Salty taste enhancing or odor inhibiting agent

Abstract

The purpose of the present invention is to provide a novel salty taste enhancing or odor suppressing agent, etc. The present invention relates to a salty taste enhancing or odor suppressing agent containing beta-caryophyllene oxide, and the like.

Description

Technical Field

[0001] The present invention relates to a salty taste enhancer or an off - flavor inhibitor. In addition, the present invention also relates to a method for manufacturing an oral composition containing salt or an off - flavor substance, and a method for enhancing the salty taste or inhibiting the off - flavor of an oral composition containing salt or an off - flavor substance. Background Art

[0002] Salt is used in foods and the like for various purposes such as imparting a salty taste. However, excessive intake of salt increases the risk of causing hypertension, heart diseases, etc. In addition, considering the recent health awareness, measures to reduce salt intake have been continuously carried out. The salt intake can be reduced by reducing the amount of salt used in the manufacture of foods and the like (i.e., salt reduction), etc. However, foods and the like after salt reduction have a problem that the satisfaction is reduced due to insufficient salty taste. Therefore, techniques for enhancing the salty taste without increasing the salt intake have been studied.

[0003] For example, a mixture of extracts of various spices such as pepper, ginger, clove, and cinnamon has been proposed as a salty taste enhancer, or specific aroma components have been used to enhance the salty taste or reduce unpleasant tastes (Patent Documents 1 and 2).

[0004] In addition, in order to enhance the salty taste without increasing the salt intake, salty taste substitute substances such as potassium chloride are now used. However, the disadvantage of salty taste substitute substances is that they have unpleasant off - flavors such as bitterness and astringency.

[0005] It has been proposed to use a specified masking substance or a specified compound to reduce or inhibit the bitterness and astringency of potassium chloride, etc. (Patent Documents 3 and 4).

[0006] On the other hand, it has been reported that β - caryophyllene can impart a sense of normal - pressure extract, can enhance the oiliness, and can inhibit strong sourness (Patent Document 5), β - caryophyllene oxide can mask unpleasant odors from plants (Patent Document 6), and heated substances of methylcyclopentenolone (Cyclotene) or its analog compounds in oil can enhance the oral coating feeling (Patent Document 7). Prior Art Documents Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid - Open No. 2012 - 239398 Patent Document 2: Japanese Patent Application Laid - Open No. 2014 - 155481 Patent Document 3: Japanese Patent Application Laid - Open No. 2020 - 198858 Patent Document 4: International Publication No. 2021 / 100729 Patent Document 5: Japanese Patent Application Laid - Open No. 2019 - 50774 Patent Document 6: International Publication No. 2021 / 193429 Patent Document 7: International Publication No. 2022 / 054917 Summary of the invention Problems to be solved by the invention

[0008] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a new salty taste enhancer, an oral product having enhanced salty taste, a method for producing the product, a method for enhancing salty taste, and the like. Another problem to be solved by the present invention is to provide a novel odor suppressant for odorous substances such as salty taste substitutes, an oral product with suppressed odor, a method for producing the product, a method for suppressing odor, and the like. Technical solutions to the problem

[0009] The present inventors have conducted in-depth research to solve the above problems and found that β-caryophyllene oxide can be used to enhance salty taste. In addition, the present inventors have found that β-caryophyllene oxide can be used to suppress the peculiar smell of salty taste substitutes. Further, the present inventors have found that β-caryophyllene oxide can also be used to suppress the peculiar smell of peculiar smell substances other than salty taste substitutes. Based on these insights, the present inventors have further repeatedly studied and completed the present invention. That is, the present invention is as follows.

[0010] [1] A salty taste enhancer or off-flavor inhibitor comprising β-caryophyllene oxide. [2] The agent according to [1], further comprising a γ-glutamyl peptide or a salt thereof. [3] The agent according to [2], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly. [4] The agent according to any one of [1] to [3], which is a salty taste enhancer for oral substances containing salt. [5] The agent according to [4], wherein the oral substance containing salt is a food containing salt or an oral medicine containing salt. [6] The agent according to [4] or [5], wherein the salt content in the oral substance containing salt is 0.01% by weight or more relative to the total weight of the oral substance containing salt when ingested. [7] The agent according to any one of [4] to [6], wherein the content of salt in the oral substance containing salt is 0.01 to 15% by weight relative to the total weight of the oral substance containing salt when ingested. [8] The agent according to any one of [4] to [7], wherein the content of salt in the oral substance containing salt is 0.05 to 10% by weight relative to the total weight of the oral substance containing salt when ingested. [9] The agent according to any one of [4] to [8], wherein the content of salt in the salt-containing oral composition at the time of ingestion is 0.1 to 5% by weight based on the total weight of the salt-containing oral composition.

[10] The agent according to any one of [4] to [9], wherein the content of salt in the salt-containing oral composition at the time of ingestion is 0.5 to 3% by weight based on the total weight of the salt-containing oral composition.

[11] The agent according to any one of [4] to

[10] , wherein the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 30 to 50000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[12] The agent according to any one of [4] to

[11] , wherein the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 80 to 30000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[13] The agent according to any one of [4] to

[12] , wherein the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 300 to 20000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[14] The agent according to any one of [4] to

[13] , wherein the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 800 to 15000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[15] The agent according to any one of [4] to

[14] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 15 to 1500 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[16] The agent according to any one of [4] to

[15] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 20 to 1200 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[17] The agent according to any one of [4] to

[16] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 25 to 120 weight ppb.

[18] The agent according to any one of [4] to

[17] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 30 to 70 weight ppb.

[19] The agent according to any one of [4] to

[18] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 100 to 10000 weight ppb.

[20] The agent according to any one of [4] to

[19] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 200 to 7000 weight ppb.

[21] The agent according to any one of [4] to

[20] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 300 to 1200 weight ppb.

[22] The agent according to any one of [4] to

[21] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the salt-containing oral composition at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 400 to 800 weight ppb.

[23] The agent according to any one of [1] to [3], which is an off-flavor inhibitor for an oral composition containing an off-flavor substance.

[24] The agent according to

[23] , wherein the oral composition containing an off-flavor substance is a food containing an off-flavor substance or an oral drug containing an off-flavor substance.

[25] The agent according to

[23] or

[24] , wherein the off-flavor substance includes at least one substance selected from the group consisting of saltiness substitute or enhancer, amino acid or its salt, high-intensity sweetener, vegetable protein, emulsifier, and bacteriostatic agent.

[26] The agent according to any one of

[23] to

[25] , wherein the off-flavor substance includes at least one substance selected from the group consisting of potassium chloride, branched-chain amino acid or its salt, stevioside, soy protein, monoglyceride fatty acid ester, and sodium acetate.

[27] The agent according to any one of

[23] to

[26] , wherein the off-flavor inhibitor is an inhibitor of at least one off-flavor selected from the group consisting of bitterness, astringency, roughness, metallic taste, and pungency.

[28] The agent according to any one of

[23] to

[27] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.01 to 10% by weight.

[29] The agent according to any one of

[23] to

[28] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.03 to 5% by weight.

[30] The agent according to any one of

[23] to

[29] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.05 to 3% by weight.

[31] The agent according to any one of

[23] to

[30] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.1 to 1% by weight.

[32] The agent according to any one of

[23] to

[31] , wherein the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 30 to 50000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[33] The agent according to any one of

[23] to

[32] , wherein the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 80 to 30000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[34] The agent according to any one of

[23] to

[33] , wherein the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 100 to 20,000 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[35] The agent according to any one of

[23] to

[34] , wherein the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 300 to 15,000 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[36] The agent according to any one of

[23] to

[35] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 0.1 to 150 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[37] The agent according to any one of

[23] to

[36] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 1 to 100 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[38] The agent according to any one of

[23] to

[37] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 3 to 70 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[39] The agent according to any one of

[23] to

[38] , wherein the saltiness enhancing or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and the saltiness enhancing or off-flavor inhibitor is added to the oral composition containing the off-flavor substance such that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 10 to 50 weight ppb based on the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[40] The agent according to any one of

[23] to

[39] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral composition containing the off-flavor substance is 100 to 30,000 weight ppb.

[41] The agent according to any one of

[23] to

[40] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral composition containing the off-flavor substance is 500 to 25,000 weight ppb.

[42] The agent according to any one of

[23] to

[41] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral composition containing the off-flavor substance is 1,000 to 20,000 weight ppb.

[43] The agent according to any one of

[23] to

[42] , wherein the saltiness enhancer or off-flavor inhibitor further contains γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the saltiness enhancer or off-flavor inhibitor is added to the oral composition containing the off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral composition containing the off-flavor substance is 2,800 to 15,000 weight ppb.

[44] A method for manufacturing an oral composition containing salt or an off-flavor substance, the manufacturing method comprising adding caryophyllene oxide.

[45] The manufacturing method according to

[44] , further comprising adding γ-glutamyl peptide or a salt thereof.

[46] The manufacturing method according to

[45] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[47] The manufacturing method according to any one of

[44] to

[46] , wherein the oral composition containing salt or an off-flavor substance is a food containing salt or an off-flavor substance, or an oral drug containing salt or an off-flavor substance.

[48] The manufacturing method according to any one of

[44] to

[47] , wherein the manufacturing method is a method for manufacturing an oral composition containing salt.

[49] The manufacturing method according to

[48] , wherein the oral composition containing salt is a food containing salt or an oral drug containing salt.

[50] The manufacturing method according to

[48] or

[49] , wherein the content of sodium chloride in the oral composition containing sodium chloride is 0.01% by weight or more relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[51] The manufacturing method according to any one of

[48] to

[50] , wherein the content of sodium chloride in the oral composition containing sodium chloride is 0.01 to 15% by weight relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[52] The manufacturing method according to any one of

[48] to

[51] , wherein the content of sodium chloride in the oral composition containing sodium chloride is 0.05 to 10% by weight relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[53] The manufacturing method according to any one of

[48] to

[52] , wherein the content of sodium chloride in the oral composition containing sodium chloride is 0.1 to 5% by weight relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[54] The manufacturing method according to any one of

[48] to

[53] , wherein the content of sodium chloride in the oral composition containing sodium chloride is 0.5 to 3% by weight relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[55] The manufacturing method according to any one of

[48] to

[54] , wherein the added amount of caryophyllene oxide is 30 to 50000 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[56] The manufacturing method according to any one of

[48] to

[55] , wherein the added amount of caryophyllene oxide is 80 to 30000 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[57] The manufacturing method according to any one of

[48] to

[56] , wherein the added amount of caryophyllene oxide is 300 to 20000 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[58] The manufacturing method according to any one of

[48] to

[57] , wherein the added amount of caryophyllene oxide is 800 to 15000 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[59] The manufacturing method according to any one of

[48] to

[58] , wherein the manufacturing method further includes adding γ-glutamyl peptide or a salt thereof, and the added amount of caryophyllene oxide is 15 to 1500 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[60] The manufacturing method according to any one of

[48] to

[59] , wherein the manufacturing method further includes adding γ-glutamyl peptide or a salt thereof, and the added amount of caryophyllene oxide is 20 to 1200 weight ppb relative to the total weight of the oral composition containing sodium chloride at the time of ingestion.

[61] The manufacturing method according to any one of

[48] to

[60] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 25 to 120 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[62] The manufacturing method according to any one of

[48] to

[61] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 30 to 70 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[63] The manufacturing method according to any one of

[48] to

[62] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 100 to 10000 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[64] The manufacturing method according to any one of

[48] to

[63] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 200 to 7000 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[65] The manufacturing method according to any one of

[48] to

[64] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 300 to 1200 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[66] The manufacturing method according to any one of

[48] to

[65] , wherein the manufacturing method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 400 to 800 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[67] The manufacturing method according to any one of

[44] to

[47] , wherein the manufacturing method is a manufacturing method of an oral composition containing an off-flavor substance.

[68] The manufacturing method according to

[67] , wherein the oral composition containing an off-flavor substance is a food containing an off-flavor substance or an oral drug containing an off-flavor substance.

[69] The manufacturing method according to

[67] or

[68] , wherein the off-flavor substance comprises at least one substance selected from the group consisting of a saltiness substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a plant protein, an emulsifier, and a bacteriostatic agent.

[70] The manufacturing method according to any one of

[67] to

[69] , wherein the off-flavor substance comprises at least one substance selected from the group consisting of potassium chloride, a branched-chain amino acid or a salt thereof, stevioside, soy protein, monoglyceride fatty acid ester, and sodium acetate.

[71] The manufacturing method according to any one of

[67] to

[70] , wherein the oral product containing an off-flavor substance is an oral product containing an off-flavor substance and having the off-flavor inhibited.

[72] The manufacturing method according to

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

[73] The manufacturing method according to any one of

[67] to

[72] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral product containing an off-flavor substance is 0.01 to 10% by weight.

[74] The manufacturing method according to any one of

[67] to

[73] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral product containing an off-flavor substance is 0.03 to 5% by weight.

[75] The manufacturing method according to any one of

[67] to

[74] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral product containing an off-flavor substance is 0.05 to 3% by weight.

[76] The manufacturing method according to any one of

[67] to

[75] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral product containing an off-flavor substance is 0.1 to 1% by weight.

[77] The manufacturing method according to any one of

[67] to

[76] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 30 to 50000 weight ppb.

[78] The manufacturing method according to any one of

[67] to

[77] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 80 to 30000 weight ppb.

[79] The manufacturing method according to any one of

[67] to

[78] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 100 to 20000 weight ppb.

[80] The manufacturing method according to any one of

[67] to

[79] , wherein, based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 300 to 15000 weight ppb.

[81] The manufacturing method according to any one of

[67] to

[80] , wherein the manufacturing method further includes adding γ-glutamyl peptide or a salt thereof, and based on the total weight of the oral product containing an off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 0.1 to 150 weight ppb.

[82] The production method according to any one of

[67] to

[81] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 1 to 100 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[83] The production method according to any one of

[67] to

[82] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 3 to 70 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[84] The production method according to any one of

[67] to

[83] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 10 to 50 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[85] The production method according to any one of

[67] to

[84] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 100 to 30000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[86] The production method according to any one of

[67] to

[85] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 500 to 25000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[87] The production method according to any one of

[67] to

[86] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 1000 to 20000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[88] The production method according to any one of

[67] to

[87] , wherein the production method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 2800 to 15000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[89] A method for enhancing the salty taste or suppressing the off-flavor of the oral composition, the method comprising adding caryophyllene oxide to the oral composition containing sodium chloride or an off-flavor substance.

[90] The method according to

[89] , further comprising adding γ-glutamyl peptide or a salt thereof to the oral composition containing sodium chloride or an off-flavor substance.

