant protein comprises at least one selected from the group consisting of soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein.

[71] The inhibitory method according to any one of

[66] to

[70] , wherein the flavonoid compound comprises at least one selected from the group consisting of flavanol compounds, flavanone compounds, flavone compounds, flavor compounds and isoflavone compounds.

[72] The inhibitory method according to any one of

[66] to

[71] , wherein the pH adjusting and bacteriostatic agent comprises at least one selected from the group consisting of acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts, and glycine.

[73] The inhibitory method according to any one of

[66] to

[72] , wherein the thickening polysaccharide comprises at least one selected from the group consisting of cellulose derivatives, alginic acids, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, and pectin.

[74] The agent according to any one of

[62] to

[73] , wherein the off-flavoring substance comprises at least one selected from the group consisting of potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds, sodium acetate, disodium phosphate, and cellulose derivatives.

[75] The method of suppression according to any one of

[62] to

[74] , wherein the oral substance is an oral substance to which at least a high-intensity sweetener has been added, the off-flavor suppression compound is at least one compound selected from the group consisting of 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid.

[76] The method of suppression according to any one of

[62] to

[75] , wherein the oral substance is an oral substance to which potassium chloride has been added, the off-flavor suppression compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, and butyric acid.

[77] The method of suppression according to any one of

[62] to

[76] , wherein the amount of the off-flavor suppressing compound added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[78] The method of suppression according to any one of

[62] to

[77] , wherein, when the off-flavor suppression compound contains compound (I), the amount of compound (I) added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[79] The method of suppression according to any one of

[62] to

[78] , wherein, when the off-flavor suppression compound contains furfural, the amount of furfural added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[80] The method of suppression according to any one of

[62] to

[79] , wherein, when the off-flavor suppression compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.01 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[81] The method of suppression according to any one of

[62] to

[80] , wherein, when the off-flavor suppression compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[82] The method of suppression according to any one of

[62] to

[81] , wherein, when the off-flavor suppression compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[83] The method of suppression according to any one of

[62] to

[82] , wherein, when the off-flavor substance added to the oral substance contains an inorganic salt, the amount of the off-flavor suppressing compound added to the oral substance is 0.05 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance.

[84] The method of suppression according to any one of

[62] to

[83] , wherein when the off-flavor substance added to the oral substance contains an inorganic salt and the off-flavor suppression compound contains compound (I), the amount of compound (I) added to the oral substance is 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[85] The method of suppression according to any one of

[62] to

[84] , wherein when the off-flavor substance added to the oral substance contains an inorganic salt and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[86] The method of suppression according to any one of

[62] to

[85] , wherein when the off-flavor substance added to the oral substance contains an inorganic salt and the off-flavor suppression compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[87] The method of suppression according to any one of

[62] to

[86] , wherein when the off-flavor substance added to the oral substance contains an inorganic salt and the off-flavor suppression compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[88] The method of suppression according to any one of

[62] to

[87] , wherein when the off-flavor substance added to the oral substance contains an inorganic salt and the off-flavor suppression compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 10 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance.

[89] The method of suppression according to any one of

[62] to

[88] , wherein, when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, the amount of the off-flavor suppressing compound added to the oral substance is 0.005 to 1000 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[90] The method of suppression according to any one of

[62] to

[89] , wherein when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, and the off-flavor suppression compound contains compound (I), the amount of compound (I) added to the oral substance is 0.005 to 100 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[91] The method of suppression according to any one of

[62] to

[90] , wherein when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, and the off-flavor suppression compound contains furfural, the amount of furfural added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[92] The method of suppression according to any one of

[62] to

[91] , wherein when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, and the off-flavor suppression compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.05 to 100 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[93] The method of suppression according to any one of

[62] to

[92] , wherein when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, and the off-flavor suppression compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[94] The method of suppression according to any one of

[62] to

[93] , wherein when the off-flavor substance added to an oral substance contains an amino acid or a salt thereof, and the off-flavor suppression compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 to 1000 ppm by weight relative to the amount of the amino acid or a salt thereof added to the oral substance.

[95] The method of suppression according to any one of

[62] to

[94] , wherein when the off-flavor substance added to the oral substance contains a high-intensity sweetener, the amount of the off-flavor suppressing compound added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of the high-intensity sweetener added to the oral substance.

[96] The method of suppression according to any one of

[62] to

[95] , wherein when the off-flavor substance added to the oral substance contains a high-intensity sweetener and the off-flavor suppression compound contains compound (I), the amount of compound (I) added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[97] The method of suppression according to any one of

[62] to

[96] , wherein when the off-flavor substance added to the oral substance contains a high-intensity sweetener and the off-flavor suppression compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[98] The method of suppression according to any one of

[62] to

[97] , wherein the off-flavor substance added to the oral substance contains a high-intensity sweetener, and the off-flavor suppression compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 to 8000 ppm by weight relative to the amount of the high-intensity sweetener added to the oral substance.

[99] The method of suppression according to any one of

[62] to

[98] , wherein, when the off-flavor substance added to the oral substance contains plant protein, the amount of the off-flavor suppressing compound added to the oral substance is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0100] A method for suppressing off-flavors according to any one of

[62] to

[99] , wherein, when the off-flavor substance added to an oral substance contains plant protein and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0101] The method for suppressing off-flavors according to any one of

[62] to

[0100] , wherein, when the off-flavor substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[0102] The method for suppressing off-flavors according to any one of

[62] to

[0101] , wherein, when the off-flavor substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.01 to 25 ppm by weight relative to the amount of plant protein added to the oral substance.

[0103] The method for suppressing off-flavors according to any one of

[62] to

[0102] , wherein, when the off-flavor substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[0104] The method for suppressing off-flavors according to any one of

[62] to

[0103] , wherein the off-flavor substance added to the oral substance contains a plant protein, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0105] The method for suppressing off-flavors according to any one of

[62] to

[0104] , wherein, when the off-flavor substance added to an oral substance contains a flavonoid compound, the amount of the off-flavor suppressing compound added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0106] The method for suppressing off-flavors according to any one of

[62] to

[0105] , wherein, when the off-flavor substance added to an oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0107] The method for suppressing off-flavors according to any one of

[62] to

[0106] , wherein, when the off-flavor substance added to an oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0108] The method for suppressing off-flavors according to any one of

[62] to

[0107] , wherein, when the off-flavor substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0109] The method for suppressing off-flavors according to any one of

[62] to

[0108] , wherein the off-flavor substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0110] The method of suppression according to any one of

[62] to

[0109] , wherein, when the off-flavor substance added to an oral substance contains a pH adjuster / bacteriostatic agent, the amount of the off-flavor suppressing compound added to the oral substance is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0111] A method for suppressing off-flavors according to any one of

[62] to

[0110] , wherein, when an off-flavor substance added to an oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppression compound contains compound (I), the amount of compound (I) added to the oral substance is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0112] The method for suppressing off-flavors according to any one of

[62] to

[0111] , wherein, when the off-flavor substance added to an oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppression compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0113] The method for suppressing off-flavors according to any one of

[62] to

[0112] , wherein, when the off-flavor substance added to the oral substance contains a pH adjuster / bacteriostatic agent and the off-flavor suppression compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0114] A method for suppressing off-flavors according to any one of

[62] to

[0113] , wherein, when an off-flavor substance added to an oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppression compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.1 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0115] The method for suppressing off-flavors according to any one of

[62] to

[0114] , wherein, when the off-flavor substance added to an oral substance contains a thickening polysaccharide, the amount of the off-flavor suppressing compound added to the oral substance is 0.05 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance.

[0116] A method for suppressing off-flavors according to any one of

[62] to

[0115] , wherein, when the off-flavor substance added to an oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes compound (I), the amount of compound (I) added to the oral substance is 0.05 to 500 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0117] The method for suppressing off-flavors according to any one of

[62] to

[0116] , wherein, when the off-flavor substance added to an oral substance includes a thickening polysaccharide, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0118] The method for suppressing off-flavors according to any one of

[62] to

[0117] , wherein, when the off-flavor substance added to the oral substance contains a thickening polysaccharide and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0119] A method for suppressing off-flavors according to any one of

[62] to

[0118] , wherein, when the off-flavor substance added to an oral substance contains a thickening polysaccharide, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance.

[0120] The method of suppression described in any one of

[62] to

[0119] , wherein the oral substance is a food.

[0121] A method for suppressing off-flavors in an oral substance that originate from off-flavor substances added to the oral substance, as described in any one of

[62] to

[0120] .

[0122] A method for suppressing off-flavors according to any one of

[62] to

[0121] , wherein the off-flavor is at least one selected from the group consisting of bitterness, metallic taste, astringency, and bitterness.

[0123] Compounds represented by the following general formula (I):

[0018] [ka]

[0019] [During the ceremony, R 1 and R 3 Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0020] [ka]

[0021] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R 5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 It is an oxo group. Cyclotene, and fatty acids with 3 or 4 carbon atoms A method for producing an oral substance, comprising adding at least one compound selected from the group consisting of (hereinafter referred to as an off-flavor suppressing compound) and an off-flavor substance.

[0124] The method for producing off-flavors according to

[0123] , wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid.

[0125] The method for producing off-flavors according to

[0123] or

[0124] , wherein the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid.

[0126] The manufacturing method according to any one of

[0123] to

[0125] , wherein the off-flavor suppressing compound is furfural, 2-acetylfuran, cyclotene, and propionic acid.

[0127] A method for producing a product according to any one of the items

[0123] to

[0126] , wherein the off-flavoring substance includes at least one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides.

[0128] The method for producing the inorganic salt according to

[0127] , wherein the inorganic salt comprises at least one selected from the group consisting of potassium chloride, magnesium chloride, and calcium chloride.

[0129] The method for producing an amino acid according to

[0127] or

[0128] , wherein the amino acid or salt thereof comprises at least one selected from the group consisting of branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine, and salts thereof.

[0130] A method for producing a high-intensity sweetener according to any one of

[0127] to

[0129] , wherein the high-intensity sweetener includes at least one selected from the group consisting of acesulfame potassium, sucralose, aspartame, stevia, thaumatin, saccharin, sodium saccharin, licorice, neotame, and advantame.

[0131] A method for producing a plant protein according to any one of

[0127] to

[0130] , wherein the plant protein comprises at least one selected from the group consisting of soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein.

[0132] A method for producing a product according to any one of

[0127] to

[0131] , wherein the flavonoid compound comprises at least one selected from the group consisting of flavanol compounds, flavanone compounds, flavone compounds, flavor compounds, and isoflavone compounds.

[0133] A method for producing a pH adjuster / bacteriostatic agent according to any one of

[0127] to

[0132] , wherein the pH adjuster / bacteriostatic agent comprises at least one selected from the group consisting of acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts, and glycine.

[0134] A method for producing a product according to any one of

[0127] to

[0133] , wherein the thickening polysaccharide comprises at least one selected from the group consisting of cellulose derivatives, alginic acids, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, and pectin.

[0135] A method for producing off-flavor substances according to any one of

[0123] to

[0134] , wherein the off-flavor substance contains at least one selected from the group consisting of potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds, sodium acetate, disodium phosphate, and cellulose derivatives.

[0136] The method for producing an oral substance according to any one of

[0123] to

[0135] , wherein the oral substance is an oral substance to which at least a high-intensity sweetener has been added, the off-flavor suppressing compound is at least one compound selected from the group consisting of 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid.

[0137] The method for producing an oral substance according to any one of

[0123] to

[0136] , wherein the oral substance is an oral substance to which potassium chloride has been added at least, the off-flavor suppressing compound is at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, and butyric acid.

[0138] A manufacturing method according to any one of

[0123] to

[0137] , wherein the amount of off-flavor suppressing compound added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[0139] The manufacturing method according to any one of

[0123] to

[0138] , wherein, when the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[0140] The manufacturing method according to any one of

[0123] to

[0139] , wherein, when the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[0141] The manufacturing method according to any one of

[0123] to

[0140] , wherein, when the off-flavor suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.01 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[0142] The manufacturing method according to any one of

[0123] to

[0141] , wherein, when the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.005 to 8000 ppm by weight relative to the amount of off-flavor substance added to the oral substance.

[0143] The manufacturing method according to any one of

[0123] to

[0142] , wherein, when the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 to 8000 ppm by weight relative to the amount of the off-flavor substance added to the oral substance.

[0144] The manufacturing method according to any one of

[0123] to

[0143] , wherein, when the off-flavoring substance added to the oral substance contains an inorganic salt, the amount of the off-flavor suppressing compound added to the oral substance is 0.05 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance.

[0145] The manufacturing method according to any one of

[0123] to

[0144] , wherein, when the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[0146] The manufacturing method according to any one of

[0123] to

[0145] , wherein, when the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[0147] The manufacturing method according to any one of

[0123] to

[0146] , wherein, when the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[0148] A manufacturing method according to any one of

[0123] to

[0147] , wherein, when the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral substance.

[0149] The manufacturing method according to any one of

[0123] to

[0148] , wherein the off-flavoring substance added to the oral substance contains an inorganic salt, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 10 to 5000 ppm by weight relative to the amount of the inorganic salt added to the oral substance.

