Odor suppressants

Abstract

An object of the present invention is to provide an odor inhibitor and the like which can effectively inhibit odor caused by an odor substance. The present invention relates to an odor inhibitor for an oral substance to which an odor substance is added, which contains at least one compound selected from the group consisting of a compound represented by the following general formula (I), methylcyclopentenolone, and a fatty acid having 3 or 4 carbon atoms.

Description

Technical Field

[0001] This invention relates to odor suppressants for oral medications, methods for suppressing odors in oral medications, and methods for manufacturing oral medications with suppressed odors. Specifically, it relates to odor suppressants for oral medications containing odor-causing substances (such as inorganic salts like potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.), methods for suppressing odors in oral medications containing odor-causing substances, and methods for manufacturing oral medications containing odor-causing substances with suppressed odors. Background Technology

[0002] Due to the growing health consciousness in recent years, there has been an increased demand for foods with reduced salt content (such as low-sodium foods). However, low-sodium foods tend to have a lower sense of satisfaction due to insufficient saltiness. Therefore, in the past, salt substitutes were used to compensate for the lack of saltiness.

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

[0004] As a means of suppressing the odor imparted by potassium chloride, combinations of acetic acid, HEMF, isoaluminol, methylthiopropionaldehyde (Patent Document 1), and combinations of specified acidic ingredients, calcium salts, magnesium salts, and rice flour (Patent Document 2) have been proposed, but their odor suppression effect cannot be said to be sufficient.

[0005] [Existing Technical Documents]

[0006] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2015-092874

[0008] [Patent Document 2] Japanese Patent Publication No. 2010-521974 Summary of the Invention

[0009] [The problem the invention aims to solve]

[0010] In addition, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides have been used in various foods in the past, but these substances sometimes impart bitterness or other off-flavors to food.

[0011] The present invention was made in view of the above circumstances, and its intended problem is to provide odor inhibitors, odor suppression methods, etc., which can effectively suppress odors caused by odor substances such as inorganic salts such as potassium chloride, amino acids or their salts, high sweetness sweeteners, plant proteins, flavonoids, pH adjusters-antibacterial agents, and thickening polysaccharides.

[0012] [Methods for solving the problem]

[0013] After careful research to solve the aforementioned problems, the inventors discovered that by adding a specified compound (a compound represented by the general formula (I) below, methylcyclotene, or a fatty acid with 3 or 4 carbon atoms), off-odors caused by inorganic salts (e.g., potassium chloride) can be effectively suppressed. Furthermore, the inventors also discovered that by adding this compound, off-odors caused by amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, and other off-odor substances can be effectively suppressed. Based on these findings, the inventors conducted further and repeated research, ultimately completing this invention.

[0014] That is, the present invention is as follows.

[0015] [1] An odor suppressant of an oral substance containing odor-causing substances, comprising compounds selected from those represented by the following general formula (I):

[0016]

[0017] In the formula,

[0018] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0019] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The bonded carbon atom and R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0020] R 5 It represents a hydrogen atom or an oxo group;

[0021] In X and Y, either one represents an oxy group, and the other represents a group represented by the following general formula (II):

[0022]

[0023] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0024] R 7 Represents a hydrogen atom, or in R 5 The bonded carbon atom and R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0025] Double lines consisting of solid and dashed lines represent single or double bonds.

[0026] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0027] Methylcyclopentenolone, and

[0028] Fatty acids with 3 or 4 carbon atoms

[0029] At least one compound (hereinafter referred to as an odor-suppressing compound).

[0030] [2] According to the odor inhibitor described in [1], the odor-inhibiting compound is selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0031] [3] According to the odor inhibitor described in [1] or [2], wherein the odor-inhibiting compound is selected from at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0032] [4] An odor inhibitor described in any one of [1] to [3], wherein the odor-inhibiting compound is furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0033] [5] An odor inhibitor according to any one of [1] to [4], wherein the odor substance contains at least one selected from inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents and thickening polysaccharides.

[0034] [6] According to the odor inhibitor described in [5], the inorganic salt contains at least one selected from potassium chloride, magnesium chloride and calcium chloride.

[0035] [7] An odor inhibitor as described in [5] or [6], wherein the amino acid or its salt comprises at least one selected from branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine and their salts.

[0036] [8] The off-flavor inhibitor described in any one of [5] to [7], wherein the high sweetness sweetener contains at least one selected from acesulfame potassium, sucralose, aspartame, stevia, thaumatin, saccharin, sodium saccharin, licorice, neotame and advanceame.

[0037] [9] An odor inhibitor described in any one of [5] to [8], wherein the plant protein contains at least one selected from soybean protein, pea protein, broad bean protein, chickpea protein, almond protein and sunflower protein.

[0038]

[10] An odor inhibitor according to any one of [5] to [9], wherein the flavonoid compound contains at least one selected from flavanols, flavanones, flavonoids, flavonols and isoflavones.

[0039]

[11] An odor inhibitor according to any one of [5] to

[10] , wherein the pH-adjusting antibacterial agent contains at least one selected from acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts and glycine.

[0040]

[12] According to any one of [5] to

[11] , the odor inhibitor contains at least one selected from cellulose derivatives, alginate, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind gum, psyllium seed gum, curdlan and pectin.

[0041]

[13] An odor inhibitor according to any one of [1] to

[12] , wherein the odor substance contains at least one selected from potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soybean protein, pea protein, broad bean protein, flavanols, sodium acetate, disodium phosphate and cellulose derivatives.

[0042]

[14] According to any one of [1] to

[13] , when the oral product is an oral product containing at least a high-sweetness sweetener, the odor-inhibiting compound is at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0043]

[15] According to any one of [1] to

[14] , when the oral product is an oral product containing at least potassium chloride, the odor-suppressing compound is at least one compound selected from 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, methylcyclopentenolone and butyric acid.

[0044]

[16] An odor suppressant as described in any one of [1] to

[15] , wherein the odor suppressant compound is added to the oral product at a rate of 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0045]

[17] According to any one of the odor suppressants described in [1] to

[16] , the odor suppressant compound contains compound (I), and the amount of compound (I) added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0046]

[18] According to any one of [1] to

[17] , the odor inhibitor is used in the following manner, wherein when the odor inhibitor compound contains furfural, the amount of furfural added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0047]

[19] The odor inhibitor described in any one of [1] to

[18] is used in the following manner: when the odor inhibitor compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.01 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0048]

[20] According to any one of [1] to

[19] , the odor suppressant is used in such a manner that when the odor suppressant compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0049]

[21] According to any one of [1] to

[20] , the odor suppressant is used in the following manner: when the odor suppressant compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.05 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0050]

[22] According to any one of [1] to

[21] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains inorganic salt, the amount of the odor inhibitor compound added to the oral product is 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0051]

[23] According to any one of [1] to

[22] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an inorganic salt and the odor inhibitor compound contains compound (I), the amount of compound (I) added to the oral product is 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0052]

[24] According to any one of [1] to

[23] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an inorganic salt and the odor inhibitor compound contains furfural, the amount of furfural added to the oral product is 0.3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0053]

[25] According to any one of [1] to

[24] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an inorganic salt and the odor inhibitor compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0054]

[26] According to any one of [1] to

[25] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an inorganic salt and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0055]

[27] According to any one of [1] to

[26] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an inorganic salt and the odor inhibitor compound contains a fatty acid with 3 or 4 carbon atoms, the amount of fatty acid with 3 or 4 carbon atoms added to the oral product is 10 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0056]

[28] According to any one of [1] to

[27] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an amino acid or its salt, the amount of the odor inhibitor compound added to the oral product is 0.005 to 1000 ppm by weight relative to the amount of the amino acid or its salt added to the oral product.

[0057]

[29] According to any one of [1] to

[28] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an amino acid or its salt, and the odor inhibitor compound contains compound (I), the amount of compound (I) added to the oral product is 0.005 to 100 ppm by weight relative to the amount of amino acid or its salt added to the oral product.

[0058]

[30] According to any one of [1] to

[29] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an amino acid or its salt, and the odor inhibitor compound contains furfural, the amount of furfural added to the oral product is 0.005 to 50 ppm by weight relative to the amount of amino acid or its salt added to the oral product.

[0059]

[31] According to any one of [1] to

[30] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an amino acid or its salt, and the odor inhibitor compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.05 to 100 ppm by weight relative to the amount of amino acid or its salt added to the oral product.

[0060]

[32] According to any one of [1] to

[31] , the odor inhibitor is used in the following manner: the odor substance added to the oral product contains an amino acid or its salt, and the odor inhibitor compound contains methylcyclopentenolone, wherein the amount of methylcyclopentenolone added to the oral product is 0.005 to 50 ppm by weight relative to the amount of amino acid or its salt added to the oral product.

[0061]

[33] According to any one of [1] to

[32] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains an amino acid or its salt, and the odor inhibitor compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.5 to 1000 ppm by weight relative to the amount of the amino acid or its salt added to the oral product.

[0062]

[34] According to any one of [1] to

[33] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a high sweetness sweetener, the amount of the odor inhibitor compound added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high sweetness sweetener added to the oral product.

[0063]

[35] According to any one of [1] to

[34] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a high-sweetness sweetener and the odor inhibitor compound contains compound (I), the amount of compound (I) added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0064]

[36] According to any one of [1] to

[35] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a high-sweetness sweetener and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0065]

[37] According to any one of [1] to

[36] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a high-sweetness sweetener and the odor inhibitor compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0066]

[38] According to any one of [1] to

[37] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein, the amount of the odor inhibitor compound added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0067]

[39] According to any one of [1] to

[38] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein and the odor inhibitor compound contains compound (I), the amount of compound (I) added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0068]

[40] According to any one of [1] to

[39] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein and the odor inhibitor compound contains furfural, the amount of furfural added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0069]

[41] According to any one of [1] to

[40] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein and the odor inhibitor compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.01 to 25 ppm by weight relative to the amount of plant protein added to the oral product.

[0070]

[42] According to any one of [1] to

[41] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0071]

[43] According to any one of [1] to

[42] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains plant protein and the odor inhibitor compound contains fatty acid with 3 or 4 carbon atoms, the amount of fatty acid with 3 or 4 carbon atoms added to the oral product is 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0072]

[44] According to any one of [1] to

[43] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains flavonoids, the amount of the odor inhibitor added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0073]

[45] According to any one of [1] to

[44] , the odor inhibitor is used in the following manner: the odor substance added to the oral product contains flavonoids and the odor inhibitor contains compound (I), and the amount of compound (I) added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0074]

[46] According to any one of [1] to

[45] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a flavonoid compound and the odor inhibitor compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0075]

[47] According to any one of [1] to

[46] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a flavonoid compound and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0076]

[48] ​​According to any one of [1] to

[47] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains flavonoids and the odor inhibitor contains fatty acids with 3 or 4 carbon atoms, the amount of fatty acids with 3 or 4 carbon atoms added to the oral product is 1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0077]

[49] According to any one of [1] to

[48] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a pH-regulating antibacterial agent, the amount of the odor inhibitor compound added to the oral product is 0.01 to 500 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0078]

[50] According to any one of [1] to

[49] , the odor inhibitor is used in the following manner: the odor substance added to the oral product contains a pH-regulating antibacterial agent, and the odor inhibitor compound contains compound (I), wherein the amount of compound (I) added to the oral product is 0.01 to 500 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0079]

[51] According to any one of [1] to

[50] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0080]

[52] According to any one of [1] to

[51] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0081]

[53] According to any one of [1] to

[52] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.1 to 500 ppm by weight relative to the amount of the pH-regulating antibacterial agent added to the oral product.

[0082]

[54] According to any one of [1] to

[53] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a thickening polysaccharide, the amount of the odor inhibitor compound added to the oral product is 0.05 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral product.

[0083]

[55] According to any one of [1] to

[54] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a thickening polysaccharide and the odor inhibitor compound contains compound (I), the amount of compound (I) added to the oral product is 0.05 to 500 ppm by weight relative to the amount of thickening polysaccharide added to the oral product.

[0084]

[56] According to any one of [1] to

[55] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a thickening polysaccharide and the odor inhibitor compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral product.

[0085]

[57] According to any one of [1] to

[56] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a thickening polysaccharide and the odor inhibitor compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.05 to 50 ppm by weight relative to the amount of thickening polysaccharide added to the oral product.

[0086]

[58] According to any one of [1] to

[57] , the odor inhibitor is used in the following manner: when the odor substance added to the oral product contains a thickening polysaccharide and the odor inhibitor compound contains a fatty acid with 3 or 4 carbon atoms, the amount of fatty acid with 3 or 4 carbon atoms added to the oral product is 0.5 to 500 ppm by weight relative to the amount of thickening polysaccharide added to the oral product.

[0087]

[59] An odor inhibitor described in any of [1] to

[58] , wherein the oral administration is a food.

[0088]

[60] An odor inhibitor described in any of [1] to

[59] , wherein the odor of the oral product comes from an odor substance added to the oral product.

[0089]

[61] An off-flavor inhibitor according to any one of [1] to

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

[0090]

[62] A method for suppressing the odor of an oral substance containing an odorant, comprising: adding a compound selected from those represented by the following general formula (I):

[0091]

[0092] In the formula,

[0093] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0094] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0095] R 5 Indicates a hydrogen atom or an oxo group;

[0096] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0097]

[0098] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0099] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0100] Double lines consisting of solid and dashed lines represent single or double bonds.

[0101] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0102] Methylcyclopentenolone, and

[0103] Fatty acids with 3 or 4 carbon atoms

[0104] At least one compound (hereinafter referred to as an odor-suppressing compound).

[0105]

[63] According to the suppression method described in

[62] , the odor-suppressing compound is selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0106]

[64] According to the suppression method described in

[62] or

[63] , wherein the odor-suppressing compound is selected from at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0107]

[65] The odor-suppressing method described in any one of

[62] to

[64] is wherein the odor-suppressing compound is furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0108]

[66] The suppression method described in any one of

[62] to

[65] , wherein the odor substance contains at least one selected from inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents and thickening polysaccharides.

[0109]

[67] According to the inhibition method described in

[66] , the inorganic salt contains at least one selected from potassium chloride, magnesium chloride and calcium chloride.

[0110]

[68] According to the inhibition method described in

[66] or

[67] , wherein the amino acid or its salt contains at least one selected from branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine and their salts.

[0111]

[69] The inhibition method described in any one of

[66] to

[68] , wherein the high sweetness sweetener contains at least one selected from acesulfame potassium, sucralose, aspartame, stevia, kiwifruit protein, saccharin, sodium saccharin, licorice, neotame and adventitia.

[0112]

[70] The inhibition method described in any one of

[66] to

[69] , wherein the plant protein contains at least one selected from soybean protein, pea protein, broad bean protein, chickpea protein, almond protein and sunflower protein.

[0113]

[71] The inhibition method described in any one of

[66] to

[70] , wherein the flavonoid compound contains at least one selected from flavanols, flavanones, flavonoids, flavonols and isoflavones.

[0114]

[72] The inhibition method described in any one of

[66] to

[71] , wherein the pH-adjusting antibacterial agent contains at least one selected from acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts, and glycine.

[0115]

[73] According to any one of the inhibition methods described in

[66] to

[72] , wherein the thickening polysaccharide contains at least one selected from cellulose derivatives, alginic acid, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, astragalus gum, gum arabic, tussock gum, tamarind gum, psyllium husk gum, gel polysaccharide and pectin.

[0116]

[74] The suppression method described in any one of

[62] to

[73] , wherein the odor substance contains at least one selected from potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soybean protein, pea protein, broad bean protein, flavanols, sodium acetate, disodium phosphate and cellulose derivatives.

[0117]

[75] According to any one of

[62] to

[74] , when the oral product is an oral product containing at least a high-sweetness sweetener, the off-flavor suppressing compound is selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0118]

[76] According to any one of

[62] to

[75] , when the oral product is an oral product containing at least potassium chloride, the odor-suppressing compound is selected from at least one compound selected from 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, methylcyclopentenolone and butyric acid.

[0119]

[77] The inhibition method described in any one of

[62] to

[76] , wherein the amount of odor-inhibiting compound added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0120]

[78] According to any one of the suppression methods described in

[62] to

[77] , when the odor-suppressing compound contains compound (I), the amount of compound (I) added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0121]

[79] According to any one of the suppression methods described in

[62] to

[78] , when the odor-suppressing compound contains furfural, the amount of furfural added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0122]

[80] According to any one of

[62] to

[79] , when the odor-suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.01 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0123]

[81] According to any one of

[62] to

[80] , when the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0124]

[82] According to any one of the suppression methods described in

[62] to

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

[0125]

[83] According to any one of the suppression methods described in

[62] to

[82] , when the odor-inhibiting substance added to the oral product contains inorganic salts, the amount of the odor-inhibiting compound added to the oral product is 0.05 to 5000 ppm by weight relative to the amount of inorganic salts added to the oral product.