[91] The method according to

[90] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[92] The method according to any one of

[89] to

[91] , wherein the oral composition containing salt or an off-flavor substance is a food containing salt or an off-flavor substance, or an oral drug containing salt or an off-flavor substance.

[93] The method according to any one of

[89] to

[92] , wherein the method is a method for enhancing the saltiness of an oral composition containing salt.

[94] The method according to

[93] , wherein the oral composition containing salt is a food containing salt or an oral drug containing salt.

[95] The method according to

[93] or

[94] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the content of salt in the oral composition containing salt is 0.01% by weight or more.

[96] The method according to any one of

[93] to

[95] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the salt content in the oral composition containing salt is 0.01 to 15% by weight.

[97] The method according to any one of

[93] to

[96] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the salt content in the oral composition containing salt is 0.05 to 10% by weight.

[98] The method according to any one of

[93] to

[97] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the salt content in the oral composition containing salt is 0.1 to 5% by weight.

[99] The method according to any one of

[93] to

[98] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the salt content in the oral composition containing salt is 0.5 to 3% by weight.

[100] The method according to any one of

[93] to

[99] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the addition amount of caryophyllene oxide is 30 to 50000 weight ppb.

[101] The method according to any one of

[93] to

[100] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the addition amount of caryophyllene oxide is 80 to 30000 weight ppb.

[102] The method according to any one of

[93] to

[101] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the addition amount of caryophyllene oxide is 300 to 20000 weight ppb.

[103] The method according to any one of

[93] to

[102] , wherein, relative to the total weight of the oral composition containing salt at the time of ingestion, the addition amount of caryophyllene oxide is 800 to 15000 weight ppb.

[104] The method according to any one of

[93] to

[103] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 15 to 1500 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[105] The method according to any one of

[93] to

[104] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 20 to 1200 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[106] The method according to any one of

[93] to

[105] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 25 to 120 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[107] The method according to any one of

[93] to

[106] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of caryophyllene oxide is 30 to 70 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[108] The method according to any one of

[93] to

[107] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 100 to 10000 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[109] The method according to any one of

[93] to

[108] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 200 to 7000 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[110] The method according to any one of

[93] to

[109] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 300 to 1200 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[111] The method according to any one of

[93] to

[110] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and the addition amount of γ-glutamyl peptide or a salt thereof is 400 to 800 weight ppb relative to the total weight of the salt-containing oral composition at the time of ingestion.

[112] The method according to any one of

[89] to

[92] , wherein the method is a method for suppressing the off-flavor of an oral composition containing an off-flavor substance.

[113] The method according to

[112] , wherein the oral composition containing an off-flavor substance is a food containing an off-flavor substance or an oral drug containing an off-flavor substance.

[114] The method according to

[112] or

[113] , wherein the off-flavor substance comprises at least one substance selected from the group consisting of a saltiness substitute or enhancer, an amino acid or its salt, a high-intensity sweetener, a plant protein, an emulsifier, and an antibacterial agent.

[115] The method according to any one of

[112] to

[114] , wherein the off-flavor substance comprises at least one substance selected from the group consisting of potassium chloride, a branched-chain amino acid or its salt, stevioside, soy protein, monoglyceride fatty acid ester, and sodium acetate.

[116] The method according to any one of

[112] to

[115] , wherein the off-flavor inhibition method is a method for inhibiting at least one off-flavor selected from the group consisting of bitterness, astringency, bitter astringency, metallic taste, and astringent taste.

[117] The method according to any one of

[112] to

[116] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.01 to 10% by weight.

[118] The method according to any one of

[112] to

[117] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.03 to 5% by weight.

[119] The method according to any one of

[112] to

[118] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.05 to 3% by weight.

[120] The method according to any one of

[112] to

[119] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.1 to 1% by weight.

[121] The method according to any one of

[112] to

[120] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 30 to 50000 weight ppb.

[122] The method according to any one of

[112] to

[121] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 80 to 30000 weight ppb.

[123] The method according to any one of

[112] to

[122] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 100 to 20000 weight ppb.

[124] According to the method described in any one of

[112] to

[123] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 300 to 15000 weight ppb.

[125] According to the method described in any one of

[112] to

[124] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 0.1 to 150 weight ppb.

[126] According to the method described in any one of

[112] to

[125] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 1 to 100 weight ppb.

[127] According to the method described in any one of

[112] to

[126] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 3 to 70 weight ppb.

[128] According to the method described in any one of

[112] to

[127] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of caryophyllene oxide is 10 to 50 weight ppb.

[129] According to the method described in any one of

[112] to

[128] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of γ-glutamyl peptide or a salt thereof is 100 to 30000 weight ppb.

[130] According to the method described in any one of

[112] to

[129] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of γ-glutamyl peptide or a salt thereof is 500 to 25000 weight ppb.

[131] According to the method described in any one of

[112] to

[130] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of γ-glutamyl peptide or a salt thereof is 1000 to 20000 weight ppb.

[132] According to the method described in any one of

[112] to

[131] , wherein the method further comprises adding γ-glutamyl peptide or a salt thereof, and relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the addition amount of γ-glutamyl peptide or a salt thereof is 2800 to 15000 weight ppb.

[133] An oral product, which contains caryophyllene oxide and contains table salt or off-flavor substances.

[134] The oral product according to

[133] , which further contains γ-glutamyl peptide or a salt thereof.

[135] The oral product according to

[134] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[136] The oral product according to any one of

[133] to

[135] , wherein the oral product is a food or an oral drug.

[137] The oral product according to any one of

[133] to

[136] , wherein the oral product contains table salt.

[138] The oral product according to

[137] , wherein, relative to the total weight at the time of ingesting the oral product, the content of table salt in the oral product is 0.01% by weight or more.

[139] The oral product according to

[137] or

[138] , wherein, relative to the total weight at the time of ingesting the oral product, the content of table salt in the oral product is 0.01 to 15% by weight.

[140] The oral product according to any one of

[137] to

[139] , wherein, relative to the total weight at the time of ingesting the oral product, the content of table salt in the oral product is 0.05 to 10% by weight.

[141] The oral product according to any one of

[137] to

[140] , wherein, relative to the total weight at the time of ingesting the oral product, the content of table salt in the oral product is 0.1 to 5% by weight.

[142] The oral product according to any one of

[137] to

[141] , wherein, relative to the total weight at the time of ingesting the oral product, the content of table salt in the oral product is 0.5 to 3% by weight.

[143] The oral product according to any one of

[137] to

[142] , wherein, relative to the total weight at the time of ingesting the oral product, the content of caryophyllene oxide in the oral product is 30 to 50000 weight ppb.

[144] The oral product according to any one of

[137] to

[143] , wherein, relative to the total weight at the time of ingesting the oral product, the content of caryophyllene oxide in the oral product is 80 to 30000 weight ppb.

[145] The oral product according to any one of

[137] to

[144] , wherein, relative to the total weight at the time of ingesting the oral product, the content of caryophyllene oxide in the oral product is 300 to 20000 weight ppb.

[146] The oral product according to any one of

[137] to

[145] , wherein, relative to the total weight at the time of ingesting the oral product, the content of caryophyllene oxide in the oral product is 800 to 15000 weight ppb.

[147] The oral composition according to any one of

[137] to

[146] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of β-caryophyllene oxide in the oral composition is 15 to 1500 weight ppb relative to the total weight when the oral composition is ingested.

[148] The oral composition according to any one of

[137] to

[147] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of β-caryophyllene oxide in the oral composition is 20 to 1200 weight ppb relative to the total weight when the oral composition is ingested.

[149] The oral composition according to any one of

[137] to

[148] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of β-caryophyllene oxide in the oral composition is 25 to 120 weight ppb relative to the total weight when the oral composition is ingested.

[150] The oral composition according to any one of

[137] to

[149] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of β-caryophyllene oxide in the oral composition is 30 to 70 weight ppb relative to the total weight when the oral composition is ingested.

[151] The oral composition according to any one of

[137] to

[150] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 100 to 10000 weight ppb relative to the total weight when the oral composition is ingested.

[152] The oral composition according to any one of

[137] to

[151] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 200 to 7000 weight ppb relative to the total weight when the oral composition is ingested.

[153] The oral composition according to any one of

[137] to

[152] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 300 to 1200 weight ppb relative to the total weight when the oral composition is ingested.

[154] The oral composition according to any one of

[137] to

[153] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 400 to 800 weight ppb relative to the total weight when the oral composition is ingested.

[155] The oral composition according to any one of

[133] to

[136] , wherein the oral composition contains an off-flavor substance.

[156] The oral composition according to

[155] , wherein the off-flavor substance includes at least one substance selected from the group consisting of a saltiness substitute or enhancer, an amino acid or its salt, a high-intensity sweetener, a plant protein, an emulsifier, and an antibacterial agent.

[157] The oral composition according to

[155] or

[156] , wherein the off-flavor substance includes at least one substance selected from the group consisting of potassium chloride, a branched-chain amino acid or its salt, stevioside, soy protein, monoglyceride fatty acid ester, and sodium acetate.

[158] The oral composition according to any one of

[155] to

[157] , wherein the oral composition is an oral composition with suppressed off-flavor.

[159] The oral composition according to

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

[160] The oral composition according to any one of

[155] to

[159] , wherein the content of the off-flavor substance in the oral composition is 0.01 to 10% by weight relative to the total weight when the oral composition is ingested.

[161] The oral composition according to any one of

[155] to

[160] , wherein the content of the off-flavor substance in the oral composition is 0.03 to 5% by weight relative to the total weight when the oral composition is ingested.

[162] The oral composition according to any one of

[155] to

[161] , wherein the content of the off-flavor substance in the oral composition is 0.05 to 3% by weight relative to the total weight when the oral composition is ingested.

[163] The oral composition according to any one of

[155] to

[162] , wherein the content of the off-flavor substance in the oral composition is 0.1 to 1% by weight relative to the total weight when the oral composition is ingested.

[164] The oral composition according to any one of

[155] to

[163] , wherein the content of caryophyllene oxide in the oral composition is 30 to 50000 ppb by weight relative to the total weight when the oral composition is ingested.

[165] The oral composition according to any one of

[155] to

[164] , wherein the content of caryophyllene oxide in the oral composition is 80 to 30000 ppb by weight relative to the total weight when the oral composition is ingested.

[166] The oral composition according to any one of

[155] to

[165] , wherein the content of caryophyllene oxide in the oral composition is 100 to 20000 ppb by weight relative to the total weight when the oral composition is ingested.

[167] The oral composition according to any one of

[155] to

[166] , wherein the content of caryophyllene oxide in the oral composition is 300 to 15,000 weight ppb relative to the total weight at the time of ingesting the oral composition.

[168] The oral composition according to any one of

[155] to

[167] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of caryophyllene oxide in the oral composition is 0.1 to 150 weight ppb relative to the total weight at the time of ingesting the oral composition.

[169] The oral composition according to any one of

[155] to

[168] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of caryophyllene oxide in the oral composition is 1 to 100 weight ppb relative to the total weight at the time of ingesting the oral composition.

[170] The oral composition according to any one of

[155] to

[169] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of caryophyllene oxide in the oral composition is 3 to 70 weight ppb relative to the total weight at the time of ingesting the oral composition.

[171] The oral composition according to any one of

[155] to

[170] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of caryophyllene oxide in the oral composition is 10 to 50 weight ppb relative to the total weight at the time of ingesting the oral composition.

[172] The oral composition according to any one of

[155] to

[171] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 100 to 30,000 weight ppb relative to the total weight at the time of ingesting the oral composition.

[173] The oral composition according to any one of

[155] to

[172] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 500 to 25,000 weight ppb relative to the total weight at the time of ingesting the oral composition.

[174] The oral composition according to any one of

[155] to

[173] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 1,000 to 20,000 weight ppb relative to the total weight at the time of ingesting the oral composition.

[175] The oral composition according to any one of

[155] to

[174] , wherein the oral composition further contains γ-glutamyl peptide or a salt thereof, and the content of γ-glutamyl peptide or a salt thereof in the oral composition is 2,800 to 15,000 weight ppb relative to the total weight at the time of ingesting the oral composition.

[176] A composition containing caryophyllene oxide and γ-glutamyl peptide or a salt thereof.

[177] The composition according to

[176] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[178] The composition according to

[176] or

[177] , wherein the content of caryophyllene oxide is 0.1 to 99.9% by weight relative to the composition.

[179] The composition according to any one of

[176] to

[178] , wherein the content of caryophyllene oxide is 1 to 95% by weight relative to the composition.

[180] The composition according to any one of

[176] to

[179] , wherein the content of caryophyllene oxide is 10 to 90% by weight relative to the composition.

[181] The composition according to any one of

[176] to

[180] , wherein the content of γ-glutamyl peptide or its salt is 0.01 to 99.9% by weight relative to the composition.

[182] The composition according to any one of

[176] to

[181] , wherein the content of γ-glutamyl peptide or its salt is 0.1 to 95% by weight relative to the composition.

[183] The composition according to any one of

[176] to

[182] , wherein the content of γ-glutamyl peptide or its salt is 1 to 90% by weight relative to the composition.

[184] The composition according to any one of

[176] to

[183] , wherein the content of γ-glutamyl peptide or its salt is 10 to 85% by weight relative to the composition.

[185] The composition according to any one of

[176] to

[184] , which is used for an oral product containing salt.

[186] The composition according to

[185] , wherein the oral product containing salt is a food containing salt or an oral drug containing salt.

[187] The composition according to

[185] or

[186] , wherein the content of salt in the oral product containing salt is 0.01% by weight or more relative to the total weight of the oral product containing salt at the time of ingestion.

[188] The composition according to any one of

[185] to

[187] , wherein the content of salt in the oral product containing salt is 0.01 to 15% by weight relative to the total weight of the oral product containing salt at the time of ingestion.

[189] The composition according to any one of

[185] to

[188] , wherein the content of salt in the oral product containing salt is 0.05 to 10% by weight relative to the total weight of the oral product containing salt at the time of ingestion.

[190] The composition according to any one of

[185] to

[189] , wherein the content of sodium chloride in the sodium chloride-containing oral composition is 0.1 to 5% by weight based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[191] The composition according to any one of

[185] to

[190] , wherein the content of sodium chloride in the sodium chloride-containing oral composition is 0.5 to 3% by weight based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[192] The composition according to any one of

[185] to

[191] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 30 to 50,000 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[193] The composition according to any one of

[185] to

[192] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 80 to 30,000 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[194] The composition according to any one of

[185] to

[193] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 300 to 20,000 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[195] The composition according to any one of

[185] to

[194] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 800 to 15,000 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[196] The composition according to any one of

[185] to

[195] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 15 to 1500 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[197] The composition according to any one of

[185] to

[196] , wherein the composition is added to the sodium chloride-containing oral composition in such a manner that the amount of caryophyllene oxide added to the sodium chloride-containing oral composition is 20 to 1200 weight ppb based on the total weight of the sodium chloride-containing oral composition at the time of ingestion.