[0150] The manufacturing method according to any one of

[0123] to

[0149] , wherein, when the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, the amount of the off-flavor suppressing compound added to the oral substance is 0.005 to 1000 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[0151] A manufacturing method according to any one of

[0123] to

[0150] , wherein, when the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.005 to 100 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[0152] A manufacturing method according to any one of

[0123] to

[0151] , wherein, when the off-flavor substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[0153] The manufacturing method according to any one of

[0123] to

[0152] , wherein, when the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.05 to 100 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral substance.

[0154] A manufacturing method according to any one of

[0123] to

[0153] , wherein, when the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.005 to 50 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[0155] A manufacturing method according to any one of

[0123] to

[0154] , wherein the off-flavoring substance added to the oral substance contains an amino acid or a salt thereof, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 to 1000 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral substance.

[0156] The manufacturing method according to any one of

[0123] to

[0155] , wherein, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener, the amount of off-flavor suppressing compound added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[0157] A manufacturing method according to any one of

[0123] to

[0156] , wherein, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes compound (I), the amount of compound (I) added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[0158] A manufacturing method according to any one of

[0123] to

[0157] , wherein, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes cyclotene, the amount of cyclotene added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of high-intensity sweetener added to the oral substance.

[0159] A manufacturing method according to any one of

[0123] to

[0158] , wherein the off-flavoring substance added to the oral substance contains a high-intensity sweetener, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 to 8000 ppm by weight relative to the amount of the high-intensity sweetener added to the oral substance.

[0160] The manufacturing method according to any one of

[0123] to

[0159] , wherein, when the off-flavoring substance added to the oral substance contains plant protein, the amount of off-flavor suppressing compound added to the oral substance is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0161] A manufacturing method according to any one of

[0123] to

[0160] , wherein, when the off-flavoring substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0162] A manufacturing method according to any one of

[0123] to

[0161] , wherein, when the off-flavoring substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains furfural, the amount of furfural added to the oral substance is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[0163] A manufacturing method according to any one of

[0123] to

[0162] , wherein, when the off-flavoring substance added to the oral substance contains vegetable protein and the off-flavor suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral substance is 0.01 to 25 ppm by weight relative to the amount of vegetable protein added to the oral substance.

[0164] A manufacturing method according to any one of

[0123] to

[0163] , wherein, when the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral substance.

[0165] A manufacturing method according to any one of

[0123] to

[0164] , wherein the off-flavoring substance added to the oral substance contains plant protein, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral substance.

[0166] The manufacturing method according to any one of

[0123] to

[0165] , wherein, when the off-flavor substance added to the oral substance contains a flavonoid compound, the amount of the off-flavor suppressing compound added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0167] A manufacturing method according to any one of

[0123] to

[0166] , wherein, when the off-flavoring substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral substance is 0.1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0168] The manufacturing method according to any one of

[0123] to

[0167] , wherein, when the off-flavor substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0169] The manufacturing method according to any one of

[0123] to

[0168] , wherein, when the off-flavoring substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains cyclotene, the amount of cyclotene added to the oral substance is 0.1 to 1000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0170] A manufacturing method according to any one of

[0123] to

[0169] , wherein the off-flavoring substance added to the oral substance contains a flavonoid compound, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 to 8000 ppm by weight relative to the amount of the flavonoid compound added to the oral substance.

[0171] The manufacturing method according to any one of

[0123] to

[0170] , wherein, when the off-flavor substance added to the oral substance includes a pH adjuster / bacteriostatic agent, the amount of the off-flavor suppressing compound added to the oral substance is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0172] A manufacturing method according to any one of

[0123] to

[0171] , wherein, when the off-flavoring substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes compound (I), the amount of compound (I) added to the oral substance is 0.01 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0173] A manufacturing method according to any one of

[0123] to

[0172] , wherein, when the off-flavor substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0174] The manufacturing method according to any one of

[0123] to

[0173] , wherein, when the off-flavoring substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes cyclotene, the amount of cyclotene added to the oral substance is 0.01 to 50 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0175] A manufacturing method according to any one of

[0123] to

[0174] , wherein, when the off-flavoring substance added to the oral substance contains a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.1 to 500 ppm by weight relative to the amount of the pH adjuster / bacteriostatic agent added to the oral substance.

[0176] The manufacturing method according to any one of

[0123] to

[0175] , wherein, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide, the amount of the off-flavor suppressing compound added to the oral substance is 0.05 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance.

[0177] A manufacturing method according to any one of

[0123] to

[0176] , wherein, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes compound (I), the amount of compound (I) added to the oral substance is 0.05 to 500 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0178] A manufacturing method according to any one of

[0123] to

[0177] , wherein, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral substance is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0179] A manufacturing method according to any one of

[0123] to

[0178] , wherein, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes cyclotene, the amount of cyclotene added to the oral substance is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral substance.

[0180] A manufacturing method according to any one of

[0123] to

[0179] , wherein the off-flavoring substance added to the oral substance contains a thickening polysaccharide, and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms, the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral substance.

[0181] A manufacturing method according to any one of

[0123] to

[0180] , wherein the oral substance is a food product.

[0182] A manufacturing method according to any one of

[0123] to

[0181] , wherein the off-flavor of the oral substance originates from an off-flavoring substance added to the oral substance.

[0183] The manufacturing method according to any one of

[0123] to

[0182] , wherein the off-flavor is at least one selected from the group consisting of bitterness, metallic taste, astringency, and bitterness.

[0184] A manufacturing method according to any one of

[0123] to

[0183] , wherein the oral substance is an oral substance in which off-flavors are suppressed. [Effects of the Invention]

[0022] According to the present invention, an off-flavor inhibitor can be provided for oral substances to which off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) have been added. Furthermore, the present invention also provides a method for suppressing off-flavors in oral substances to which off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) have been added, and a method for producing oral substances to which off-flavors have been suppressed by adding off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.). [Modes for carrying out the invention]

[0023] 1. Flavor suppressant The off-flavor inhibitor of the present invention (which may be referred to as "the agent of the present invention" in this specification) is a compound represented by the following general formula (I):

[0024] [ka]

[0025] [During the ceremony, R 1 and R 3Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0026] [ka]

[0027] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R 5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 It is an oxo group. Cyclotene, and fatty acids with 3 or 4 carbon atoms One of its features is that it contains at least one compound selected from the group consisting of (which may be referred to as a "flavor-suppressing compound" in this specification).

[0028] In this invention, "off-flavor" refers to an unpleasant taste and flavor that is not normally perceived when ingesting or taking food, oral medicine, etc. Specific examples include bitterness, astringency, astringency, metallic taste, and astringent taste (a sensation of the tongue being squeezed). The presence and degree of off-flavor can be evaluated, for example, by sensory evaluation by a panel of experts. In the present invention, "suppression" of off-flavors means partially or completely making the intensity of off-flavors caused by off-flavors (e.g., potassium chloride, etc.) undetectable.

[0029] The agent of the present invention may contain one or more compounds represented by the following general formula (I) (hereinafter sometimes referred to as compound (I)) as off-flavor suppressing compounds.

[0030] General formula (I):

[0031] [ka]

[0032] [During the ceremony, R 1 and R 3 Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0033] [ka]

[0034] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R 5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 This is an oxo group.

[0035] The following describes each group of general formula (I).

[0036] R in general formula (I) 1 and R 3 These are, independently, a hydrogen atom, a hydroxyl group (i.e., a group represented by -OH), a methyl group (i.e., a group represented by -CH3), a formyl group (i.e., a group represented by -CHO), an acetyl group (i.e., a group represented by -C(=O)-CH3), or an acetoxy group (i.e., a group represented by -OC(=O)-CH3).

[0037] R 1 Preferably, is a hydrogen atom, a methyl group, a formyl group, or an acetyl group, more preferably a methyl group, a formyl group, or an acetyl group, and particularly preferably a formyl group or an acetyl group. R 1 In one embodiment, this may be a hydrogen atom, a methyl group, or an acetyl group, preferably a methyl group or an acetyl group, and more preferably an acetyl group.

[0038] R 3 Preferably, is a hydrogen atom, a hydroxyl group, an acetyl group, or an acetoxy group, more preferably a hydrogen atom or an acetyl group, and particularly preferably a hydrogen atom.

[0039] R in general formula (I) 2 and R 4 These are either hydrogen atoms or R 1 The carbon atom and R that are bonded together 3 When R is bonded to a carbon atom by a double bond (i.e., R 1 The carbon atom and R that are bonded together 3when the double line consisting of a solid line and a broken line between the carbon atom to which it bonds is a double bond, it does not exist.

[0040] R in general formula (I) 5 is a hydrogen atom or an oxo group (that is, a group represented by =O), and is preferably a hydrogen atom.

[0041] R 5 is R 1 and R 3 is an oxo group when both R and R are simultaneously hydrogen atoms. Also, at this time, the double line consisting of a solid line and a broken line between X and the carbon atom to which R 5 bonds is a single bond.

[0042] For X and Y in general formula (I), either one is an oxy group (that is, a group represented by -O-), and the other is the following general formula (II):

[0043]

Chemical Formula

[0044] (wherein R 6 represents a hydrogen atom or a methyl group; R 7 represents a hydrogen atom, or does not exist when the carbon atom to which R 5 bonds and the carbon atom to which R 6 bonds are bonded via a double bond.) which is a group represented by. X and Y do not both represent oxy groups at the same time, nor do they both represent groups represented by general formula (II) at the same time.

[0045] R in general formula (II) 6 is a hydrogen atom or a methyl group, and is preferably a hydrogen atom.

[0046] R in general formula (II) 7 is a hydrogen atom, or when X is the group represented by general formula (II), the carbon atom to which R 5 bonds and R6 when the carbon atom to which is bonded is bonded via a double bond (that is, X is a group represented by general formula (II), and R 5 when the double line consisting of a solid line and a broken line between the carbon atom to which is bonded and X is a double bond, this does not exist. R 5 the carbon atom to which is bonded and the carbon atom to which R 6 is bonded are bonded via a single bond or a double bond, X is a group represented by general formula (II) and Y is an oxy group.

[0047] the double line consisting of a solid line and a broken line in general formula (I) (that is, ---- the moiety represented by) is a single bond or a double bond.

[0048] R 5 the double line consisting of a solid line and a broken line between the carbon atom to which is bonded and X, when R 5 is a hydrogen atom, is a double bond, and when R 5 is an oxo group, is a single bond.

[0049] Compound (I) is such that R 1 is a formyl group, R 3 is a hydrogen atom, and the carbon atom to which R 1 is bonded and the carbon atom to which R 3 is bonded are bonded via a double bond (that is, the carbon atom to which R 1 is bonded and the carbon atom to which R 3 is bonded, the double line consisting of a solid line and a broken line therebetween is a double bond), R 2 and R 4 do not exist, R 5 is a hydrogen atom, X is a group represented by general formula (II), R 6 is a methyl group, and the carbon atom to which R 5 is bonded and the carbon atom to which R 6 is bonded are bonded via a double bond (that is, the double line consisting of a solid line and a broken line between the carbon atom to which R 5 is bonded and X is a double bond), R 7 does not exist and Y is an oxy group; and R1 is a methyl group, R 3 is a hydrogen atom, and R 1 The carbon atom and R that are bonded together 3 The carbon atom to which it is bonded is bonded by a double bond (i.e., R 1 The carbon atom and R that are bonded together 3 The double line, consisting of a solid and a dashed line, between the carbon atom to which R is bonded is a double bond. 2 and R 4 It does not exist, R 5 is a hydrogen atom, X is a group represented by general formula (II), and R 6 is a hydrogen atom, and R 5 The carbon atom and R that are bonded together 6 The carbon atom to which it is bonded is bonded by a double bond (i.e., R 5 The double line, consisting of a solid and a dashed line, between the carbon atom to which R is bonded and X is a double bond. 7 This excludes the case where there is no element and Y is an oxy group.

[0050] Suitable compound (I) is, for example, R 1 However, this indicated a hydrogen atom, a methyl group, a formyl group, or an acetyl group; R 3 This represents a hydrogen atom, a hydroxyl group, an acetyl group, or an acetoxy group; R 2 and R 4 However, each represents a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 However, this indicates a hydrogen atom or an oxo group; X and Y either represent an oxy group, and the other represents the following general formula (II):

[0051] [ka]

[0052] (In the formula, R 6represents a hydrogen atom or a methyl group; R 7 represents a hydrogen atom, or when the carbon atom to which R 5 binds and the carbon atom to which R 6 binds are linked via a double bond, R does not exist.) represents a group represented by; a double line consisting of a solid line and a broken line represents a single bond or a double bond, and examples include Compound (I) and the like.

[0053] A preferred embodiment of Compound (I) is a compound represented by the following general formula (III) (hereinafter sometimes referred to as Compound (III)).

[0054] General Formula (III):

[0055]

Chemical Formula

[0056] [In the formula, R 1A and R 3A each independently represent a hydrogen atom, a hydroxy group, a methyl group, a formyl group, an acetyl group or an acetoxy group; R 2A and R 4A each represent a hydrogen atom, or when the carbon atom to which R 1A binds and the carbon atom to which R 3A binds are linked via a double bond, neither R exists; R 5A represents a hydrogen atom or an oxo group; R 6A represents a hydrogen atom or a methyl group; R 7A represents a hydrogen atom, or when the carbon atom to which R 5A binds and the carbon atom to which R 6A binds are linked via a double bond, R does not exist; a double line consisting of a solid line and a broken line represents a single bond or a double bond. Provided that when R 1A and R 3A are both hydrogen atoms at the same time, R5A This is an oxo group.