[0126]

[84] According to any one of the suppression methods described in

[62] to

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

[0127]

[85] According to any one of the suppression methods described in

[62] to

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

[0128]

[86] According to any one of the suppression methods described in

[62] to

[85] , wherein the odorant added to the oral product contains an inorganic salt and the odor-suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0129]

[87] According to any one of the suppression methods described in

[62] to

[86] , wherein the odor substance added to the oral product contains an inorganic salt and the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0130]

[88] According to any one of the suppression methods described in

[62] to

[87] , wherein the odor-inhibiting substance added to the oral product contains an inorganic salt and the odor-inhibiting compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 10 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0131]

[89] According to any one of the suppression methods described in

[62] to

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

[0132]

[90] According to any one of the suppression methods described in

[62] to

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

[0133]

[91] According to any one of the suppression methods described in

[62] to

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

[0134]

[92] According to any one of the suppression methods described in

[62] to

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

[0135]

[93] According to any one of the suppression methods described in

[62] to

[92] , wherein the odor substance added to the oral product contains an amino acid or a salt thereof, and the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.005 to 50 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral product.

[0136]

[94] According to any one of the suppression methods described in

[62] to

[93] , wherein the odor-inhibiting compound added to the oral product contains an amino acid or its salt, and the odor-inhibiting compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.5 to 1000 ppm by weight relative to the amount of the amino acid or its salt added to the oral product.

[0137]

[95] According to any one of the suppression methods described in

[62] to

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

[0138]

[96] According to any one of the suppression methods described in

[62] to

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

[0139]

[97] According to any one of the suppression methods described in

[62] to

[96] , wherein the off-flavor substance added to the oral product contains a high-sweetness sweetener and the off-flavor suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0140]

[98] According to any one of the suppression methods described in

[62] to

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

[0141]

[99] According to any one of the suppression methods described in

[62] to

[98] , when the odor-inhibiting substance added to the oral product contains plant protein, the amount of the odor-inhibiting compound added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0142]

[100] According to any one of

[62] to

[99] , when the odor-inhibiting substance added to the oral product contains plant protein and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0143]

[101] According to any one of

[62] to

[100] , when the odor-inhibiting substance added to the oral product contains plant protein and the odor-inhibiting compound contains furfural, the amount of furfural added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0144]

[102] According to any one of

[62] to

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

[0145]

[103] According to any one of

[62] to

[102] , when the odor-inhibiting substance added to the oral product contains plant protein and the odor-inhibiting compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0146]

[104] According to any one of the suppression methods described in

[62] to

[103] , wherein the odor-inhibiting substance added to the oral product contains plant protein and the odor-inhibiting compound contains fatty acid with 3 or 4 carbon atoms, the amount of fatty acid with 3 or 4 carbon atoms added to the oral product is 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0147]

[105] According to any one of

[62] to

[104] , when the odor-inhibiting substance added to the oral product contains flavonoids, the amount of the odor-inhibiting compound added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0148]

[106] According to any one of

[62] to

[105] , when the odor-inhibiting compound added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0149]

[107] According to any one of

[62] to

[106] , when the odor-inhibiting substance added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0150]

[108] According to any one of

[62] to

[107] , when the odor-inhibiting substance added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0151]

[109] According to any one of

[62] to

[108] , when the odor-inhibiting substance added to the oral product contains flavonoids and the odor-inhibiting compound contains fatty acids with 3 or 4 carbon atoms, the amount of fatty acids with 3 or 4 carbon atoms added to the oral product is 1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0152]

[110] According to any one of

[62] to

[109] , when the odorant added to the oral product contains a pH-regulating antibacterial agent, the amount of the odor-inhibiting compound added to the oral product is 0.01 to 500 ppm by weight relative to the amount of the pH-regulating antibacterial agent added to the oral product.

[0153]

[111] According to any one of the suppression methods described in

[62] to

[110] , wherein the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-suppressing compound contains compound (I), the amount of compound (I) added to the oral product is 0.01 to 500 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0154]

[112] According to any one of the suppression methods described in

[62] to

[111] , wherein the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-suppressing compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0155]

[113] According to any one of the suppression methods described in

[62] to

[112] , wherein the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0156]

[114] According to any one of the suppression methods described in

[62] to

[113] , wherein the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.1 to 500 ppm by weight relative to the amount of the pH-regulating antibacterial agent added to the oral product.

[0157]

[115] According to any one of the suppression methods described in

[62] to

[114] , when the odor-inhibiting substance added to the oral product contains a thickening polysaccharide, the amount of the odor-inhibiting compound added to the oral product is 0.05 to 500 ppm by weight relative to the amount of the thickening polysaccharide added to the oral product.

[0158]

[116] According to any one of the suppression methods described in

[62] to

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

[0159]

[117] According to any one of the suppression methods described in

[62] to

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

[0160]

[118] According to any one of the suppression methods described in

[62] to

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

[0161]

[119] According to any one of the suppression methods described in

[62] to

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

[0162]

[120] The method of inhibition described in any of

[62] to

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

[0163]

[121] The suppression method described in any of

[62] to

[120] , wherein the off-flavor of the oral product comes from an off-flavor substance added to the oral product.

[0164]

[122] The suppression method described in any one of

[62] to

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

[0165]

[123] A method for manufacturing an oral substance, comprising: adding a compound selected from those represented by the following general formula (I):

[0166]

[0167] In the formula,

[0168] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0169] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0170] R 5 Indicates a hydrogen atom or an oxo group;

[0171] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0172]

[0173] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0174] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0175] Double lines consisting of solid and dashed lines represent single or double bonds.

[0176] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0177] Methylcyclopentenolone, and

[0178] Fatty acids with 3 or 4 carbon atoms

[0179] At least one compound (hereinafter referred to as odor-inhibiting compound) and odor substances.

[0180]

[124] According to the manufacturing method described in

[123] , the odor-suppressing compound is selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0181]

[125] According to the manufacturing method described in

[123] or

[124] , the odor-suppressing compound is selected from at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0182]

[126] The manufacturing method described in any one of

[123] to

[125] is wherein the odor-suppressing compound is furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid.

[0183]

[127] The manufacturing method described in any one of

[123] to

[126] contains at least one selected from inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, and thickening polysaccharides.

[0184]

[128] According to the manufacturing method described in

[127] , the inorganic salt contains at least one selected from potassium chloride, magnesium chloride and calcium chloride.

[0185]

[129] According to the manufacturing method described in

[127] or

[128] , wherein the amino acid or its salt contains at least one selected from branched-chain amino acids, tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine and their salts.

[0186]

[130] The manufacturing method described in any one of

[127] to

[129] , wherein the high sweetness sweetener contains at least one selected from acesulfame potassium, sucralose, aspartame, stevia, kiwifruit protein, saccharin, sodium saccharin, licorice, neotame and adventitia.

[0187]

[131] The manufacturing method described in any one of

[127] to

[130] , wherein the plant protein contains at least one selected from soybean protein, pea protein, broad bean protein, chickpea protein, almond protein and sunflower protein.

[0188]

[132] The manufacturing method described in any one of

[127] to

[131] , wherein the flavonoid compound contains at least one selected from flavanols, flavanones, flavonoids, flavonols and isoflavones.

[0189]

[133] The manufacturing method described in any one of

[127] to

[132] , wherein the pH adjusting-antibacterial agent contains at least one selected from acetic acid or its salts, phosphoric acid or its salts, citric acid or its salts and glycine.

[0190]

[134] The manufacturing method described in any one of

[127] to

[133] , wherein the thickening polysaccharide contains at least one selected from cellulose derivatives, alginate, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, astragalus gum, gum arabic, tussock gum, tamarind gum, psyllium husk gum, gelling polysaccharide and pectin.

[0191]

[135] The manufacturing method described in any one of

[123] to

[134] , wherein the odorant contains at least one selected from potassium chloride, branched-chain amino acids, acesulfame potassium, sucralose, aspartame, stevia, soybean protein, pea protein, broad bean protein, flavanols, sodium acetate, disodium phosphate and cellulose derivatives.

[0192]

[136] In the manufacturing method described in any one of

[123] to

[135] , wherein when the oral product is an oral product containing at least a high-sweetness sweetener, the off-flavor suppressant compound is selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid and butyric acid.

[0193]

[137] In the manufacturing method described in any one of

[123] to

[136] , wherein when the oral product is an oral product containing at least potassium chloride, the odor-suppressing compound is selected from at least one compound selected from 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, methylcyclopentenolone, and butyric acid.

[0194]

[138] The manufacturing method described in any one of

[123] to

[137] is wherein the amount of odor-inhibiting compound added to the oral product is 0.005 to 8000 ppm by weight, relative to the amount of odor-inhibiting substance added to the oral product.

[0195]

[139] According to any one of the manufacturing methods described in

[123] to

[138] , when the odor-suppressing compound contains compound (I), the amount of compound (I) added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0196]

[140] According to any one of the manufacturing methods described in

[123] to

[139] , when the odor-suppressing compound contains furfural, the amount of furfural added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor-suppressing substance added to the oral product.

[0197]

[141] According to any one of the manufacturing methods described in

[123] to

[140] , when the odor-suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.01 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0198]

[142] According to any one of the manufacturing methods described in

[123] to

[141] , when the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.005 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0199]

[143] According to any one of the manufacturing methods described in

[123] to

[142] , when the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.05 to 8000 ppm by weight relative to the amount of odor substance added to the oral product.

[0200]

[144] According to any one of the manufacturing methods described in

[123] to

[143] , when the odor-inhibiting compound added to the oral product contains inorganic salts, the amount of odor-inhibiting compound added to the oral product is 0.05 to 5000 ppm by weight relative to the amount of inorganic salts added to the oral product.

[0201]

[145] In any of the manufacturing methods described in

[123] to

[144] , when the odorant added to the oral product contains an inorganic salt and the odor-suppressing compound contains compound (I), the amount of compound (I) added to the oral product is 0.05 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0202]

[146] In any of the manufacturing methods described in

[123] to

[145] , when the odorant added to the oral product contains an inorganic salt and the odor-inhibiting compound contains furfural, the amount of furfural added to the oral product is 0.3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0203]

[147] In any of the manufacturing methods described in

[123] to

[146] , when the odorant added to the oral product contains an inorganic salt and the odor-suppressing compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 3 to 1000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0204]

[148] In any of the manufacturing methods described in

[123] to

[147] , when the odorant added to the oral product contains an inorganic salt and the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.05 to 2000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0205]

[149] In any of the manufacturing methods described in

[123] to

[148] , when the odorant added to the oral product contains an inorganic salt and the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 10 to 5000 ppm by weight relative to the amount of inorganic salt added to the oral product.

[0206]

[150] According to any one of the manufacturing methods described in

[123] to

[149] , when the odor-inhibiting compound added to the oral product contains an amino acid or a salt thereof, the amount of the odor-inhibiting compound added to the oral product is 0.005 to 1000 ppm by weight relative to the amount of the amino acid or salt thereof added to the oral product.

[0207]

[151] In any of the manufacturing methods described in

[123] to

[150] , when the odor substance added to the oral product contains an amino acid or a salt thereof, and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.005 to 100 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral product.

[0208]

[152] In any of the manufacturing methods described in

[123] to

[151] , when the odorant added to the oral product contains an amino acid or a salt thereof, and the odor-inhibiting compound contains furfural, the amount of furfural added to the oral product is 0.005 to 50 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral product.

[0209]

[153] In any of the manufacturing methods described in

[123] to

[152] , wherein the off-flavor substance added to the oral product 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 product is 0.05 to 100 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral product.

[0210]

[154] In any of the manufacturing methods described in

[123] to

[153] , when the odorant added to the oral product contains an amino acid or a salt thereof, and the odor-suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.005 to 50 ppm by weight relative to the amount of amino acid or a salt thereof added to the oral product.

[0211]

[155] According to any one of the manufacturing methods described in

[123] to

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

[0212]

[156] In any of the manufacturing methods described in

[123] to

[155] , when the off-flavor substance added to the oral product contains a high-sweetness sweetener, the amount of the off-flavor suppressant compound added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0213]

[157] In any of the manufacturing methods described in

[123] to

[156] , when the off-flavor substance added to the oral product contains a high-sweetness sweetener and the off-flavor suppressing compound contains compound (I), the amount of compound (I) added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0214]

[158] In any of the manufacturing methods described in

[123] to

[157] , when the off-flavor substance added to the oral product contains a high-sweetness sweetener and the off-flavor suppressing compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0215]

[159] In any of the manufacturing methods described in

[123] to

[158] , when the off-flavor substance added to the oral product contains a high-sweetness sweetener and the off-flavor suppressing compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 1 to 8000 ppm by weight relative to the amount of the high-sweetness sweetener added to the oral product.

[0216]

[160] According to any one of the manufacturing methods described in

[123] to

[159] , when the odor-inhibiting compound added to the oral product contains plant protein, the amount of odor-inhibiting compound added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0217]

[161] According to any one of the manufacturing methods described in

[123] to

[160] , wherein the odor substance added to the oral product contains plant protein and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.01 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0218]

[162] In any of the manufacturing methods described in

[123] to

[161] , when the odorant added to the oral product contains plant protein and the odor-inhibiting compound contains furfural, the amount of furfural added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0219]

[163] According to any one of the manufacturing methods described in

[123] to

[162] , wherein the odor substance added to the oral product contains plant protein and the odor-inhibiting compound contains 2-acetylfuran, the amount of 2-acetylfuran added to the oral product is 0.01 to 25 ppm by weight relative to the amount of plant protein added to the oral product.

[0220]

[164] In any of the manufacturing methods described in

[123] to

[163] , when the odorant added to the oral product contains plant protein and the odor-inhibiting compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 15 ppm by weight relative to the amount of plant protein added to the oral product.

[0221]

[165] According to any one of the manufacturing methods described in

[123] to

[164] , wherein the odor substance added to the oral product contains plant protein and the odor-inhibiting compound contains fatty acids with 3 or 4 carbon atoms, the amount of fatty acids with 3 or 4 carbon atoms added to the oral product is 0.05 to 250 ppm by weight relative to the amount of plant protein added to the oral product.

[0222]

[166] In any of the manufacturing methods described in

[123] to

[165] , when the odor-inhibiting compound added to the oral product contains flavonoids, the amount of the odor-inhibiting compound added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0223]

[167] According to any one of the manufacturing methods described in

[123] to

[166] , wherein the odor-causing substance added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.1 to 8000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0224]

[168] In any of the manufacturing methods described in

[123] to

[167] , when the odor-inhibiting compound added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0225]

[169] In any of the manufacturing methods described in

[123] to

[168] , when the odorant added to the oral product contains a flavonoid compound and the odor-inhibiting compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.1 to 1000 ppm by weight relative to the amount of flavonoid compound added to the oral product.

[0226]

[170] According to any one of the manufacturing methods described in

[123] to

[169] , wherein the odor-inhibiting compound added to the oral product contains flavonoids and the odor-inhibiting compound contains fatty acids with 3 or 4 carbon atoms, the amount of fatty acids with 3 or 4 carbon atoms added to the oral product is 1 to 8000 ppm by weight relative to the amount of flavonoids added to the oral product.

[0227]

[171] According to any one of the manufacturing methods described in

[123] to

[170] , when the odor substance added to the oral product contains a pH-regulating antibacterial agent, the amount of the odor-inhibiting compound added to the oral product is 0.01 to 500 ppm by weight relative to the amount of the pH-regulating antibacterial agent added to the oral product.

[0228]

[172] According to any one of the manufacturing methods described in

[123] to

[171] , wherein the odor substance added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains compound (I), the amount of compound (I) added to the oral product is 0.01 to 500 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0229]

[173] In any of the manufacturing methods described in

[123] to

[172] , wherein the odorant added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains furfural or 2-acetylfuran, the amount of furfural or 2-acetylfuran added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0230]

[174] In any of the manufacturing methods described in

[123] to

[173] , when the odorant added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains methylcyclopentenolone, the amount of methylcyclopentenolone added to the oral product is 0.01 to 50 ppm by weight relative to the amount of pH-regulating antibacterial agent added to the oral product.

[0231]

[175] In any of the manufacturing methods described in

[123] to

[174] , when the odorant added to the oral product contains a pH-regulating antibacterial agent and the odor-inhibiting compound contains a fatty acid with 3 or 4 carbon atoms, the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.1 to 500 ppm by weight relative to the amount of the pH-regulating antibacterial agent added to the oral product.

[0232]

[176] According to any one of the manufacturing methods described in

[123] to

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

[0233]

[177] In any of the manufacturing methods described in

[123] to

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

[0234]

[178] In any of the manufacturing methods described in

[123] to

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

[0235]

[179] In any of the manufacturing methods described in

[123] to

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

[0236]

[180] In any of the manufacturing methods described in

[123] to

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

[0237]

[181] The manufacturing method described in any of

[123] to

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

[0238]

[182] The manufacturing method described in any of

[123] to

[181] , wherein the off-flavor of the oral product comes from an off-flavor substance added to the oral product.

[0239]

[183] ​​The manufacturing method described in any one of

[123] to

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

[0240]

[184] The manufacturing method described in any one of

[123] to

[183] , wherein the oral substance is an oral substance whose odor is suppressed.

