Odor inhibitor, flavor composition for inhibiting odor, and food or drink in which odor contained in food or drink is shielded

Abstract

The present invention relates to an off-flavor inhibitor and an off-flavor-inhibiting perfume composition for shielding off-flavor contained in foods and drinks, and foods and drinks in which off-flavor contained in foods and drinks is inhibited. The odor inhibitor of the present invention is an odor inhibitor that shields the odor contained in foods and drinks, and the odor is derived from an olfactory receptor polypeptide-responsive substance. The olfactory receptor polypeptide is at least one type selected from the group consisting of an olfactory receptor OR2AG2 and a polypeptide which contains an amino acid sequence having 80% or more identity with the amino acid sequence of the olfactory receptor and which is responsive to an odor-derived substance. The odor inhibitor contains, as a shielding component, one or more substances selected from the group consisting of isoamyl cinnamate, cinnamyl cinnamate, delta-damascone, 2, 3-heptanedione, carvacrol, Vanitol, and 5-methyl-2-phenyl-2-hexenal.

Description

Technical Field

[0001] This invention relates to odor suppressants that mask odors contained in food and beverages, odor suppressant flavoring compositions, and food and beverages in which odors are masked. Background Technology

[0002] The aromas that are naturally present in food and beverages or that develop over time are diverse. For example, roasted coffee has been identified as containing more than 850 aroma components (Non-Patent Literature 1).

[0003] Aroma components also contain unpleasant and offensive odors. Among these, an example known as off-flavor is a dusty (or earthy) smell. If a food has a dusty smell, it can be perceived as a dusty, earthy, raw, powdery, medicinal, or musty smell.

[0004] For example, Patent Document 1 describes the following problem: Chewing gum and other candies made from a combination of the high-sweetness sweetener aspartame and certain fruit flavorings will develop a raw, dusty smell over time, which can turn into a dusty, earthy, powdery, medicinal, or musty smell. This "dusty smell" can be described in various ways using combinations such as earthy, dusty, musty, moldy, smoky, galbanum-bell pepper-vegetable, and green pea. In the literature, it is often expressed using two-word abbreviations such as "Earthy-Dusty," "Earthy-Musty," or "Dusty-Moldy" ("main fragrance note - secondary fragrance note"). Although it is understandable in terms of feeling, the way it is expressed is not yet uniform.

[0005] In addition, Non-Patent Literature 2 cites earth odor as a source of earthy odor in wine.

[0006] Countermeasures against such odorous substances mainly fall into two categories: methods for suppressing the formation of odorous substances and methods for masking the generated odors. As an example of the former, Patent Document 2 describes a method for suppressing the photodeterioration of apple juice containing apple flavoring using a refined rosmarinic acid. As an example of the latter, Patent Document 3 describes a method for making p-methylphenol, known as having a deteriorating citral odor, less noticeable (masking).

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2009-131228

[0010] Patent Document 2: Japanese Patent Application Publication No. 2001-342489

[0011] Patent Document 3: International Publication No. 2021 / 235360

[0012] Non-patent literature

[0013] Non-patent document 1: Takasago Flavoring Times No. 170 (2012), p. 6, Takasago Flavoring Industry IR / Publicity Department

[0014] Non-patent literature 2: Earthy off-flavor in wine: Evaluation of remedial treatments for geosmin contamination (Food Chemistry 154 (2014) 171-178) Summary of the Invention

[0015] The problem the invention aims to solve

[0016] The request seeks to provide a technique for masking off-odors, particularly those presenting as a "dusty" smell, in food and beverages. Ideally, this technique should mask these off-odors without compromising the aroma of the food and beverage.

[0017] Solution for solving the problem

[0018] The present invention includes the following methods [1] to [8].

[0019] [1] An odor inhibitor used to mask odors in food and beverages.

[0020] The aforementioned odor source is an olfactory receptor polypeptide responsive substance, wherein the olfactory receptor polypeptide is selected from at least one of the following groups: olfactory receptor OR2AG2, and polypeptides comprising an amino acid sequence having more than 80% identity with the aforementioned olfactory receptor and exhibiting responsiveness to the odor source substance.

[0021] The aforementioned odor inhibitor contains one or more of the following as masking ingredients: isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol, and 5-methyl-2-phenyl-2-hexenal.

[0022] [2] According to the odor inhibitor described in [1] above, wherein the odor source substance comprises one or more compounds selected from the group consisting of compounds represented by formula (1) or (2) below:

[0023]

[0024] [In formula (1), R1 represents a hydrogen atom, an unbranched alkyl group having 1 to 3 carbon atoms, an alkyl group having 4 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms; R2 and R3 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms.]

[0025] In formula (2), R4 and R5 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms.

[0026] [3] According to the odor inhibitor described in [1] above, wherein the odor source substance includes odor substances produced in food and beverages, and the food and beverages include one or more selected from the group consisting of aspartame, trans-2-hexenal and hexanal.