[0057] The following describes each element of general formula (III).

[0058] R in general formula (III) 1A , R 2A , R 3A , R 4A and R 5A R in general formula (I) 1 , R 2 , R 3 , R 4 and R 5 These are synonymous, and the preferred form is also synonymous.

[0059] R in general formula (III) 6A R in general formula (II) 6 This is synonymous with the same as the preferred configuration.

[0060] R in general formula (III) 7A is either a hydrogen atom, or R 5A The carbon atom and R that are bonded together 6A When R is bonded to a carbon atom by a double bond (i.e., R 5A The carbon atom and R that are bonded together 6A The double line, consisting of a solid and a dashed line, between the atom to which the atom is bonded does not exist when it is a double bond.

[0061] The double line consisting of a solid and a dashed line in general formula (III) is equivalent to the double line consisting of a solid and a dashed line in general formula (I).

[0062] R 5A The carbon atom and R that are bonded together 6A The double line, consisting of a solid line and a dashed line, between the carbon atoms to which it is bonded is R 5A When is a hydrogen atom, it is a double bond, R 5A When it is an oxo group, it is a single bond.

[0063] Compound (III) is R 1AThe formyl group is R 3A is a hydrogen atom, and R 1A The carbon atom and R that are bonded together 3A The carbon atom to which it is bonded is bonded by a double bond (i.e., R 1A The carbon atom and R that are bonded together 3A The double line, consisting of a solid and a dashed line, between the carbon atom to which R is bonded is a double bond. 2A and R 4A It does not exist, R 5A is a hydrogen atom, and R 6A is a methyl group, R 5A The carbon atom and R that are bonded together 6A The carbon atom to which it is bonded is bonded by a double bond (i.e., R 5A The carbon atom and R that are bonded together 6A The double line, consisting of a solid line and a dashed line, between the carbon atom to which R is bonded is a double bond, and R 7A If R does not exist; and 1A is a methyl group, R 3A is a hydrogen atom, and R 1A The carbon atom and R that are bonded together 3A The carbon atom to which it is bonded is bonded by a double bond (i.e., R 1A The carbon atom and R that are bonded together 3A The double line, consisting of a solid and a dashed line, between the carbon atom to which R is bonded is a double bond. 2A and R 4A It does not exist, R 5A is a hydrogen atom, and R 6A is a hydrogen atom, and R 5A The carbon atom and R that are bonded together 6A The carbon atom to which it is bonded is bonded by a double bond (i.e., R 5A The carbon atom and R that are bonded together 6A The double line, consisting of a solid line and a dashed line, between the carbon atom to which R is bonded is a double bond, and R 7A This excludes cases where such a condition does not exist.

[0064] Suitable compound (III) is, for example, R 1A However, this indicated a hydrogen atom, a methyl group, a formyl group, or an acetyl group; R 3A This represents a hydrogen atom, a hydroxyl group, an acetyl group, or an acetoxy group; R 2A and R 4A However, each represents a hydrogen atom, or R 1A The carbon atom and R that are bonded together 3A It does not exist when it is bonded to a carbon atom by a double bond; R 5A However, this indicates a hydrogen atom or an oxo group; R 6A However, it indicates a hydrogen atom or a methyl group; R 7A However, does it show a hydrogen atom, or R 5A The carbon atom and R that are bonded together 6A It does not exist when it is bonded to a carbon atom by a double bond; Examples include compound (III), in which a double line consisting of a solid line and a dashed line indicates a single bond or a double bond.

[0065] A more preferred embodiment of compound (I) is the compound represented by the following general formula (IV) (hereinafter sometimes referred to as compound (IV)).

[0066] General formula (IV):

[0067] [ka]

[0068] [During the ceremony, R 1B and R 3B Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 5B represents a hydrogen atom or an oxo group; R 6B represents a hydrogen atom or a methyl group; R 7B This indicates a hydrogen atom, or R 5B The carbon atom and R that are bonded together 6Bdoes not exist when the carbon atom to which it is bonded is bonded via a double bond; A double line composed of a solid line and a broken line indicates a single bond or a double bond. Provided that R 1B and R 3B are hydrogen atoms at the same time, R 5B is an oxo group.]]

[0069] Hereinafter, each group of general formula (IV) is described.

[0070] R in general formula (IV) 1B , R 3B and R 5B have the same meanings as R 1 , R 3 and R 5 in general formula (I), respectively, and preferred embodiments are also the same.

[0071] R in general formula (IV) 6B has the same meaning as R 6 in general formula (II), and preferred embodiments are also the same.

[0072] R in general formula (IV) 7B is a hydrogen atom, or does not exist when the carbon atom to which R 5B is bonded and the carbon atom to which R 6B is bonded are bonded via a double bond (that is, when the double line composed of a solid line and a broken line between the carbon atom to which R 5B is bonded and the carbon atom to which R 6B is bonded is a double bond).

[0073] The double line composed of a solid line and a broken line in general formula (IV) has the same meaning as the double line composed of a solid line and a broken line in general formula (I).

[0074] R 5B the double line composed of a solid line and a broken line between the carbon atom to which R 6B is bonded and the carbon atom to which R 5B is a double bond when R is a hydrogen atom, and R 5BWhen it is an oxo group, it is a single bond.

[0075] Compound (IV) is R 1B The formyl group is R 3B is a hydrogen atom, and R 5B is a hydrogen atom, and R 6B is a methyl group, R 5B The carbon atom and R that are bonded together 6B The carbon atom to which it is bonded is bonded by a double bond (i.e., R 5B The carbon atom and R that are bonded together 6B The double line, consisting of a solid line and a dashed line, between the carbon atom to which R is bonded is a double bond, and R 7B If R does not exist; and 1B is a methyl group, R 3B is a hydrogen atom, and R 5B is a hydrogen atom, and R 6B is a hydrogen atom, and R 5B The carbon atom and R that are bonded together 6B The carbon atom to which it is bonded is bonded by a double bond (i.e., R 5B The carbon atom and R that are bonded together 6B The double line, consisting of a solid line and a dashed line, between the carbon atom to which R is bonded is a double bond, and R 7B This excludes cases where such a condition does not exist.

[0076] Suitable compounds (IV) include, for example, R 1B However, this indicated a hydrogen atom, a methyl group, a formyl group, or an acetyl group; R 3B This represents a hydrogen atom, a hydroxyl group, an acetyl group, or an acetoxy group; R 5B However, this indicates a hydrogen atom or an oxo group; R 6B However, it indicates a hydrogen atom or a methyl group; R 7B However, does it show a hydrogen atom, or R 5B The carbon atom and R that are bonded together 6B It does not exist when it is bonded to a carbon atom by a double bond; Examples include compound (IV), in which a double line consisting of a solid line and a dashed line indicates a single bond or a double bond.

[0077] A particularly preferred embodiment of compound (I) is a compound represented by the following general formula (V) (hereinafter sometimes referred to as compound (V)).

[0078] General formula (V):

[0079] [ka]

[0080] [During the ceremony, R 1C and R 3C Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 6C This represents a hydrogen atom or a methyl group. However, R 1C and R 3C It is not a hydrogen atom at the same time.

[0081] The following describes each element of general formula (V).

[0082] R in general formula (V) 1C and R 3C R in general formula (I) 1 and R 3 These are synonymous.

[0083] R 1C Preferably, this is a methyl group, a formyl group, or an acetyl group, and more preferably a formyl group or an acetyl group.

[0084] R 3C Preferably, it is a hydrogen atom or an acetyl group, and more preferably a hydrogen atom.

[0085] R 1C and R 3C It is not a hydrogen atom at the same time.

[0086] R in general formula (V) 6C R in general formula (II) 6 This is synonymous with the same as the preferred configuration.

[0087] Compound (V) is R 1C The formyl group is R 3C is a hydrogen atom, and R 6C When R is a methyl group; and when R 1C is a methyl group, R 3C is a hydrogen atom, and R 6C This excludes the case where the atom is a hydrogen atom.

[0088] Suitable compound (V) is, for example, R 1C However, it represents a methyl group, a formyl group, or an acetyl group (preferably a formyl group or an acetyl group); R 3C However, it represents a hydrogen atom or an acetyl group (preferably a hydrogen atom); R 6C Examples include compounds (V) that exhibit a hydrogen atom or a methyl group (preferably a hydrogen atom).

[0089] Another particularly preferred embodiment of compound (I) is the compound represented by the following general formula (VI) (hereinafter sometimes referred to as compound (VI)).

[0090] General formula (VI):

[0091] [ka]

[0092] [During the ceremony, R 1D and R 3D Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 6D This represents a hydrogen atom or a methyl group.

[0093] The following describes each element of general formula (VI).

[0094] R in general formula (VI) 1D and R 3D R in general formula (I) 1 and R 3 These are synonymous.

[0095] R 1D Preferably, it is a methyl group.

[0096] R 3D Preferably, this is a hydroxyl group or an acetoxy group.

[0097] R in general formula (VI) 6D R in general formula (II) 6 This is synonymous with the same as the preferred configuration.

[0098] Suitable compounds (VI) include, for example, R 1D However, it shows a methyl group; R 3D However, it showed a hydroxyl group or an acetoxy group; R 6D Examples include compounds (VI) that exhibit a hydrogen atom or a methyl group.

[0099] Specific examples of suitable compounds (I) include the following compounds. • Furfural (CAS Registry Number: 98-01-1):

[0100] [ka]

[0101] • 2-acetylfuran (CAS Registry Number: 1192-62-7):

[0102] [ka]

[0103] • 2-acetyl-5-methylfuran (CAS Registry Number: 1193-79-9):

[0104] [ka]

[0105] • 3-acetyl-2,5-dimethylfuran (CAS Registry Number: 10599-70-9):

[0106] [ka]

[0107] • 4,5-Dimethyl-3-hydroxy-2(5H)-furanone (also known as sotolon) (CAS Registry Number: 28664-35-9):

[0108] [ka]

[0109] • 2-Methyltetrahydrofuran-3-one (also known as 4,5-dihydro-2-methyl-3(2H)-furanone) (CAS Registry Number: 3188-00-9):

[0110] [ka]

[0111] · 4-Hydroxy-5-methyl-3(2H)-furanone (CAS Registry Number: 19322-27-1):

[0112] [ka]

[0113] • 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (also known as furaneol) (CAS Registry Number: 3658-77-3):

[0114] [ka]

[0115] • 4-Acetoxy-2,5-dimethyl-3(2H)-furanone (also known as furaneol acetate) (CAS Registry Number: 4166-20-5):

[0116] [ka]

[0117] Among these, furfural and 2-acetylfuran are preferred because they can suppress off-flavors particularly effectively.

[0118] Compound (I) may be used alone or in combination of two or more compounds.

[0119] The cyclotene (also known as methylcyclopentenolone) used as an off-flavor suppressing compound in this invention is a compound represented by the following formula (CAS Registry Number: 80-71-7).

[0120] [ka]

[0121] The fatty acid (aliphatic monocarboxylic acid) used as the off-flavor suppressing compound in the present invention may be saturated or unsaturated, but is preferably saturated. The fatty acid may also be linear or branched, but is preferably linear. The number of carbon atoms in the fatty acid is preferably 3 or 4, more preferably 3.

[0122] Specific examples of fatty acids used as off-flavor suppressing compounds in the present invention include propionic acid (represented as CH3CH2COOH, also known as propanoic acid; CAS registry number: 79-09-4) and butyric acid (represented as CH3CH2CH2COOH, also known as butanoic acid; CAS registry number: 107-92-6). Propionic acid is preferred because it can suppress off-flavors particularly effectively. These fatty acids may be used individually or in combination of two or more.

[0123] Suitable off-flavor suppressing compounds include, for example, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid, with furfural, 2-acetylfuran, cyclotene, and propionic acid being preferred. These off-flavor suppressing compounds may be used individually or in combination of two or more. For example, furfural, 2-acetylfuran, cyclotene, and propionic acid may be used in combination as off-flavor suppressing compounds.

[0124] The method for producing the off-flavor suppressing compound is not particularly limited, and compounds produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, extraction, etc.) or similar methods may be used. Commercially available off-flavor suppressing compounds may also be used.

[0125] In this invention, the off-flavor suppressing compound may, in one embodiment, be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing the off-flavor suppressing compound. Examples of materials containing the off-flavor suppressing compound include natural products such as agricultural, livestock, and fishery products; fermentation products such as culture solutions and microbial cells obtained by culturing microorganisms; and processed products thereof. In this invention, a material containing an off-flavor suppressing compound may be used as is or after being purified to a desired degree, in place of or in addition to chemically synthesized or isolated off-flavor suppressing compounds.

[0126] The amount of the off-flavor suppressing compound contained in the agent of the present invention is usually 0.001% by weight or more, preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, relative to the agent of the present invention. Furthermore, this amount is usually 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, relative to the agent of the present invention.

[0127] The form of the agent of the present invention is not particularly limited and includes, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc.