[0241] [The effects of the invention]

[0242] According to the present invention, an odor inhibitor can be provided for oral medications containing odor-causing substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.).

[0243] Furthermore, the present invention can also provide a method for suppressing the off-flavor of oral products containing off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.), and a method for manufacturing oral products containing off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.) with suppressed off-flavor. Detailed Implementation

[0244] 1. Odor suppressant

[0245] One characteristic of the odor suppressant of the present invention (sometimes referred to as "the agent of the present invention" in this specification) is that it contains compounds selected from those represented by the following general formula (I):

[0246]

[0247] In the formula,

[0248] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0249] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0250] R 5 Indicates a hydrogen atom or an oxo group;

[0251] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0252]

[0253] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0254] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0255] Double lines consisting of solid and dashed lines represent single or double bonds.

[0256] Among them, R 1 and R 3 When both are hydrogen atoms, R5 It is an oxo group.

[0257] Methylcyclopentenolone, and

[0258] Fatty acids with 3 or 4 carbon atoms

[0259] At least one of the compounds (sometimes referred to as "odor-suppressing compounds" in this specification).

[0260] In this invention, "off-taste" refers to an unpleasant taste and flavor that is not perceived when consuming ordinary food or oral medication. Specific examples include bitterness, astringency, bitter-astringent taste, metallic taste, and astringent taste (a feeling of tightness on the tongue). The presence and degree of off-taste can be evaluated, for example, through sensory evaluations provided by a specialized team.

[0261] In this invention, "suppression" of odor refers to the inability to perceive the intensity of the odor of a substance (such as potassium chloride) that causes the odor, either partially or completely.

[0262] In the agent of the present invention, as an odor-suppressing compound, it may contain one or more compounds represented by the following general formula (I) (hereinafter also referred to as compound (I)).

[0263] General formula (I):

[0264]

[0265] In the formula,

[0266] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0267] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0268] R 5 Indicates a hydrogen atom or an oxo group;

[0269] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0270]

[0271] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0272] R 7Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0273] Double lines consisting of solid and dashed lines represent single or double bonds.

[0274] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0275] The following describes the groups of general formula (I).

[0276] R in general formula (I) 1 and R 3 Each of these can be 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).

[0277] R 1 The preferred atoms are hydrogen atoms, methyl groups, formyl groups, or acetyl groups, more preferably methyl groups, formyl groups, or acetyl groups, and particularly preferably formyl groups or acetyl groups.

[0278] R 1 As a method, it may be a hydrogen atom, a methyl group or an acetyl group, preferably a methyl group or an acetyl group, more preferably an acetyl group.

[0279] R 3 Hydrogen atoms, hydroxyl groups, acetyl groups, or acetoxy groups are preferred, hydrogen atoms or acetyl groups are more preferred, and hydrogen atoms are particularly preferred.

[0280] R in general formula (I) 2 and R 4 Each is a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 When the carbon atoms are bonded through a double bond (i.e., in R...), 1 The carbon atom that is bonded to R 3 (When the double lines formed by solid and dashed lines between the bonded carbon atoms are double bonds) they do not exist.

[0281] R in general formula (I) 5 It is a hydrogen atom or an oxo group (i.e., a group represented by =O), preferably a hydrogen atom.

[0282] In R 1 and R 3 When both are hydrogen atoms, R 5It is an oxo group. Furthermore, at this point, R... 5 The double line formed by solid and dashed lines between the carbon atom and X is a single bond.

[0283] In general formula (I), either X or Y is an oxygen group (i.e., a group represented by -O-), and the other represents a group represented by general formula (II) below:

[0284]

[0285] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0286] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0287] X and Y do not both represent oxygen groups, and they do not both represent groups represented by general formula (II).

[0288] R in general formula (II) 6 It can be a hydrogen atom or a methyl group, preferably a hydrogen atom.

[0289] R in general formula (II) 7 R is a hydrogen atom, or a group represented by general formula (II) where X is a hydrogen atom. 5 The carbon atom that is bonded to R 6 When the carbon atoms are bonded by a double bond (i.e., when X is a group represented by general formula (II), R...), 5 (When the double line formed by solid and dashed lines between the carbon atom and X is a double bond, it does not exist.)

[0290] R 5 The carbon atom that is bonded to R 6 When the carbon atoms are bonded together by single or double bonds, X is a group represented by general formula (II) and Y is an oxygen group.

[0291] The double line in general formula (I) consisting of a solid line and a dashed line (i.e., ---- The part represented is a single bond or a double bond.

[0292] R 5 The double line consisting of solid and dashed lines between the bonded carbon atom and X, in R 5 When it is a hydrogen atom, it is a double bond, in R 5 When it is an oxo group, it is a single bond.

[0293] The following can be removed from compound (I): R 1 Formic acid group, R 3 For hydrogen atoms, R1 The carbon atom that is bonded to R 3 The carbon atoms are bonded together through a double bond (i.e., R). 1 The carbon atom that is bonded to R 3 The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, R 2 and R 4 It does not exist, R 5 X is a hydrogen atom, X is a group represented by general formula (II), and R is a hydrogen atom. 6 It is methyl, R 5 The carbon atom that is bonded to R 6 The carbon atoms are bonded together by a double bond (i.e., R). 5 The double bond (formed by solid and dashed lines) between the carbon atom and X is a double bond. 7 There is no case where Y is an oxygen atom; and R 1 It is methyl, R 3 For hydrogen atoms, R 1 The carbon atom that is bonded to R 3 The carbon atoms are bonded together by a double bond (i.e., R). 1 The carbon atom that is bonded to R 3 The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, R 2 and R 4 It does not exist, R 5 X is a hydrogen atom, X is a group represented by general formula (II), and R is a hydrogen atom. 6 For hydrogen atoms, R 5 The carbon atom that is bonded to R 6 The carbon atoms are bonded together by a double bond (i.e., R). 5 The double bond (formed by solid and dashed lines) between the carbon atom and X is a double bond. 7 There is no case where Y is an oxygen atom.

[0294] Suitable compounds (I) include, for example, the following compounds (I):

[0295] In compound (I),

[0296] R 1 Represents a hydrogen atom, methyl group, formyl group, or acetyl group;

[0297] R 3 Represents a hydrogen atom, hydroxyl group, acetyl group, or acetoxy group;

[0298] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0299] R 5 Indicates a hydrogen atom or an oxo group;

[0300] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0301]

[0302] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0303] R 7 Represents a hydrogen atom, or in R 5 The bonded carbon atom and R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0304] Double lines consisting of solid and dashed lines represent single or double bonds.

[0305] As a preferred form of compound (I), it is a compound represented by the following general formula (III) (hereinafter also referred to as compound (III)).

[0306] General Formula (III):

[0307]

[0308] In the formula,

[0309] R 1A and R 3A Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0310] R 2A and R 4A Each represents a hydrogen atom, or in R 1A The bonded carbon atom and R 3A The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0311] R 5A Indicates a hydrogen atom or an oxo group;

[0312] R 6A Indicates a hydrogen atom or a methyl group;

[0313] R 7A Represents a hydrogen atom, or in R 5A The bonded carbon atom and R 6A The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0314] Double lines consisting of solid and dashed lines represent single or double bonds.

[0315] Among them, R 1A and R 3A When both are hydrogen atoms, R 5A It is an oxo group.

[0316] The following describes the groups of general formula (III).

[0317] R in general formula (III) 1A R 2A R 3A R 4A and R 5A Respectively with R in general formula (I) 1 R 2 R 3 R 4 and R 5 The same applies to synonyms and the same selection method.

[0318] R in general formula (III) 6A R in general formula (II) 6 The same applies to synonyms and the same selection method.

[0319] R in general formula (III) 7A It is a hydrogen atom, or in R 5A The bonded carbon atom and R 6A When the carbon atoms are bonded through a double bond (i.e., in R...), 5A The bonded carbon atom and R 6A (When the double lines formed by solid and dashed lines between the bonded carbon atoms are double bonds) they do not exist.

[0320] The double line consisting of solid and dashed lines in Formula (III) is synonymous with the double line consisting of solid and dashed lines in Formula (I).

[0321] R 5A The bonded carbon atom and R 6A The double lines, consisting of solid and dashed lines, between the bonded carbon atoms, are in R 5A When it is a hydrogen atom, it is a double bond, in R 5A When it is an oxo group, it is a single bond.

[0322] The following can be removed from compound (III): R 1A Formic acid group, R 3A For hydrogen atoms, R 1A The bonded carbon atom and R 3A The carbon atoms are bonded together by a double bond (i.e., R). 1A The bonded carbon atom and R 3A The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, R 2A and R4A It does not exist, R 5A For hydrogen atoms, R 6A For methyl, R 5A The bonded carbon atom and R 6A The carbon atoms are bonded together by a double bond (i.e., R). 5A The bonded carbon atom and R 6A The bond between the carbon atoms (the double lines formed by solid and dashed lines are double bonds), and R 7A The case that does not exist; and, R 1A For methyl, R 3A For hydrogen atoms, R 1A The bonded carbon atom and R 3A The carbon atoms are bonded together by a double bond (i.e., R). 1A The bonded carbon atom and R 3A The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, R 2A and R 4A It does not exist, R 5A For hydrogen atoms, R 6A For hydrogen atoms, R 5A The bonded carbon atom and R 6A The carbon atoms are bonded together by a double bond (i.e., R). 5A The bonded carbon atom and R 6A The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, and R 7A This does not exist.

[0323] Suitable compounds (III) include, for example, the following compounds (III).

[0324] In compound (III),

[0325] R 1A Represents a hydrogen atom, methyl group, formyl group, or acetyl group;

[0326] R 3A Represents a hydrogen atom, hydroxyl group, acetyl group, or acetoxy group;

[0327] R 2A and R 4A Each represents a hydrogen atom, or in R 1A The bonded carbon atom and R 3A The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0328] R 5A Indicates a hydrogen atom or an oxo group;

[0329] R 6A Indicates a hydrogen atom or a methyl group;

[0330] R 7A Represents a hydrogen atom, or in R 5A The bonded carbon atom and R 6A The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0331] Double lines consisting of solid and dashed lines represent single or double bonds.

[0332] A more preferred form of compound (I) is a compound represented by the following general formula (IV) (hereinafter also referred to as compound (IV)).

[0333] General Formula (IV):

[0334]

[0335] In the formula,

[0336] R 1B and R 3B Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0337] R 5B Indicates a hydrogen atom or an oxo group;

[0338] R 6B Indicates a hydrogen atom or a methyl group;

[0339] R 7B Represents a hydrogen atom, or in R 5B The bonded carbon atom and R 6B The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0340] Double lines consisting of solid and dashed lines represent single or double bonds.

[0341] Among them, R 1B and R 3B When both are hydrogen atoms, R 5B It is an oxo group.

[0342] The following describes the groups of general formula (IV).

[0343] R in general formula (IV) 1B R 3B and R 5B Respectively with R in general formula (I) 1 R 3 and R 5 The same applies to synonyms and the same selection method.

[0344] R in general formula (IV) 6B R in general formula (II) 6 The same applies to synonyms and the same selection method.

[0345] R in general formula (IV) 7B It is a hydrogen atom, or in R 5B The carbon atom that is bonded to R 6B When the carbon atoms are bonded through a double bond (i.e., R...), 5B The carbon atom that is bonded to R 6B (When the double lines formed by solid and dashed lines between the bonded carbon atoms are double bonds) they do not exist.

[0346] The double line consisting of solid and dashed lines in Formula (IV) is synonymous with the double line consisting of solid and dashed lines in Formula (I).

[0347] R 5B The carbon atom that is bonded to R 6B The double lines, consisting of solid and dashed lines, between the bonded carbon atoms, are in R 5B When it is a hydrogen atom, it is a double bond, in R 5B When it is an oxo group, it is a single bond.

[0348] The following can be removed from compound (IV): R 1B Formic acid group, R 3B For hydrogen atoms, R 5B For hydrogen atoms, R 6B It is methyl, R 5B The carbon atom that is bonded to R 6B The carbon atoms are bonded together by a double bond (i.e., R). 5B The carbon atom that is bonded to R 6B The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, and R 7B The case that does not exist; and, R 1B It is methyl, R 3B For hydrogen atoms, R 5B For hydrogen atoms, R 6B For hydrogen atoms, R 5B The carbon atom that is bonded to R 6B The carbon atoms are bonded together by a double bond (i.e., R). 5B The carbon atom that is bonded to R 6B The double lines formed by solid and dashed lines between the bonded carbon atoms constitute a double bond, and R 7B This situation does not exist.

[0349] Suitable compounds (IV) include, for example, the following compounds (IV):

[0350] In compound (IV),

[0351] R 1B Represents a hydrogen atom, methyl group, formyl group, or acetyl group;

[0352] R 3B Represents a hydrogen atom, hydroxyl group, acetyl group, or acetoxy group;

[0353] R 5B Indicates a hydrogen atom or an oxo group;

[0354] R 6B Indicates a hydrogen atom or a methyl group;

[0355] R 7B Represents a hydrogen atom, or in R 5B The carbon atom that is bonded to R 6B The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0356] Double lines consisting of solid and dashed lines represent single or double bonds.

[0357] As a particularly preferred form of compound (I), it is a compound represented by the following general formula (V) (hereinafter also referred to as compound (V)).

[0358] General formula (V):

[0359]

[0360] In the formula,

[0361] R 1C and R 3C Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0362] R 6C It represents a hydrogen atom or a methyl group.

[0363] Among them, R 1C and R 3C They are not both hydrogen atoms.

[0364] The following describes the groups in general formula (V).

[0365] R in general formula (V) 1C and R 3C Respectively with R in general formula (I) 1 and R 3 Synonyms.

[0366] R 1C Methyl, formyl or acetyl groups are preferred, and formyl or acetyl groups are more preferred.

[0367] R 3C Hydrogen atoms or acetyl groups are preferred, with hydrogen atoms being more preferred.

[0368] R 1C and R3C They are not both hydrogen atoms.

[0369] R in general formula (V) 6C R in general formula (II) 6 The same applies to synonyms and the same selection method.

[0370] The following can be removed from compound (V): R 1C Formic acid group, R 3C It is a hydrogen atom, and R 6C The case where it is methyl; and, R 1C It is methyl, R 3C It is a hydrogen atom, and R 6C The case where the atom is hydrogen.

[0371] Suitable compounds (V) include, for example, the following compounds (V):

[0372] In compound (V),

[0373] R 1C It represents methyl, formyl, or acetyl (preferably formyl or acetyl);

[0374] R 3C Represents a hydrogen atom or an acetyl group (preferably a hydrogen atom);

[0375] R 6C It represents a hydrogen atom or a methyl group (preferably a hydrogen atom).

[0376] Another particularly preferred form of compound (I) is a compound represented by the following general formula (VI) (hereinafter also referred to as compound (VI)).

[0377] General Formula (VI):

[0378]

[0379] In the formula,

[0380] R 1D and R 3D Each independently represents a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group; R 6D This indicates a hydrogen atom or a methyl group.

[0381] The following describes the groups of general formula (VI).

[0382] R in general formula (VI) 1D and R 3D Respectively with R in general formula (I) 1 and R 3 Synonyms.

[0383] R1D Methyl group is preferred.

[0384] R 3D Preferably, hydroxyl or acetoxy groups are used.

[0385] R in general formula (VI) 6D R in general formula (II) 6 The same applies to synonyms and the same selection method.

[0386] Suitable compounds (VI) may include, for example, the following compounds (VI): In compound (VI),

[0387] R 1D Indicates methyl;

[0388] R 3D Indicates hydroxyl or acetoxy;

[0389] R 6D It represents a hydrogen atom or a methyl group.

[0390] As specific examples of suitable compounds (I), the following compounds can be cited.

[0391] • Furfural (CAS Registry Number: 98-01-1):

[0392]

[0393] ·2-Acetylfuran (CAS Registry Number: 1192-62-7):

[0394]

[0395] ·2-Acetyl-5-methylfuran (CAS Registry Number: 1193-79-9):

[0396]

[0397] ·3-Acetyl-2,5-dimethylfuran (CAS Registry Number: 10599-70-9):

[0398]

[0399] ·4,5-Dimethyl-3-hydroxy-2(5H)-furanone (also known as Sotolon) (CAS Registry No.: 28664-35-9):

[0400]

[0401] ·2-Methyltetrahydrofuran-3-one (also known as 4,5-dihydro-2-methyl-3(2H)-furanone) (CAS Registry No.: 3188-00-9):

[0402]

[0403] ·4-Hydroxy-5-methyl-3(2H)-furanone (CAS Registry No.: 19322-27-1):

[0404]

[0405] ·4-Hydroxy-2,5-dimethyl-3(2H)-furanone (also known as Furaneol) (CAS Registry No.: 3658-77-3):

[0406]

[0407] ·4-Acetoxy-2,5-dimethyl-3(2H)-furanone (also known as furaneol acetate) (CAS Registry No.: 4166-20-5):

[0408]

[0409] In particular, furfural and 2-acetylfuran are preferred because they can effectively suppress odors.

[0410] Compound (I) may be used alone or in combination of two or more.