[198] The composition according to any one of

[185] to

[197] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 25 to 120 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[199] The composition according to any one of

[185] to

[198] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of caryophyllene oxide added to the salt-containing oral composition is 30 to 70 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[200] The composition according to any one of

[185] to

[199] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 100 to 10000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[201] The composition according to any one of

[185] to

[200] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 200 to 7000 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[202] The composition according to any one of

[185] to

[201] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 300 to 1200 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[203] The composition according to any one of

[185] to

[202] , wherein the composition is added to the salt-containing oral composition in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the salt-containing oral composition is 400 to 800 weight ppb based on the total weight of the salt-containing oral composition at the time of ingestion.

[204] The composition according to any one of

[176] to

[184] , which is used for a salt-containing oral composition with an off-flavor substance.

[205] The composition according to

[204] , wherein the salt-containing oral composition with an off-flavor substance is a food with an off-flavor substance or an oral drug with an off-flavor substance.

[206] The composition according to

[204] or

[205] , wherein the off-flavor substance includes at least one substance selected from the group consisting of a saltiness substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a plant protein, an emulsifier, and an antibacterial agent.

[207] The composition according to any one of

[204] to

[206] , wherein the off-flavor substance includes at least one substance selected from the group consisting of potassium chloride, branched-chain amino acids or their salts, steviol glycosides, soy protein, monoglyceride fatty acids, and sodium acetate.

[208] The composition according to any one of

[204] to

[207] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.01 to 10% by weight.

[209] The composition according to any one of

[204] to

[208] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.03 to 5% by weight.

[210] The composition according to any one of

[204] to

[209] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.05 to 3% by weight.

[211] The composition according to any one of

[204] to

[210] , wherein, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing the off-flavor substance is 0.1 to 1% by weight.

[212] The composition according to any one of

[204] to

[211] , wherein the composition is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 30 to 50000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[213] The composition according to any one of

[204] to

[212] , wherein the composition is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 80 to 30000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[214] The composition according to any one of

[204] to

[213] , wherein the composition is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 100 to 20000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[215] The composition according to any one of

[204] to

[214] , wherein the composition is added to the oral composition containing the off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is 300 to 15000 weight ppb relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion.

[216] The composition according to any one of

[204] to

[215] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral substance containing an off-flavor substance is 0.1 to 150 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[217] The composition according to any one of

[204] to

[216] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral substance containing an off-flavor substance is 1 to 100 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[218] The composition according to any one of

[204] to

[217] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral substance containing an off-flavor substance is 3 to 70 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[219] The composition according to any one of

[204] to

[218] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of caryophyllene oxide added to the oral substance containing an off-flavor substance is 10 to 50 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[220] The composition according to any one of

[204] to

[219] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral substance containing an off-flavor substance is 100 to 30000 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[221] The composition according to any one of

[204] to

[220] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral substance containing an off-flavor substance is 500 to 25000 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[222] The composition according to any one of

[204] to

[221] , wherein the composition is added to the oral substance containing an off-flavor substance in such a manner that the amount of γ-glutamyl peptide or a salt thereof added to the oral substance containing an off-flavor substance is 1000 to 20000 weight ppb based on the total weight of the oral substance containing an off-flavor substance at the time of ingestion.

[223] The composition according to any one of

[204] to

[222] , wherein the composition is added to an oral product containing an off-flavor substance in such a manner that the amount of the γ-glutamyl peptide or a salt thereof added to the oral product containing the off-flavor substance is 2,800 to 15,000 weight ppb based on the total weight of the oral product containing the off-flavor substance at the time of ingestion. Advantages of the Invention

[0011] According to the present invention, there is provided a saltiness enhancer. The agent of the present invention can enhance the saltiness of an oral product containing sodium chloride (e.g., a food containing sodium chloride, an oral drug containing sodium chloride, etc.) without imparting an odor thereto. In addition, according to the present invention, there is provided an oral product having enhanced saltiness and a method for producing the same. The production method of the present invention can produce an oral product containing sodium chloride (e.g., a food containing sodium chloride, an oral drug containing sodium chloride, etc.) having enhanced saltiness without imparting an odor thereto. In addition, according to the present invention, there is provided a method for enhancing saltiness. The method of the present invention can enhance the saltiness of an oral product containing sodium chloride (e.g., a food containing sodium chloride, an oral drug containing sodium chloride, etc.) without imparting an odor thereto. In addition, according to the present invention, there is provided an off-flavor inhibitor. The agent of the present invention can inhibit the off-flavor of an oral product containing an off-flavor substance (e.g., a food containing an off-flavor substance, an oral drug containing an off-flavor substance, etc.) without imparting an odor thereto. In addition, according to the present invention, there is provided an oral product having inhibited off-flavor and a method for producing the same. The production method of the present invention can produce an oral product containing an off-flavor substance (e.g., a food containing an off-flavor substance, an oral drug containing an off-flavor substance, etc.) having inhibited off-flavor without imparting an odor thereto. In addition, according to the present invention, there is provided a method for inhibiting off-flavor. The method of the present invention can inhibit the off-flavor of an oral product containing an off-flavor substance (e.g., a food containing an off-flavor substance, an oral drug containing an off-flavor substance, etc.) without imparting an odor thereto. Detailed Description of the Invention

[0012] (The agent of the present invention) One of the features of the saltiness enhancer or off-flavor inhibitor of the present invention (sometimes simply referred to as "the agent of the present invention" in this specification) is that it contains caryophyllene oxide as an active ingredient.

[0013] Caryophyllene oxide is a compound represented by the following formula, and its CAS registry number is 1139-30-6.

[0014] [Chemical Formula 1]

[0015] The method for producing caryophyllene oxide used in the present invention is not particularly limited, and caryophyllene oxide can be produced by a method known per se (for example, chemical synthesis method, enzymatic method, fermentation method, extraction method, etc.) or a method based thereon. Caryophyllene oxide can also be a commercially available product.

[0016] As one mode, the caryophyllene oxide used in the present invention can be a chemically synthesized product produced by a chemical synthesis method or a separated product extracted and purified from a raw material containing caryophyllene oxide. Examples of the raw material containing caryophyllene oxide include natural products such as agricultural, livestock, and fishery products (for example, pepper, basil, hops, cloves, oregano, cinnamon, ylang-ylang, etc.); fermentation products such as culture solutions and microbial cells obtained by culturing microorganisms; and processed products thereof. In the present invention, instead of or in addition to the chemically synthesized product and the separated product of caryophyllene oxide, a raw material containing caryophyllene oxide can be directly used or purified to a desired degree for use. The content of caryophyllene oxide in the raw material can be measured using a gas chromatograph-mass spectrometer (GC-MS).

[0017] As one mode, the agent of the present invention can contain γ-glutamyl peptide or a salt thereof in addition to caryophyllene oxide. By containing γ-glutamyl peptide or a salt thereof in addition to caryophyllene oxide, the agent of the present invention can more effectively suppress the odor of an oral preparation containing an odoriferous substance.

[0018] In the present invention, "γ-glutamyl peptide" refers to a peptide having a γ-glutamyl structure (for example, γ-glutamyl dipeptide, γ-glutamyl tripeptide, γ-glutamyl tetrapeptide, γ-glutamyl pentapeptide, etc.).

[0019] Examples of the γ-glutamyl peptide that can be used in the present invention include a compound represented by the following general formula (I) (sometimes simply referred to as "compound (I)" in this specification), a compound represented by the following general formula (II) (sometimes simply referred to as "compound (II)" in this specification), etc. γ-Glu-X-Gly (I) (In the formula, X represents an amino acid or an amino acid derivative) γ-Glu-Y (II) (In the formula, Y represents an amino acid or an amino acid derivative)

[0020] In the present invention, compound (I) is a tripeptide having a γ-glutamyl structure composed of glutamic acid (Glu), X (an amino acid or an amino acid derivative), and glycine (Gly) (that is, having a structure in which the γ-position carboxyl group of glutamic acid is bonded to the amino group of X via a peptide bond). Compound (II) is a dipeptide with a γ-glutamyl structure (i.e., having a structure in which the carboxyl group at the γ-position of glutamic acid is bound to the amino group of Y) composed of glutamic acid (Glu) and Y (an amino acid or an amino acid derivative).

[0021] Examples of the "amino acid" represented by X in the general formula (I) and Y in the general formula (II) include: neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cyclo-leucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably of the L-type. In this specification, each of the above amino acids is sometimes abbreviated as follows. (1) Glycine: Gly (2) Alanine: Ala (3) Valine: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: Thr (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) α-Aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) tert - Leucine: t - Leu (30) Cycloleucine: Cle (31) α - Amino isobutyric acid (2 - methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0022] As the "amino acid derivative" represented by X in the general formula (I) and Y in the general formula (II), for example, there can be cited: special amino acids, non - natural amino acids, and amino acids in which at least one of functional groups (for example, terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted by a substituent (for example, alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). As a specific example of the amino acid derivative, there can be cited: N - γ - nitroarginine (in this specification, sometimes simply referred to as "Arg(NO 2 )"), S - nitrocysteine (in this specification, sometimes simply referred to as "Cys(SNO)"), S - methylcysteine (in this specification, sometimes simply referred to as "Cys(S - Me)"), S - allylcysteine (in this specification, sometimes simply referred to as "Cys(S - allyl)"), valyl (in this specification, sometimes simply referred to as "Val - NH 2 "), valinol (2 - amino - 3 - methyl - 1 - butanol) (in this specification, sometimes simply referred to as "Val - ol"), methionine sulfoxide (in this specification, sometimes simply referred to as "Met(O)"), S - methylcysteine sulfoxide (in this specification, sometimes simply referred to as "Cys(S - Me)(O)"), etc. These amino acid derivatives are preferably of the L - type.

[0023] X in the general formula (I) is preferably an amino acid, more preferably Val, Abu, Nva.

[0024] Y in the general formula (II) is preferably an amino acid, more preferably Abu, Nva.

[0025] The compound (I) that can be used in the present invention is preferably γ - Glu - Val - Gly, γ - Glu - Abu - Gly, γ - Glu - Nva - Gly.

[0026] The compound (II) that can be used in the present invention is preferably γ - Glu - Abu, γ - Glu - Nva.

[0027] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly. γ-Glu-Val-Gly (CAS Registry Number: 38837-70-6) is also commonly referred to as "Glutamyl-Valyl-Glycine" (English name: Glutamyl-Valyl-Glycine).

[0028] The salts of the γ-glutamyl peptides that can be used in the present invention are not particularly limited as long as they are edible salts (i.e., salts that can be orally ingested). For example, as salts for acidic groups such as carboxyl groups, salts formed with alkali metals such as sodium and potassium; salts formed with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts formed with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; salts formed with basic amino acids such as arginine and lysine can be cited. As salts for basic groups such as amino groups, salts formed with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts formed with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hippuric acid, pamoic acid, heptanoic acid, decanoic acid, octanoic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; salts formed with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid can be cited. These salts can be hydrates (hydrated salts), and as such hydrates, monohydrates to hexahydrates, etc. can be cited, for example.

[0029] In the present invention, any one of the γ-glutamyl peptides or their salts can be used alone, or two or more of them can be used in combination.

[0030] The method for producing the γ-glutamyl peptides or their salts that can be used in the present invention is not particularly limited, and use is made of products obtained by using a method known per se (for example, chemical synthesis method, enzymatic method, fermentation method, etc.) or a method based thereon. Specifically, for example, it can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Application Laid-Open No. 2012-213376, or Japanese Patent Application Laid-Open No. 2016-168045, or methods based thereon. The γ-glutamyl peptides or their salts can also be commercially available products.

[0031] The γ-glutamyl peptide or its salt that can be used in the present invention may or may not be a purified product. That is, the present invention can use raw materials containing the γ-glutamyl peptide or its salt. In the present invention, the use of the γ-glutamyl peptide or its salt includes not only using the γ-glutamyl peptide or its salt itself, but also using raw materials containing the γ-glutamyl peptide or its salt or using the γ-glutamyl peptide or its salt itself in combination with raw materials containing the γ-glutamyl peptide or its salt. The content of the γ-glutamyl peptide or its salt in the raw materials containing the γ-glutamyl peptide or its salt is preferably 100 ppm by weight or more relative to the raw materials. Examples of the raw materials containing the γ-glutamyl peptide or its salt include: fermentation products containing the γ-glutamyl peptide or its salt (for example, culture solutions, bacterial cells, culture supernatants, etc. obtained by culturing microorganisms having the ability to produce the γ-glutamyl peptide), agricultural, aquatic and livestock products containing the γ-glutamyl peptide or its salt, and processed products thereof. Examples of the processed products include products obtained by subjecting fermentation products containing the γ-glutamyl peptide or its salt to treatment such as concentration, dilution, drying, fractionation, extraction, purification, etc. Specific examples of the processed products include: yeast containing the γ-glutamyl peptide, yeast extract containing the γ-glutamyl peptide (for example, yeast, yeast extract, etc. described in JP-A-2012-213376), etc. The raw materials containing the γ-glutamyl peptide or its salt can be purified to a desired degree, and the purity that can be used is preferably 50% by weight or more, more preferably 70% by weight or more, further preferably 90% by weight or more, and particularly preferably 95% by weight or more.

[0032] With respect to the agent of the present invention, the content of caryophyllene oxide in the agent of the present invention is generally 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 1% by weight or more, and particularly preferably 10% by weight or more. In addition, with respect to the agent of the present invention, the content of caryophyllene oxide in the agent of the present invention is generally 100% by weight or less, preferably 99.9% by weight or less, more preferably 95% by weight or less, and particularly preferably 90% by weight or less. For example, with respect to the agent of the present invention, the content of caryophyllene oxide in the agent of the present invention is generally 0.01 to 100% by weight, preferably 0.1 to 99.9% by weight, more preferably 1 to 95% by weight, and particularly preferably 10 to 90% by weight.

[0033] When the agent of the present invention contains γ-glutamyl peptide or a salt thereof, the content of γ-glutamyl peptide or a salt thereof in the agent of the present invention is usually 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 1% by weight or more, and particularly preferably 10% by weight or more, relative to the agent of the present invention. In addition, the content of γ-glutamyl peptide or a salt thereof in the agent of the present invention is usually 99.9% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, and particularly preferably 85% by weight or less, relative to the agent of the present invention. For example, the content of γ-glutamyl peptide or a salt thereof in the agent of the present invention is usually 0.01 to 99.9% by weight, preferably 0.1 to 95% by weight, more preferably 1 to 90% by weight, and particularly preferably 10 to 85% by weight, relative to the agent of the present invention. In this specification, the amount of the salt of γ-glutamyl peptide is a value converted to γ-glutamyl peptide (free form).