[0128] The agent of the present invention may consist solely of off-flavor suppressing compounds, but may also further contain conventional bases depending on the form of the agent of the present invention. Examples of base materials when the preparation of the present invention is in solid form include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts. Examples of base materials when the agent of the present invention is in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

[0129] The agent of the present invention may further contain, in addition to the off-flavor suppressing compound, excipients, antioxidants, thickening and stabilizing agents, emulsifiers, sweeteners (e.g., sugar), salt, organic salts, nucleic acids, seasonings (e.g., umami seasonings such as monosodium glutamate), acidulants, colorants, color fixatives, etc., as long as the objective of the present invention is not impaired.

[0130] The preparation of the agent of the present invention may be carried out by methods known in the present invention or by methods similar thereto.

[0131] The agent of the present invention can be used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which off-flavor substances have been added. In the present invention, "off-flavor substance" refers to a substance that can exhibit off-flavors in the mouth (e.g., bitterness, metallic taste, astringency, bitterness, etc.).

[0132] Specific examples of off-flavor substances include, but are not limited to, inorganic salts, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides.

[0133] Inorganic salts that can act as off-flavoring substances are not particularly limited as long as they can be used in food, but examples include inorganic chlorine compounds such as potassium chloride, magnesium chloride, and calcium chloride.

[0134] Examples of amino acids that can become off-flavoring substances include branched-chain amino acids (valine, leucine, isoleucine), tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, and glycine. These amino acids may be in the form of salts. The salts of amino acids are not particularly limited as long as they can exhibit off-flavors, but examples include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethyl sulfate, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salts of amino acids may be hydrates (hydrated salts), and examples of such hydrates include 1-6 hydrates.

[0135] In the present invention, "high-intensity sweetener" is a general term for non-carbohydrate sweeteners that have a higher sweetness level compared to sucrose (specifically, 10 times or more the sweetness level of sucrose). High-intensity sweeteners that may become off-flavor substances may be either natural or synthetic sweeteners, and examples include acesulfame potassium, sucralose, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, sodium saccharin, licorice, neotame, and advantame.

[0136] In this invention, "plant protein" refers to a protein-containing plant (e.g., grains, vegetables, etc.) that has been processed to increase its protein content. Examples of plant proteins that may cause off-flavors include soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein. The form of the plant protein is not particularly limited and may be in the form of powder, granules, fibers, paste, etc.

[0137] In the present invention, "flavonoid compounds" is a general term for compounds having a flavonoid skeleton. Examples of flavonoid compounds that can become off-flavor substances include flavanols (catechins) compounds (e.g., catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), flavanone compounds (e.g., naringin, hesperidin, etc.), flavones, flavor compounds, isoflavones, and the like.

[0138] In this invention, "pH adjusting / bacteriostatic agent" refers to a food additive that adjusts the degree of acidity or alkalinity for the purpose of preventing spoilage or discoloration, or that has the effect of suppressing the growth of bacteria, and is a concept that encompasses pH adjusters and bacteriostatic agents. pH adjusting / bacteriostatic agents that may become off-flavor substances are not particularly limited as long as they can be used in food, but examples include acetic acid or its salts (e.g., sodium acetate, etc.), phosphoric acid or its salts (e.g., disodium phosphate, etc.), citric acid or its salts, glycine, etc.

[0139] Examples of thickening polysaccharides that can become off-flavoring substances include cellulose derivatives (e.g., methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, etc.), alginic acids (e.g., alginic acid, alginate, alginate ester, etc.), xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, pectin, etc. Here, "cellulose derivative" refers to cellulose in which some or all of the hydroxyl groups have been chemically modified (e.g., esterification, etherification, etc.).

[0140] The agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides has been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from one selected from the group consisting of inorganic acids, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides that have been added to oral substances.

[0141] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which inorganic salts (e.g., potassium chloride, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from inorganic salts (e.g., potassium chloride, etc.) added to oral substances.

[0142] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from inorganic salts (e.g., potassium chloride, etc.), and specific types of such off-flavors include, for example, bitterness, metallic taste, astringency, and so on.

[0143] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which amino acids (e.g., branched-chain amino acids, etc.) or salts thereof have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from amino acids (e.g., branched-chain amino acids, etc.) or salts thereof added to oral substances.

[0144] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from amino acids (e.g., branched-chain amino acids, etc.) or salts thereof, and specific types include, for example, bitterness and astringency.

[0145] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which high-intensity sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from high-intensity sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.) added to oral substances.

[0146] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from high-intensity sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.), and specific types of such off-flavors include, for example, bitterness, astringency, and metallic taste.

[0147] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which plant proteins (e.g., soy protein, pea protein, broad bean protein, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from plant proteins (e.g., soy protein, pea protein, broad bean protein, etc.) added to oral substances.

[0148] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from plant proteins (e.g., soy protein, pea protein, broad bean protein, etc.), and specific types of such off-flavors include, for example, bitterness, astringency, and so on.

[0149] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which flavonoid compounds (e.g., flavanol compounds, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from flavonoid compounds (e.g., flavanol compounds, etc.) added to oral substances.

[0150] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from flavonoid compounds (e.g., flavanol compounds, etc.), and specific types of such off-flavors include, for example, bitterness, astringency, and astringency.

[0151] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which pH adjusters and bacteriostatic agents (e.g., sodium acetate, disodium phosphate, glycine, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from pH adjusters and bacteriostatic agents (e.g., sodium acetate, disodium phosphate, etc.) added to oral substances.

[0152] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from pH adjusting and bacteriostatic agents (e.g., sodium acetate, disodium phosphate, glycine, etc.), and specific types of such off-flavors include, for example, bitterness, astringency, and so on.

[0153] In one embodiment, the agent of the present invention can be suitably used to suppress off-flavors in oral substances (e.g., foods, oral medicines, etc.) to which thickening polysaccharides (e.g., cellulose derivatives, etc.) have been added. In particular, the agent of the present invention can be more suitably used to suppress off-flavors originating from thickening polysaccharides (e.g., cellulose derivatives, etc.) added to oral substances.

[0154] In one embodiment, the off-flavors that can be suppressed by the agent of the present invention are preferably those derived from thickening polysaccharides (e.g., cellulose derivatives, etc.), and specific types of such off-flavors include, for example, bitterness, astringency, and so on.

[0155] Oral substances in which the agent of the present invention is used are preferably those to which off-flavor substances have been added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from an off-flavor substance. In this invention, "oral substance" means something that can be ingested orally, and specific examples include food and oral medicine. Furthermore, in this invention, "food" broadly encompasses anything that can be ingested orally (excluding medicine), and unless otherwise specified, includes not only so-called food but also beverages, seasonings, supplements, etc. The concept of food also includes food compositions.

[0156] The oral substance using the agent of the present invention is preferably an oral substance to which one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides has been added. More preferably, it is an oral substance to which one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin, etc.), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose, etc.) has been added.

[0157] In one embodiment, oral substances in which the agent of the present invention is used are preferably those to which at least an inorganic salt (e.g., potassium chloride) is added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from an inorganic salt (e.g., potassium chloride).

[0158] In one embodiment, oral substances in which the agent of the present invention is used are preferably those to which at least an amino acid (e.g., branched-chain amino acid, etc.) or a salt thereof is added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from an amino acid (e.g., branched-chain amino acid, etc.) or a salt thereof.

[0159] In one embodiment, oral substances using the agent of the present invention are preferably those to which at least a high-intensity sweetener (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.) has been added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from a high-intensity sweetener (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.).

[0160] In one embodiment, oral substances using the agent of the present invention are preferably those to which at least a plant protein (e.g., soy protein, pea protein, broad bean protein, etc.) has been added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from plant protein (e.g., soy protein, pea protein, broad bean protein, etc.).

[0161] In one embodiment, oral substances in which the agent of the present invention is used are preferably those to which at least flavonoid compounds (e.g., flavanol compounds, etc.) are added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from flavonoid compounds (e.g., flavanol compounds, etc.).

[0162] In one embodiment, oral substances in which the agent of the present invention is used are preferably those to which at least a pH adjuster / bacteriostatic agent (e.g., sodium acetate, disodium phosphate, etc.) is added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from a pH adjuster / bacteriostatic agent (e.g., sodium acetate, disodium phosphate, etc.).

[0163] In one embodiment, oral substances in which the agent of the present invention is used are preferably those to which at least a thickening polysaccharide (e.g., cellulose derivative, etc.) is added. The agent of the present invention can be particularly preferably used in oral substances that have an off-flavor derived from a thickening polysaccharide (e.g., cellulose derivative, etc.).

[0164] When the oral substance in which the agent of the present invention is used is an oral substance to which at least a high-intensity sweetener (e.g., stevia, etc.) has been added, the agent of the present invention may contain, as an off-flavor suppressing compound, at least one compound selected from the group consisting of compound (I) (except furfural), cyclotene, and fatty acids having 3 or 4 carbon atoms. In this case, the agent of the present invention preferably contains at least one compound selected from the group consisting of 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid, and more preferably contains at least one compound selected from the group consisting of 2-acetylfuran, cyclotene, and propionic acid.

[0165] When the oral substance in which the agent of the present invention is used is an oral substance to which at least potassium chloride has been added, the agent of the present invention may contain at least one compound selected from the group consisting of compound (I), cyclotene, and butyric acid as an off-flavor suppressing compound. In this case, the agent of the present invention preferably contains at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, and butyric acid, and more preferably contains at least one compound selected from the group consisting of furfural, 2-acetylfuran, and cyclotene.

[0166] In one embodiment, the agent of the present invention is an off-flavor inhibitor containing at least one compound selected from the group consisting of compound (I), cyclotene, and fatty acids having 3 or 4 carbon atoms, and may be an off-flavor inhibitor for oral substances to which one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides is added.

[0167] In one embodiment, the agent of the present invention is an off-flavor inhibitor containing at least one compound selected from the group consisting of compound (I), cyclotene, and fatty acids having 3 or 4 carbon atoms, and may be an off-flavor inhibitor for oral substances to which one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin, etc.), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose, etc.) is added.

[0168] In one embodiment, the agent of the present invention is an off-flavor inhibitor containing at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid, and may be an off-flavor inhibitor for oral substances to which one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides is added.

[0169] In one embodiment, the agent of the present invention comprises furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid. A taste suppressant containing at least one compound selected from the group, which may be an oral taste suppressant to which one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose) is added.

[0170] In one embodiment, the agent of the present invention is an off-flavor inhibitor containing at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid, and may be an off-flavor inhibitor for oral substances to which one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides is added.

[0171] In one embodiment, the agent of the present invention is an off-flavor inhibitor containing at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid, and may be an off-flavor inhibitor for oral substances to which one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin, etc.), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose, etc.) is added.

[0172] Foods in which the agent of the present invention is used are preferably those to which off-flavoring substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) may be added. For example, soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, chicken broth, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); ham, sausage, dumplings, shumai, hamburgers, karaage Examples of processed foods include, but are not limited to, fried foods, processed meat products such as fried foods and pork cutlets; processed seafood products such as fish cakes and bamboo shoots; dairy products such as butter; processed rice products such as fried rice; seasonings such as natural seasonings, flavorings, menu seasonings, mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, etc.); other processed foods such as noodles, gratin, croquettes, pickles, and hamburger-like foods; and frozen foods (frozen versions of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, pork cutlets, croquettes, etc.)). In this specification, "natural seasonings" refers to seasonings manufactured using natural materials by methods such as extraction, decomposition, heating, and fermentation. Specific examples include various meat extracts such as chicken extract, beef extract, pork extract, and lamb extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various seafood extracts such as bonito extract, mackerel extract, croaker extract, scallop extract, crab extract, shrimp extract, dried sardine extract, and dried scallop extract; and dried bonito flake extract. Examples include various types of dried fish extracts such as smelt, mackerel extract, and frigate mackerel extract; various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili pepper extract, black pepper extract, and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp paste, and miso, as well as mixtures thereof and processed products (e.g., soy sauce processed products such as noodle soup and ponzu soy sauce). "Flavor seasonings" refer to seasonings used to impart the aroma, flavor, and taste of flavor ingredients to food, and can be manufactured, for example, by adding sugars, salt, etc. to natural seasonings. Specific examples of flavor seasonings include various meat-flavored seasonings such as chicken-flavored seasoning, beef-flavored seasoning, and pork-flavored seasoning; various seafood-flavored seasonings such as bonito-flavored seasoning, dried sardine-flavored seasoning, dried scallop-flavored seasoning, and shellfish-flavored seasoning; various spice and vegetable-flavored seasonings; and kelp-flavored seasoning. "Menu-specific seasonings" refer to seasonings suitable for cooking specific menus (such as Chinese dishes), and specific examples include Chinese mixed seasonings, mixed seasonings, general-purpose paste seasonings, mixed rice seasonings, fried rice seasonings, and spice mixes.

[0173] Food products using the agent of the present invention may be provided (sold, distributed) in a form suitable for consumption, or they may be provided in a form that requires predetermined processing or cooking to become suitable for consumption. For example, food products using the agent of the present invention may be provided (sold, distributed) as a concentrate or the like that requires dilution with water or the like to become suitable for consumption.

[0174] Foods using the agent of the present invention may be provided as, for example, health functional foods, foods for specified health uses, nutritional functional foods, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, etc.