[0411] In this invention, the methylcyclopentenolone (also known as methylcyclopentenolone) used as an odor-suppressing compound is a compound represented by the following formula (CAS Registry No.: 80-71-7).

[0412]

[0413] In this invention, the fatty acid (aliphatic monocarboxylic acid) used as the odor-suppressing compound can be either saturated or unsaturated, but saturated fatty acids are preferred. Furthermore, the fatty acid can be either linear or branched, but linear is preferred. The fatty acid preferably has 3 or 4 carbon atoms, more preferably 3.

[0414] Specific examples of fatty acids used as odor-suppressing compounds in this invention include propionic acid (denoted as CH3CH2COOH, also known as propanoic acid; CAS Registry No.: 79-09-4) and butyric acid (denoted as CH3CH2CH2COOH, also known as butanoic acid; CAS Registry No.: 107-92-6), etc. Propionic acid is preferred because it is particularly effective at suppressing odors. This fatty acid can be used alone or in combination of two or more.

[0415] Suitable odor-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, methylcyclopentenolone, propionic acid, butyric acid, etc., with furfural, 2-acetylfuran, methylcyclopentenolone, and propionic acid being preferred. These odor-suppressing compounds can be used alone or in combination of two or more. For example, furfural, 2-acetylfuran, methylcyclopentenolone, and propionic acid can be used in combination as odor-suppressing compounds.

[0416] There are no particular restrictions on the manufacturing method of odor-suppressing compounds; they can be manufactured using methods known to them (such as chemical synthesis, enzymatic methods, fermentation, extraction, etc.) or methods based thereon. Commercially available odor-suppressing compounds can be used.

[0417] The odor-suppressing compound used in this invention can be, as one method, a chemically synthesized product manufactured by chemical synthesis, or a purified isolate extracted from materials containing the odor-suppressing compound. Examples of materials containing the odor-suppressing compound include natural products such as agricultural, livestock, and aquatic products; fermentation products such as culture media and cell bodies obtained from culturing microorganisms; and their processed products.

[0418] In this invention, materials containing odor-suppressing compounds can be used directly or refined to the desired extent as a substitute for chemically synthesized or isolated products of odor-suppressing compounds, or in addition to such chemically synthesized or isolated products.

[0419] The amount of odor-suppressing compound contained in the agent of the present invention is generally 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 generally 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.

[0420] The form of the agent of the present invention is not particularly limited, and can be, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc.

[0421] The agents of the present invention may consist solely of odor-suppressing compounds, but in addition, according to the form of the agents of the present invention, they may further contain a conventional base agent.

[0422] Examples of base agents used as agents in the present invention when they are in solid form include various sugars such as starch, dextrin, cyclodextrin, sucrose, and glucose, proteins, peptides, salts, solid fats, silicon dioxide and mixtures thereof, as well as yeast cells and various powder extracts.

[0423] Examples of base agents used as the agents of this invention when they are in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

[0424] In addition to odor-suppressing compounds, the agents of the present invention may also contain, as long as they do not impair the purpose of the present invention, excipients, antioxidants, thickening and stabilizing agents, emulsifiers, sweeteners (such as sugar), salt, organic salts, nucleic acids, seasonings (such as monosodium glutamate and other umami seasonings), acidulants, colorants, and color-developing agents.

[0425] The agents of the present invention can be manufactured by methods known per se or methods based thereon.

[0426] The agent of the present invention can be used to suppress the off-flavor of oral products (such as food, oral medicine, etc.) containing off-flavor substances. In the present invention, "off-flavor substances" refers to substances that can present an off-flavor in the mouth (such as bitterness, metallic taste, astringent taste, pungent taste, etc.).

[0427] Specific examples of odor-causing substances include inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating and antibacterial agents, and thickening polysaccharides, but are not limited to these.

[0428] Inorganic salts that can cause odors are not subject to any particular restrictions as long as they can be used in food. Examples include inorganic chlorine compounds such as potassium chloride, magnesium chloride, and calcium chloride.

[0429] Examples of amino acids that can contribute to off-flavors include branched-chain amino acids (valine, leucine, isoleucine), tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, and glycine. These amino acids can be in the form of salts. There are no particular restrictions on the type of amino acid salt that can produce an off-flavor; examples include salts with inorganic acids (such as hydrogen chloride, hydrogen bromide, sulfuric acid, and phosphoric acid); salts with organic acids (such as acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, and monomethyl sulfuric acid); salts with inorganic bases (such as sodium, potassium, calcium, and ammonia); and salts with organic bases (such as ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, and triethanolamine). Amino acid salts can also be hydrates (hydrated salts), and examples of such hydrates include 1-6 hydrates.

[0430] In this invention, "high-sweetness sweetener" refers to a general term for non-carbohydrate sweeteners that have a sweetness level higher than sucrose (specifically, more than 10 times the sweetness of sucrose). High-sweetness sweeteners that can act as off-flavor substances can be any of natural or synthetic sweeteners, such as acesulfame potassium, sucralose, aspartame, stevia (rebaudioside, stevioside), kiwifruit protein, saccharin, sodium saccharin, licorice, neotame, Advantest, etc.

[0431] In this invention, "plant-based protein" refers to substances that increase the protein content of protein-containing plants (such as grains, wild vegetables, etc.). Examples of plant-based proteins that can contribute to off-flavors include soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein. The form of plant-based protein is not particularly limited, but can be, for example, powder, granules, fibers, pastes, etc.

[0432] In this invention, "flavonoid compounds" refers to the general term for compounds with a flavonoid skeleton. Examples of flavonoid compounds that can contribute to off-flavors include flavanols (catechins) (e.g., catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), flavanones (e.g., naringin, hesperidin, etc.), flavonoids, flavols, isoflavones, etc.

[0433] In this invention, "pH-adjusting antibacterial agent" refers to a food additive that, for the purpose of preventing spoilage and discoloration, has the function of adjusting the degree of acidity or alkalinity or inhibiting the proliferation of bacteria. It encompasses both pH adjusters and antibacterial agents. There are no particular restrictions on pH-adjusting antibacterial agents that can be used in food, as long as they can be used as odor-causing substances. Examples include acetic acid or its salts (e.g., sodium acetate), phosphoric acid or its salts (e.g., disodium phosphate), citric acid or its salts, and glycine.

[0434] Examples of thickening polysaccharides that can contribute to off-flavors include cellulose derivatives (such as methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, etc.), alginates (such as alginic acid, alginate, alginate esters, etc.), xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, astragalus gum, gum arabic, ark sylvestris gum, tamarind gum, psyllium husk gum, gelling polysaccharides, and pectin. Here, "cellulose derivatives" refers to derivatives in which some or all of the hydroxyl groups of cellulose have been chemically modified (e.g., esterified, etherified, etc.).

[0435] The agents of the present invention are suitable for suppressing off-flavors in oral products (e.g., food, oral medicine, etc.) containing one of the following: inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, and thickening polysaccharides. In particular, the agents of the present invention are more suitable for suppressing off-flavors from oral products containing one of the following: inorganic acids, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, and thickening polysaccharides.

[0436] In one respect, the agent of the present invention is suitable for suppressing off-flavors in oral products (e.g., food, oral medicine, etc.) containing added inorganic salts (e.g., potassium chloride). In particular, the agent of the present invention is more suitable for suppressing off-flavors from added inorganic salts (e.g., potassium chloride, etc.) in oral products.

[0437] As a means, the odor that can be suppressed by the agent of the present invention is preferably an odor from inorganic salts (such as potassium chloride), and specific types of odors include, for example, bitterness, metallic taste, astringent taste, etc.

[0438] In one respect, the agents of the present invention can be suitably used to suppress off-flavors in oral products (e.g., food, oral medicine, etc.) containing added amino acids (e.g., branched-chain amino acids, etc.) or their salts. In particular, the agents of the present invention are more suitably used to suppress off-flavors from added amino acids (e.g., branched-chain amino acids, etc.) or their salts in oral products.

[0439] In one respect, the off-flavors that can be suppressed by the agent of the present invention preferably come from the off-flavors of amino acids (e.g., branched-chain amino acids) or their salts, and specific examples of such off-flavors include bitterness, astringency, etc.

[0440] In one respect, the agent of the present invention can be suitably used to suppress off-flavors in oral products (e.g., food, oral medicine, etc.) containing high-sweetness sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.). In particular, the agent of the present invention is more suitable for suppressing off-flavors from high-sweetness sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.) added to oral products.

[0441] As a means, the off-flavors that can be suppressed by the agent of the present invention preferably come from the off-flavors of high-sweetness sweeteners (such as acesulfame potassium, sucralose, aspartame, stevia, etc.), and specific types of off-flavors include, for example, bitterness, astringency, metallic taste, etc.

[0442] In one respect, the agent of the present invention can be suitably used to suppress off-flavors in oral products (e.g., food, oral medicine, etc.) containing added plant-based proteins (e.g., soy protein, pea protein, fava bean protein, etc.). In particular, the agent of the present invention is more suitable for suppressing off-flavors from added plant-based proteins (e.g., soy protein, pea protein, fava bean protein, etc.) in oral products.

[0443] As a means, the off-odors that can be suppressed by the agent of the present invention preferably come from plant proteins (such as soy protein, pea protein, broad bean protein, etc.), and specific types of off-odors include, for example, bitterness, astringency, etc.

[0444] In one respect, the agent of the present invention can be suitably used to suppress off-flavors in oral products (e.g., food, oral medicine, etc.) containing added flavonoids (e.g., flavanols, etc.). In particular, the agent of the present invention is more suitable for suppressing off-flavors from added flavonoids (e.g., flavanols, etc.) in oral products.

[0445] As a means, the off-odors that can be suppressed by the agent of the present invention preferably come from flavonoid compounds (such as flavanols, etc.), and specific types of off-odors include, for example, bitterness, astringency, bitter-astringent taste, etc.

[0446] In one respect, the agent of the present invention can be suitably used to suppress off-odors in oral products (e.g., food, oral medicine, etc.) containing added pH-adjusting antibacterial agents (e.g., sodium acetate, disodium phosphate, glycine, etc.). In particular, the agent of the present invention is more suitable for suppressing off-odors from added pH-adjusting antibacterial agents (e.g., sodium acetate, disodium phosphate, etc.) in oral products.

[0447] As a means, the odor that can be suppressed by the agent of the present invention preferably comes from the odor of pH-adjusting antibacterial agents (e.g., sodium acetate, disodium phosphate, glycine, etc.), and specific types of such odors include, for example, bitterness, astringency, etc.

[0448] In one respect, the agent of the present invention can be suitably used to suppress off-flavors in oral products (e.g., food, oral medicine, etc.) containing thickening polysaccharides (e.g., cellulose derivatives, etc.). In particular, the agent of the present invention is more suitable for suppressing off-flavors from thickening polysaccharides (e.g., cellulose derivatives, etc.) added to oral products.

[0449] As a means, the off-odors that can be suppressed by the agent of the present invention preferably come from the off-odors of thickening polysaccharides (such as cellulose derivatives, etc.), and specific types of off-odors include, for example, bitterness, astringency, etc.

[0450] Oral medications using the agents of the present invention are preferably oral medications containing odor-causing substances. The agents of the present invention are particularly preferred for oral medications having an odor derived from odor-causing substances.

[0451] In this invention, "oral substance" refers to a substance that can be ingested or taken orally. Specific examples include food and oral medicine. Furthermore, in this invention, "food" broadly includes substances that can be ingested orally (excluding medicine). Unless otherwise specified, it also includes beverages, seasonings, supplements, etc. The concept of "food" also includes food compositions.

[0452] Oral medications using the agents of the present invention preferably contain one of the following: inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, and thickening polysaccharides. More preferably, oral medications contain one of the following: potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose).

[0453] Oral medications using the agents of the present invention are preferably those containing at least an inorganic salt (e.g., potassium chloride). The agents of the present invention are particularly preferred for oral medications with an off-flavor derived from the inorganic salt (e.g., potassium chloride).

[0454] Oral medications using the agents of the present invention are preferably those containing at least an amino acid (e.g., branched-chain amino acids) or a salt thereof. The agents of the present invention are particularly preferred for oral medications having an off-flavor derived from amino acids (e.g., branched-chain amino acids) or their salts.

[0455] Oral medications using the agents of the present invention are preferably, as an example, oral medications containing at least a high-sweetness sweetener (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.). The agents of the present invention are particularly preferred for oral medications having an off-flavor derived from high-sweetness sweeteners (e.g., acesulfame potassium, sucralose, aspartame, stevia, etc.).

[0456] Oral medications using the agents of the present invention are preferably those containing at least plant-based proteins (e.g., soy protein, pea protein, fava bean protein, etc.). The agents of the present invention are particularly preferred for oral medications that have an off-flavor derived from plant-based proteins (e.g., soy protein, pea protein, fava bean protein, etc.).

[0457] Oral medications using the agents of the present invention are preferably those containing at least a flavonoid compound (e.g., flavanols). The agents of the present invention are particularly preferred for oral medications having an off-flavor derived from flavonoid compounds (e.g., flavanols).

[0458] Oral medications using the agents of the present invention are preferably those containing at least a pH-regulating antibacterial agent (e.g., sodium acetate, disodium phosphate, etc.). The agents of the present invention are particularly preferred for oral medications that have an unpleasant odor derived from pH-regulating antibacterial agents (e.g., sodium acetate, disodium phosphate, etc.).

[0459] Oral medications using the agents of the present invention are preferably those containing at least a thickening polysaccharide (e.g., a cellulose derivative). The agents of the present invention are particularly preferred for oral medications having an off-flavor derived from the thickening polysaccharide (e.g., a cellulose derivative).

[0460] When the oral medication using the agent of the present invention is an oral medication containing at least a high-sweetness sweetener (e.g., stevia), the agent of the present invention may be an agent containing, as an odor-suppressing compound, at least one compound selected from compound (I) (excluding furfural), methylcyclopentenolone, and fatty acids having 3 or 4 carbon atoms. At this point, the agent of the present invention preferably contains at least one compound selected from 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, methylcyclopentenolone, propionic acid, and butyric acid, and more preferably contains at least one compound selected from 2-acetylfuran, methylcyclopentenolone, and propionic acid.

[0461] When the oral medication using the agent of the present invention is an oral medication containing at least potassium chloride, the agent of the present invention may be an agent containing, as an odor-suppressing compound, at least one compound selected from compound (I), methylcyclopentenolone, and butyric acid. In this case, the agent of the present invention preferably contains at least one compound selected from 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, methylcyclopentenolone, and butyric acid, and more preferably contains at least one compound selected from furfural, 2-acetylfuran, and methylcyclopentenolone.

[0462] The agent of the present invention, as one embodiment, is an off-flavor inhibitor containing at least one compound selected from compound (I), methylcyclopentenolone, and fatty acids having 3 or 4 carbon atoms. Alternatively, it may be an off-flavor inhibitor of an oral substance containing one of inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides.

[0463] The agent of the present invention, as one embodiment, is an odor inhibitor containing at least one compound selected from compound (I), methylcyclopentenolone, and fatty acids having 3 or 4 carbon atoms. Alternatively, it may be an oral odor inhibitor containing one of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose).

[0464] The agent of the present invention, as one embodiment, is an off-flavor inhibitor containing at least one compound selected from 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, methylcyclopentenolone, propionic acid, and butyric acid. It may also contain an off-flavor inhibitor of an oral substance selected from inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides.

[0465] The agent of the present invention, as one embodiment, contains a mixture selected from 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)- Odor inhibitors of at least one compound selected from furanone, methylcyclopentenolone, propionic acid, and butyric acid, or odor inhibitors of oral formulations containing one of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose).

[0466] The agent of the present invention, as one embodiment, is an odor inhibitor containing at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone, and propionic acid, or an odor inhibitor of an oral substance containing one of inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides.

[0467] The agent of the present invention, as one embodiment, is an odor inhibitor containing at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone, and propionic acid, or an oral odor inhibitor containing one of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose).

[0468] Foods using the agents of this invention are preferably those that can contain flavoring substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.). Examples include corn soup, consomme soup (e.g., chicken, pork, beef, etc.), potage, chicken bone broth, egg drop soup, wakame soup, shark fin soup, Chinese soup, curry-flavored soup, ramen soup, Japanese consomme, miso soup, etc. (including dry broth); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, fried chicken, fried pork cutlets, etc.; processed seafood products such as fish cakes and chikuwa; dairy products such as butter; processed rice products such as fried rice; natural seasonings, flavorings, recipe seasonings, mayonnaise, dressings, sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, etc.). Seasonings such as sauce; noodles, gratin, croquettes, pickled products, hamburger-like foods and other processed foods; frozen foods (frozen versions of the above foods such as dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, fried pork chops, croquettes, etc.), etc., but not limited to these.