[0034] The form of the agent of the present invention is not particularly limited, and examples thereof include: solid form (including powder form, granular form, etc.), liquid form (including paste form, etc.), gel form, paste form, etc.

[0035] The agent of the present invention may consist only of caryophyllene oxide, or may consist only of caryophyllene oxide and γ-glutamyl peptide or a salt thereof. However, in addition to containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, it may also contain a commonly used base corresponding to the form of the agent of the present invention, etc.

[0036] As the base when the form of the agent of the present invention is in liquid form, examples include: water, ethanol, glycerol, propylene glycol, various animal and vegetable oils, etc. As the base when the form of the agent of the present invention is in solid form, examples include: starch, dextrin, cyclodextrin, various saccharides such as sucrose and glucose, proteins, peptides, table salt, solid fats, silica, and mixtures thereof, as well as yeast cells or various powder extracts, etc.

[0037] As long as the object of the present invention is not impaired, in addition to containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, the agent of the present invention may also contain, for example, excipients, pH regulators, antioxidants, thickening stabilizers, sweeteners (e.g., sugars, etc.), acidulants, spices, colorants, etc.

[0038] The agent of the present invention can be produced by methods commonly used in the fields of food additives and pharmaceutical additives. The agent of the present invention can, for example, be subjected to concentration treatment, drying treatment, decolorization treatment, etc. alone or in combination.

[0039] The agent of the present invention is suitable for enhancing saltiness or suppressing off - flavors. As one aspect, the agent of the present invention can be a saltiness enhancer, or as another aspect, the agent of the present invention can be an off - flavor inhibitor. The "saltiness enhancer" and "off - flavor inhibitor" in the present invention each include the concepts of "composition for enhancing saltiness" and "composition for suppressing off - flavors".

[0040] As one aspect, the agent of the present invention is suitable for enhancing the saltiness of oral substances containing salt (e.g., salt - containing foods, salt - containing oral medications, etc.). Thus, as one aspect, the agent of the present invention can be a saltiness enhancer for salt - containing oral substances. According to the agent of the present invention, the saltiness of the salt - containing oral substance can be enhanced without imparting an odor to it. The presence or degree of the odor of the oral substance can be evaluated by sensory evaluation based on a professional panel (e.g., the sensory evaluation shown in the examples described later, etc.).

[0041] The "salt - containing oral substance" in the present invention refers to an oral substance that must contain salt. Here, the "oral substance" in salt - containing oral substances, etc. refers to a substance that can be ingested orally. As specific examples, foods, oral medications, etc. can be cited. Thus, the salt - containing oral substance can be, for example, a salt - containing food, a salt - containing oral medication, etc. Here, "ingestion" includes the concepts of all intakes, consumptions, drinkings, takings, etc. In addition, in the present invention, "food" broadly includes substances that can be ingested orally (excluding drugs). Unless otherwise specified, in addition to so - called foods, it also includes beverages, seasonings, nutritional supplements, etc. Food also includes the concept of food compositions.

[0042] The "enhancement" of saltiness in the present invention means that the saltiness is felt as strongly as if the salt concentration is increased. The presence or degree of saltiness can be evaluated by sensory evaluation based on a professional panel (e.g., the sensory evaluation shown in the examples described later, etc.).

[0043] There are no particular restrictions on the salt-containing foods to which the agent of the present invention can be applied, as long as they contain salt and can be orally ingested. Preferred are salt-containing foods in which an enhanced salty taste is desired. Examples thereof include: soups such as corn soup, Consommé soup (e.g., chicken, pork, beef, etc.), Potage, egg soup, wakame soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, Japanese clear soup, miso soup, etc. (including dried soup stocks); processed meat foods such as ham, sausage, dumplings, shumai, hamburger steak, meatballs, deep-fried foods, pork cutlets, etc.; processed fishery foods such as Kamaboko, fish cake; dairy products such as butter, fresh cream; processed rice foods such as fried rice; natural seasonings, flavor seasonings, recipe seasonings, mayonnaise, salad dressing, sauces (e.g., Demi Glace sauce, Japanese Worcestershire sauce, White sauce, Cheese sauce, Carbonara sauce, etc.); other processed foods such as noodles, breads, gratins, croquettes, pickles, etc.; frozen foods (frozen products of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburger steak, deep-fried foods, gratins, pork cutlets, croquettes, etc.)); beverages such as soft drinks, carbonated drinks, powdered drinks (e.g., coffee drinks, tea drinks, etc.), alcoholic beverages, etc. In this specification, "natural seasonings" refer to seasonings made from natural substances through methods such as extraction, decomposition, heating, and fermentation. Specific examples include various livestock meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various seafood extracts such as bonito extract, mackerel extract, yellow croaker extract, scallop extract, crab extract, shrimp extract, dried fish extract, and scallop muscle extract; various dried fish extracts such as dried bonito extract, dried mackerel extract, and kawakawa extract; various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce, and miso, or their mixtures and processed products (e.g., Japanese noodle dipping sauce (Mentsuyu), soy sauce processed products such as yuzu vinegar soy sauce, etc.). "Flavor seasonings" refer to seasonings used to impart the aroma, flavor, and taste of flavoring ingredients to foods, and can be manufactured, for example, by adding sugars, salts, etc. to natural seasonings. Specific examples of flavor seasonings include various livestock meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; various seafood flavor seasonings such as bonito flavor seasoning, dried fish flavor seasoning, scallop muscle flavor seasoning, and crustacean flavor seasoning; various flavored vegetable seasonings; and kelp flavor seasoning. "Recipe seasonings" refer to seasonings used for cooking specific recipes (such as Chinese recipes). Specific examples include Chinese compound seasonings, compound seasonings, general paste seasonings, hot pot seasonings, mixed rice seasonings, fried rice seasonings, and mixed spices.

[0044] The salt-containing foods that can use the agent of the present invention can be provided (sold, distributed) in a manner suitable for ingestion, or may need to be provided in a prescribed treatment or cooking manner in order to become suitable for ingestion. For example, the salt-containing foods to which the agent of the present invention can be added can also be provided (sold, distributed) as concentrates that need to be diluted with water or the like in order to become suitable for ingestion.

[0045] The salt-containing foods that can use the agent of the present invention can be, for example, foods provided as health functional foods, foods for specified health uses, nutritional functional foods, dietary supplements, nutritional adjuvant foods, health adjuvant foods, medical foods, etc.

[0046] The salt-containing foods that can use the agent of the present invention also include salt itself. That is, the agent of the present invention can also be used for salt itself.

[0047] The form of the oral drug containing salt that can use the agent of the present invention is not particularly limited. As specific examples, tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, beverages, emulsions, suspensions, etc. can be cited.

[0048] The salt content (salt concentration) in the oral substance containing salt that can use the agent of the present invention (for example, food containing salt, oral drug containing salt, etc.) is not particularly limited. However, relative to the total weight when ingesting the oral substance containing salt (for example, when eating, taking, etc.), it is usually 0.01% by weight or more. Since the salty taste can be effectively enhanced, it is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 0.5% by weight or more. In addition, the upper limit of the salt content (salt concentration) in the oral substance containing salt that can use the agent of the present invention is not particularly limited and can be 100% by weight. However, relative to the total weight of the oral substance containing salt at the time of ingestion, it is preferably 15% by weight or less, more preferably 10% by weight or less, further preferably 5% by weight or less, and particularly preferably 3% by weight or less.

[0049] The manufacturing method of the salt contained in the oral substance containing salt is not particularly limited, and a product obtained by a method known per se or an equivalent method can be used. The salt can also be a commercially available product.

[0050] As long as the object of the present invention is not impaired, the components other than salt in the oral substance containing salt are not particularly limited. The oral substance containing salt that can use the agent of the present invention can arbitrarily contain raw materials, additives corresponding to the type of the oral substance, etc. in addition to containing salt. As one mode, the oral substance containing salt that can use the agent of the present invention can contain the off-flavor substances described later in addition to containing salt.

[0051] The method and conditions for adding the agent of the present invention to the oral substance containing salt are not particularly limited and can be appropriately set according to the form of the agent of the present invention or the type of the oral substance containing salt, etc. The time for adding the agent of the present invention to the oral substance containing salt is not particularly limited and can be added at any time. For example, during the manufacture of the oral substance containing salt, after the oral substance containing salt is completed (for example, immediately before ingesting the oral substance containing salt, during the ingestion of the oral substance containing salt, etc.), etc. The agent of the present invention can also be added to the raw materials before manufacturing the oral substance containing salt.

[0052] Since the agent of the present invention can effectively enhance saltiness, it is preferably added to an oral composition containing salt (e.g., a food containing salt, an oral drug containing salt, etc.) in such a manner that the amount of caryophyllene oxide added is within a specific range relative to the total weight of the oral composition containing salt at the time of ingestion (e.g., at the time of eating, taking, etc.). Specifically, relative to the total weight of the oral composition containing salt at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing salt is preferably 30 weight ppb or more, more preferably 80 weight ppb or more, further preferably 300 weight ppb or more, and particularly preferably 800 weight ppb or more. In addition, relative to the total weight of the oral composition containing salt at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing salt is preferably 50000 weight ppb or less, more preferably 30000 weight ppb or less, further preferably 20000 weight ppb or less, and particularly preferably 15000 weight ppb or less.

[0053] When the agent of the present invention contains γ-glutamyl peptide or a salt thereof, from the viewpoint of effectively enhancing the saltiness of an oral composition containing salt, relative to the total weight of the oral composition containing salt at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing salt is preferably 15 weight ppb or more, more preferably 20 weight ppb or more, further preferably 25 weight ppb or more, and particularly preferably 30 weight ppb or more. In addition, in this case, as long as the odor derived from caryophyllene oxide is not imparted to the oral composition, the upper limit of the amount of caryophyllene oxide added to the oral composition containing salt is not limited. However, from the viewpoint that the synergistic saltiness enhancing effect brought by caryophyllene oxide and γ-glutamyl peptide or a salt thereof is more significant, relative to the total weight of the oral composition containing salt at the time of ingestion, it is preferably 1500 weight ppb or less, more preferably 1200 weight ppb or less, further preferably 120 weight ppb or less, and particularly preferably 70 weight ppb or less.

[0054] When the agent of the present invention contains γ-glutamyl peptide or a salt thereof, it is preferable to add the γ-glutamyl peptide or a salt thereof added to the oral composition containing salt in an amount within a specific range relative to the total weight of the oral composition containing salt at the time of ingestion. Specifically, in this case, from the viewpoint of effectively enhancing the saltiness of the oral composition, the amount of the γ-glutamyl peptide or a salt thereof added to the oral composition containing salt is preferably 100 weight ppb or more, more preferably 200 weight ppb or more, further preferably 300 weight ppb or more, and particularly preferably 400 weight ppb or more, relative to the total weight of the oral composition containing salt at the time of ingestion. In addition, in this case, as long as the odor derived from the γ-glutamyl peptide or a salt thereof is not imparted to the oral composition, the upper limit of the amount of the γ-glutamyl peptide or a salt thereof added to the oral composition containing salt is not limited. However, from the viewpoint that the synergistic saltiness enhancing effect brought about by β-caryophyllene and the γ-glutamyl peptide or a salt thereof is more significant, it is preferably 10,000 weight ppb or less, more preferably 7,000 weight ppb or less, further preferably 1,200 weight ppb or less, and particularly preferably 800 weight ppb or less, relative to the total weight of the oral composition containing salt at the time of ingestion.

[0055] As one aspect, the agent of the present invention is suitable for suppressing the off-odor of an oral composition containing an off-odor substance (for example, a food containing an off-odor substance, an oral drug containing an off-odor substance, etc.). Therefore, as one aspect, the agent of the present invention can be an off-odor inhibitor of an oral composition containing an off-odor substance. According to the agent of the present invention, the off-odor of the oral composition containing an off-odor substance can be suppressed without imparting an odor to the oral composition.

[0056] In the present invention, the "oral composition containing an off-odor substance" means an oral composition that must contain an off-odor substance (for example, a food containing an off-odor substance, an oral drug containing an off-odor substance, etc.).

[0057] In the present invention, the "off-odor substance" means a substance that can present an off-odor in the mouth. In addition, in the present invention, the "off-odor" means a taste and flavor that can bring an unpleasant feeling (for example, a taste and flavor that are not felt unpleasant when ingesting a normal food, oral drug, etc.). As specific examples, bitterness, astringency, bitter astringency, metallic taste, astringent taste (a feeling of tightness in the tongue), etc. can be cited.

[0058] As specific examples of the off-flavor substances, for example, the following can be cited: salty taste substitutes or enhancers such as potassium chloride, calcium chloride, magnesium chloride, ammonium chloride, lysine hydrochloride, and arginine hydrochloride; amino acids or their salts such as branched-chain amino acids (valine, leucine, isoleucine), tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, glycine; high-intensity sweeteners such as steviol glycosides (Stevia) (Rebaudioside, Steviosid), acesulfame potassium, sucralose, aspartame, thaumatin, saccharin; plant proteins such as soy protein, pea protein, broad bean protein, chickpea protein, almond protein, sunflower protein; emulsifiers such as monoglyceride fatty acids, polyglycerol fatty acid esters, organic acid monoglycerides, sugar esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, enzymatically decomposed lecithin; bacteriostatic agents such as acetic acid or its salts (for example, sodium acetate, etc.), glycine, etc. Among them, since the agent of the present invention can effectively inhibit off-flavors, potassium chloride, branched-chain amino acids, steviol glycosides, soy protein, emulsifiers, and sodium acetate are preferred. It should be noted that in the present invention, the "salty taste substitute or enhancer" is a general term for a salty taste substitute (a substance that can present a taste similar to saltiness) and a salty taste enhancer (a substance that can enhance the salty taste substance). In other words, the salty taste substitute or enhancer refers to a salty taste substitute or a salty taste enhancer.

[0059] The "inhibition" of off-flavors in the present invention means that the off-flavors are partially or completely not perceivable. The presence or degree of off-flavors can be evaluated, for example, by sensory evaluation based on a professional review group.

[0060] As one aspect, the off-flavors that can be inhibited by the agent of the present invention can come from salty taste substitutes or enhancers (for example, potassium chloride, etc.). As specific types thereof, for example, the following can be cited: bitterness, metallic taste, bitter and astringent taste, astringent taste, etc. That is, as one aspect, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, metallic taste, bitter and astringent taste, and astringent taste) of an oral composition containing a salty taste substitute or enhancer (for example, potassium chloride, etc.).

[0061] As one aspect, the off-flavors that can be inhibited by the agent of the present invention can come from high-intensity sweeteners (for example, steviol glycosides, etc.). As specific types thereof, for example, the following can be cited: bitterness, bitter and astringent taste, metallic taste, etc. That is, as one aspect, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and metallic taste) of an oral composition containing a high-intensity sweetener (for example, steviol glycosides, etc.).