[0175] In one embodiment, the food in which the agent of the present invention is used may be a low-sodium food. In the present invention, "low-sodium food" refers to a food in which the salt concentration (sodium content) at the time of consumption is adjusted to be lower than the general salt concentration of that food. Potassium chloride can be used in low-sodium foods, for example, to compensate for the lack of saltiness in low-sodium foods.

[0176] Examples of oral pharmaceuticals using the agent of the present invention include tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, drinks, emulsions, suspensions, and the like.

[0177] In the present invention, off-flavoring substances that may be contained in oral substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) are not particularly limited in their manufacturing method, as long as they can be ingested orally, and may be manufactured by methods known to the public or by methods equivalent thereto. Off-flavoring substances may also be commercially available products.

[0178] In the present invention, off-flavor substances that may be contained in the oral substance (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) may, in one embodiment, be chemically synthesized products produced by chemical synthesis methods, or isolated products extracted and purified from materials containing off-flavor substances. Alternatively, materials containing off-flavor substances may be used as is or after being purified to a desired degree.

[0179] The method and conditions for adding the agent of the present invention to an oral substance (e.g., food, oral medicine, etc.) are not particularly limited and can be carried out by a method known or equivalent depending on the form of the agent of the present invention and the type of oral substance to which the agent of the present invention is added. The timing of adding the agent of the present invention to an oral substance is not particularly limited, but examples include during the manufacture of the oral substance or after the manufacture of the oral substance. The agent of the present invention may also be added to the raw materials before the manufacture of the oral substance.

[0180] The agent of the present invention can be used so that a specific amount of the off-flavor suppressing compound is added to an oral substance. In the present invention, the amount of off-flavor suppressing compound added to the oral substance can be set according to the amount of off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) added to the oral substance. For example, in one embodiment, if an oral substance that contains off-flavoring substances but does not exhibit an unacceptable off-flavor is to be further enhanced by adding an off-flavoring substance (i.e., increasing the amount of off-flavoring substances contained in the oral substance), and the composition begins to exhibit an unacceptable off-flavor, the amount of off-flavor-suppressing compound to be added to the oral substance should be set according to the amount of the additionally added off-flavoring substance (the increase), and the amount of off-flavoring substances originally contained in the oral substance before the addition of the off-flavoring substance (the oral substance that does not exhibit an unacceptable off-flavor) does not need to be considered. In another embodiment, if an oral substance manufactured by adding an off-flavoring substance as one of its raw materials exhibits an off-flavor, the amount of off-flavor suppressing compound added to the oral substance may be set according to the amount of the off-flavoring substance used as a raw material. In yet another embodiment, when an off-flavoring substance is added as one of the raw materials to an oral substance that exhibits an off-flavor, the amount of off-flavor-suppressing compound added to the oral substance may be set according to the total amount of the off-flavoring substance used as a raw material and the additionally added off-flavoring substance.

[0181] Specifically, it is preferable that the agent of the present invention is used such that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of off-flavor substance added to the oral substance (amount of off-flavor substance added to the oral substance). Furthermore, it is preferable that the agent of the present invention is used such that the amount of off-flavor suppressing compound added to the oral substance is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, even more preferably 1000 ppm by weight or less, even more preferably 500 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of off-flavor substance added to the oral substance.

[0182] In one embodiment, when the off-flavor suppressing compound contains compound (I), it is preferable that the agent of the present invention is used such that the amount of compound (I) added to the oral substance is 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of off-flavor substance added to the oral substance. In this case, it is also preferable that the agent of the present invention is used such that the amount of compound (I) added to the oral substance is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, even more preferably 500 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of off-flavor substance added to the oral substance.

[0183] In one embodiment, when the off-flavor suppressing compound contains furfural, it is preferable that the agent of the present invention is used such that the amount of furfural added to the oral substance is 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of off-flavor substance added to the oral substance. In this case, it is also preferable that the agent of the present invention is used such that the amount of furfural added to the oral substance is 8000 ppm by weight or less (more preferably 1000 ppm by weight or less, even more preferably 50 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of off-flavor substance added to the oral substance.

[0184] In one embodiment, when the off-flavor suppressing compound contains 2-acetylfuran, it is preferable that the agent of the present invention is used such that the amount of 2-acetylfuran added to the oral substance is 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and particularly preferably 3 ppm by weight or more) relative to the amount of off-flavor substance added to the oral substance. In this case, it is also preferable that the agent of the present invention is used such that the amount of 2-acetylfuran added to the oral substance is 8000 ppm by weight or less (more preferably 1000 ppm by weight or less, even more preferably 100 ppm by weight or less, and particularly preferably 50 ppm by weight or less) relative to the amount of off-flavor substance added to the oral substance.

[0185] In one embodiment, when the off-flavor suppressing compound contains cyclotene, it is preferable that the agent of the present invention is used such that the amount of cyclotene added to the oral substance is 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of off-flavor substance added to the oral substance. In this case, it is also preferable that the agent of the present invention is used such that the amount of cyclotene added to the oral substance is 8000 ppm by weight or less (more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 50 ppm by weight or less) relative to the amount of off-flavor substance added to the oral substance.

[0186] In one embodiment, when the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), it is preferable that the agent of the present invention is used such that the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more) relative to the amount of the off-flavor substance added to the oral substance. In this case, it is also preferable that the agent of the present invention is used such that the amount of the fatty acid having 3 or 4 carbon atoms added to the oral substance is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 500 ppm by weight or less) relative to the amount of the off-flavor substance added to the oral substance.

[0187] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride), the agent of the present invention can effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride). Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.05 ppm by weight or more (more preferably 0.07 ppm by weight or more, even more preferably 0.09 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance (amount of inorganic salt added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors originating from inorganic salts (e.g., potassium chloride), it is preferable that the amount of off-flavor suppressing compound added to the oral substance is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 3000 ppm by weight or less, and particularly preferably 2500 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0188] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride, etc.) and the off-flavoring suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.05 ppm by weight or more (more preferably 0.07 ppm by weight or more, even more preferably 0.09 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.), it is preferable that the amount of compound (I) added to the oral substance is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 3000 ppm by weight or less, and particularly preferably 2500 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0189] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride, etc.) and the off-flavoring suppressing compound includes furfural, the agent of the present invention can more effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of furfural added to the oral substance is 0.3 ppm by weight or more (more preferably 0.5 ppm by weight or more, and especially preferably 1 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.), it is preferable that the amount of furfural added to the oral substance is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, even more preferably 300 ppm by weight or less, even more preferably 200 ppm by weight or less, especially preferably 40 ppm by weight or less, and most preferably 8 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0190] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride, etc.) and the off-flavoring suppressing compound includes 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of 2-acetylfuran added to the oral substance is 3 ppm by weight or more (more preferably 5 ppm by weight or more, and particularly preferably 10 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance. Furthermore, in this case, the agent of the present invention can particularly effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of 2-acetylfuran added to the oral substance is 1000 ppm by weight or less (more preferably 750 ppm by weight or less, even more preferably 500 ppm by weight or less, even more preferably 250 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0191] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride, etc.) and the off-flavoring suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of cyclotene added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, even more preferably 0.2 ppm by weight or more, and particularly preferably 0.3 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of cyclotene added to the oral substance is 2000 ppm by weight or less (more preferably 1000 ppm by weight or less, even more preferably 750 ppm by weight or less, even more preferably 500 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0192] In one embodiment, when the off-flavoring substance added to the oral substance includes an inorganic salt (e.g., potassium chloride, etc.) and the off-flavoring suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.). Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 10 ppm by weight or more (more preferably 50 ppm by weight or more, even more preferably 75 ppm by weight or more, and particularly preferably 100 ppm by weight or more) relative to the amount of inorganic salt added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the inorganic salt (e.g., potassium chloride, etc.), it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 3000 ppm by weight or less, and particularly preferably 2500 ppm by weight or less) relative to the amount of inorganic salt added to the oral substance.

[0193] In one embodiment, when the off-flavoring substance added to an oral substance contains an amino acid or a salt thereof, the agent of the present invention can effectively suppress off-flavors derived from the amino acid or its salt. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) be 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, particularly preferably 0.05 ppm by weight or more) relative to the amount of amino acid or its salt added to the oral substance (amount of amino acid or its salt added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors derived from the amino acid or its salt, it is preferable that the amount of off-flavor suppressing compound added to the oral substance be 1000 ppm by weight or less (more preferably 500 ppm by weight or less, even more preferably 300 ppm by weight or less, even more preferably 100 ppm by weight or less, particularly preferably 50 ppm or less) relative to the amount of amino acid or its salt added to the oral substance.

[0194] In one embodiment, when the off-flavoring substance added to the oral substance includes an amino acid or a salt thereof, and the off-flavor suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors originating from amino acids or salts thereof. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, and particularly preferably 0.05 ppm by weight or more) relative to the amount of amino acids or salts added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from amino acids or salts thereof, it is preferable that the amount of compound (I) added to the oral substance is 100 ppm by weight or less (more preferably 50 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of amino acids or salts added to the oral substance.

[0195] In one embodiment, when the off-flavoring substance added to the oral substance includes an amino acid or a salt thereof, and the off-flavoring suppressing compound includes furfural, the agent of the present invention can more effectively suppress off-flavors originating from the amino acid or its salt. Therefore, it is preferable that the amount of furfural added to the oral substance be 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, and particularly preferably 0.05 ppm by weight or more) relative to the amount of amino acid or its salt added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the amino acid or its salt, it is preferable that the amount of furfural added to the oral substance be 50 ppm by weight or less (more preferably 25 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral substance.

[0196] In one embodiment, when the off-flavoring substance added to the oral substance includes an amino acid or a salt thereof, and the off-flavor suppressing compound includes 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors originating from the amino acid or its salt. Therefore, it is preferable that the amount of 2-acetylfuran added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of amino acid or its salt added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the amino acid or its salt, it is preferable that the amount of 2-acetylfuran added to the oral substance is 100 ppm by weight or less (more preferably 50 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral substance.

[0197] In one embodiment, when the off-flavoring substance added to the oral substance includes an amino acid or a salt thereof, and the off-flavor suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors originating from the amino acid or its salt. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 0.005 ppm by weight or more (more preferably 0.01 ppm by weight or more, and particularly preferably 0.05 ppm by weight or more) relative to the amount of amino acid or its salt added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the amino acid or its salt, it is preferable that the amount of cyclotene added to the oral substance be 50 ppm by weight or less (more preferably 25 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral substance.

[0198] In one embodiment, when the off-flavoring substance added to the oral substance includes an amino acid or a salt thereof, and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors originating from amino acids or salts thereof. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 ppm by weight or more (more preferably 1 ppm by weight or more, and particularly preferably 5 ppm by weight or more) relative to the amount of amino acid or salt thereof added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from amino acids or salts thereof, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, and particularly preferably 300 ppm by weight or less) relative to the amount of amino acid or salt thereof added to the oral substance.

[0199] In one embodiment, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener, the agent of the present invention can effectively suppress off-flavors derived from the high-intensity sweetener. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more) relative to the amount of high-intensity sweetener added to the oral substance. Furthermore, since the agent of the present invention can more effectively suppress off-flavors derived from high-intensity sweeteners, it is preferable that the amount of off-flavor suppressing compound added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of high-intensity sweetener added to the oral substance.

[0200] In one embodiment, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener and the off-flavor suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors originating from the high-intensity sweetener. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more) relative to the amount of high-intensity sweetener added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors originating from the high-intensity sweetener. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of high-intensity sweetener added to the oral substance.

[0201] In one embodiment, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener and the off-flavor suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors originating from the high-intensity sweetener. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more) relative to the amount of high-intensity sweetener added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors originating from the high-intensity sweetener. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of high-intensity sweetener added to the oral substance.

[0202] In one embodiment, when the off-flavoring substance added to the oral substance includes a high-intensity sweetener, and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors originating from the high-intensity sweetener. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 ppm by weight or more (more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, even more preferably 50 ppm by weight or more, and particularly preferably 100 ppm by weight or more) relative to the amount of high-intensity sweetener added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the high-intensity sweetener, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, and particularly preferably 1000 ppm by weight or less) relative to the amount of high-intensity sweetener added to the oral substance.

[0203] In one embodiment, when the off-flavoring substance added to an oral substance contains plant protein, the agent of the present invention can effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.01 ppm by weight or more (more preferably 0.02 ppm by weight or more, particularly preferably 0.1 ppm by weight or more) relative to the amount of plant protein added to the oral substance (amount of plant protein added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors derived from plant protein, it is preferable that the amount of off-flavor suppressing compound added to the oral substance is 250 ppm by weight or less (more preferably 150 ppm by weight or less, even more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 25 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0204] In one embodiment, when the off-flavoring substance added to the oral substance contains plant protein and the off-flavor suppressing compound contains compound (I), the agent of the present invention can more effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.01 ppm by weight or more (more preferably 0.02 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of plant protein added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from plant protein, it is preferable that the amount of compound (I) added to the oral substance is 250 ppm by weight or less (more preferably 150 ppm by weight or less, even more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, and particularly preferably 25 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0205] In one embodiment, when the off-flavoring substance added to the oral substance contains a plant protein and the off-flavoring inhibitory compound contains furfural, the agent of the present invention can more effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of furfural added to the oral substance be 0.01 ppm by weight or more (more preferably 0.02 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of plant protein added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from plant protein, it is preferable that the amount of furfural added to the oral substance be 15 ppm by weight or less (more preferably 10 ppm by weight or less, and particularly preferably 5 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0206] In one embodiment, when the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of 2-acetylfuran added to the oral substance is 0.01 ppm by weight or more (more preferably 0.02 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of plant protein added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of 2-acetylfuran added to the oral substance is 25 ppm by weight or less (more preferably 15 ppm by weight or less, and particularly preferably 10 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0207] In one embodiment, when the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains cyclotene, the agent of the present invention can more effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 0.01 ppm by weight or more (more preferably 0.02 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of plant protein added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from plant protein, it is preferable that the amount of cyclotene added to the oral substance be 15 ppm by weight or less (more preferably 10 ppm by weight or less, and particularly preferably 5 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0208] In one embodiment, when the off-flavoring substance added to the oral substance contains a plant protein and the off-flavor suppressing compound contains a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors derived from plant protein. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, particularly preferably 0.5 ppm by weight or more) relative to the amount of plant protein added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from plant protein, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 250 ppm by weight or less (more preferably 150 ppm by weight or less, even more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 25 ppm by weight or less) relative to the amount of plant protein added to the oral substance.