[0469] In this instruction manual, "natural seasonings" refers to seasonings made from natural ingredients through extraction, decomposition, heating, fermentation, and other methods. Specific examples include various meat extracts such as chicken, beef, pork, and lamb extracts; various bone extracts such as chicken, beef, and pork bone extracts; various aquatic product extracts such as bonito extract, mackerel extract, croaker extract, shellfish extract, crab extract, shrimp extract, dried small fish extract, and dried scallop extract; and bonito flakes (dried bonito) extract. Extracts include: various dried fish extracts such as mackerel extract and soda bream extract; various wild vegetable extracts such as onion extract, cabbage extract, and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, and cocoa extract; yeast extracts; various hydrolyzed protein products; and various fermented seasonings such as soy sauce, fish sauce, shrimp paste, and miso, as well as their mixtures and processed products (e.g., noodle broth, ponsu soy sauce, etc.). "Flavor seasonings" refer to seasonings used to impart aroma, flavor, and taste to food ingredients; for example, they can be made by adding sugar, salt, etc., to natural seasonings. Specific examples of flavored seasonings include various meat-flavored seasonings such as chicken, beef, and pork; various aquatic product-flavored seasonings such as bonito, dried small fish, dried scallop, and crustacean flavored seasonings; various spicy and wild vegetable flavored seasonings; and kelp flavored seasonings. "Recipe seasonings" refer to seasonings suitable for preparing specific recipes (such as Chinese recipes). Specific examples include Chinese compound seasonings, compound seasonings, general-purpose sauces, rice seasoning bases, fried rice seasoning bases, and mixed spices.

[0470] Food products using the agents of the present invention can be provided (sold, distributed) in a manner suitable for consumption, or can be provided in a manner requiring specific processing or preparation to be suitable for consumption. For example, food products using the agents of the present invention can be provided (sold, distributed) as concentrates that require dilution with water or the like to be made suitable for consumption.

[0471] Foods using the agents of this invention can be provided, for example, as health functional foods, specific health foods, nutritional functional foods, dietary supplements, nutritional supplements, health supplements, medical foods, etc.

[0472] Foods using the agents of this invention can, as one method, be reduced-sodium foods. In this invention, "reduced-sodium foods" refer to foods whose salt concentration (salt content) is adjusted to be lower than the normal salt concentration of the food when consumed. For example, potassium chloride can be used in reduced-sodium foods to compensate for insufficient saltiness.

[0473] Examples of oral pharmaceutical preparations using the agents of this invention include tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, drink agents, emulsions, suspensions, etc.

[0474] In this invention, the off-flavor substances that may be contained in the oral substance (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) are not particularly limited in their manufacturing method, as long as they are orally ingested off-flavor substances. Off-flavor substances manufactured using methods known to the consumer or methods based thereon can be used. These off-flavor substances can be commercially available products.

[0475] In this invention, the off-flavor substances that may be present in the oral substance (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) can be, as one method, chemically synthesized products manufactured by chemical synthesis or isolated products extracted and refined from materials containing off-flavor substances. Furthermore, the materials containing off-flavor substances can be used directly or refined to the desired degree for use.

[0476] The method and conditions for adding the agent of the present invention to oral substances (e.g., food, oral medicine, etc.) are not particularly limited, and can be carried out using methods known to the public or methods based thereon, according to 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 the oral substance is not particularly limited, and can be, for example, during or after the manufacture of the oral substance. The agent of the present invention can be added to raw materials before the manufacture of the oral substance.

[0477] The agent of the present invention can be used in the following manner: an odor-suppressing compound is added to an oral substance in a specific amount.

[0478] In this invention, the amount of odor-suppressing compound added to the oral medication can be set according to the amount of odor-suppressing substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) added to the oral medication.

[0479] For example, as a method, when an unacceptable odor is caused by adding an additional odor substance (i.e., increasing the amount of odor substance contained in the oral article) to an oral article containing an odor substance but not exhibiting an unacceptable odor, the amount of odor-inhibiting compound added to the oral article can be set according to the amount of the additional odor substance (the incremental portion), without considering the amount of odor substance originally contained in the oral article before the addition of the odor substance (the oral article that does not exhibit an unacceptable odor).

[0480] As another approach, when an oral medication manufactured by adding odor-inhibiting substances as one of the raw materials has an odor, the amount of odor-inhibiting compound added to the oral medication can be set according to the amount of odor-inhibiting substances used as raw materials.

[0481] As another approach, in oral medications that present an unpleasant odor and are manufactured by adding an odorant as one of the raw materials, when additional odorant is added, the amount of odor-inhibiting compound added to the oral medication can be set according to the total amount of the odorant used as a raw material and the additional odorant.

[0482] Specifically, the agent of the present invention is preferably used in such a manner that the amount of the odor-inhibiting compound added to the oral product 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, particularly preferably 0.1 ppm by weight or more) relative to the amount of odor-inhibiting substance added to the oral product. Furthermore, the agent of the present invention is preferably used in such a manner that the amount of the odor-inhibiting compound added to the oral product is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, further preferably 1000 ppm by weight or less, even more preferably 500 ppm by weight or less, particularly preferably 250 ppm by weight or less) relative to the amount of odor-inhibiting substance added to the oral product.

[0483] In one manner, when the odor-suppressing compound contains compound (I), the agent of the present invention is preferably used such that the amount of compound (I) added to the oral product is 0.005 ppm by weight or more (more preferably 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 odor-suppressing substance added to the oral product. Furthermore, in this case, the agent of the present invention is preferably used such that the amount of compound (I) added to the oral product is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, more preferably 500 ppm by weight or less, particularly preferably 250 ppm by weight or less) relative to the amount of odor-suppressing substance added to the oral product.

[0484] In one manner, when the odor-suppressing compound contains furfural, the agent of the present invention is preferably used such that the amount of furfural added to the oral product is 0.005 ppm by weight or more (more preferably 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 odor-suppressing substance added. Furthermore, in this case, the agent of the present invention is preferably used such that the amount of furfural added to the oral product is 8000 ppm by weight or less (more preferably 1000 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of odor-suppressing substance added.

[0485] In one manner, when the odor-suppressing compound contains 2-acetylfuran, the agent of the present invention is preferably used such that the amount of 2-acetylfuran added to the oral product is 0.01 ppm by weight or more (more preferably 0.05 ppm by weight or more, more preferably 0.1 ppm by weight or more, and particularly preferably 3 ppm by weight or more) relative to the amount of odor-suppressing substance added to the oral product. Furthermore, in this case, the agent of the present invention is preferably used such that the amount of 2-acetylfuran added to the oral product is 8000 ppm by weight or less (more preferably 1000 ppm by weight or less, more preferably 100 ppm by weight or less, and particularly preferably 50 ppm by weight or less) relative to the amount of odor-suppressing substance added to the oral product.

[0486] As an example, when the odor-suppressing compound contains methylcyclopentenolone, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral product 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, particularly preferably 0.1 ppm by weight or more) relative to the amount of odor-suppressing substance added to the oral product. Furthermore, in this case, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral product is 8000 ppm by weight or less (more preferably 2000 ppm by weight or less, even more preferably 1000 ppm by weight or less, particularly preferably 50 ppm by weight or less) relative to the amount of odor-suppressing substance added to the oral product.

[0487] As an example, when the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 0.05 ppm by weight or more (more preferably 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 odor-suppressing substance added to the oral product. Furthermore, in this case, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral product is 8000 ppm by weight or less (more preferably 5000 ppm by weight or less, more preferably 1000 ppm by weight or less, particularly preferably 500 ppm by weight or less) relative to the amount of odor-suppressing substance added to the oral product.

[0488] In one respect, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride), from the viewpoint of effectively suppressing the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 0.05 ppm by weight or more (more preferably 0.07 ppm by weight or more, further preferably 0.09 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 inorganic salt added to the oral medication. Furthermore, from the viewpoint of more effectively suppressing the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, 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 medication.

[0489] In one manner, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride), and the odor-suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 0.05 ppm by weight or more (more preferably 0.07 ppm by weight or more, further preferably 0.09 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 inorganic salt added to the oral medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, 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 medication.

[0490] In one manner, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride) and the odor-suppressing compound contains furfural, from the viewpoint of being able to more effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication is 0.3 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 inorganic salt added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, further preferably 300 ppm by weight or less, more preferably 200 ppm by weight or less, particularly preferably 40 ppm by weight or less, and most preferably 8 ppm by weight or less) relative to the amount of inorganic salt added.

[0491] In one manner, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride) and the odor-suppressing compound contains 2-acetylfuran, from the viewpoint of being able to more effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication is 3 ppm by weight or more (more preferably 5 ppm by weight or more, particularly preferably 10 ppm by weight or more) relative to the amount of inorganic salt added to the oral medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication is 1000 ppm by weight or less (more preferably 750 ppm by weight or less, further preferably 500 ppm by weight or less, more preferably 250 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of inorganic salt added to the oral medication.

[0492] In one manner, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride), and the odor-suppressing compound contains methylcyclopentenolone, from the viewpoint of more effectively suppressing the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 0.05 ppm by weight or more (more preferably 0.1 ppm by weight or more, 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 medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 2000 ppm by weight or less (more preferably 1000 ppm by weight or less, further preferably 750 ppm by weight or less, 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 medication.

[0493] In one manner, when the odor-causing substance added to the oral medication contains an inorganic salt (e.g., potassium chloride), and the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid), from the viewpoint of more effectively suppressing the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 10 ppm by weight or more (more preferably 50 ppm by weight or more, more preferably 75 ppm by weight or more, and particularly preferably 100 ppm by weight or more) relative to the amount of the inorganic salt added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the inorganic salt (e.g., potassium chloride), the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 5000 ppm by weight or less (more preferably 4000 ppm by weight or less, more preferably 3000 ppm by weight or less, and particularly preferably 2500 ppm by weight or less) relative to the amount of the inorganic salt added.

[0494] In one respect, when the off-odor substance added to the oral medication contains an amino acid or its salt, from the viewpoint of effectively suppressing off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of the off-odor suppressing compound added to the oral medication is 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 medication. Furthermore, from the viewpoint of more effectively suppressing off-odors from amino acids or their salts, the agent of the present invention is preferably used in such a manner that the amount of the off-odor suppressing compound added to the oral medication is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, further preferably 300 ppm by weight or less, 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 medication.

[0495] In one manner, when the off-odor substance added to the oral medication contains an amino acid or a salt thereof, and the off-odor suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress off-odors from the amino acid or its salt thereof, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 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 medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-odors from the amino acid or its salt thereof, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 100 ppm by weight or less (more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral medication.

[0496] In one manner, when the off-odor substance added to the oral medication contains an amino acid or its salt, and the off-odor suppressing compound contains furfural, from the viewpoint of being able to more effectively suppress off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication is 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 medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication is 50 ppm by weight or less (more preferably 25 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral medication.

[0497] In one manner, when the off-odor substance added to the oral medication contains an amino acid or its salt, and the off-odor suppressing compound contains 2-acetylfuran, from the viewpoint of being able to more effectively suppress off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication 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 amino acid or its salt added to the oral medication. Furthermore, in this case, from the viewpoint of being able to suppress off-odors from the amino acid or its salt particularly effectively, the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication is 100 ppm by weight or less (more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral medication.

[0498] In one manner, when the off-odor substance added to the oral medication contains an amino acid or its salt, and the off-odor suppressing compound contains methylcyclopentenolone, from the viewpoint of being able to more effectively suppress off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 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 medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-odors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 50 ppm by weight or less (more preferably 25 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of amino acid or its salt added to the oral medication.

[0499] In one manner, when the off-flavor substance added to the oral medication contains an amino acid or its salt, and the off-flavor suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing off-flavors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 0.5 ppm by weight or more (more preferably 1 ppm by weight or more, particularly preferably 5 ppm by weight or more) relative to the amount of the amino acid or its salt added to the oral medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-flavors from the amino acid or its salt, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, particularly preferably 300 ppm by weight or less) relative to the amount of the amino acid or its salt added to the oral medication.

[0500] In one respect, when the off-flavor substance added to the oral product contains a high-sweetness sweetener, from the viewpoint of effectively suppressing off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that, relative to the amount of the high-sweetness sweetener added to the oral product, the amount of the off-flavor suppressing compound added to the oral product is 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, further preferably 5 ppm by weight or more, more preferably 10 ppm by weight or more, particularly preferably 50 ppm by weight or more). Furthermore, from the viewpoint of more effectively suppressing off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that, relative to the amount of the high-sweetness sweetener added to the oral product, the amount of the off-flavor suppressing compound added to the oral product is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, further preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, particularly preferably 250 ppm by weight or less).

[0501] In one manner, when the off-flavor substance added to the oral medication contains a high-sweetness sweetener and the off-flavor suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, further preferably 5 ppm by weight or more, more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more) relative to the amount of the high-sweetness sweetener added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, further preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, and particularly preferably 250 ppm by weight or less) relative to the amount of the high-sweetness sweetener added.

[0502] In one manner, when the off-flavor substance added to the oral medication contains a high-sweetness sweetener and the off-flavor suppressing compound contains methylcyclopentenolone, from the viewpoint of being able to more effectively suppress off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 0.1 ppm by weight or more (more preferably 1 ppm by weight or more, further preferably 5 ppm by weight or more, more preferably 10 ppm by weight or more, particularly preferably 50 ppm by weight or more) relative to the amount of the high-sweetness sweetener added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, further preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, particularly preferably 250 ppm by weight or less) relative to the amount of the high-sweetness sweetener added.

[0503] In one manner, when the off-flavor substance added to the oral medication contains a high-sweetness sweetener, and the off-flavor suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 1 ppm by weight or more (more preferably 5 ppm by weight or more, further preferably 10 ppm by weight or more, more preferably 50 ppm by weight or more, and particularly preferably 100 ppm by weight or more) relative to the amount of the high-sweetness sweetener added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-flavors from the high-sweetness sweetener, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, more preferably 2000 ppm by weight or less, and particularly preferably 1000 ppm by weight or less) relative to the amount of the high-sweetness sweetener added.

[0504] In one respect, when the odor-causing substance added to the oral medication contains plant-based protein, from the viewpoint of effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication 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-based protein added to the oral medication. Furthermore, from the viewpoint of more effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 250 ppm by weight or less (more preferably 150 ppm by weight or less, further preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 25 ppm by weight or less) relative to the amount of plant-based protein added to the oral medication.

[0505] In one manner, when the odor-causing substance added to the oral medication contains plant-based protein, and the odor-suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication 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-based protein added. Furthermore, in this case, from the viewpoint of being able to suppress the odor from the plant-based protein particularly effectively, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 250 ppm by weight or less (more preferably 150 ppm by weight or less, further preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 25 ppm by weight or less) relative to the amount of plant-based protein added.

[0506] In one manner, when the odor-causing substance added to the oral medication contains plant-based protein and the odor-suppressing compound contains furfural, from the viewpoint of more effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication 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-based protein added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of furfural added to the oral medication is 15 ppm by weight or less (more preferably 10 ppm by weight or less, particularly preferably 5 ppm by weight or less) relative to the amount of plant-based protein added.

[0507] In one manner, when the odor-causing substance added to the oral medication contains plant-based protein and the odor-suppressing compound contains 2-acetylfuran, from the viewpoint of more effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication 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-based protein added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of 2-acetylfuran added to the oral medication is 25 ppm by weight or less (more preferably 15 ppm by weight or less, particularly preferably 10 ppm by weight or less) relative to the amount of plant-based protein added.

[0508] In one manner, when the odor-causing substance added to the oral medication contains plant-based protein, and the odor-suppressing compound contains methylcyclopentenolone, from the viewpoint of more effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication 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-based protein added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 15 ppm by weight or less (more preferably 10 ppm by weight or less, particularly preferably 5 ppm by weight or less) relative to the amount of plant-based protein added.

[0509] In one manner, when the odor-causing substance added to the oral medication contains plant-based protein, and the odor-suppressing compound contains fatty acids with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of fatty acids with 3 or 4 carbon atoms added to the oral medication 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-based protein added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the plant-based protein, the agent of the present invention is preferably used in such a manner that the amount of fatty acids with 3 or 4 carbon atoms added to the oral medication is 250 ppm by weight or less (more preferably 150 ppm by weight or less, further preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 25 ppm by weight or less) relative to the amount of plant-based protein added.

[0510] As a method, when the odor-causing substance added to the oral medication contains flavonoids, from the viewpoint of effectively suppressing the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication 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 flavonoids added to the oral medication. Furthermore, from the viewpoint of more effectively suppressing the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, further preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, particularly preferably 100 ppm by weight or less) relative to the amount of flavonoids added to the oral medication.

[0511] In one manner, when the odor-causing substance added to the oral medication contains flavonoids and the odor-suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication 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 flavonoids added to the oral medication. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, further preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, particularly preferably 100 ppm by weight or less) relative to the amount of flavonoids added to the oral medication.

[0512] In one manner, when the odor-inhibiting substance added to the oral medication contains flavonoids and the odor-suppressing compound contains furfural or 2-acetylfuran, from the viewpoint of more effectively suppressing the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication 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 the flavonoids added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, particularly preferably 100 ppm by weight or less) relative to the amount of the flavonoids added.