[0062] As a mode, the off-flavors that can be inhibited by the agent of the present invention can come from amino acids or their salts (e.g., branched-chain amino acids, etc.). As specific types thereof, for example, bitterness, bitter and astringent tastes, etc. can be cited. That is, as a mode, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness and bitter and astringent tastes) of an oral composition containing amino acids or their salts (e.g., branched-chain amino acids, etc.).

[0063] As a mode, the off-flavors that can be inhibited by the agent of the present invention can come from plant proteins (e.g., soy protein, etc.). As specific types thereof, for example, bitterness, bitter and astringent tastes, astringency, etc. can be cited. That is, as a mode, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent tastes, and astringency) of an oral composition containing plant proteins (e.g., soy protein, etc.).

[0064] As a mode, the off-flavors that can be inhibited by the agent of the present invention can come from emulsifiers (e.g., monoglyceride fatty acids, etc.). As specific types thereof, for example, bitterness, bitter and astringent tastes, astringency, etc. can be cited. That is, as a mode, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent tastes, and astringency) of an oral composition containing emulsifiers (e.g., monoglyceride fatty acids, etc.).

[0065] As a mode, the off-flavors that can be inhibited by the agent of the present invention can come from bacteriostatic agents (e.g., sodium acetate, etc.). As specific types thereof, for example, bitterness, bitter and astringent tastes, astringency, etc. can be cited. That is, as a mode, the agent of the present invention can be an inhibitor of the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent tastes, and astringency) of an oral composition containing bacteriostatic agents (e.g., sodium acetate, etc.).

[0066] There is no particular limitation on the food containing off-flavor substances that can use the agent of the present invention as long as it contains off-flavor substances and can be orally ingested. As specific examples of the food containing off-flavor substances, the same foods as the specific examples of the salt-containing food that can use the agent of the present invention described above can be cited.

[0067] As a mode, the food containing off-flavor substances that can use the agent of the present invention can be a low-salt food. In the present invention, "low-salt food" refers to a food in which the salt concentration (salt content) at the time of eating is adjusted to be lower than the normal salt concentration of the food. Substances for substituting or enhancing the saltiness such as potassium chloride can be used in low-salt foods to make up for the insufficient saltiness of low-salt foods, etc.

[0068] There is no particular limitation on the form of the oral drug containing off-flavor substances that can use the agent of the present invention. As specific examples, the same forms as the forms of the salt-containing oral drug that can use the agent of the present invention described above can be exemplified.

[0069] The content of the off-flavor substance in the oral composition containing an off-flavor substance (e.g., food containing an off-flavor substance, oral drug containing an off-flavor substance, etc.) that can use the agent of the present invention varies depending on the type of the off-flavor substance and the like, and there is no particular limitation. However, relative to the total weight of the oral composition containing an off-flavor substance at the time of ingestion (e.g., at the time of eating, taking, etc.), it is usually 0.01% by weight or more. Since it can effectively suppress the off-flavor, it is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.1% by weight or more. In addition, relative to the total weight of the oral composition containing an off-flavor substance at the time of ingestion, the content of the off-flavor substance in the oral composition containing an off-flavor substance that can use the agent of the present invention is preferably 10% by weight or less, more preferably 5% by weight or less, further preferably 3% by weight or less, and particularly preferably 1% by weight or less.

[0070] As long as the off-flavor substance contained in the oral composition containing an off-flavor substance is a substance that can be orally ingested, its production method is not particularly limited, and a product obtained by a method known per se or a method based thereon can be used. The off-flavor substance can also be a commercially available product.

[0071] In the present invention, as one aspect, the off-flavor substance contained in the oral composition containing an off-flavor substance can be a chemically synthesized product prepared by a chemical synthesis method, or a separated product extracted and purified from a raw material containing an off-flavor substance. In addition, the raw material containing an off-flavor substance can also be directly purified or purified to a desired degree for use.

[0072] As long as the object of the present invention is not impaired, the components other than the off-flavor substance in the oral composition containing an off-flavor substance are not particularly limited. The oral composition containing an off-flavor substance that can use the agent of the present invention can optionally contain raw materials and additives corresponding to the type of the oral composition, etc. in addition to the off-flavor substance. As one aspect, the oral composition containing an off-flavor substance that can use the agent of the present invention can contain table salt in addition to the off-flavor substance.

[0073] The method and conditions for adding the agent of the present invention to the oral composition containing an off-flavor substance are not particularly limited, and can be appropriately set according to the form of the agent of the present invention or the type of the oral composition containing an off-flavor substance, etc. The time for adding the agent of the present invention to the oral composition containing an off-flavor substance is not particularly limited, and it can be added at any time. For example, it can be added during the production of the oral composition containing an off-flavor substance, after the oral composition containing an off-flavor substance is completed (e.g., immediately before ingesting the oral composition containing an off-flavor substance, during the ingestion of the oral composition containing an off-flavor substance, etc.). It can also be added to the raw materials before producing the oral composition containing an off-flavor substance.

[0074] Since the agent of the present invention can effectively suppress off-flavors, it is preferably added to an oral composition containing an off-flavor substance (e.g., a food containing an off-flavor substance, an oral drug containing an off-flavor substance, etc.) in such a manner that the amount of caryophyllene oxide added is within a specific range relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion (e.g., at the time of consumption, administration, etc.). Specifically, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is preferably 30 weight ppb or more, more preferably 80 weight ppb or more, still more preferably 100 weight ppb or more, and particularly preferably 300 weight ppb or more. In addition, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is preferably 50,000 weight ppb or less, more preferably 30,000 weight ppb or less, still more preferably 20,000 weight ppb or less, and particularly preferably 15,000 weight ppb or less.

[0075] When the agent of the present invention contains γ-glutamyl peptide or a salt thereof, from the viewpoint of effectively suppressing the off-flavor of the oral composition containing the off-flavor substance, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is preferably 0.1 weight ppb or more, more preferably 1 weight ppb or more, still more preferably 3 weight ppb or more, and particularly preferably 10 weight ppb or more. In addition, in this case, as long as the odor derived from caryophyllene oxide is not imparted to the oral composition, the upper limit of the amount of caryophyllene oxide added to the oral composition containing the off-flavor substance is not limited. However, from the viewpoint that the synergistic off-flavor suppressing effect brought by caryophyllene oxide and γ-glutamyl peptide or a salt thereof is more significant, relative to the total weight of the oral composition containing the off-flavor substance at the time of ingestion, it is preferably 150 weight ppb or less, more preferably 100 weight ppb or less, still more preferably 70 weight ppb or less, and particularly preferably 50 weight ppb or less.

[0076] When the agent of the present invention contains γ-glutamyl peptide or a salt thereof, it is preferable to add the γ-glutamyl peptide or a salt thereof added to the oral composition containing an off-flavor substance in a manner such that the amount thereof is within a specific range relative to the total weight of the oral composition containing an off-flavor substance at the time of ingestion. Specifically, in this case, from the viewpoint of effectively suppressing the off-flavor of the oral composition, the amount of the γ-glutamyl peptide or a salt thereof added to the oral composition containing an off-flavor substance is preferably 100 weight ppb or more, more preferably 500 weight ppb or more, still more preferably 1000 weight ppb or more, and particularly preferably 2800 weight ppb or more, relative to the total weight of the oral composition containing an off-flavor substance at the time of ingestion. In addition, in this case, as long as the odor derived from the γ-glutamyl peptide or a salt thereof is not imparted to the oral composition, the upper limit of the amount of the γ-glutamyl peptide or a salt thereof added to the oral composition containing an off-flavor substance is not limited. However, from the viewpoint that the synergistic off-flavor suppressing effect brought about by caryophyllene oxide and the γ-glutamyl peptide or a salt thereof is more significant, it is preferably 30000 weight ppb or less, more preferably 25000 weight ppb or less, still more preferably 20000 weight ppb or less, and particularly preferably 15000 weight ppb or less, relative to the total weight of the oral composition containing an off-flavor substance at the time of ingestion.

[0077] (The composition of the present invention) The present invention also provides a composition containing caryophyllene oxide and γ-glutamyl peptide or a salt thereof (in this specification, sometimes simply referred to as "the composition of the present invention").

[0078] The caryophyllene oxide contained in the composition of the present invention is the same as the caryophyllene oxide contained in the agent of the present invention described above. In addition, the content of caryophyllene oxide in the composition of the present invention is the same as the content of caryophyllene oxide in the agent of the present invention described above, and the preferred range is also the same.

[0079] The γ-glutamyl peptide or a salt thereof contained in the composition of the present invention is the same as the γ-glutamyl peptide or a salt thereof contained in the agent of the present invention described above, and the preferred manner is also the same. In addition, the content of the γ-glutamyl peptide or a salt thereof in the composition of the present invention is the same as the content of the γ-glutamyl peptide or a salt thereof in the agent of the present invention described above, and the preferred range is also the same.

[0080] The form and components of the composition of the present invention are the same as those of the agent of the present invention described above. In addition, the composition of the present invention can be produced in the same manner as the agent of the present invention described above.

[0081] As one mode, the composition of the present invention can be used for oral compositions containing salt. That is, as one mode, the composition of the present invention can be a composition for oral compositions containing salt. According to the composition of the present invention, the saltiness of the oral composition containing salt can be enhanced without imparting an odor thereto. The oral compositions containing salt to which the composition of the present invention can be applied are the same as the oral compositions containing salt to which the above-mentioned agent of the present invention can be applied, and the preferred modes are also the same. In addition, the mode of using the composition of the present invention for oral compositions containing salt is also the same as that of the above-mentioned agent of the present invention, and the preferred mode is also the same.

[0082] As one mode, the composition of the present invention can be used for oral compositions containing odoriferous substances. That is, as one mode, the composition of the present invention can be a composition for oral compositions containing odoriferous substances. According to the composition of the present invention, the odor of the oral composition containing odoriferous substances can be suppressed without imparting an odor thereto. The oral compositions containing odoriferous substances to which the composition of the present invention can be applied are the same as the oral compositions containing odoriferous substances to which the above-mentioned agent of the present invention can be applied, and the preferred modes are also the same. In addition, the mode of using the composition of the present invention for oral compositions containing odoriferous substances is also the same as that of the above-mentioned agent of the present invention, and the preferred mode is also the same.

[0083] (Manufacturing method of the present invention) The present invention also provides a manufacturing method of an oral composition containing salt or an odoriferous substance, the manufacturing method including adding caryophyllene oxide (in this specification, sometimes simply referred to as "the manufacturing method of the present invention").

[0084] The caryophyllene oxide used in the manufacturing method of the present invention is the same as the caryophyllene oxide contained in the above-mentioned agent of the present invention.

[0085] As one mode, the manufacturing method of the present invention further includes adding γ-glutamyl peptide or a salt thereof in addition to adding caryophyllene oxide. By adding γ-glutamyl peptide or a salt thereof in addition to adding caryophyllene oxide in the manufacturing method of the present invention, an oral composition containing an odoriferous substance with suppressed odor can be manufactured more effectively.

[0086] The γ-glutamyl peptide or a salt thereof that can be used in the manufacturing method of the present invention is the same as the γ-glutamyl peptide or a salt thereof contained in the above-mentioned agent of the present invention, and the preferred modes are also the same.

[0087] As one mode, the manufacturing method of the present invention can be a manufacturing method of an oral composition containing salt (for example, a food containing salt, an oral drug containing salt, etc.). According to the manufacturing method of the present invention, an oral composition containing salt with enhanced saltiness can be manufactured without imparting an odor. As one mode, the production method of the present invention can be a production method of an oral product containing an odoriferous substance (for example, a food containing an odoriferous substance, an oral drug containing an odoriferous substance, etc.). According to the production method of the present invention, it is possible to produce an oral product containing an odoriferous substance with suppressed odor without imparting an odor.

[0088] As one mode, the production method of the present invention can be a production method of an oral product containing a saltiness substitute or enhancer (for example, potassium chloride, etc.) (preferably an oral product with suppressed odor). In addition, as one mode, the production method of the present invention can be a production method of an oral product containing a saltiness substitute or enhancer (for example, potassium chloride, etc.) and having suppressed odor from the saltiness substitute or enhancer (preferably at least one odor selected from the group consisting of bitterness, metallic taste, bitter and astringent taste, and astringency).

[0089] As one mode, the production method of the present invention can be a production method of an oral product containing a high-intensity sweetener (for example, stevioside, etc.) (preferably an oral product with suppressed odor). In addition, as one mode, the production method of the present invention can be a production method of an oral product containing a high-intensity sweetener (for example, stevioside, etc.) and having suppressed odor from the high-intensity sweetener (preferably at least one odor selected from the group consisting of bitterness, bitter and astringent taste, and metallic taste).

[0090] As one mode, the production method of the present invention can be a production method of an oral product containing an amino acid or its salt (for example, branched-chain amino acids, etc.) (preferably an oral product with suppressed odor). In addition, as one mode, the production method of the present invention can be a production method of an oral product containing an amino acid or its salt (for example, branched-chain amino acids, etc.) and having suppressed odor from the amino acid or its salt (preferably at least one odor selected from the group consisting of bitterness and bitter and astringent taste).

[0091] As one mode, the production method of the present invention can be a production method of an oral product containing a plant protein (for example, soy protein, etc.) (preferably an oral product with suppressed odor). In addition, as one mode, the production method of the present invention can be a production method of an oral product containing a plant protein (for example, soy protein, etc.) and having suppressed odor from the plant protein (preferably at least one odor selected from the group consisting of bitterness, bitter and astringent taste, and astringency).

[0092] As one mode, the production method of the present invention can be a production method of an oral preparation containing an emulsifier (for example, monoglyceride fatty acid, etc.) (preferably an oral preparation with suppressed off-flavors). In addition, as one mode, the production method of the present invention can be a production method of an oral preparation containing an emulsifier (for example, monoglyceride fatty acid, etc.) and having off-flavors derived from the emulsifier (preferably at least one off-flavor selected from the group consisting of bitterness, astringency, and puckery taste) suppressed.

[0093] As one mode, the production method of the present invention can be a production method of an oral preparation containing an antibacterial agent (for example, sodium acetate, etc.) (preferably an oral preparation with suppressed off-flavors). In addition, as one mode, the production method of the present invention can be a production method of an oral preparation containing an antibacterial agent (for example, sodium acetate, etc.) and having off-flavors derived from the antibacterial agent (preferably at least one off-flavor selected from the group consisting of bitterness, astringency, and puckery taste) suppressed.