[0209] In one embodiment, when the off-flavor substance added to an oral substance contains flavonoid compounds, the agent of the present invention can effectively suppress off-flavors derived from flavonoid compounds. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.1 ppm by weight or more (more preferably 0.5 ppm by weight or more, particularly preferably 1 ppm by weight or more) relative to the amount of flavonoid compounds added to the oral substance (amount of flavonoid compounds added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors derived from flavonoid compounds, it is preferable that the amount of off-flavor suppressing compound added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, particularly preferably 100 ppm by weight or less) relative to the amount of flavonoid compounds added to the oral substance.

[0210] In one embodiment, when the off-flavor substance added to the oral substance includes a flavonoid compound and the off-flavor suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors derived from the flavonoid compound. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.1 ppm by weight or more (more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more) relative to the amount of flavonoid compound added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the flavonoid compound, it is preferable that the amount of compound (I) added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, and particularly preferably 100 ppm by weight or less) relative to the amount of flavonoid compound added to the oral substance.

[0211] In one embodiment, when the off-flavor substance added to the oral substance includes a flavonoid compound, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors derived from the flavonoid compound. Therefore, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 0.1 ppm by weight or more (more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more) relative to the amount of flavonoid compound added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the flavonoid compound, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, and particularly preferably 100 ppm by weight or less) relative to the amount of flavonoid compound added to the oral substance.

[0212] In one embodiment, when the off-flavoring substance added to the oral substance includes flavonoid compounds and the off-flavoring suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors derived from flavonoid compounds. Therefore, it is preferable that the amount of cyclotene added to the oral substance is 0.1 ppm by weight or more (more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more) relative to the amount of flavonoid compounds added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors derived from flavonoid compounds. Therefore, it is preferable that the amount of cyclotene added to the oral substance is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, and particularly preferably 100 ppm by weight or less) relative to the amount of flavonoid compounds added to the oral substance.

[0213] In one embodiment, when the off-flavoring substance added to the oral substance includes flavonoid compounds and the off-flavoring suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors derived from flavonoid compounds. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 1 ppm by weight or more (more preferably 5 ppm by weight or more, and particularly preferably 10 ppm by weight or more) relative to the amount of flavonoid compounds added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from flavonoid compounds, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, even more preferably 2000 ppm by weight or less, and particularly preferably 1000 ppm by weight or less) relative to the amount of flavonoid compounds added to the oral substance.

[0214] In one embodiment, when the off-flavor substance added to an oral substance includes a pH adjuster / bacteriostatic agent, the agent of the present invention can effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) be 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, particularly preferably 0.1 ppm by weight or more) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance (amount of pH adjuster / bacteriostatic agent added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent, it is preferable that the amount of off-flavor suppressing compound added to the oral substance be 500 ppm by weight or less (more preferably 300 ppm by weight or less, even more preferably 150 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance.

[0215] In one embodiment, when the off-flavoring substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent, it is preferable that the amount of compound (I) added to the oral substance is 500 ppm by weight or less (more preferably 300 ppm by weight or less, even more preferably 150 ppm by weight or less, even more preferably 50 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance.

[0216] In one embodiment, when the off-flavor substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes furfural or 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors derived from the pH adjuster / bacteriostatic agent. Therefore, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the pH adjuster / bacteriostatic agent, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 50 ppm by weight or less (more preferably 30 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance.

[0217] In one embodiment, when the off-flavoring substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent, it is preferable that the amount of cyclotene added to the oral substance be 50 ppm by weight or less (more preferably 30 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance.

[0218] In one embodiment, when the off-flavoring substance added to the oral substance includes a pH adjuster / bacteriostatic agent, and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.1 ppm by weight or more (more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors originating from the pH adjuster / bacteriostatic agent, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 500 ppm by weight or less (more preferably 300 ppm by weight or less, and particularly preferably 150 ppm by weight or less) relative to the amount of pH adjuster / bacteriostatic agent added to the oral substance.

[0219] In one embodiment, when the off-flavoring substance added to an oral substance includes thickening polysaccharides, the agent of the present invention can effectively suppress off-flavors derived from thickening polysaccharides. Therefore, it is preferable that the amount of off-flavor suppressing compound added to the oral substance (amount of off-flavor suppressing compound added to the oral substance) is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, particularly preferably 0.5 ppm by weight or more) relative to the amount of thickening polysaccharides added to the oral substance (amount of thickening polysaccharides added to the oral substance). Furthermore, since the agent of the present invention can more effectively suppress off-flavors derived from thickening polysaccharides, it is preferable that the amount of off-flavor suppressing compound added to the oral substance is 500 ppm by weight or less (more preferably 300 ppm by weight or less, even more preferably 150 ppm by weight or less, even more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of thickening polysaccharides added to the oral substance.

[0220] In one embodiment, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes compound (I), the agent of the present invention can more effectively suppress off-flavors derived from the thickening polysaccharide. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of thickening polysaccharide added to the oral substance. In this case, the agent of the present invention can particularly effectively suppress off-flavors derived from the thickening polysaccharide. Therefore, it is preferable that the amount of compound (I) added to the oral substance is 500 ppm by weight or less (more preferably 300 ppm by weight or less, even more preferably 150 ppm by weight or less, even more preferably 50 ppm by weight or less, and particularly preferably 30 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral substance.

[0221] In one embodiment, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavoring suppressing compound includes furfural or 2-acetylfuran, the agent of the present invention can more effectively suppress off-flavors derived from the thickening polysaccharide. Therefore, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of thickening polysaccharide added to the oral substance. In this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the thickening polysaccharide, it is preferable that the amount of furfural or 2-acetylfuran added to the oral substance is 50 ppm by weight or less (more preferably 30 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral substance.

[0222] In one embodiment, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide and the off-flavor suppressing compound includes cyclotene, the agent of the present invention can more effectively suppress off-flavors derived from the thickening polysaccharide. Therefore, it is preferable that the amount of cyclotene added to the oral substance be 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more) relative to the amount of thickening polysaccharide added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the thickening polysaccharide, it is preferable that the amount of cyclotene added to the oral substance be 50 ppm by weight or less (more preferably 30 ppm by weight or less, and particularly preferably 15 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral substance.

[0223] In one embodiment, when the off-flavoring substance added to the oral substance includes a thickening polysaccharide, and the off-flavor suppressing compound includes a fatty acid having 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention can more effectively suppress off-flavors derived from the thickening polysaccharide. Therefore, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 0.5 ppm by weight or more (more preferably 1 ppm by weight or more, and particularly preferably 5 ppm by weight or more) relative to the amount of thickening polysaccharide added to the oral substance. Furthermore, in this case, since the agent of the present invention can particularly effectively suppress off-flavors derived from the thickening polysaccharide, it is preferable that the amount of fatty acid having 3 or 4 carbon atoms added to the oral substance is 500 ppm by weight or less (more preferably 300 ppm by weight or less, and particularly preferably 150 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral substance.

[0224] The amount of off-flavoring substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) added to oral substances should be set appropriately according to the purpose of addition (e.g., as a substitute for table salt), and there are no particular restrictions.

[0225] By adding the agent of the present invention to oral substances (e.g., foods, oral medicines, etc.) containing off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.), the off-flavor of the oral substance (especially bitterness, metallic taste, astringency, etc., derived from off-flavor substances such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) can be suppressed.

[0226] According to the present invention, oral substances containing the agent of the present invention and off-flavoring substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) can also be provided.

[0227] 2. Method for manufacturing oral substances The present invention relates to a compound represented by the following general formula (I):

[0228] [ka]

[0229] [During the ceremony, R 1 and R 3 Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0230] [ka]

[0231] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R 5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 It is an oxo group. Cyclotene, and fatty acids with 3 or 4 carbon atoms The present invention also provides a method for producing an oral substance (which may be simply referred to as "the production method of the present invention") that includes adding at least one compound selected from the group consisting of (which may be referred to as "off-flavor suppressing compound" in this specification) and an off-flavor substance (e.g., inorganic salts such as potassium chloride, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.). The off-flavor suppressing compounds and off-flavor substances that can be used in the manufacturing method of the present invention (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) are the same as the off-flavor suppressing compounds and off-flavor substances described in "1. Off-flavor suppressants" above (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.), and the preferred embodiments are also the same.

[0232] In one embodiment, the manufacturing method of the present invention may include adding at least one compound selected from the group consisting of compound (I), cyclotene, and fatty acids having 3 or 4 carbon atoms as an off-flavor suppressing compound, and adding one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides as an off-flavor substance.

[0233] In one embodiment, the manufacturing method of the present invention may include adding at least one compound selected from the group consisting of compound (I), cyclotene, and fatty acids having 3 or 4 carbon atoms as an off-flavor suppressing compound, and adding one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin, etc.), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose, etc.) as an off-flavor substance.

[0234] In one embodiment, the production method of the present invention includes adding at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid as an off-flavor suppressing compound, and also includes adding one selected from the group consisting of inorganic salts, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides as an off-flavor substance.

[0235] In one embodiment, the production method of the present invention uses furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butterylic acid as off-flavor suppressing compounds. The method may include adding at least one compound selected from the group consisting of acids, and may also include adding one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose) as an off-flavoring agent.

[0236] In one embodiment, the manufacturing method of the present invention may include adding at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid as an off-flavor suppressing compound, and adding one selected from the group consisting of inorganic salts, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides as an off-flavor substance.

[0237] In one embodiment, the production method of the present invention may include adding at least one compound selected from the group consisting of furfural, 2-acetylfuran, cyclotene, and propionic acid as an off-flavor suppressing compound, and adding one selected from the group consisting of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanol compounds (e.g., catechin, etc.), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose, etc.) as an off-flavor substance.

[0238] If the manufacturing method of the present invention includes adding at least a high-intensity sweetener (e.g., stevia) as an off-flavor substance, the off-flavor suppressing compound used in the manufacturing method of the present invention may be one compound selected from the group consisting of compound (I) (excluding furfural), cyclotene, and fatty acids having 3 or 4 carbon atoms. In this case, the off-flavor suppressing compound used in the manufacturing method of the present invention is preferably at least one compound selected from the group consisting of 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, propionic acid, and butyric acid, and more preferably at least one compound selected from the group consisting of 2-acetylfuran, cyclotene, and propionic acid.

[0239] If the production method of the present invention includes adding at least potassium chloride as an off-flavor substance, the off-flavor suppressing compound used in the production method of the present invention may be at least one compound selected from the group consisting of compound (I), cyclotene, and butyric acid. In this case, the off-flavor suppressing compound used in the production method of the present invention is preferably at least one compound selected from the group consisting of furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, cyclotene, and butyric acid, and more preferably at least one compound selected from the group consisting of furfural, 2-acetylfuran, and cyclotene.

[0240] In the manufacturing method of the present invention, the amount of off-flavor suppressing compound added to the oral substance (the amount of off-flavor suppressing compound added to the oral substance) is the same as the amount of off-flavor suppressing compound added to the oral substance (as described above) when the agent of the present invention is added to the oral substance, and the preferred range is also the same.

[0241] In the manufacturing method of the present invention, the amount of off-flavoring substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) added to the oral substance (the amount of off-flavoring substances added to the oral substance) can be set appropriately according to the purpose of addition (e.g., as a substitute for table salt), and is not particularly limited.

[0242] The method and conditions for adding off-flavor suppressing compounds and off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) to oral substances are not particularly limited and can be set appropriately depending on the type of oral substance. The timing of adding off-flavor suppressing compounds and off-flavor substances to oral substances is not particularly limited; for example, off-flavor suppressing compounds and off-flavor substances may be added to the raw materials before manufacturing the oral substance.

[0243] The order in which off-flavor suppressing compounds and off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) are added to the oral substance is not particularly limited. For example, they may be added in the order of off-flavor substances followed by off-flavor suppressing compounds, or in the reverse order. Alternatively, off-flavor suppressing compounds and off-flavor substances may be added to the oral substance simultaneously.

[0244] The manufacturing method of the present invention involves adding off-flavor suppressing compounds and off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) to an oral substance, and may also appropriately include conventional processing steps, manufacturing steps, and cooking steps used in the production of oral substances, depending on the type of oral substance to be produced.