[0513] In one manner, when the odor-causing substance added to the oral medication contains flavonoids and the odor-suppressing compound contains methylcyclopentenolone, from the viewpoint of more effectively suppressing the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication 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 the flavonoids added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the flavonoids, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 1000 ppm by weight or less (more preferably 500 ppm by weight or less, particularly preferably 100 ppm by weight or less) relative to the amount of the flavonoids added.

[0514] In one manner, when the off-odor substance added to the oral medication contains flavonoids and the off-odor suppressing compound contains fatty acids with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing off-odors from flavonoids, the agent of the present invention is preferably used in such a manner that the amount of fatty acids with 3 or 4 carbon atoms added to the oral medication is 1 ppm by weight or more (more preferably 5 ppm by weight or more, particularly preferably 10 ppm by weight or more) relative to the amount of flavonoids added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-odors from flavonoids, the agent of the present invention is preferably used in such a manner that the amount of fatty acids with 3 or 4 carbon atoms added to the oral medication is 8000 ppm by weight or less (more preferably 4000 ppm by weight or less, more preferably 2000 ppm by weight or less, particularly preferably 1000 ppm by weight or less) relative to the amount of flavonoids added.

[0515] As an example, when the odor-causing substance added to the oral medication contains a pH-regulating antibacterial agent, from the viewpoint of effectively suppressing odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 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 the pH-regulating antibacterial agent added to the oral medication. Furthermore, from the viewpoint of more effectively suppressing odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of the odor-suppressing compound added to the oral medication is 500 ppm by weight or less (more preferably 300 ppm by weight or less, further preferably 150 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of the pH-regulating antibacterial agent added to the oral medication.

[0516] In one manner, when the odor-causing substance added to the oral medication contains a pH-regulating antibacterial agent, and the odor-suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 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-regulating antibacterial agent added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 500 ppm by weight or less (more preferably 300 ppm by weight or less, further preferably 150 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of pH-regulating antibacterial agent added.

[0517] In one manner, when the odor-causing substance added to the oral medication contains a pH-regulating antibacterial agent, and the odor-suppressing compound contains furfural or 2-acetylfuran, from the viewpoint of being able to more effectively suppress the odor from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication is 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-regulating antibacterial agent added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress the odor from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication is 50 ppm by weight or less (more preferably 30 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of pH-regulating antibacterial agent added.

[0518] In one manner, when the odor-causing substance added to the oral medication contains a pH-regulating antibacterial agent, and the odor-suppressing compound contains methylcyclopentenolone, from the viewpoint of being able to more effectively suppress odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 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-regulating antibacterial agent added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 50 ppm by weight or less (more preferably 30 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of pH-regulating antibacterial agent added.

[0519] In one manner, when the odor-causing substance added to the oral medication contains a pH-regulating antibacterial agent, and the odor-suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication 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 the pH-regulating antibacterial agent added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress odors from the pH-regulating antibacterial agent, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 500 ppm by weight or less (more preferably 300 ppm by weight or less, particularly preferably 150 ppm by weight or less) relative to the amount of the pH-regulating antibacterial agent added.

[0520] As a method, when the off-odor substance added to the oral product contains a thickening polysaccharide, from the viewpoint of effectively suppressing the off-odor from the thickening polysaccharide, the agent of the present invention is preferably used in such a way that the amount of the off-odor suppressing compound added to the oral product 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 polysaccharide added to the oral product. Furthermore, from the viewpoint of more effectively suppressing the off-odor from the thickening polysaccharide, the agent of the present invention is preferably used in such a way that the amount of the off-odor suppressing compound added to the oral product is 500 ppm by weight or less (more preferably 300 ppm by weight or less, further preferably 150 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral product.

[0521] In one manner, when the off-odor substance added to the oral medication contains a thickening polysaccharide and the off-odor suppressing compound contains compound (I), from the viewpoint of being able to more effectively suppress off-odors from the thickening polysaccharide, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication 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 polysaccharide added to the oral medication. Furthermore, in this case, from the viewpoint of being able to suppress off-odors from the thickening polysaccharide particularly effectively, the agent of the present invention is preferably used in such a manner that the amount of compound (I) added to the oral medication is 500 ppm by weight or less (more preferably 300 ppm by weight or less, further preferably 150 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less) relative to the amount of thickening polysaccharide added to the oral medication.

[0522] In one manner, when the off-odor substance added to the oral medication contains a thickening polysaccharide and the off-odor suppressing compound contains furfural or 2-acetylfuran, from the viewpoint of being able to more effectively suppress off-odors from the thickening polysaccharide, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication 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 the thickening polysaccharide added. Furthermore, in this case, from the viewpoint of being able to suppress off-odors from the thickening polysaccharide particularly effectively, the agent of the present invention is preferably used in such a manner that the amount of furfural or 2-acetylfuran added to the oral medication is 50 ppm by weight or less (more preferably 30 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of the thickening polysaccharide added.

[0523] In one manner, when the off-odor substance added to the oral medication contains a thickening polysaccharide and the off-odor suppressing compound contains methylcyclopentenolone, from the viewpoint of more effectively suppressing off-odors from the thickening polysaccharide, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication 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 polysaccharide added. Furthermore, in this case, from the viewpoint of being able to suppress off-odors from the thickening polysaccharide particularly effectively, the agent of the present invention is preferably used in such a manner that the amount of methylcyclopentenolone added to the oral medication is 50 ppm by weight or less (more preferably 30 ppm by weight or less, particularly preferably 15 ppm by weight or less) relative to the amount of thickening polysaccharide added.

[0524] In one approach, when the off-flavor substance added to the oral medication contains a thickening polysaccharide, and the off-flavor suppressing compound contains a fatty acid with 3 or 4 carbon atoms (e.g., propionic acid, butyric acid, etc.), from the viewpoint of more effectively suppressing off-flavors from the thickening polysaccharide, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 0.5 ppm by weight or more (more preferably 1 ppm by weight or more, particularly preferably 5 ppm by weight or more) relative to the amount of the thickening polysaccharide added. Furthermore, in this case, from the viewpoint of being able to particularly effectively suppress off-flavors from the thickening polysaccharide, the agent of the present invention is preferably used in such a manner that the amount of the fatty acid with 3 or 4 carbon atoms added to the oral medication is 500 ppm by weight or less (more preferably 300 ppm by weight or less, particularly preferably 150 ppm by weight or less) relative to the amount of the thickening polysaccharide added.

[0525] The amount of off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) added to oral substances can be appropriately set according to the purpose of addition (e.g., salt substitution, etc.), without any particular restrictions.

[0526] By adding the agent of the present invention to oral products (e.g., food, oral medicine, etc.) containing off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, thickening polysaccharides, etc.), the off-flavors of the oral product (particularly bitterness, metallic taste, astringent taste, etc. from off-flavor substances such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, thickening polysaccharides, etc.) can be suppressed.

[0527] According to the present invention, oral products containing the agents of the present invention and off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) can also be provided.

[0528] 2. Methods for manufacturing oral medications

[0529] The present invention also provides a method for manufacturing an oral substance (in this specification, it is sometimes referred to simply as "the manufacturing method of the present invention"), comprising: adding a compound selected from those represented by the following general formula (I):

[0530]

[0531] In the formula,

[0532] R 1 and R 3 Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0533] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0534] R 5 Indicates a hydrogen atom or an oxo group;

[0535] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0536]

[0537] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0538] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0539] Double lines consisting of solid and dashed lines represent single or double bonds.

[0540] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0541] Methylcyclopentenolone, and

[0542] Fatty acids with 3 or 4 carbon atoms

[0543] At least one compound (sometimes referred to as an "odor-suppressing compound" in this specification) and odor-causing substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.).

[0544] The odor-suppressing compounds and odor 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-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, thickening polysaccharides, etc.) are the same as those described in "1. Odor Inhibitor" (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, thickening polysaccharides, etc.), and the preferred methods are also the same.

[0545] As one approach, the manufacturing method of the present invention may include: adding at least one compound selected from compound (I), methylcyclopentenolone, and fatty acids having 3 or 4 carbon atoms as an odor-suppressing compound, and further including: adding one of inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, and thickening polysaccharides as an odor-suppressing substance.

[0546] As one method, the manufacturing method of the present invention may include: adding at least one compound selected from compound (I), methylcyclopentenolone, and fatty acids having 3 or 4 carbon atoms as an odor-suppressing compound, and further including: adding one of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose) as an odor-suppressing compound.

[0547] As one approach, the manufacturing method of the present invention may include: adding, as an odor-suppressing compound, at least one compound selected from 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, methylcyclopentenolone, propionic acid, and butyric acid; and further including: adding, as an odor-suppressing substance, one selected from inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, and thickening polysaccharides.

[0548] As one method, the manufacturing method of the present invention may include: adding, as an odor-suppressing compound, a compound selected from 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, The compound comprises at least one of 5-dimethyl-3(2H)-furanone, methylcyclopentenolone, propionic acid, and butyric acid, and includes, as an off-flavoring substance, one selected from potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose).

[0549] As one approach, the manufacturing method of the present invention may include: adding at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid as an odor-suppressing compound, and further including: adding one of inorganic salts, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents and thickening polysaccharides as odor-inhibiting substances.

[0550] As one method, the manufacturing method of the present invention may include: adding at least one compound selected from furfural, 2-acetylfuran, methylcyclopentenolone and propionic acid as an odor-suppressing compound, and further including: adding one of potassium chloride, branched-chain amino acids (leucine, isoleucine, valine), acesulfame potassium, sucralose, aspartame, stevia, soy protein, pea protein, broad bean protein, flavanols (e.g., catechins), sodium acetate, disodium phosphate, and cellulose derivatives (e.g., methylcellulose) as an odor-suppressing substance.

[0551] The manufacturing method of the present invention includes adding at least a high-sweetness sweetener (e.g., stevia) as an odor-suppressing substance. The odor-suppressing compound used in the manufacturing method of the present invention may be selected from compound (I) (excluding furfural), methylcyclopentenolone, and a fatty acid having 3 or 4 carbon atoms. In this case, the odor-suppressing compound used in the manufacturing method of the present invention is preferably selected from at least one compound selected from 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, methylcyclopentenolone, propionic acid, and butyric acid; more preferably, it is selected from at least one compound selected from 2-acetylfuran, methylcyclopentenolone, and propionic acid.

[0552] The manufacturing method of the present invention includes adding potassium chloride as an odor-suppressing substance. The odor-suppressing compound used in the manufacturing method of the present invention may be selected from at least one compound selected from compound (I), methylcyclopentenolone, and butyric acid. In this case, the odor-suppressing compound used in the manufacturing method of the present invention is preferably selected from at least one compound selected from 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, methylcyclopentenolone, and butyric acid, and more preferably selected from at least one compound selected from furfural, 2-acetylfuran, and methylcyclopentenolone.

[0553] The amount of odor-suppressing compound added to the oral product in the manufacturing method of the present invention (the amount of odor-suppressing compound added to the oral product) is the same as the amount of odor-suppressing compound added to the oral product when the agent of the present invention is added to the oral product (as described above), and the preferred range is also the same.

[0554] The amount of off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) added to the oral product in the manufacturing method of the present invention can be appropriately set according to the purpose of addition (e.g., salt substitution, etc.) and there are no particular limitations.

[0555] There are no particular limitations on the methods 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-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) to oral products; these can be appropriately set according to the type of oral product. There are no particular limitations on the timing of adding off-flavor suppressing compounds and off-flavor substances to oral products; for example, they can be added to the raw materials before manufacturing the oral product.

[0556] There are no particular restrictions on 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-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) are added to oral medications. For example, they can be added in the order of off-flavor substances, then off-flavor suppressing compounds, or vice versa. Alternatively, off-flavor suppressing compounds and off-flavor substances can be added to oral medications simultaneously.

[0557] In addition to adding odor-suppressing compounds and odor-causing substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.) to the oral product, the manufacturing method of the present invention may also appropriately include conventional processing steps, manufacturing steps, and conditioning steps in the manufacture of oral products, depending on the type of oral product being manufactured.

[0558] As an oral product manufactured by the manufacturing method of the present invention, examples of oral products that are the same as those exemplified in the description (above) of oral products to which the agents of the present invention may be added can be included.

[0559] According to the manufacturing method of the present invention, oral products (e.g., food, oral medicine, etc.) with suppressed off-flavors (particularly, bitterness, metallic taste, astringent taste, etc. from inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.) can be manufactured.

[0560] 3. Odor Suppression Methods

[0561] The present invention also provides a method for suppressing the off-flavor of an oral substance (in this specification, it is sometimes referred to simply as "the suppression method of the present invention"), comprising: adding a compound selected from those represented by the following general formula (I):

[0562]

[0563] In the formula,

[0564] R 1 and R 3Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group;

[0565] R 2 and R 4 Each represents a hydrogen atom, or in R 1 The carbon atom that is bonded to R 3 The carbon atoms that are bonded together do not exist when they are bonded by double bonds;

[0566] R 5 Indicates a hydrogen atom or an oxo group;

[0567] In X and Y, either one represents an oxygen group, and the other represents a group represented by the following general formula (II):

[0568]

[0569] (where R is in the formula) 6 Indicates a hydrogen atom or a methyl group;

[0570] R 7 Represents a hydrogen atom, or in R 5 The carbon atom that is bonded to R 6 The carbon atoms bonded together do not exist when they are bonded by a double bond.

[0571] Double lines consisting of solid and dashed lines represent single or double bonds.

[0572] Among them, R 1 and R 3 When both are hydrogen atoms, R 5 It is an oxo group.

[0573] Methylcyclopentenolone, and

[0574] Fatty acids with 3 or 4 carbon atoms

[0575] At least one of the compounds (sometimes referred to as "odor-suppressing compounds" in this specification).

[0576] The odor-suppressing compound that can be used in the odor suppression method of the present invention is the same as the odor-suppressing compound described in "1. Odor Inhibitor", and the preferred method is also the same.

[0577] The amount of odor-suppressing compound added to the oral product in the suppression method of the present invention (the amount of odor-suppressing compound added to the oral product) is the same as the amount of odor-suppressing compound added to the oral product when the agent of the present invention is added to the oral product (as described above), and the preferred range is also the same.

[0578] There are no particular limitations on the methods and conditions for adding odor-suppressing compounds to oral medications; these can be appropriately set according to the type of oral medication. There are also no particular limitations on the timing of adding odor-suppressing compounds to oral medications; for example, during the manufacture of the oral medication, or after the oral medication is completed. Odor-suppressing compounds and odor-causing substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH adjusters / antibacterial agents, thickening polysaccharides, etc.) can be added to the raw materials before the manufacture of the oral medication.

[0579] As an oral product manufactured by the manufacturing method of the present invention, examples of oral products that are the same as those exemplified in the description (above) of oral products to which the agents of the present invention may be added can be included.

[0580] According to the suppression method of the present invention, off-flavors (particularly bitter, metallic, astringent, etc.) of oral products (e.g., food, oral medicine, etc.) containing off-flavor substances (e.g., inorganic salts such as potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating-antibacterial agents, thickening polysaccharides, etc.) can be suppressed.

[0581] The invention is illustrated in more detail in the following examples, but the invention is not limited to these examples.

[0582] In this manual, when terms are “%”, “ppm”, or “ppb”, unless otherwise specified, they mean “% by weight”, “ppm by weight”, and “ppb by weight”, respectively.

[0583]

Example

[0584] Unless otherwise specified, the raw materials, reagents, compounds, etc. used in this embodiment can be easily obtained or prepared according to the methods commonly practiced in this technical field, or can be commercially available.

[0585] [Experimental Example 1]

[0586] (Evaluation of sample modulation)

[0587] Add the compounds shown in Tables 1 to 13 below to a 0.8% by weight potassium chloride aqueous solution to achieve the concentrations shown in Tables 1 to 13 below (added concentrations), and prepare evaluation samples accordingly.

[0588] (Evaluation of odor suppression effect)

[0589] A two-person expert team evaluated the intensity of off-flavors (bitter, metallic, astringent, or pungent) from potassium chloride in each sample by referring to aqueous solutions of potassium chloride adjusted to 0.8 wt%, 0.75 wt%, 0.7 wt%, or 0.65 wt%, based on the following evaluation criteria and in accordance with the consensus.

[0590] [Evaluation Criteria]

[0591] -: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.8% by weight or higher.

[0592] +: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.75% to less than 0.8% by weight.

[0593] ++: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.7% by weight or more but less than 0.75% by weight.

[0594] +++: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.65% by weight or more but less than 0.7% by weight.

[0595] The results are shown in Tables 1-13 below.