[0094] In the production method of the present invention, when the production method of the present invention is a production method of an oral preparation containing sodium chloride, the addition amount of caryophyllene oxide can be in the same range as the amount of caryophyllene oxide added to an oral preparation containing sodium chloride that can use the agent of the present invention described above, and the preferred range is also the same. In addition, in the production method of the present invention, when the production method of the present invention is a production method of an oral preparation containing an off-flavor substance, the addition amount of caryophyllene oxide can be in the same range as the amount of caryophyllene oxide added to an oral preparation containing an off-flavor substance that can use the agent of the present invention described above, and the preferred range is also the same.

[0095] As one mode, in addition to adding caryophyllene oxide, the production method of the present invention further includes adding γ-glutamyl peptide or a salt thereof. In this case, the addition amount of γ-glutamyl peptide or a salt thereof can be in the same range as the amount of γ-glutamyl peptide or a salt thereof added to an oral preparation that can use the agent of the present invention described above, and the preferred range is also the same.

[0096] In the production method of the present invention, the addition of caryophyllene oxide, γ-glutamyl peptide or a salt thereof can be carried out using the agent of the present invention described above.

[0097] In addition to adding caryophyllene oxide, γ-glutamyl peptide or a salt thereof, the production method of the present invention can appropriately include production processes and treatment processes commonly used in the production of oral preparations according to the type of the oral preparation to be produced, etc.

[0098] The type of the oral preparation containing sodium chloride or an off-flavor substance obtained by the production method of the present invention is not particularly limited. For example, the same oral preparations as those exemplified as oral preparations containing sodium chloride that can use the agent of the present invention can be cited.

[0099] According to the manufacturing method of the present invention, an oral composition containing caryophyllene oxide and table salt or an off-flavor substance (hereinafter sometimes simply referred to as "the oral composition of the present invention" in this specification) can be manufactured. As one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and table salt (e.g., food, oral medicine, etc.), and preferably can also be an oral composition containing caryophyllene oxide and table salt with enhanced saltiness. In addition, as another embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an off-flavor substance (e.g., food, oral medicine, etc.), and preferably can also be an oral composition containing caryophyllene oxide and an off-flavor substance with the off-flavor (off-flavor from the off-flavor substance) inhibited.

[0100] As one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof and an off-flavor substance (e.g., food, oral medicine, etc.), and preferably can also be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof and an off-flavor substance with the off-flavor (off-flavor from the off-flavor substance) inhibited.

[0101] As one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and a saltiness substitute or enhancer (e.g., potassium chloride, etc.) (preferably an oral composition with inhibited off-flavor). In addition, as one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and a saltiness substitute or enhancer (e.g., potassium chloride, etc.) with the off-flavor from the saltiness substitute or enhancer (preferably at least one off-flavor selected from the group consisting of bitterness, metallic taste, bitter and astringent taste, and astringency) inhibited. As one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof and containing a saltiness substitute or enhancer (e.g., potassium chloride, etc.) (preferably an oral composition with inhibited off-flavor). In addition, as one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and containing a saltiness substitute or enhancer (e.g., potassium chloride, etc.), with the off-flavor from the saltiness substitute or enhancer (preferably at least one off-flavor selected from the group consisting of bitterness, metallic taste, bitter and astringent taste, and astringency) inhibited.

[0102] As one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and a high-intensity sweetener (e.g., stevioside, etc.) (preferably an oral composition with inhibited off-flavor). In addition, as one embodiment, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and a high-intensity sweetener (e.g., stevioside, etc.) with the off-flavor from the high-intensity sweetener (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and metallic taste) inhibited. As one mode, the oral composition of the present invention can be an oral composition (preferably an oral composition with suppressed off-flavors) containing caryophyllene oxide, γ-glutamyl peptide or its salt, and a high-intensity sweetener (e.g., stevioside, etc.). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or its salt, and a high-intensity sweetener (e.g., stevioside, etc.), and the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and metallic taste) derived from the high-intensity sweetener are suppressed.

[0103] As one mode, the oral composition of the present invention can be an oral composition (preferably an oral composition with suppressed off-flavors) containing caryophyllene oxide and an amino acid or its salt (e.g., branched-chain amino acids, etc.). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an amino acid or its salt (e.g., branched-chain amino acids, etc.), and the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness and bitter and astringent taste) derived from the amino acid or its salt are suppressed. As one mode, the oral composition of the present invention can be an oral composition (preferably an oral composition with suppressed off-flavors) containing caryophyllene oxide, γ-glutamyl peptide or its salt, and an amino acid or its salt (e.g., branched-chain amino acids, etc.). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or its salt, and an amino acid or its salt (e.g., branched-chain amino acids, etc.), and the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness and bitter and astringent taste) derived from the amino acid or its salt are suppressed.

[0104] As one mode, the oral composition of the present invention can be an oral composition (preferably an oral composition with suppressed off-flavors) containing caryophyllene oxide and a plant protein (e.g., soy protein, etc.). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and a plant protein (e.g., soy protein, etc.), and the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) derived from the plant protein are suppressed. As one mode, the oral composition of the present invention can be an oral composition (preferably an oral composition with suppressed off-flavors) containing caryophyllene oxide, γ-glutamyl peptide or its salt, and a plant protein (e.g., soy protein, etc.). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or its salt, and a plant protein (e.g., soy protein, etc.), and the off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) derived from the plant protein are suppressed.

[0105] As one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an emulsifier (e.g., monoglyceride fatty acids, etc.) (preferably an oral composition with suppressed off-flavors). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an emulsifier (e.g., monoglyceride fatty acids, etc.) and having the off-flavors derived from the emulsifier (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) suppressed. As one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and an emulsifier (e.g., monoglyceride fatty acids, etc.) (preferably an oral composition with suppressed off-flavors). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and an emulsifier (e.g., monoglyceride fatty acids, etc.) and having the off-flavors derived from the emulsifier (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) suppressed.

[0106] As one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an antibacterial agent (e.g., sodium acetate, etc.) (preferably an oral composition with suppressed off-flavors). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide and an antibacterial agent (e.g., sodium acetate, etc.) and having the off-flavors derived from the antibacterial agent (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) suppressed. As one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and an antibacterial agent (e.g., sodium acetate, etc.) (preferably an oral composition with suppressed off-flavors). In addition, as one mode, the oral composition of the present invention can be an oral composition containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and an antibacterial agent (e.g., sodium acetate, etc.) and having the off-flavors derived from the antibacterial agent (preferably at least one off-flavor selected from the group consisting of bitterness, bitter and astringent taste, and astringency) suppressed.

[0107] As one mode, when the oral composition of the present invention contains table salt, the content of caryophyllene oxide in the oral composition of the present invention can be in the same range as the amount of caryophyllene oxide added to the table salt-containing oral composition in which the above-mentioned agent of the present invention can be used, and the preferred range is also the same. In addition, as one mode, when the oral composition of the present invention contains off-flavor substances, the content of caryophyllene oxide in the oral composition of the present invention can be in the same range as the amount of caryophyllene oxide added to the off-flavor substance-containing oral composition in which the above-mentioned agent of the present invention can be used, and the preferred range is also the same.

[0108] As a mode, when the oral composition of the present invention contains γ-glutamyl peptide or a salt thereof, the content of γ-glutamyl peptide or a salt thereof may be in the same range as the amount of γ-glutamyl peptide or a salt thereof added to the oral composition in which the agent of the present invention can be used, and the preferred range is also the same.

[0109] The salt content (salt concentration) in the oral composition of the present invention is not particularly limited, but can be set in the same manner as the salt content in the salt-containing oral composition in which the agent of the present invention can be used, and the preferred range is also the same.

[0110] The content of off-flavor substances in the oral composition of the present invention is not particularly limited, but can be set in the same manner as the content of off-flavor substances in the off-flavor substance-containing oral composition in which the agent of the present invention can be used, and the preferred range is also the same.

[0111] In addition to containing caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and containing salt or off-flavor substances, the oral composition of the present invention may further contain components other than these. As long as the object of the present invention is not impaired, the types of components other than caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and salt or off-flavor substances are not particularly limited, and can be appropriately selected according to the type of the oral composition of the present invention and the like. In addition, as long as the object of the present invention is not impaired, the content of components other than caryophyllene oxide, γ-glutamyl peptide or a salt thereof, and salt or off-flavor substances is not particularly limited, and can be appropriately set according to the type of the oral composition of the present invention and the like.

[0112] (The method of the present invention) The present invention also provides a method for enhancing the saltiness or suppressing the off-flavor of the oral composition, the method comprising adding caryophyllene oxide to the oral composition containing salt or off-flavor substances (in this specification, sometimes simply referred to as "the method of the present invention").

[0113] The caryophyllene oxide used in the method of the present invention is the same as the caryophyllene oxide contained in the agent of the present invention described above.

[0114] As a mode, the method of the present invention further comprises adding γ-glutamyl peptide or a salt thereof in addition to adding caryophyllene oxide to the oral composition containing salt or off-flavor substances. The method of the present invention further comprises adding γ-glutamyl peptide or a salt thereof in addition to adding caryophyllene oxide to the oral composition containing off-flavor substances, thereby being able to more effectively suppress the off-flavor of the oral composition.

[0115] The γ-glutamyl peptide or a salt thereof that can be used in the method of the present invention is the same as the γ-glutamyl peptide or a salt thereof contained in the agent of the present invention described above, and the preferred mode is also the same.

[0116] As one mode, the method of the present invention can be a method for enhancing the saltiness of an oral composition containing salt (for example, a food containing salt, an oral drug containing salt, etc.). According to the method of the present invention, the saltiness of the oral composition containing salt can be enhanced without imparting an odor to the oral composition containing salt.

[0117] As one mode, in the method of the present invention, when adding caryophyllene oxide to an oral composition containing salt, the addition amount of caryophyllene oxide can be in the same range as the amount of caryophyllene oxide added to the oral composition containing salt in which the agent of the present invention can be used, and the preferred range is also the same.

[0118] As one mode, in addition to adding caryophyllene oxide to the oral composition containing salt, the method of the present invention further includes adding γ-glutamyl peptide or a salt thereof. In this case, the addition amount of γ-glutamyl peptide or a salt thereof can be in the same range as the amount of γ-glutamyl peptide or a salt thereof added to the oral composition containing salt in which the agent of the present invention can be used, and the preferred range is also the same.

[0119] In the method of the present invention, the type of the oral composition containing salt to which caryophyllene oxide is added is not particularly limited, and examples thereof include the same oral compositions as those exemplified as the oral compositions containing salt in which the agent of the present invention can be used.

[0120] In the method of the present invention, the salt content (salt concentration) in the oral composition to which caryophyllene oxide is added is not particularly limited, but can be set in the same manner as the salt content in the oral composition containing salt in which the agent of the present invention can be used, and the preferred range is also the same.

[0121] As one mode, the method of the present invention can be a method for suppressing the off-odor of an oral composition containing an off-odor substance (for example, a food containing an off-odor substance, an oral drug containing an off-odor substance, etc.). According to the method of the present invention, the off-odor of the oral composition containing an off-odor substance can be suppressed without imparting an odor to the oral composition containing an off-odor substance.

[0122] As one mode, the method of the present invention can be a method for suppressing the off-odor (preferably at least one off-odor selected from the group consisting of bitterness, metallic taste, bitter and astringent taste, and astringent taste) of an oral composition containing a saltiness substitute or enhancer (for example, potassium chloride, etc.).

[0123] As one mode, the method of the present invention can be a method for suppressing the off-odor (preferably at least one off-odor selected from the group consisting of bitterness, bitter and astringent taste, and metallic taste) of an oral composition containing a high-intensity sweetener (for example, stevioside, etc.).

[0124] As one mode, the method of the present invention can be a method for suppressing off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness and astringency) of an oral composition containing an amino acid or its salt (e.g., branched-chain amino acids, etc.).

[0125] As one mode, the method of the present invention can be a method for suppressing off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, astringency, and pungency) of an oral composition containing a plant protein (e.g., soy protein, etc.).

[0126] As one mode, the method of the present invention can be a method for suppressing off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, astringency, and pungency) of an oral composition containing an emulsifier (e.g., monoglyceride fatty acid, etc.).

[0127] As one mode, the manufacturing method of the present invention can be a method for suppressing off-flavors (preferably at least one off-flavor selected from the group consisting of bitterness, astringency, and pungency) of an oral composition containing an antibacterial agent (e.g., sodium acetate, etc.).

[0128] In one mode of the method of the present invention, when adding caryophyllene oxide to an oral composition containing an off-flavor substance, the addition amount of caryophyllene oxide can be in the same range as the amount of caryophyllene oxide added to an oral composition containing an off-flavor substance to which the agent of the present invention can be used, and the preferred range is also the same.

[0129] In one mode of the method of the present invention, in addition to adding caryophyllene oxide to an oral composition containing an off-flavor substance, it further includes adding γ-glutamyl peptide or its salt. In this case, the addition amount of γ-glutamyl peptide or its salt can be in the same range as the amount of γ-glutamyl peptide or its salt added to an oral composition containing an off-flavor substance to which the agent of the present invention can be used, and the preferred range is also the same.

[0130] In the method of the present invention, the type of the oral composition containing an off-flavor substance to which caryophyllene oxide is added is not particularly limited. For example, it can be the same oral composition as the oral composition exemplified as an oral composition containing salt to which the agent of the present invention can be used.

[0131] In the method of the present invention, the content of the off-flavor substance in the oral composition to which caryophyllene oxide is added is not particularly limited, but it can be set in the same manner as the content of the off-flavor substance in the oral composition containing an off-flavor substance to which the agent of the present invention can be used, and the preferred range is also the same.

[0132] In the method of the present invention, the method and conditions for adding β-caryophyllene oxide to an oral preparation containing salt or an off-flavor substance are not particularly limited and can be appropriately set according to the type of the oral preparation, etc. The time for adding β-caryophyllene oxide to an oral preparation containing salt or an off-flavor substance is not particularly limited and can be added at any time. For example, it can be added during the manufacture of the oral preparation, after the oral preparation is completed (for example, immediately before ingesting the oral preparation, during the ingestion of the oral preparation, etc.). It can also be added to the raw materials before manufacturing an oral preparation containing salt or an off-flavor substance.

[0133] The present invention will be further specifically described in the following examples, but the present invention is not limited to these examples. It should be noted that in this specification, when denoted as "%", "ppm", "ppb", unless otherwise specified, it means "weight %", "weight ppm", "weight ppb". In addition, unless otherwise specified, the raw materials used in the following examples are sold for food use. The water used is tap water filtered through a filter. Examples

[0134] <Test 1> (Preparation of Reference Sample 1 (Negative Control)) According to the amounts shown in Table 1 below, warm water was mixed into a commercially available cheese sauce ("7 Premium / Selected Bacon and Egg Sauce Pasta with 3 Kinds of Cheese" manufactured by Seven & I Holdings Co., Ltd., and the salt equivalent in 130 g is 2.5 g) to prepare Reference Sample 1.