[0245] Examples of oral substances produced by the manufacturing method of the present invention include those similar to those exemplified in the description of oral substances to which the agent of the present invention may be added (as described above).

[0246] According to the manufacturing method of the present invention, it is possible to produce oral substances (e.g., foods, oral medicines, etc.) in which off-flavors (especially bitterness, metallic taste, astringency, etc. derived from off-flavor substances such as inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, and thickening polysaccharides) are suppressed.

[0247] 3. Off-taste suppression method The present invention relates to a compound represented by the following general formula (I):

[0248] [ka]

[0249] [During the ceremony, R 1 and R 3 Each of these independently represents a hydrogen atom, a hydroxyl group, a methyl group, a formyl group, an acetyl group, or an acetoxy group; R 2 and R 4 These each represent a hydrogen atom, or R 1 The carbon atom and R that are bonded together 3 It does not exist when it is bonded to a carbon atom by a double bond; R 5 represents a hydrogen atom or an oxo group; One of X and Y represents an oxy group, and the other represents the following general formula (II):

[0250] [ka]

[0251] (In the formula, R 6 represents a hydrogen atom or a methyl group; R 7 This indicates a hydrogen atom, or R5 The carbon atom and R that are bonded together 6 It does not exist when the carbon atom to which it is bonded is bonded by a double bond. The group represented by ) is shown; Double lines, consisting of a solid line and a dashed line, indicate single or double bonds. However, R 1 and R 3 When R is also a hydrogen atom, 5 It is an oxo group. Cyclotene, and fatty acids with 3 or 4 carbon atoms We also provide a method for suppressing off-flavors in an oral substance (which may be simply referred to as "the suppression method of the present invention"), which includes adding at least one compound selected from the group consisting of the above (which may be referred to as "off-flavor suppression compound" in this specification). The off-flavor suppressing compounds that can be used in the suppression method of the present invention are the same as the off-flavor suppressing compounds described in "1. Off-flavor suppressants" above, and the preferred embodiments are also the same.

[0252] In the method of suppression of off-flavors according to the present invention, the amount of off-flavor suppressing compound added to the oral substance (the amount of off-flavor suppressing compound added to the oral substance) is the same as the amount of off-flavor suppressing compound added to the oral substance (as described above) when the agent of the present invention is added to the oral substance, and the preferred range is also the same.

[0253] The method and conditions for adding off-flavor suppressing compounds to oral substances are not particularly limited and can be set appropriately depending on the type of oral substance. The timing of adding off-flavor suppressing compounds to oral substances is not particularly limited, but examples include during the manufacture of oral substances or after the completion of oral substances. Off-flavor suppressing compounds and off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) may be added to the raw materials before the manufacture of oral substances.

[0254] Examples of oral substances produced by the manufacturing method of the present invention include those similar to those exemplified in the description of oral substances to which the agent of the present invention may be added (as described above).

[0255] According to the suppression method of the present invention, it is possible to suppress off-flavors (e.g., bitterness, metallic taste, astringency, etc., derived from off-flavor substances such as potassium chloride, inorganic salts such as potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) in oral substances (e.g., foods, oral medicines, etc.).

[0256] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, "%", "ppm", and "ppb" refer to "weight percent", "weight ppm", and "weight ppb", respectively, unless otherwise specified. [Examples]

[0257] Unless otherwise specified, the raw materials, reagents, compounds, etc. used in this embodiment are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available.

[0258] [Test Example 1] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Tables 1 to 13 to a 0.8 wt% potassium chloride aqueous solution to the concentrations (addition concentrations) shown in Tables 1 to 13.

[0259] (Evaluation of off-flavor suppression effect) Two expert panel members conferred on the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride in each evaluation sample, referring to potassium chloride aqueous solutions adjusted to 0.8% by weight, 0.75% by weight, 0.7% by weight, or 0.65% by weight, based on the evaluation criteria described below. [Evaluation Criteria] - : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.8% by weight or higher. + : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.75% by weight or more and less than 0.8% by weight. ++: Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.7% by weight or more and less than 0.75% by weight. +++: Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.65% by weight or more and less than 0.7% by weight.

[0260] The results are shown in Tables 1-13 below.

[0261] [Table 1]

[0262] [Table 2]

[0263] [Table 3]

[0264] [Table 4]

[0265] [Table 5]

[0266] [Table 6]

[0267] [Table 7]

[0268] [Table 8]

[0269] [Table 9]

[0270] [Table 10]

[0271] [Table 11]

[0272] [Table 12]

[0273] [Table 13]

[0274] As is clear from the results shown in Tables 1-13, aqueous potassium chloride solutions to which furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 2-methyltetrahydrofuran-3-one, 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and cyclotene were added showed a reduction in the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors derived from potassium chloride. In particular, furfural, 2-acetylfuran, and cyclotene each showed a high effect in suppressing off-flavors. On the other hand, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) showed almost no off-flavor suppression effect, and even when such an effect was observed, it was weaker compared to the compounds mentioned above. Furthermore, potassium chloride aqueous solutions to which 2-ethylfuran and 2-pentylfuran were added showed no change in the intensity of off-flavors originating from potassium chloride, and these compounds could not be confirmed to have an off-flavor suppressing effect.

[0275] [Test Example 2] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 14 to a 0.8 wt% potassium chloride aqueous solution to the concentrations (addition concentrations) shown in Table 14.

[0276] (Evaluation of off-flavor suppression effect) Two expert panelists evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride in each evaluation sample using the same method as in Test Example 1. The results are shown in Table 14 below.

[0277] [Table 14]

[0278] As is clear from the results shown in Table 14, the potassium chloride aqueous solution to which butyric acid and propionic acid were added showed a reduced intensity of off-flavors (bitter, metallic, astringent, and pungent) originating from potassium chloride. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors originating from potassium chloride. In particular, propionic acid had a high off-flavor suppression effect. On the other hand, potassium chloride aqueous solutions to which formic acid, acetic acid, pentanoic acid, and hexanoic acid were added showed no change in the intensity of off-flavors originating from potassium chloride, and these compounds could not be confirmed to have an off-flavor suppressing effect.

[0279] [Test Example 3] (Preparation of base solution) As shown in (1) to (3) below, base solutions containing off-flavors derived from potassium chloride were prepared by adding 0.8% by weight potassium chloride to a food base powder equivalent to 0.5% by weight sodium chloride. Note that each base solution does not exhibit off-flavors (bitter taste, metallic taste, astringent taste) when prepared without the addition of potassium chloride. (1) Ramen soup solution A base solution (ramen soup solution) was prepared by adding 0.8g of potassium chloride to 1.1g of soup powder from commercially available instant ramen (manufactured by Sanyo Foods Co., Ltd., product name "Sapporo Ichiban Soy Sauce Flavor"), and then dissolving it in 98.1g of hot water. (2) Chicken stock solution 1.0g of commercially available powdered chicken stock (manufactured by Ajinomoto Co., Inc., product name "Maru Torigara Soup") was mixed with 0.8g of potassium chloride, and 98.2g of hot water was added to dissolve it and prepare a base solution (chicken stock solution). (3) Potage solution 7.1g of commercially available powdered instant potage (manufactured by Ajinomoto Co., Inc., product name "Knorr® Cup Soup Potage") was mixed with 0.8g of potassium chloride, and 92.1g of hot water was added to dissolve it and prepare a base solution (potage solution).

[0280] (Preparation of evaluation samples) Each base solution (ramen soup solution, chicken broth solution, potage solution) was prepared by adding the compounds shown in Tables 15-17 to each base solution at the concentrations (addition concentrations) shown in Tables 15-17 to prepare evaluation samples.

[0281] (Evaluation of off-flavor suppression effect) Two expert panelists evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride in each evaluation sample using the same method as in Test Example 1. The results are shown in Tables 15-17 below.

[0282] [Table 15]

[0283] [Table 16]

[0284] [Table 17]

[0285] As is clear from the results shown in Tables 15-17, the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride was reduced in each base solution to which cyclotene, propionic acid, furfural, 2-acetylfuran, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 4-hydroxy-5-methyl-3(2H)-furanone were added. This confirms that these compounds can suppress off-flavors derived from potassium chloride in actual food products.

[0286] [Test Example 4] (Preparation of base solution) A base solution was prepared by adding 0.1g of potassium chloride to 11.1g of commercially available noodle soup base (manufactured by Yamaki Co., Ltd.) and dissolving it in 88.8g of hot water. Note that this base solution does not exhibit off-flavors (bitter, metallic, astringent, or pungent taste) when prepared without the addition of potassium chloride.

[0287] (Preparation of evaluation samples) To the base solution prepared above, each of the compounds shown in Table 18 was added to the base solution to the concentration (addition concentration) shown in Table 18 to prepare evaluation samples.

[0288] (Evaluation of off-flavor suppression effect) Two expert panel members conferred on the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride in each evaluation sample, referring to each potassium chloride aqueous solution adjusted to 0.1% or 0.05% by weight, based on the evaluation criteria described below. [Evaluation Criteria] - : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.1% by weight or higher. + : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.05% by weight or more and less than 0.1% by weight. ++: Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of less than 0.05% by weight.

[0289] The results are shown in Table 18 below.

[0290] [Table 18]

[0291] As is clear from the results shown in Table 18, the base solution to which propionic acid and 2-acetyl-5-methylfuran were added showed a reduced intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride. Therefore, it was confirmed that these compounds can suppress off-flavors derived from potassium chloride in actual food products.

[0292] [Test Example 5] (Preparation of base solution) A base solution was prepared by adding 0.2g of potassium chloride to 11.1g of commercially available noodle soup base (manufactured by Yamaki Co., Ltd.) and dissolving it in 88.7g of hot water. Note that this base solution does not exhibit off-flavors (bitter, metallic, astringent, or pungent taste) when prepared without the addition of potassium chloride.

[0293] (Preparation of evaluation samples) To the base solution prepared above, each of the compounds shown in Table 19 was added to the base solution to the concentration (addition concentration) shown in Table 19 to prepare evaluation samples.

[0294] (Evaluation of off-flavor suppression effect) Two expert panelists consensually evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride in each evaluation sample, referring to potassium chloride aqueous solutions adjusted to 0.2% by weight, 0.15% by weight, or 0.1% by weight, based on the evaluation criteria described below. [Evaluation Criteria] - : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.2% by weight or higher. + : Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.15% by weight or more and less than 0.2% by weight. ++: Strength equivalent to a potassium chloride aqueous solution with a potassium chloride concentration of 0.1% by weight or more and less than 0.15% by weight. +++: Similar strength to a potassium chloride aqueous solution with a potassium chloride concentration of less than 0.1% by weight.

[0295] The results are shown in Table 19 below.

[0296] [Table 19]

[0297] As is clear from the results shown in Table 19, the base solutions to which cyclotene, propionic acid, furfural, 2-acetylfuran, 3-acetyl-2,5-dimethylfuran, 2-methyltetrahydrofuran-3-one, and 4-acetoxy-2,5-dimethyl-3(2H)-furanone were added showed a reduced intensity of off-flavors (bitter, metallic, astringent, and pungent) derived from potassium chloride. This confirms that these compounds can suppress off-flavors derived from potassium chloride in actual food products.

[0298] [Test Example 6] (Preparation of evaluation samples) An aqueous solution (hereinafter sometimes referred to as BCAA sweetened aqueous solution) was prepared by dissolving 0.50 parts by weight of leucine, 0.25 parts by weight of isoleucine, 0.25 parts by weight of valine, and 4 parts by weight of granulated sugar in 95 parts by weight of deionized water. Each of the compounds shown in Table 20 below was then added to the solution at the concentrations (addition concentrations) shown in Table 20 below to prepare evaluation samples.

[0299] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of amino acid-derived off-flavors (bitterness, astringency) in each evaluation sample, comparing them to a BCAA sweetened aqueous solution (negative control) without any added compounds, based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar in intensity to a BCAA sweetened aqueous solution with a total concentration of leucine, isoleucine, and valine (weight ratio = 2:1:1) exceeding 0.8% by weight and 0.9% by weight or less). ---: Significantly suppressed compared to the negative control (similar in strength to a BCAA sweetened aqueous solution with a total concentration of leucine, isoleucine, and valine (weight ratio = 2:1:1) of 0.8% by weight or less).

[0300] The results are shown in Table 20 below.

[0301] [Table 20]

[0302] As is clear from the results shown in Table 20, the BCAA sweetened aqueous solution to which cyclotene, propionic acid, furfural, and 2-acetylfuran were added showed suppressed intensity of off-flavors (bitterness, astringency) derived from amino acids (branched-chain amino acids). Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from amino acids (branched-chain amino acids).

[0303] [Test Example 7] (Preparation of evaluation samples) An aqueous solution (hereinafter sometimes referred to as the stevia aqueous solution) was prepared by dissolving 0.073 parts by weight of stevia (manufactured by PureCircle) in 99.93 parts by weight of deionized water. Each of the compounds shown in Table 21 below was then added to this aqueous solution at the concentrations (addition concentrations) shown in Table 21 below to prepare evaluation samples.