[0596] Table 1

[0597] Compound name: furfural

[0598]

[0599] Table 2

[0600] Compound name: 2-acetylfuran

[0601]

[0602] Table 3

[0603] Compound name: Methylcyclopentenolone

[0604]

[0605] Table 4

[0606] Compound name: 2-acetyl-5-methylfuran

[0607]

[0608] Table 5

[0609] Compound name: 3-acetyl-2,5-dimethylfuran

[0610]

[0611] Table 6

[0612] Compound name: 4,5-dimethyl-3-hydroxy-2(5H)-furanone

[0613]

[0614] Table 7

[0615] Compound name: 2-methyltetrahydrofuran-3-one

[0616]

[0617] Table 8

[0618] Compound name: 4-hydroxy-5-methyl-3(2H)-furanone

[0619]

[0620] Table 9

[0621] Compound name: 4-hydroxy-2,5-dimethyl-3(2H)-furanone

[0622]

[0623] Table 10

[0624] Compound name: 4-acetoxy-2,5-dimethyl-3(2H)-furanone

[0625]

[0626] Table 11

[0627] Compound name: 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone

[0628]

[0629] Table 12

[0630] Compound name: 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF)

[0631]

[0632] Table 13

[0633]

[0634] As shown in Tables 1-13, the results clearly demonstrate that in potassium chloride aqueous solutions containing 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 methylcyclopentenolone, the intensity of off-odors (bitter, metallic, astringent, and pungent taste) from potassium chloride is reduced. This confirms that these compounds have an effect in suppressing off-odors from potassium chloride. Among them, furfural, 2-acetylfuran, and methylcyclopentenolone each exhibit high off-odor suppression effects.

[0635] On the other hand, the odor-suppressing effects of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) are basically not confirmed, and even if they are, the effect is weaker than that of the above compounds.

[0636] Furthermore, the intensity of the odor from potassium chloride did not change in potassium chloride aqueous solutions containing 2-ethylfuran and 2-pentylfuran, and the odor-suppressing effect of these compounds could not be confirmed.

[0637] [Experimental Example 2]

[0638] (Evaluation of sample modulation)

[0639] Add the compounds shown in Table 14 below to a 0.8% by weight potassium chloride aqueous solution to achieve the concentrations shown in Table 14 (added concentrations), and prepare evaluation samples accordingly.

[0640] (Evaluation of odor suppression effect)

[0641] A two-person expert team evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent) from potassium chloride in each sample using the same method as in Experiment 1.

[0642] The results are shown in Table 14 below.

[0643] Table 14

[0644]

[0645] The results shown in Table 14 clearly demonstrate that the intensity of off-flavors (bitter, metallic, astringent, and pungent) from potassium chloride is reduced in potassium chloride aqueous solutions containing butyric acid and propionic acid. This confirms that these compounds have an effect in suppressing off-flavors from potassium chloride. In particular, propionic acid exhibits a high degree of off-flavor suppression.

[0646] On the other hand, in potassium chloride aqueous solutions containing formic acid, acetic acid, valeric acid, and hexanoic acid, the intensity of the odor from potassium chloride did not change, and the odor-suppressing effect of these compounds could not be confirmed.

[0647] [Experimental Example 3]

[0648] (Preparation of the base solution)

[0649] As shown in (1) to (3) below, 0.8% potassium chloride was added to a food base powder equivalent to 0.5% sodium chloride to prepare base solutions with an off-flavor from potassium chloride. In addition, each base solution did not exhibit an off-flavor (bitter, metallic, astringent, or pungent taste) when prepared without the addition of potassium chloride.

[0650] (1) Ramen soup solution

[0651] Add 0.8g of potassium chloride to 1.1g of commercially available instant ramen soup powder (manufactured by Sanyo Foods Co., Ltd., trade name "Sapporo Ichiban Soy Sauce Flavor"), and dissolve it in 98.1g of hot water to prepare a base solution (ramen soup solution).

[0652] (2) Chicken bone broth solution

[0653] Add 0.8g of potassium chloride to 1.0g of commercially available powdered chicken bone broth base (manufactured by Ajinomoto Co., Ltd., trade name "Maru Chicken Bone Broth") and 98.2g of hot water to dissolve it, thus preparing a base solution (chicken bone broth solution).

[0654] (3) French soup solution

[0655] Add 0.8g of potassium chloride to 7.1g of commercially available powdered instant French soup (manufactured by Ajinomoto Co., Ltd., trade name "Knorr Cup Soup French Soup"), and dissolve it in 92.1g of hot water to prepare a base solution (French soup solution).

[0656] (Evaluation of sample modulation)

[0657] Add the compounds shown in Tables 15-17 below to each base solution (ramen soup solution, chicken bone broth solution, French broth solution) to achieve the concentrations shown in Tables 15-17 below (added concentrations), and prepare evaluation samples accordingly.

[0658] (Evaluation of odor suppression effect)

[0659] A two-person expert team evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent) from potassium chloride in each sample using the same method as in Experiment 1.

[0660] The results are shown in Tables 15-17 below.

[0661] Table 15

[0662]

[0663] Table 16

[0664]

[0665] Table 17

[0666]

[0667] As shown in Tables 15-17, the results clearly demonstrate that in the base solutions containing methylcyclopentenolone, 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, the intensity of off-flavors (bitter, metallic, astringent, and pungent taste) from potassium chloride is reduced. This confirms that these compounds can also suppress off-flavors from potassium chloride in actual food products.

[0668] [Experimental Example 4]

[0669] (Preparation of the base solution)

[0670] Add 0.1g of potassium chloride to 11.1g of commercially available noodle broth (manufactured by Yamaki Co., Ltd.), and dissolve in 88.8g of hot water to prepare a base solution. Furthermore, this base solution does not exhibit any off-flavors (bitter, metallic, astringent, or astringent taste) when prepared without the addition of potassium chloride.

[0671] (Evaluation of sample modulation)

[0672] Add the compounds shown in Table 18 below to the base solution prepared above to achieve the concentrations shown in Table 18 (added concentrations), and prepare evaluation samples accordingly.

[0673] (Evaluation of odor suppression effect)

[0674] A two-person expert team evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent taste) from potassium chloride in each sample by referring to aqueous solutions of potassium chloride adjusted to 0.1% or 0.05% by weight, based on the following evaluation criteria and in accordance with the consensus.

[0675] [Evaluation Criteria]

[0676] -: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.1% by weight or higher.

[0677] +: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.05% by weight or more but less than 0.1% by weight.

[0678] ++: Strength equivalent to an aqueous solution of potassium chloride with a concentration of less than 0.05% by weight.

[0679] The results are shown in Table 18 below.

[0680] Table 18

[0681]

[0682] As shown in Table 18, the results clearly indicate that the intensity of off-flavors (bitter, metallic, astringent, and pungent taste) from potassium chloride is reduced in the base solution containing propionic acid and 2-acetyl-5-methylfuran. This confirms that these compounds can also suppress off-flavors from potassium chloride in actual food products.

[0683] [Experimental Example 5]

[0684] (Preparation of the base solution)

[0685] Add 0.2g of potassium chloride to 11.1g of commercially available noodle broth (manufactured by Yamaki Co., Ltd.), and dissolve in 88.7g of hot water to prepare a base solution. Furthermore, this base solution does not exhibit any off-flavors (bitter, metallic, astringent, or pungent taste) when prepared without the addition of potassium chloride.

[0686] (Evaluation of sample modulation)

[0687] Add the compounds shown in Table 19 below to the base solution prepared as described above to achieve the concentrations shown in Table 19 (added concentrations), and prepare evaluation samples accordingly.

[0688] (Evaluation of odor suppression effect)

[0689] A two-person expert team evaluated the intensity of off-flavors (bitter, metallic, astringent, and pungent taste) from potassium chloride in each sample by referring to potassium chloride aqueous solutions adjusted to 0.2 wt%, 0.15 wt%, or 0.1 wt%, based on the following evaluation criteria and in accordance with the consensus.

[0690] [Evaluation Criteria]

[0691] -: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.2% by weight or higher.

[0692] +: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.15% by weight or more but less than 0.2% by weight.

[0693] ++: Strength equivalent to an aqueous solution of potassium chloride with a concentration of 0.1% to less than 0.15% by weight.

[0694] +++: Strength equivalent to an aqueous solution of potassium chloride with a concentration of less than 0.1% by weight.

[0695] The results are shown in Table 19 below.

[0696] Table 19

[0697]

[0698] As shown in Table 19, the results clearly demonstrate that the intensity of off-flavors (bitter, metallic, astringent, and spicier tastes) from potassium chloride is reduced in base solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 3-acetyl-2,5-dimethylfuran, 2-methyltetrahydrofuran-3-one, and 4-acetoxy-2,5-dimethyl-3(2H)-furanone. This confirms that these compounds can also suppress off-flavors from potassium chloride in actual food products.

[0699] [Experimental Example 6]

[0700] (Evaluation of sample modulation)

[0701] An aqueous solution (hereinafter also referred to as BCAA sweet 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 sugar in 95 parts by weight of ion-exchanged water. The compounds shown in Table 20 below were added to achieve the concentrations shown in Table 20 below (added concentrations), and evaluation samples were prepared accordingly.

[0702] (Evaluation of odor suppression effect)

[0703] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency) from amino acids in each sample based on the following evaluation criteria, compared with a BCAA sweetened aqueous solution without any added compounds (negative control).

[0704] [Evaluation Criteria]

[0705] ±: No change compared to the negative control

[0706] - Slightly inhibited compared to the negative control.

[0707] --: Compared with the negative control, it was inhibited (to the same extent as the total concentration of leucine, isoleucine and valine (weight ratio = 2:1:1) in BCAA sweet aqueous solution exceeding 0.8 wt% and 0.9 wt% respectively).

[0708] ---: Compared with the negative control, it was significantly inhibited (to the same extent as the sweet aqueous solution of BCAA with a total concentration of less than 0.8% by weight of leucine, isoleucine and valine (weight ratio = 2:1:1)).

[0709] The results are shown in Table 20 below.

[0710] Table 20

[0711]

[0712] The results shown in Table 20 clearly demonstrate that the intensity of off-flavors (bitterness, astringency) from amino acids (branched-chain amino acids) is suppressed in BCAA sweet aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, and 2-acetylfuran. This confirms that these compounds have the effect of suppressing off-flavors from amino acids (branched-chain amino acids).

[0713] [Experimental Example 7]

[0714] (Evaluation of sample modulation)

[0715] An aqueous solution (hereinafter also referred to as stevia aqueous solution) prepared by dissolving 0.073 parts by weight of stevia (manufactured by PureCircle) in 99.93 parts by weight of ion-exchanged water was prepared by adding the compounds shown in Table 21 to achieve the concentrations (added concentrations) shown in Table 21, and evaluation samples were prepared accordingly.

[0716] (Evaluation of odor suppression effect)

[0717] A four-person panel evaluated the intensity of off-flavors (bitter, astringent, metallic) from stevia in each sample based on the following evaluation criteria and in accordance with consensus, by comparing the samples with an aqueous solution of stevia without any added compounds (negative control).

[0718] [Evaluation Criteria]

[0719] ±: No change compared to the negative control

[0720] -: Slightly inhibited compared to the negative control.

[0721] --: Compared with the negative control, it was inhibited (to the same degree of intensity as stevia aqueous solutions with concentrations exceeding 0.0584 wt% and below 0.0657 wt%).

[0722] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as stevia aqueous solution at a concentration of less than 0.0584% by weight).

[0723] The results are shown in Table 21 below.

[0724] Table 21

[0725]

[0726] The results shown in Table 21 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and metallic taste) from stevia was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from stevia.

[0727] [Experimental Example 8]

[0728] (Evaluation of sample modulation)

[0729] An aqueous solution (hereinafter also referred to as pea protein aqueous solution) prepared by dissolving 6 parts by weight of powdered pea protein and 4 parts by weight of sugar in 90 parts by weight of deionized water was prepared by adding the compounds shown in Table 22 to achieve the concentrations (added concentrations) shown in Table 22, and evaluation samples were prepared accordingly. Here, powdered pea protein manufactured by Cosucra was used.

[0730] (Evaluation of odor suppression effect)

[0731] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from pea protein in each sample according to the following criteria, by comparing it with an aqueous solution of pea protein without any added compounds (negative control).

[0732] [Evaluation Criteria]

[0733] ±: No change compared to the negative control

[0734] -: Slightly inhibited compared to the negative control.

[0735] --: Compared with the negative control, it was inhibited (to the same degree of intensity as aqueous solutions of pea protein containing more than 4.8% by weight and less than 5.4% by weight).

[0736] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as an aqueous solution of pea protein containing less than 4.8% by weight of powdered pea protein).

[0737] The results are shown in Table 22 below.

[0738] Table 22

[0739]

[0740] The results shown in Table 22 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from pea protein was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from pea protein.

[0741] [Experimental Example 9]

[0742] (Evaluation of sample modulation)

[0743] Add the compounds shown in Table 23 below to a 0.15% by weight catechin aqueous solution (an aqueous solution prepared by dissolving 0.15 parts by weight of catechin in 99.85 parts by weight of ion-exchanged water) to achieve the concentrations shown in Table 23 (added concentrations), and prepare evaluation samples accordingly.

[0744] (Evaluation of odor suppression effect)

[0745] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, bitter-astringent taste) from catechins in each sample according to the following evaluation criteria, by comparing it with a 0.15% by weight aqueous solution of catechins without any added compounds (negative control).

[0746] [Evaluation Criteria]

[0747] ±: No change compared to the negative control

[0748] -: Slightly inhibited compared to the negative control.

[0749] --: Compared with the negative control, it was inhibited (to the same degree of strength as catechin aqueous solutions with catechin concentrations exceeding 0.12 wt% and below 0.135 wt%).

[0750] ---: Compared with the negative control, it was significantly inhibited (to the same degree of strength as aqueous solutions of catechins with a concentration of less than 0.12% by weight).

[0751] The results are shown in Table 23 below.

[0752] Table 23

[0753]

[0754] The results shown in Table 23 clearly demonstrate that in aqueous solutions of catechins containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one, the intensity of off-flavors (bitterness, astringency, and bitter-astringent taste) from catechins is suppressed, thus confirming that these compounds have the effect of suppressing off-flavors from catechins.

[0755] [Experimental Example 10]

[0756] (Evaluation of sample modulation)

[0757] Add the compounds shown in Table 24 below to a 0.06% by weight potassium acesulfame potassium aqueous solution (an aqueous solution prepared by dissolving 0.06 parts by weight of potassium acesulfame potassium in 99.94 parts by weight of water) to achieve the concentrations shown in Table 24 (added concentrations), and prepare evaluation samples accordingly.

[0758] (Evaluation of odor suppression effect)

[0759] A four-person expert panel evaluated the intensity of the off-flavor (bitterness) from acesulfame potassium in each evaluation sample according to the following evaluation criteria, by comparing it with a 0.06 wt% aqueous solution of acesulfame potassium without any added compounds (negative control).

[0760] [Evaluation Criteria]

[0761] ±: No change compared to the negative control

[0762] -: Slightly inhibited compared to the negative control.

[0763] --: Compared with the negative control, it was inhibited (to the same degree of strength as acesulfame potassium aqueous solution with concentrations exceeding 0.048 wt% and below 0.054 wt%).

[0764] ---: Compared with the negative control, it was significantly inhibited (to the same extent as an aqueous solution of acesulfame potassium at a concentration of less than 0.048% by weight).

[0765] The results are shown in Table 24 below.

[0766] Table 24

[0767]

[0768] The results shown in Table 24 clearly demonstrate that the intensity of the off-flavor (bitterness) from potassium acesulfame potassium was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing the off-flavor from potassium acesulfame potassium.

[0769] [Experimental Example 11]

[0770] (Evaluation of sample modulation)

[0771] To a 0.007% wt% sucralose aqueous solution (an aqueous solution prepared by dissolving 0.007 parts by weight of sucralose in 99.993 parts by weight of water), add the compounds shown in Table 25 below to achieve the concentrations (added concentrations) shown in Table 25 below, and prepare evaluation samples accordingly.

[0772] (Evaluation of odor suppression effect)

[0773] A three-person expert panel evaluated the intensity of off-flavors (bitter, astringent, metallic) from sucralose in each sample according to the following evaluation criteria, by comparing it with a 0.007 wt% sucralose aqueous solution without any added compounds (negative control).

[0774] [Evaluation Criteria]

[0775] ±: No change compared to the negative control

[0776] -: Slightly inhibited compared to the negative control.

[0777] --: Compared with the negative control, it was inhibited (to the same degree of intensity as sucralose aqueous solutions with concentrations exceeding 0.0056 wt% but below 0.0063 wt%).

[0778] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as sucralose aqueous solution with a concentration of less than 0.0056% by weight).

[0779] The results are shown in Table 25 below.

[0780] Table 25

[0781]

[0782] The results shown in Table 25 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and metallic taste) from sucralose was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from sucralose.

[0783] [Experimental Example 12]

[0784] (Evaluation of sample modulation)

[0785] Add the compounds shown in Table 26 below to a 0.12% by weight aspartame aqueous solution (an aqueous solution prepared by dissolving 0.12 parts by weight of aspartame in 99.88 parts by weight of water) to achieve the concentrations shown in Table 26 (added concentrations), and prepare evaluation samples accordingly.

[0786] (Evaluation of odor suppression effect)

[0787] A three-person panel evaluated the intensity of off-flavors (bitter, astringent, metallic) from aspartame in each sample according to the following criteria, by comparing it with a 0.12% by weight aqueous solution of aspartame without any added compounds (negative control).

[0788] [Evaluation Criteria]

[0789] ±: No change compared to the negative control

[0790] -: Slightly inhibited compared to the negative control.