[0135] (Preparation of Reference Samples 2 and 3) According to the amounts shown in Table 1 below, salt and warm water were mixed into a commercially available cheese sauce ("7 Premium / Selected Bacon and Egg Sauce Pasta with 3 Kinds of Cheese" manufactured by Seven & I Holdings Co., Ltd., and the salt equivalent in 130 g is 2.5 g) to prepare Reference Samples 2 and 3, respectively.

[0136] [Table 1]

[0137] (Preparation of Evaluation Samples) β-Caryophyllene oxide was added to Reference Sample 1 (negative control) to reach the concentrations shown in Table 2 below to prepare evaluation samples, respectively. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than warm water would not change due to the addition of β-caryophyllene oxide.

[0138] [Table 2]

[0139] (Sensory Evaluation of Saltiness Intensity) A professional review group consisting of 4 trained reviewers put each evaluation sample in their mouths and scored the saltiness intensity of each evaluation sample in units of 0.1 points according to the evaluation criteria of setting reference sample 1 (negative control) as "0 points", reference sample 2 as "5 points", and reference sample 3 as "10 points", and calculated the average score of the 4 people. It should be noted that the professional review group was trained in advance so that the degree of change in saltiness intensity when the score changed by 0.1 point could be the same among the reviewers. Also, it was confirmed whether there were odors not present in reference samples 1 to 3 in each evaluation sample. The results are shown in Table 3 below.

[0140] [Table 3]

[0141] As shown in Table 3, the evaluation samples added with caryophyllene oxide (Examples 1 to 3) had higher scores for saltiness intensity compared to reference sample 1 (negative control), that is, the saltiness was stronger than that of reference sample 1. Therefore, in any of the evaluation samples of Examples 1 to 3, the saltiness enhancement effect brought by caryophyllene oxide was confirmed.

[0142] <Test 2> (Preparation of reference sample 4 (negative control)) According to the amounts shown in Table 4 below, potassium chloride and warm water were mixed in a commercially available cheese sauce ("7 Premium / Selected 3-Cheese Bacon and Egg Sauce Pasta" manufactured by Seven & I Holdings Co., Ltd.) to prepare reference sample 4. It should be noted that the commercially available cheese sauce used in this test contained almost no potassium chloride before adding potassium chloride.

[0143] (Preparation of reference samples 5 and 6) According to the amounts shown in Table 4 below, potassium chloride and warm water were mixed in a commercially available cheese sauce ("7 Premium / Selected 3-Cheese Bacon and Egg Sauce Pasta" manufactured by Seven & I Holdings Co., Ltd.) to prepare reference samples 5 and 6, respectively.

[0144] [Table 4]

[0145] (Preparation of evaluation samples) Caryophyllene oxide was added to reference sample 4 (negative control) to make the concentrations shown in Table 5 below, respectively, to prepare evaluation samples. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than warm water would not change due to the addition of caryophyllene oxide.

[0146] [Table 5]

[0147] (Sensory evaluation of off - flavor intensity) A professional evaluation group consisting of 4 trained reviewers held each evaluation sample in their mouths. According to the evaluation criteria that reference sample 4 (negative control) was set as "10 points", reference sample 5 was set as "5 points", and reference sample 6 was set as "0 points", the intensity of off - flavor (bitter taste, metallic taste, bitter and astringent taste, astringent taste) of each evaluation sample was scored in units of 0.1 points, and the average score of the 4 people was calculated. It should be noted that the professional evaluation group was trained in advance so that the degree of change in off - flavor intensity when the score changed by 0.1 point was the same among reviewers. Also, it was confirmed whether there was an odor not present in reference samples 4 - 6 assigned to each evaluation sample. The results are shown in Table 6 below.

[0148] [Table 6]

[0149] As shown in Table 6, the off - flavor intensity scores of the evaluation samples added with β - caryophyllene (Examples 4 - 6) were lower than those of reference sample 4 (negative control), that is, the off - flavor was weaker than that of reference sample 4. Therefore, in any of the evaluation samples of Examples 4 - 6, the inhibitory effect of β - caryophyllene on the off - flavor from potassium chloride was confirmed.

[0150] [Test 3] (Preparation of reference sample 7 (negative control) and reference sample 8) According to the amounts shown in Table 7 below, steviol glycoside (manufactured by PureCircle) and warm water were mixed in commercially available creaming powder (Marim (registered trademark) manufactured by Ajinomoto AGF Inc.), and reference samples 7 and 8 were prepared respectively. It should be noted that the commercially available creaming powder used in this test contained almost no steviol glycoside before adding steviol glycoside.

[0151] (Preparation of reference sample 9) According to the amounts shown in Table 7 below, granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) and warm water were mixed in commercially available creaming powder (Marim (registered trademark) manufactured by Ajinomoto AGF Inc.) to prepare reference sample 9.

[0152] [Table 7]

[0153] (Preparation of evaluation samples) β - caryophyllene was added to reference sample 7 (negative control) to make the concentrations shown in Table 8 below, and evaluation samples were prepared respectively. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of sample raw materials other than warm water would not change due to the addition of β - caryophyllene.

[0154] [Table 8]

[0155] (Sensory evaluation of off - flavor intensity) A professional evaluation group consisting of 4 trained reviewers will hold each evaluation sample in their mouths. According to the evaluation criteria of setting reference sample 7 (negative control) as "10 points", reference sample 8 as "5 points", and reference sample 9 as "0 points", the intensity of off - flavors (bitter taste, bitter and astringent taste, metallic taste) of each evaluation sample is scored in units of 0.1 points, and the average score of the 4 people is calculated. It should be noted that the professional evaluation group is trained in advance so that the degree of change in off - flavor intensity when the score changes by 0.1 point is the same among reviewers. Also, it is confirmed whether there are odors not present in reference samples 7 - 9 assigned to each evaluation sample. The results are shown in Table 9 below.

[0156] [Table 9]

[0157] As shown in Table 9, the evaluation samples added with β - caryophyllene oxide (Examples 7 - 9) have lower scores of off - flavor intensity compared with reference sample 7 (negative control), that is, the off - flavor is weaker than that of reference sample 7. Therefore, in any of the evaluation samples of Examples 7 - 9, the inhibitory effect of β - caryophyllene oxide on the off - flavor from stevioside is confirmed.

[0158] [Test 4] (Preparation of reference sample 10 (negative control) and reference sample 11) According to the amounts shown in Table 10 below, valine (manufactured by Ajinomoto Co., Inc.), leucine (manufactured by Ajinomoto Co., Inc.), isoleucine (manufactured by Ajinomoto Co., Inc.) and water are mixed in a commercially available cheese sauce ("7 Premium / Selected Bacon and Egg Sauce Spaghetti with 3 Kinds of Cheese" manufactured by Seven & I Holdings Co., Ltd.) to prepare reference samples 10 and 11 respectively. It should be noted that the commercially available cheese sauce used in this test contains almost no free valine, leucine and isoleucine before adding valine, leucine and isoleucine.

[0159] (Preparation of reference sample 12) According to the amounts shown in Table 10 below, water is mixed in a commercially available cheese sauce ("7 Premium / Selected Bacon and Egg Sauce Spaghetti with 3 Kinds of Cheese" manufactured by Seven & I Holdings Co., Ltd.) to prepare reference sample 12.

[0160] [Table 10]

[0161] (Preparation of evaluation samples) β - caryophyllene was added to the reference sample 10 (negative control) to achieve the concentrations shown in Table 11 below, and evaluation samples were prepared respectively. It should be noted that the amount of water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than water would not change due to the addition of β - caryophyllene.

[0162] [Table 11]

[0163] (Sensory evaluation of off - odor intensity) A professional evaluation group consisting of 3 trained reviewers held each evaluation sample in their mouths and scored the intensity of the off - odor (bitter taste, bitter and astringent taste, etc.) of each evaluation sample in units of 0.1 points according to the evaluation criteria of setting the reference sample 10 (negative control) as "10 points", the reference sample 11 as "5 points", and the reference sample 12 as "0 points", and calculated the average score of the 3 people. It should be noted that the professional evaluation group was trained in advance so that the degree of change in off - odor intensity when the score changed by 0.1 point was the same among the reviewers. Also, it was confirmed whether any odor not present in the reference samples 10 - 12 was imparted to each evaluation sample. The results are shown in Table 12 below.

[0164] [Table 12]

[0165] As shown in Table 12, the evaluation samples added with β - caryophyllene (Examples 10 - 12) had lower scores for off - odor intensity compared to the reference sample 10 (negative control), that is, the off - odor was weaker than that of the reference sample 10. Therefore, in any of the evaluation samples of Examples 10 - 12, the inhibitory effect of β - caryophyllene on the off - odor from branched - chain amino acids (valine, leucine, and isoleucine) was confirmed.

[0166] <Test 5> (Preparation of reference sample 13 (negative control) and reference sample 14) According to the amounts shown in Table 13 below, water was mixed with commercially available soy protein (manufactured by Fuji Oil Co., Ltd.) to prepare reference samples 13 and 14 respectively.

[0167] (Reference sample 15) Water was used as reference sample 15.

[0168] [Table 13]

[0169] (Preparation of evaluation samples) β - Caryophyllene was added to the reference sample 13 (negative control) to achieve the concentrations shown in Table 14 below, and evaluation samples were prepared respectively. It should be noted that the amount of water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than water would not change due to the addition of β - caryophyllene.

[0170] [Table 14]

[0171] (Sensory evaluation of off - flavor intensity) A professional evaluation group consisting of 3 trained reviewers held each evaluation sample in their mouths and scored the intensity of the off - flavor (bitter taste, bitter and astringent taste, astringent taste) of each evaluation sample in units of 0.1 points according to the evaluation criteria of setting the reference sample 13 (negative control) as "10 points", the reference sample 14 as "5 points", and the reference sample 15 (water) as "0 points", and calculated the average score of the 3 people. It should be noted that the professional evaluation group was trained in advance so that the degree of change in off - flavor intensity when the score changed by 0.1 point was the same among the reviewers. Also, it was confirmed whether an odor not present in the reference samples 13 - 15 was imparted to each evaluation sample. The results are shown in Table 15 below.

[0172] [Table 15]

[0173] As shown in Table 15, the evaluation samples added with β - caryophyllene (Examples 13 - 15) had a lower score for off - flavor intensity compared to the reference sample 13 (negative control), that is, the off - flavor was weaker than that of the reference sample 13. Therefore, in any of the evaluation samples of Examples 13 - 15, the inhibitory effect of β - caryophyllene on the off - flavor from soy protein was confirmed.

[0174] <Test 6> (Reference sample 16 (negative control)) An emulsifier (monoglyceride fatty acid, manufactured by Sun Chemical Co., Ltd.) and warm water were mixed into a commercially available cream powder ("Marim (registered trademark)", manufactured by Ajinomoto AGF Co., Ltd.) according to the amounts shown in Table 16 below to prepare the reference sample 16. It should be noted that the commercially available cream powder used in this test did not contain an emulsifier that presented an off - flavor before adding the emulsifier that presented an off - flavor.

[0175] (Preparation of reference sample 17) Warm water was mixed into a commercially available cream powder ("Marim (registered trademark)", manufactured by Ajinomoto AGF Co., Ltd.) according to the amounts shown in Table 16 below to prepare the reference sample 17.

[0176] [Table 16]

[0177] (Preparation of evaluation samples) β - Caryophyllene was added to the reference sample 16 (negative control) so as to have the concentrations shown in Table 17 below, and evaluation samples were prepared respectively. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than warm water would not change due to the addition of β - caryophyllene.

[0178] [Table 17]

[0179] (Sensory evaluation of off - odor intensity) A professional evaluation group consisting of 3 trained reviewers held each evaluation sample in their mouths and scored the intensity of the off - odor (bitter taste, bitter - astringent taste, astringent taste) of each evaluation sample in units of 0.1 points according to the evaluation criteria of setting the reference sample 16 (negative control) as "10 points" and the reference sample 17 as "0 points", and the average score of the 3 people was calculated. It should be noted that the professional evaluation group was trained in advance so that the degree of change in off - odor intensity when the score changed by 0.1 point was the same among the reviewers. Also, it was confirmed whether odors not present in the reference samples 16 and 17 were imparted to each evaluation sample. The results are shown in Table 18 below.

[0180] [Table 18]

[0181] As shown in Table 18, the evaluation samples added with β - caryophyllene (Examples 16 - 18) had lower scores for off - odor intensity compared to the reference sample 16 (negative control), that is, the off - odor was weaker than that of the reference sample 16. Therefore, in any of the evaluation samples of Examples 16 - 18, the inhibitory effect of β - caryophyllene on the off - odor from the emulsifier was confirmed.

[0182] <Test 7> (Reference sample 18 (negative control)) Sodium acetate and warm water were mixed in a commercially available white sauce (manufactured by Heinz Japan Co., Ltd.) according to the amounts shown in Table 19 below, and then the pH value was adjusted to 6 to prepare the reference sample 18. It should be noted that the commercially available white sauce used in this test contained almost no sodium acetate before adding sodium acetate.

[0183] (Preparation of reference sample 19) Warm water was mixed in a commercially available white sauce (manufactured by Heinz Japan Co., Ltd.) according to the amounts shown in Table 19 below, and then the pH value was adjusted to 6 to prepare the reference sample 19.

[0184] [Table 19]

[0185] (Preparation of evaluation samples) β - Caryophyllene was added to the reference sample 18 (negative control) so as to achieve the concentrations shown in Table 20 below, and evaluation samples were prepared respectively. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than warm water would not change due to the addition of β - caryophyllene.

[0186] [Table 20]

[0187] (Sensory evaluation of off - flavor intensity) A professional evaluation group consisting of 3 trained reviewers held each evaluation sample in their mouths and scored the intensity of the off - flavor (bitter taste, bitter and astringent taste, astringent taste) of each evaluation sample in units of 0.1 points according to the evaluation criteria of setting the reference sample 18 (negative control) as "10 points" and the reference sample 19 as "0 points", and the average score of the 3 people was calculated. It should be noted that the professional evaluation group was trained in advance so that the degree of change in off - flavor intensity when the score changed by 0.1 point was the same among the reviewers. Also, it was confirmed whether an odor not present in the reference samples 18 and 19 was imparted to each evaluation sample. The results are shown in Table 21 below.

[0188] [Table 21]

[0189] As shown in Table 21, the evaluation samples added with β - caryophyllene (Examples 19 - 21) had a lower score for off - flavor intensity compared to the reference sample 18 (negative control), that is, the off - flavor was weaker than that of the reference sample 18. Therefore, in any of the evaluation samples of Examples 19 - 21, the inhibitory effect of β - caryophyllene on the off - flavor from sodium acetate was confirmed.