[0304] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, metallic) derived from stevia in each evaluation sample, comparing them to a stevia aqueous solution without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to a stevia aqueous solution with a stevia concentration exceeding 0.0584% by weight and 0.0657% by weight or less) ---: Significantly suppressed compared to the negative control (similar strength to a stevia aqueous solution with a stevia concentration of 0.0584% by weight or less).

[0305] The results are shown in Table 21 below.

[0306] [Table 21]

[0307] As is clear from the results shown in Table 21, the stevia aqueous solution to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and metallic) derived from stevia. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors derived from stevia.

[0308] [Test Example 8] (Preparation of evaluation samples) An aqueous solution (hereinafter sometimes referred to as the pea protein aqueous solution) was prepared by dissolving 6 parts by weight of powdered pea protein and 4 parts by weight of granulated sugar in 90 parts by weight of deionized water. To this solution, each compound shown in Table 22 was added to the solution at the concentrations (addition concentrations) shown in Table 22 to prepare evaluation samples. Here, powdered pea protein manufactured by Cosucra was used.

[0309] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from pea protein in each evaluation sample, comparing them to a pea protein aqueous solution without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to a pea protein aqueous solution with a powdered pea protein content exceeding 4.8% by weight but not exceeding 5.4% by weight) ---: Significantly suppressed compared to the negative control (similar strength to a pea protein aqueous solution with a powdered pea protein content of 4.8% by weight or less).

[0310] The results are shown in Table 22 below.

[0311] [Table 22]

[0312] As is clear from the results shown in Table 22, the pea protein aqueous solution to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from pea protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from pea protein.

[0313] [Test Example 9] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 23 to a 0.15 wt% catechin aqueous solution (an aqueous solution prepared by dissolving 0.15 wt parts catechin in 99.85 wt parts ion-exchanged water) to the concentrations (addition concentrations) shown in Table 23.

[0314] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of catechin-derived off-flavors (bitter, astringent, and pungent) in each evaluation sample, comparing them to a 0.15 wt% catechin aqueous solution (negative control) without any added compounds, based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar in strength to a catechin aqueous solution with a catechin concentration exceeding 0.12% by weight and 0.135% by weight or less). ---: Significantly suppressed compared to the negative control (similar in strength to a catechin aqueous solution with a catechin concentration of 0.12% by weight or less).

[0315] The results are shown in Table 23 below.

[0316] [Table 23]

[0317] As is clear from the results shown in Table 23, aqueous catechin solutions to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from catechin. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors derived from catechin.

[0318] [Test Example 10] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 24 to a 0.06 wt% acesulfame potassium aqueous solution (an aqueous solution prepared by dissolving 0.06 wt parts acesulfame potassium in 99.94 wt parts water) to the concentrations (addition concentrations) shown in Table 24.

[0319] (Evaluation of off-flavor suppression effect) A panel of four experts consensually evaluated the intensity of off-flavor (bitterness) derived from acesulfame potassium in each evaluation sample, comparing it to a 0.06 wt% acesulfame potassium aqueous solution (negative control) without any added compounds, based on the evaluation criteria described below. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to an acesulfame potassium aqueous solution with an acesulfame potassium concentration exceeding 0.048% by weight and 0.054% by weight or less) ---: Significantly suppressed compared to the negative control (similar strength to an acesulfame potassium aqueous solution with an acesulfame potassium concentration of 0.048% by weight or less).

[0320] The results are shown in Table 24 below.

[0321] [Table 24]

[0322] As is clear from the results shown in Table 24, aqueous solutions of acesulfame potassium to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed off-flavor (bitter taste) intensity derived from acesulfame potassium. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavor derived from acesulfame potassium.

[0323] [Test Example 11] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 25 to a 0.007 wt% sucralose aqueous solution (an aqueous solution prepared by dissolving 0.007 wt parts sucralose in 99.993 wt parts water) to the concentrations (addition concentrations) shown in Table 25.

[0324] (Evaluation of off-flavor suppression effect) A panel of three experts consensually evaluated the intensity of off-flavors (bitter, astringent, metallic) derived from sucralose in each evaluation sample, comparing them to a 0.007 wt% sucralose aqueous solution (negative control) without any added compounds, based on the evaluation criteria described below. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to a sucralose aqueous solution with a sucralose concentration exceeding 0.0056% by weight and 0.0063% by weight or less) ---: Significantly suppressed compared to the negative control (similar in strength to a sucralose aqueous solution with a sucralose concentration of 0.0056% by weight or less).

[0325] The results are shown in Table 25 below.

[0326] [Table 25]

[0327] As is clear from the results shown in Table 25, the sucralose aqueous solution to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, metallic) derived from sucralose. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from sucralose.

[0328] [Test Example 12] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 26 to a 0.12 wt% aspartame aqueous solution (an aqueous solution prepared by dissolving 0.12 wt parts of aspartame in 99.88 wt parts of water) to the concentrations (addition concentrations) shown in Table 26.

[0329] (Evaluation of off-flavor suppression effect) A panel of three experts consensually evaluated the intensity of aspartame-derived off-flavors (bitter, astringent, metallic) in each evaluation sample, comparing them to a 0.12 wt% aspartame aqueous solution (negative control) without any added compounds, based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to an aspartame aqueous solution with an aspartame concentration exceeding 0.096% by weight and 0.108% by weight or less) ---: Significantly suppressed compared to the negative control (similar strength to an aspartame aqueous solution with an aspartame concentration of 0.096% by weight or less).

[0330] The results are shown in Table 26 below.

[0331] [Table 26]

[0332] As is clear from the results shown in Table 26, aqueous aspartame solutions to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and metallic) derived from aspartame. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors derived from aspartame.

[0333] [Test Example 13] (Preparation of evaluation samples) An aqueous solution (hereinafter sometimes referred to as the soy protein aqueous solution) was prepared by dissolving 4 parts by weight of powdered soy protein in 96 parts by weight of water. Each of the compounds shown in Table 27 below was then added to this aqueous solution to the concentrations (addition concentrations) shown in Table 27 below to prepare evaluation samples. The powdered soy protein used was manufactured by Fuji Oil Co., Ltd.

[0334] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from soy protein in each evaluation sample, comparing them to a soy protein aqueous solution without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to a soy protein aqueous solution with a powdered soy protein content exceeding 3.2% by weight but not exceeding 3.6% by weight) ---: Significantly suppressed compared to the negative control (similar strength to a soy protein aqueous solution with a powdered soy protein content of 3.2% by weight or less).

[0335] The results are shown in Table 27 below.

[0336] [Table 27]

[0337] As is clear from the results shown in Table 27, the soy protein aqueous solutions to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from soy protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from soy protein.

[0338] [Test Example 14] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 28 to granular soy protein (manufactured by Fuji Oil Co., Ltd.) at the concentrations (addition concentrations) shown in Table 28.

[0339] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from soy protein in each evaluation sample, comparing them to granular soy protein without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control. ---: Compared to the negative control, it is considerably suppressed.

[0340] The results are shown in Table 28 below.

[0341] [Table 28]

[0342] As is clear from the results shown in Table 28, the granular soy protein to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from soy protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from soy protein.

[0343] [Test Example 15] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 29 to granular pea protein (manufactured by Roquette) at the concentrations (addition concentrations) shown in Table 29.

[0344] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from pea protein in each evaluation sample, comparing it to granular pea protein without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control. ---: Compared to the negative control, it is considerably suppressed.

[0345] The results are shown in Table 29 below.

[0346] [Table 29]

[0347] As is clear from the results shown in Table 29, the granular pea protein to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed off-flavors (bitter, astringent, and pungent) derived from pea protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from pea protein.

[0348] [Test Example 16] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 30 to granular broad bean protein (manufactured by Schouten) at the concentrations (addition concentrations) shown in Table 30.

[0349] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from broad bean protein in each evaluation sample, comparing it to granular broad bean protein without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control. ---: Compared to the negative control, it is considerably suppressed.

[0350] The results are shown in Table 30 below.

[0351] [Table 30]

[0352] As is clear from the results shown in Table 30, the granular broad bean protein to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from broad bean protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from broad bean protein.

[0353] [Test Example 17] (Making soy protein hamburgers) Of the raw materials shown in Table 31 below, the raw materials of Category 1 were mixed first, and then the raw materials of Category 2 were mixed in. The resulting mixture was formed into circular patties of approximately 100g each, and then baked on a hot plate at 180°C for 2 minutes and 30 seconds on each side to produce soy protein hamburgers. The granular soy protein used here was manufactured by Fuji Oil Co., Ltd.

[0354] [Table 31]

[0355] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 32 to soy protein hamburger patties at the concentrations (addition concentrations) shown in Table 32.

[0356] (Evaluation of off-flavor suppression effect) A panel of five experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from soy protein in each evaluation sample, comparing them to a soy protein hamburger patty without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control. ---: Compared to the negative control, it is considerably suppressed.

[0357] The results are shown in Table 32 below.

[0358] [Table 32]

[0359] As is clear from the results shown in Table 32, the soy protein hamburgers to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed off-flavors (bitter, astringent, and pungent) derived from soy protein. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from soy protein.

[0360] [Test Example 18] (Preparation of evaluation samples) An aqueous solution (hereinafter sometimes referred to as sodium acetate aqueous solution) was prepared by dissolving 1 part by weight of sodium acetate and 0.3 parts by weight of acetic acid in 98.7 parts by weight of water. Each of the compounds shown in Table 33 below was then added to this aqueous solution to the concentrations (addition concentrations) shown in Table 33 below to prepare evaluation samples.

[0361] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from sodium acetate in each evaluation sample, comparing them to a sodium acetate aqueous solution without any added compounds (negative control), based on the following evaluation criteria. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to an aqueous sodium acetate solution with a sodium acetate concentration exceeding 0.8% by weight but 0.9% by weight or less) ---: Significantly suppressed compared to the negative control (similar in strength to a sodium acetate aqueous solution with a sodium acetate concentration of 0.8% by weight or less).

[0362] The results are shown in Table 33 below.

[0363] [Table 33]

[0364] As is clear from the results shown in Table 33, aqueous sodium acetate solutions to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from sodium acetate. Therefore, it was confirmed that these compounds have an effect of suppressing off-flavors derived from sodium acetate.

[0365] [Test Example 19] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 34 to a 1.5 wt% disodium phosphate aqueous solution (an aqueous solution prepared by dissolving 1.5 wt parts of disodium phosphate in 98.5 wt parts of water) to the concentrations (addition concentrations) shown in Table 34.

[0366] (Evaluation of off-flavor suppression effect) A panel of four experts consensually evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from disodium phosphate in each evaluation sample, comparing it to a 1.5 wt% disodium phosphate aqueous solution (negative control) without any added compounds, based on the evaluation criteria described below. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar in strength to a disodium phosphate aqueous solution with a disodium phosphate concentration exceeding 1.2% by weight and 1.35% by weight or less). ---: Significantly suppressed compared to the negative control (similar in strength to a disodium phosphate aqueous solution with a disodium phosphate concentration of 1.2% by weight or less).

[0367] The results are shown in Table 34 below.

[0368] [Table 34]

[0369] As is clear from the results shown in Table 34, aqueous solutions of disodium phosphate to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed off-flavors (bitter, astringent, and pungent) originating from disodium phosphate. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors originating from disodium phosphate.

[0370] [Test Example 20] (Preparation of evaluation samples) Evaluation samples were prepared by adding each compound shown in Table 35 to a 1 wt% aqueous solution of methylcellulose (an aqueous solution prepared by dissolving 1 wt part of methylcellulose in 99 wt parts of water) to the concentrations (addition concentrations) shown in Table 35. Here, the methylcellulose used was manufactured by Unitech Foods Co., Ltd.

[0371] (Evaluation of off-flavor suppression effect) A panel of four experts collectively evaluated the intensity of off-flavors (bitter, astringent, and pungent) derived from methylcellulose in each evaluation sample, comparing them to a 1% by weight aqueous solution of methylcellulose without any added compounds (negative control), based on the evaluation criteria described below. [Evaluation Criteria] ±: No change compared to the negative control. - : Slightly suppressed compared to the negative control. --: Suppressed compared to the negative control (similar strength to an aqueous methylcellulose solution with a methylcellulose concentration exceeding 0.8% by weight but 0.9% by weight or less) ---: Significantly suppressed compared to the negative control (similar strength to a methylcellulose aqueous solution with a methylcellulose concentration of 0.8% by weight or less).

[0372] The results are shown in Table 35 below.

[0373] [Table 35]

[0374] As is clear from the results shown in Table 35, aqueous solutions of methylcellulose to which cyclotene, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one were added showed suppressed levels of off-flavors (bitter, astringent, and pungent) derived from methylcellulose. Therefore, it was confirmed that these compounds have the effect of suppressing off-flavors derived from methylcellulose. [Industrial applicability]

[0375] According to the present invention, an off-flavor inhibitor can be provided for oral substances to which off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) have been added. Furthermore, the present invention also provides a method for suppressing off-flavors in oral substances to which off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.) have been added, and a method for producing oral substances to which off-flavors have been suppressed by adding off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-intensity sweeteners, vegetable proteins, flavonoid compounds, pH adjusters / bacteriostatic agents, thickening polysaccharides, etc.).

[0376] This application is based on Japanese Patent Application No. 2019-208858 (filing date: November 19, 2019), the contents of which are fully incorporated herein.

Claims

[Claim 1] The invention described in the specification.

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