[0791] --: Compared with the negative control, it was inhibited (to the same degree of intensity as aqueous aspartame solutions with concentrations exceeding 0.096 wt% and below 0.108 wt%).

[0792] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as aqueous aspartame solutions with a concentration of less than 0.096% by weight).

[0793] The results are shown in Table 26 below.

[0794] Table 26

[0795]

[0796] The results shown in Table 26 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and metallic taste) from aspartame was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from aspartame.

[0797] [Experimental Example 13]

[0798] (Evaluation of sample modulation)

[0799] In an aqueous solution (hereinafter also referred to as soy protein aqueous solution) prepared by dissolving 4 parts by weight of powdered soy protein in 96 parts by weight of water, the compounds shown in Table 27 below were added to achieve the concentrations shown in Table 27 (added concentrations), and evaluation samples were prepared accordingly. Here, the powdered soy protein used is that manufactured by Fuji Oil Co., Ltd.

[0800] (Evaluation of odor suppression effect)

[0801] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from soybean protein in each sample based on the following criteria and in accordance with the consensus, by comparing the samples with an aqueous solution of soybean protein without any added compounds (negative control).

[0802] [Evaluation Criteria]

[0803] ±: No change compared to the negative control

[0804] -: Slightly inhibited compared to the negative control.

[0805] --: Compared with the negative control, it was inhibited (to the same degree of intensity as the aqueous solution of soybean protein powder with a content of more than 3.2% by weight and less than 3.6% by weight).

[0806] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as an aqueous solution of soybean protein containing less than 3.2% by weight of powdered soybean protein).

[0807] The results are shown in Table 27 below.

[0808] Table 27

[0809]

[0810] The results shown in Table 27 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from soybean protein was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from soybean protein.

[0811] [Experimental Example 14]

[0812] (Evaluation of sample modulation)

[0813] In granular soybean protein (manufactured by Fuji Oil Co., Ltd.), the compounds shown in Table 28 below were added to achieve the concentrations shown in Table 28 (added concentrations), and evaluation samples were prepared accordingly.

[0814] (Evaluation of odor suppression effect)

[0815] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from soy protein in each sample according to the following criteria, by comparing it with particulate soy protein without any added compounds (negative control).

[0816] [Evaluation Criteria]

[0817] ±: No change compared to the negative control

[0818] -: Slightly inhibited compared to the negative control.

[0819] --: Compared with the negative control, it was inhibited

[0820] ---: Significantly inhibited compared to the negative control.

[0821] The results are shown in Table 28 below.

[0822] Table 28

[0823]

[0824] The results shown in Table 28 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from soybean protein was suppressed in granular soybean protein containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from soybean protein.

[0825] [Experimental Example 15]

[0826] (Evaluation of sample modulation)

[0827] In granulated pea protein (manufactured by Roquette), the compounds shown in Table 29 were added to achieve the concentrations shown in Table 29 (added concentrations), and evaluation samples were prepared accordingly.

[0828] (Evaluation of odor suppression effect)

[0829] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from pea protein in each sample according to the following criteria, comparing it with granulated pea protein without any added compounds (negative control).

[0830] [Evaluation Criteria]

[0831] ±: No change compared to the negative control

[0832] -: Slightly inhibited compared to the negative control.

[0833] --: Compared with the negative control, it was inhibited

[0834] ---: Significantly inhibited compared to the negative control.

[0835] The results are shown in Table 29 below.

[0836] Table 29

[0837]

[0838] The results shown in Table 29 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from pea protein was suppressed in granular pea protein containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from pea protein.

[0839] [Experimental Example 16]

[0840] (Evaluation of sample modulation)

[0841] In granulated fava bean protein (manufactured by Schouten), the compounds shown in Table 30 below were added to achieve the concentrations shown in Table 30 (added concentrations), and evaluation samples were prepared accordingly.

[0842] (Evaluation of odor suppression effect)

[0843] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and tinge) from fava bean protein in each sample according to the following criteria, comparing it with granular fava bean protein without any added compounds (negative control).

[0844] [Evaluation Criteria]

[0845] ±: No change compared to the negative control

[0846] -: Slightly inhibited compared to the negative control.

[0847] --: Compared with the negative control, it was inhibited

[0848] ---: Significantly inhibited compared to the negative control.

[0849] The results are shown in Table 30 below.

[0850] Table 30

[0851]

[0852] The results shown in Table 30 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from fava bean protein was suppressed in granular fava bean protein containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from fava bean protein.

[0853] [Experimental Example 17]

[0854] (Making a soy protein hamburger)

[0855] In the raw materials shown in Table 31 below, the raw materials of category 1 are mixed first, and then the raw materials of category 2 are mixed. The resulting mixture is shaped into rounds of approximately 100g each, and then cooked on a griddle at 180°C for 2 minutes and 30 seconds on each side to make soy protein hamburgers. Here, the granulated soy protein used is granulated soy protein manufactured by Fuji Oil Co., Ltd.

[0856] Table 31

[0857]

[0858] (Evaluation of sample modulation)

[0859] In a soy protein hamburger, the compounds shown in Table 32 were added to achieve the concentrations shown in Table 32 (added concentrations), and evaluation samples were prepared accordingly.

[0860] (Evaluation of odor suppression effect)

[0861] A five-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from soy protein in each sample based on the following criteria and in accordance with consensus, by comparing the samples with soy protein hamburgers that had no added compounds (negative control).

[0862] [Evaluation Criteria]

[0863] ±: No change compared to the negative control

[0864] -: Slightly inhibited compared to the negative control.

[0865] --: Compared with the negative control, it was inhibited

[0866] ---: Significantly inhibited compared to the negative control.

[0867] The results are shown in Table 32 below.

[0868] Table 32

[0869]

[0870] The results shown in Table 32 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from soy protein was suppressed in soy protein hamburgers containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from soy protein.

[0871] [Experimental Example 18]

[0872] (Evaluation of sample modulation)

[0873] In an aqueous solution 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 (hereinafter also referred to as sodium acetate aqueous solution), the compounds shown in Table 33 below were added to achieve the concentrations (added concentrations) shown in Table 33 below, and evaluation samples were prepared accordingly.

[0874] (Evaluation of odor suppression effect)

[0875] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from sodium acetate in each sample based on the following evaluation criteria and in accordance with consensus, by comparing it with an aqueous solution of sodium acetate without any added compounds (negative control).

[0876] [Evaluation Criteria]

[0877] ±: No change compared to the negative control

[0878] -: Slightly inhibited compared to the negative control.

[0879] --: Compared with the negative control, it was inhibited (to the same degree of intensity as sodium acetate aqueous solutions with sodium acetate concentrations exceeding 0.8 wt% and below 0.9 wt%).

[0880] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as an aqueous solution of sodium acetate at a concentration of less than 0.8% by weight).

[0881] The results are shown in Table 33 below.

[0882] Table 33

[0883]

[0884] The results shown in Table 33 clearly demonstrate that in aqueous solutions of sodium acetate containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one, the intensity of off-flavors (bitterness, astringency, and pungent taste) from sodium acetate is suppressed, thus confirming that these compounds have the effect of suppressing off-flavors from sodium acetate.

[0885] [Experimental Example 19]

[0886] (Evaluation of sample modulation)

[0887] To a 1.5% by weight disodium phosphate aqueous solution (an aqueous solution prepared by dissolving 1.5 parts by weight of disodium phosphate in 98.5 parts by weight of water), add the compounds shown in Table 34 below to achieve the concentrations (added concentrations) shown in Table 34 below, and prepare evaluation samples accordingly.

[0888] (Evaluation of odor suppression effect)

[0889] A four-person panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from disodium phosphate in each sample according to the following evaluation criteria, by comparing it with a 1.5% by weight aqueous solution of disodium phosphate without any added compounds (negative control).

[0890] [Evaluation Criteria]

[0891] ±: No change compared to the negative control

[0892] -: Slightly inhibited compared to the negative control.

[0893] --: Compared with the negative control, it was inhibited (to the same degree of strength as aqueous solutions of disodium phosphate with a concentration exceeding 1.2 wt% but less than 1.35 wt%).

[0894] ---: Compared with the negative control, it was significantly inhibited (to the same extent as an aqueous solution of disodium phosphate at a concentration of less than 1.2% by weight).

[0895] The results are shown in Table 34 below.

[0896] Table 34

[0897]

[0898] The results shown in Table 34 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from disodium phosphate was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from disodium phosphate.

[0899] [Experimental Example 20]

[0900] (Evaluation of sample modulation)

[0901] In a 1% by weight aqueous solution of methylcellulose (an aqueous solution prepared by dissolving 1 part by weight of methylcellulose in 99 parts by weight of water), the compounds shown in Table 35 below were added to achieve the concentrations shown in Table 35 (added concentrations), and evaluation samples were prepared accordingly. Here, the methylcellulose used is methylcellulose manufactured by Unitec Foods Co., Ltd.

[0902] (Evaluation of odor suppression effect)

[0903] A four-person expert panel evaluated the intensity of off-flavors (bitterness, astringency, and pungent taste) from methylcellulose in each sample according to the following evaluation criteria, by comparing it with a 1% wt% aqueous solution of methylcellulose (negative control) without any added compounds.

[0904] [Evaluation Criteria]

[0905] ±: No change compared to the negative control

[0906] -: Slightly inhibited compared to the negative control.

[0907] --: Compared with the negative control, it was inhibited (to the same degree of intensity as aqueous solutions of methylcellulose with a concentration exceeding 0.8% by weight and below 0.9% by weight).

[0908] ---: Compared with the negative control, it was significantly inhibited (to the same degree of intensity as aqueous solutions of methylcellulose with a concentration of less than 0.8% by weight).

[0909] The results are shown in Table 35 below.

[0910] Table 35

[0911]

[0912] The results shown in Table 35 clearly demonstrate that the intensity of off-flavors (bitterness, astringency, and odor) from methylcellulose was suppressed in aqueous solutions containing methylcyclopentenolone, propionic acid, furfural, 2-acetylfuran, 2-acetyl-5-methylfuran, and 2-methyltetrahydrofuran-3-one. This confirms that these compounds have the effect of suppressing off-flavors from methylcellulose.

[0913] [Industry Applicability]

[0914] According to the present invention, an odor inhibitor can be provided for oral medications containing odor-causing substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.).

[0915] Furthermore, the present invention can also provide a method for suppressing the off-flavor of oral products containing off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.), and a method for manufacturing oral products containing off-flavor substances (e.g., potassium chloride, amino acids or their salts, high-sweetness sweeteners, plant proteins, flavonoids, pH-regulating antibacterial agents, thickening polysaccharides, etc.) with suppressed off-flavor.

[0916] This application is based on Japanese Patent Application No. 2019-208858 (filed on November 19, 2019), the entire contents of which are included in this specification.

Claims

1. A method for suppressing the odor of an oral substance containing an odor-causing agent, characterized in that, include: Add at least one compound selected from compounds represented by the following general formula (V) and methylcyclopentenolone, i.e., odor-suppressing compounds. The odor-causing substances contain at least one selected from inorganic salts, amino acids or their salts, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides. The compound represented by general formula (V) is furfural. The dosage of methylcyclopentenolone in oral formulations is 1-250 ppb by weight, relative to the oral formulation. Compared to oral formulations, furfural is added at a level of 1-100 ppb by weight in oral formulations. Compared to the amount of odor-inhibiting compounds added to oral medications, the amount added to oral medications is 0.05~250 ppm by weight. In the formula, R 1C and R 3C Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group; R 6C Indicates a hydrogen atom or a methyl group. Among them, R 1C and R 3C They are not both hydrogen atoms.

2. The suppression method according to claim 1, characterized in that, The odor-causing substance contains at least one selected from potassium chloride, branched-chain amino acids, soy protein, pea protein, broad bean protein, flavanols, sodium acetate, disodium phosphate, and cellulose derivatives.

3. The suppression method according to claim 1, characterized in that, In oral administration, the amount of odor-inhibiting compounds added relative to odor substances is 0.1 to 50 ppm by weight.

4. The suppression method according to claim 3, characterized in that, When the odor-inhibiting compound added to an oral product contains inorganic salts, the amount of odor-inhibiting compound added relative to the inorganic salts is 0.1 to 50 ppm by weight.

5. The suppression method according to claim 3, characterized in that, When the odor-inhibiting compound added to an oral product contains amino acids or their salts, the amount of odor-inhibiting compound added relative to the amino acids or their salts is 0.05 to 50 ppm by weight.

6. The suppression method according to claim 3, characterized in that, When the odor-inhibiting compound added to an oral product contains plant-based protein, the amount of odor-inhibiting compound added relative to the plant-based protein is 0.1 to 50 ppm by weight.

7. The suppression method according to claim 3, characterized in that, When the odor-inhibiting compound added to an oral medication contains flavonoids, the amount of the odor-inhibiting compound added relative to the flavonoids is 1 to 50 ppm by weight.

8. The suppression method according to claim 3, characterized in that, When the odor-inhibiting compound added to an oral product contains a pH-regulating antibacterial agent, the amount of the odor-inhibiting compound added relative to the pH-regulating antibacterial agent is 0.1 to 50 ppm by weight.

9. The suppression method according to claim 3, characterized in that, When the off-flavoring substance added to an oral product contains thickening polysaccharides, the amount of off-flavoring inhibitory compound added relative to the thickening polysaccharides is 0.5 to 50 ppm by weight.

10. The suppression method according to any one of claims 1 to 9, characterized in that, The oral medication is a food product.

11. The suppression method according to any one of claims 1 to 9, characterized in that, The off-flavor of oral medications comes from odor-causing substances added to them.

12. The suppression method according to claim 1 or 2, characterized in that, The off-flavor is selected from at least one of bitterness, metallic taste, astringent taste, stagnation taste, and bitterness.

13. A method for manufacturing an oral medication, characterized in that, include: Add at least one compound selected from compounds represented by the following general formula (V) and methylcyclopentenolone, namely odor-suppressing compounds and odor substances. The odor-causing substances contain at least one selected from inorganic salts, amino acids or their salts, plant proteins, flavonoids, pH adjusters / antibacterial agents, and thickening polysaccharides. The compound represented by general formula (V) is furfural. The dosage of methylcyclopentenolone in oral formulations is 1-250 ppb by weight, relative to the oral formulation. Compared to oral formulations, furfural is added at a level of 1-100 ppb by weight in oral formulations. Compared to the amount of odor-inhibiting compounds added to oral medications, the amount added to oral medications is 0.05~250 ppm by weight. In the formula, R 1C and R 3C Each can independently represent a hydrogen atom, hydroxyl group, methyl group, formyl group, acetyl group, or acetoxy group; R 6C Indicates a hydrogen atom or a methyl group. Among them, R 1C and R 3C They are not both hydrogen atoms.

14. The manufacturing method according to claim 13, characterized in that, The odor-causing substance contains at least one selected from potassium chloride, branched-chain amino acids, soy protein, pea protein, broad bean protein, flavanols, sodium acetate, disodium phosphate, and cellulose derivatives.

15. The manufacturing method according to claim 13, characterized in that, In oral administration, the amount of odor-inhibiting compounds added relative to odor substances is 0.1 to 50 ppm by weight.

16. The manufacturing method according to claim 15, characterized in that, When the odor-inhibiting compound added to an oral product contains inorganic salts, the amount of odor-inhibiting compound added relative to the inorganic salts is 0.1 to 50 ppm by weight.

17. The manufacturing method according to claim 15, characterized in that, When the odor-inhibiting compound added to an oral product contains amino acids or their salts, the amount of odor-inhibiting compound added is 0.05 to 50 ppm by weight relative to the amount of amino acids or their salts.

18. The manufacturing method according to claim 15, characterized in that, When the odor-inhibiting compound added to an oral product contains plant-based protein, the amount of odor-inhibiting compound added relative to the plant-based protein is 0.1 to 50 ppm by weight.

19. The manufacturing method according to claim 15, characterized in that, When the odor-inhibiting compound added to an oral medication contains flavonoids, the amount of the odor-inhibiting compound added relative to the flavonoids is 1 to 50 ppm by weight.

20. The manufacturing method according to claim 15, characterized in that, When the odor-inhibiting compound added to an oral product contains a pH-regulating antibacterial agent, the amount of the odor-inhibiting compound added relative to the pH-regulating antibacterial agent is 0.1 to 50 ppm by weight.

21. The manufacturing method according to claim 15, characterized in that, When the off-flavoring substance added to an oral product contains thickening polysaccharides, the amount of off-flavoring inhibitory compound added relative to the thickening polysaccharides is 0.5 to 50 ppm by weight.

22. The manufacturing method according to any one of claims 13 to 21, characterized in that, The oral medication is a food product.

23. The manufacturing method according to any one of claims 13 to 21, characterized in that, The off-flavor of oral medications comes from odor-causing substances added to them.

24. The manufacturing method according to claim 13 or 14, characterized in that, The off-flavor is selected from at least one of bitterness, metallic taste, astringent taste, stagnation taste, and bitterness.

25. The manufacturing method according to any one of claims 13 to 21, characterized in that, The oral medication is an oral medication that suppresses odor.

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