[0190] Based on the above test results, it is shown that β - caryophyllene can be used to enhance saltiness. In addition, it is also shown that β - caryophyllene can be used to inhibit off - flavor.

[0191] <Test 8> (Preparation of branched - chain amino acid solutions) Leucine, valine, and isoleucine were dissolved in water so as to achieve the concentrations shown in Table 22 below, and branched - chain amino acid solutions (negative control (NC) solution, reference sample 20, and reference sample 21) were prepared respectively.

[0192] [Table 22]

[0193] (Preparation of Evaluation Samples) β-caryophyllene and / or γ-Glu-Val-Gly were added to the NC solution to achieve the concentrations shown in Table 23 below, and evaluation samples were prepared respectively.

[0194] [Table 23]

[0195] (Sensory Evaluation of Off-odor Intensity) For the intensity of the off-odor (bitter taste) of the evaluation samples, a sensory evaluation was carried out. The sensory evaluation of the off-odor intensity was evaluated as follows: A professional evaluation group consisting of 4 trained reviewers used the scoring method. Specifically, the 4 reviewers held the respective evaluation samples in their mouths and scored the intensity of the off-odor (bitter taste) of each evaluation sample in units of 0.01 points according to the evaluation criteria of setting the NC solution as "1.00 point", reference sample 20 as "0.90 point", and reference sample 21 as "0.80 point", and calculated the average score of the 4 people. It should be noted that the professional evaluation group was trained in advance so that the degree of change in the off-odor (bitter taste) intensity when the score changed by 0.01 point was the same among the reviewers. Also, it was confirmed whether any odor not present in the NC solution was imparted to each evaluation sample.

[0196] The results are shown in Table 24 below. It should be noted that the off-odor inhibition score in the table was calculated by subtracting the score of the off-odor intensity of each evaluation sample from the score of the off-odor intensity of the NC solution (1.00 point).

[0197] [Table 24]

[0198] As shown in Table 24, the scores of the off-odor intensity of the evaluation samples added with β-caryophyllene (sample numbers 1 to 5) were lower than those of the NC solution (negative control). Among them, the evaluation samples added with β-caryophyllene at a concentration of 30 weight ppb or more (sample numbers 4 and 5) had significantly weaker off-odors compared to the NC solution, and the inhibitory effect on the off-odor (bitter taste) from branched-chain amino acids was confirmed. In addition, in the evaluation samples (sample numbers 9 and 10) with β-caryophyllene oxide added simultaneously with γ-Glu-Val-Gly, an inhibitory effect on off-flavors (bitterness) from branched-chain amino acids was confirmed in both. The average off-flavor inhibition scores of these evaluation samples (evaluation samples with β-caryophyllene oxide and γ-Glu-Val-Gly added simultaneously) were both "0.18 points", which were higher values compared to the sum of the off-flavor inhibition scores of the evaluation samples with β-caryophyllene oxide and γ-Glu-Val-Gly added separately (theoretical additive inhibition scores, the sum of the off-flavor inhibition scores of the evaluation samples of sample numbers 3 and 7 was 0.13 points, and the sum of the off-flavor inhibition scores of the evaluation samples of sample numbers 4 and 7 was 0.16 points). Therefore, it was confirmed that the off-flavor inhibitory effect obtained in the evaluation samples with β-caryophyllene oxide and γ-Glu-Val-Gly added simultaneously had a synergistic effect.

[0199] <Test 9> (Preparation of evaluation samples) The meatballs used as evaluation samples were prepared according to the following steps (1) to (6). (1) Mix commercially available ground pork, table salt (manufactured by Uchihama Salt Industry Co., Ltd.) and potassium chloride (manufactured by Uji Pharmaceutical Co., Ltd.) in the proportions shown in Table 25 below, and stir the whole with a tabletop blender ("KitchenAid" manufactured by FMI Co., Ltd., model: KSM5WH) until uniformly mixed. It should be noted that the speed setting of the tabletop blender was "1". (2) Add minced onion, water, salad oil (manufactured by J-OIL MILLS Co., Ltd.), potato starch (manufactured by Minami Tokachi Agricultural Products Processing Agricultural Cooperative Federation), and β-caryophyllene solution or β-caryophyllene oxide solution to the mixture obtained in (1) above in the proportions shown in Table 25 below, and stir the whole with the above tabletop blender (speed setting: 1) until uniformly mixed. The β-caryophyllene solution was prepared by dissolving β-caryophyllene (manufactured by Sigma-Aldrich Corporation) at a concentration of 1000 weight ppm in propylene glycol, and the β-caryophyllene oxide solution was prepared by dissolving β-caryophyllene oxide (manufactured by Penta Manufacturing Company) at a concentration of 1000 weight ppm in propylene glycol. (3) Weigh 15 g of each of the mixtures obtained in (2) above and shape them into balls to make meatballs. (4) Freeze the meatballs made in (3) above for 1 hour. (5) Cover 3 frozen meatballs obtained in (4) above with plastic wrap and thaw them in a microwave oven (manufactured by Sanyo Electric Co., Ltd., SANYO EMO-100S) at 600 W for 1 minute and 30 seconds. (6) Leave the thawed meatballs at room temperature for 10 minutes and then use them for sensory evaluation (described later).

[0200] (Preparation of Reference Sample 22 (Positive Control)) In the operation step (1) of making the meatballs of the above evaluation sample, mix "commercially available pork stuffing and salt" in the ratio shown in Table 25 below to replace "commercially available pork stuffing, salt, and potassium chloride", and in operation step (2), add "minced onion, water, salad oil, and potato starch" to the mixture obtained in operation step (1) in the ratio shown in Table 25 below to replace "minced onion, water, salad oil, potato starch, and β-caryophyllene solution or β-oxocaryophyllene solution". Except for this, make meatballs according to the same operation steps as the above evaluation sample and use them for sensory evaluation (described later).

[0201] (Preparation of Reference Sample 23 (Negative Control)) In the operation step (2) of making the meatballs of the above evaluation sample, add "minced onion, water, salad oil, and potato starch" to the mixture obtained in operation step (1) in the ratio shown in Table 25 below to replace "minced onion, water, salad oil, potato starch, and β-caryophyllene solution or β-oxocaryophyllene solution". Except for this, make meatballs according to the same operation steps as the above evaluation sample and use them for sensory evaluation (described later).

[0202] [Table 25]

[0203] (Sensory Evaluation of Saltiness Intensity and Degree of Off-Flavor) A professional evaluation group consisting of 3 trained reviewers eats each evaluation sample, and according to the following evaluation criteria with reference sample 22 (positive control) set as "3 points" and reference sample 23 (negative control) set as "0 points", the saltiness intensity and the degree of off-flavor (bitterness, astringency) of each evaluation sample are scored in units of 0.1 points respectively, and the average score of the 3 people is calculated. When the calculated average score is 1 point or more, it is judged to be effective (saltiness enhancement effect, off-flavor inhibition effect). It should be noted that the professional evaluation group is trained in advance so that the degree of change in saltiness intensity or off-flavor (bitterness, astringency) when the score changes by 0.1 point is the same among the reviewers. The results are shown in Table 26 below. [Evaluation Criteria for Saltiness Intensity] 3 points: Compared with reference sample 23, a very strong saltiness is felt (the same saltiness as reference sample 22); 2 points: Compared with reference sample 23, a stronger saltiness is felt; 1 point: Slightly stronger salty taste was felt compared to the reference sample 23; 0 point: Salty taste equivalent to that of the reference sample 23. [Evaluation criteria for the degree of off-flavors (bitter taste, bitter and astringent taste)] 3 points: No bitter taste or bitter and astringent taste was felt at all (equivalent to the reference sample 22); 2 points: Almost no bitter taste or bitter and astringent taste was felt; 1 point: Slight bitter taste and bitter and astringent taste were felt; 0 point: Bitter taste and bitter and astringent taste equivalent to those of the reference sample 23.

[0204] [Table 26]

[0205] As shown in Table 26, the score for the salty taste intensity of the evaluation sample using the β-caryophyllene oxide solution as a raw material was 1 point or more, and the salty taste enhancing effect brought by β-caryophyllene oxide was confirmed. On the other hand, the score for the salty taste intensity of the evaluation sample using the β-caryophyllene solution as a raw material was 0.0 point, and no salty taste enhancing effect was confirmed. In addition, the score for the degree of off-flavors of the evaluation sample using the β-caryophyllene oxide solution as a raw material was 1 point or more, and the inhibitory effect of β-caryophyllene oxide on the off-flavors (bitter taste, bitter and astringent taste) from potassium chloride was confirmed. On the other hand, the score for the degree of off-flavors of the evaluation sample using the β-caryophyllene solution as a raw material was 0.0 point, and no off-flavor inhibitory effect was confirmed. Based on the above results, it was confirmed that in solid oral products (e.g., solid foods such as meatballs, etc.), β-caryophyllene oxide can be used to enhance the salty taste and inhibit the off-flavors of off-flavor substances.

[0206] <Test 10> (Preparation of reference samples 1 - 3) Reference samples 1 - 3 were prepared in the same manner as in Test 1.

[0207] (Preparation of evaluation samples) β-Caryophyllene oxide and / or γ-Glu-Val-Gly were added to the reference sample 1 (negative control) to achieve the concentrations shown in Table 27 below, and evaluation samples were prepared respectively. It should be noted that the amount of warm water used was appropriately adjusted so that the ratio (concentration) of the sample raw materials other than warm water would not change due to the addition of β-caryophyllene oxide and / or γ-Glu-Val-Gly.

[0208] [Table 27]

[0209] (Sensory evaluation of salty taste intensity) A professional review group consisting of 4 trained reviewers put each evaluation sample in their mouths and scored the saltiness intensity of each evaluation sample in 0.1-point units according to the evaluation criteria where reference sample 1 (negative control) was set as "0 points", reference sample 2 as "5 points", and reference sample 3 as "10 points", and calculated the average score of the 4 people. When the calculated average score was 3 points or more, it was judged that there was a saltiness enhancing effect. It should be noted that the professional review group was trained in advance so that the degree of change in saltiness intensity when the score changed by 0.1 point was the same among the reviewers. Also, it was confirmed whether an odor not present in reference samples 1 to 3 was imparted to each evaluation sample. The results are shown in Table 28 below.

[0210] [Table 28]

[0211] As shown in Table 28, the scores of the saltiness intensity of the evaluation samples (sample numbers 11 to 14) added with caryophyllene oxide were high values compared to reference sample 1, and among them, the saltiness of the evaluation samples (sample numbers 12 to 14) added with caryophyllene oxide at a concentration of 100 weight ppb or more was effectively enhanced. In addition, it was confirmed that the saltiness enhancing effect increased for the evaluation samples (sample numbers 18 to 20) added with γ-Glu-Val-Gly simultaneously with caryophyllene oxide. Among them, compared with sample number 11 (caryophyllene oxide concentration: 50 weight ppb) and sample number 15 (γ-Glu-Val-Gly concentration: 500 weight ppb), sample number 18 was confirmed to have a synergistic saltiness enhancing effect brought about by the combination of caryophyllene oxide and γ-Glu-Val-Gly. Industrial applicability

[0212] According to the present invention, a saltiness enhancer is provided. The agent of the present invention can enhance the saltiness of an oral composition containing salt (for example, a food containing salt, an oral drug containing salt, etc.) without imparting an odor. In addition, according to the present invention, an oral composition with enhanced saltiness and a method for manufacturing the same are provided. The manufacturing method of the present invention can manufacture an oral composition containing salt (for example, a food containing salt, an oral drug containing salt, etc.) with enhanced saltiness without imparting an odor. In addition, according to the present invention, a method for enhancing saltiness is provided. The method of the present invention can enhance the saltiness of an oral composition containing salt (for example, a food containing salt, an oral drug containing salt, etc.) without imparting an odor. In addition, according to the present invention, there is provided an odor inhibitor. The agent of the present invention can inhibit the odor of an oral composition containing an odoriferous substance (e.g., a food containing an odoriferous substance, an oral drug containing an odoriferous substance, etc.) without imparting an odor thereto. In addition, according to the present invention, there is provided an oral composition with inhibited odor and a method for producing the same. The production method of the present invention can produce an oral composition containing an odoriferous substance with inhibited odor (e.g., a food containing an odoriferous substance, an oral drug containing an odoriferous substance, etc.) without imparting an odor thereto. In addition, according to the present invention, there is provided a method for inhibiting odor. The method of the present invention can inhibit the odor of an oral composition containing an odoriferous substance (e.g., a food containing an odoriferous substance, an oral drug containing an odoriferous substance, etc.) without imparting an odor thereto.

[0213] This application is based on Japanese Patent Application No. 2022-173729 (filing date: October 28, 2022) and Japanese Patent Application No. 2023-137572 (filing date: August 25, 2023), the entire contents of which are incorporated herein by reference.

Claims

1. A saltiness enhancer or off-flavor inhibitor, which contains caryophyllene oxide.

2. The agent according to claim 1, which further contains γ-glutamyl peptide or a salt thereof.

3. The agent according to claim 2, wherein, the γ-glutamyl peptide is γ-Glu-Val-Gly.

4. The agent according to claim 1, which is a saltiness enhancer for an oral product containing salt.

5. The agent according to claim 1, which is an off-flavor inhibitor for an oral product containing an off-flavor substance.

6. The agent according to claim 5, wherein, the off-flavor substance includes at least one substance selected from the group consisting of saltiness substitute or enhancer substances, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, emulsifiers, and bacteriostatic agents.

7. A method for manufacturing an oral product containing salt or an off-flavor substance, the manufacturing method including adding caryophyllene oxide.

8. The manufacturing method according to claim 7, which further includes adding γ-glutamyl peptide or a salt thereof.

9. The manufacturing method according to claim 8, wherein, the γ-glutamyl peptide is γ-Glu-Val-Gly.

10. The manufacturing method according to claim 7, wherein, the off-flavor substance includes at least one substance selected from the group consisting of saltiness substitute or enhancer substances, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, emulsifiers, and bacteriostatic agents.

11. A method for enhancing saltiness or inhibiting off-flavor of the oral product, the method including adding caryophyllene oxide to an oral product containing salt or an off-flavor substance.

12. The method according to claim 11, which further includes adding γ-glutamyl peptide or a salt thereof to an oral product containing salt or an off-flavor substance.

13. The method according to claim 12, wherein, the γ-glutamyl peptide is γ-Glu-Val-Gly.

14. The method according to claim 11, wherein, the off-flavor substance includes at least one substance selected from the group consisting of saltiness substitute or enhancer substances, amino acids or salts thereof, high-intensity sweeteners, vegetable proteins, emulsifiers, and bacteriostatic agents.

15. A composition, which contains caryophyllene oxide and γ-glutamyl peptide or a salt thereof.

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