[0027] [4] An odor inhibitor according to any one of [1] to [3] above, wherein the odor source substance comprises one or more selected from the group consisting of 3-ethyl-2-pentylpyridine, 2-sec-butyl-3-methoxypyridine, 2-isobutyl-3-methoxypyridine, 2-methoxy-3-isopropylpyridine and 2-isobutylpyridine.

[0028] [5] An odor inhibitor according to any one of [1] to [4] above, wherein the aforementioned odor is an odor that is "dusty".

[0029] It has the following smell:

[0030] It has an earthy smell, and depending on the circumstances, possesses at least one aroma characteristic selected from the group consisting of earthy, raw, powdery, medicinal, and musty smells.

[0031] The main fragrance notes include at least one descriptor selected from the group consisting of "Dusty", "Earthy", and "green (bell pepper-like or vegetable-like)" or a similar descriptor to represent the aforementioned fragrance characteristics.

[0032] Depending on the situation, it can be an odor that causes discomfort.

[0033] [6] An odor-suppressing flavoring composition for masking odors contained in food and beverages, comprising any one of the odor inhibitors described in [1] to [5].

[0034] [7] A food or beverage comprising any one of the above [1] to [5] odor inhibitors.

[0035] The effects of the invention

[0036] By using the odor inhibitor of the present invention, odors such as dust in food and beverages can be masked without damaging the aroma of the food and beverages. Attached Figure Description

[0037] Figure 1 This is a graph showing the screening results for olfactory receptors targeting 2-isobutyl-3-methoxypyrazine.

[0038] Figure 2 This is a graph showing the response of the olfactory receptor OR2AG2 to 1367 odor compounds. In this graph, a) shows the proportion of respondents that responded with a Fold Increase of 3 or more relative to OR2AG2 and their main fragrance proportions, and b) shows the proportion of respondents that responded with a Fold Increase of 50 or more relative to OR2AG2 and their main fragrance proportions.

[0039] Figure 3 This is a graph showing the results of the concentration-dependent response of the olfactory receptor OR2AG2 to a) 3-ethyl-2-pentylpyridine (3E2P-pyridine), b) 2-methoxy-3-isopropylpyrazine (2M3IP-pyrazine), c) 2-isobutyl-3-methoxypyrazine (2IB3M-pyrazine), and d) 2-sec-butyl-3-methoxypyrazine (2sB3M-pyrazine). Detailed Implementation

[0040] Summary of the Invention

[0041] In this invention, the odor source in food and beverages is an olfactory receptor peptide-responsive substance (hereinafter referred to as "olfactory receptor OR2AG2 responsive"), wherein the olfactory receptor peptide is selected from at least one of the following groups: olfactory receptor OR2AG2, and peptides containing an amino acid sequence having more than 80% identity with the aforementioned olfactory receptor and exhibiting responsiveness to the odor source substance. It should be noted that the olfactory receptor peptide exhibiting responsiveness to the odor source substance means that the basal activity response (T0) of the olfactory receptor peptide before the odor source substance's action is compared with the odor response (Tx) of the olfactory receptor peptide to the odor at any time after the odor source substance's action, and the responsiveness changes.

[0042] OR2AG2, registered in GenBank as NM_001004490, is a protein composed of an amino acid sequence (Sequence No. 2) encoded by DNA from positions 893 to 1843 of the base sequence shown in Sequence No. 1.

[0043] The olfactory receptor polypeptide can also be an olfactory receptor polypeptide selected from the group consisting of proteins (peptides) that contain an amino acid sequence having an identity of 80% or more, preferably 85% or more, more preferably 90% or more, further preferably 95% or more, particularly preferably 98% or more, with respect to odor-source substances. It should be noted that, in this specification, the sequence identity of the amino acid sequence is calculated using a BLAST search algorithm (available publicly from NCBI).

[0044] In order to clarify the chemical entity of the odor that manifests as "dusty" (or "earthy"), the inventors screened 396 human olfactory receptors for 2-isobutyl-3-methoxypyrazine, a representative substance of "dusty" odor, and determined that the olfactory receptor OR2AG2 has a strong characteristic response to 2-isobutyl-3-methoxypyrazine. Figure 1 Furthermore, the inventors screened the responses of the olfactory receptor OR2AG2 to 1367 odor substances with various structures and aromas, and summarized the relationship between the OR2AG2 response and aroma. The results yielded the following new insights: (i) most odor substances responding to OR2AG2 have a "dusty" characteristic; (ii) odor substances with particularly strong responses are all compounds with a pronounced "dusty" characteristic; especially (iii) for the group of compounds shown in formula (1) or (2) below, OR2AG2 shows a strong response ( Figure 2 , Figure 3 ).

[0045]

[0046] [In formula (1), R1 represents a hydrogen atom, an unbranched alkyl group having 1 to 3 carbon atoms, an alkyl group having 4 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms; R2 and R3 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms.]

[0047] In formula (2), R4 and R5 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms.

[0048] Examples of alkyl groups having 1 to 6 carbon atoms and optionally branched include: methyl, ethyl, propyl, isopropyl, n-butyl, isobutyl, sec-butyl, tert-butyl, n-pentyl, isopentyl, sec-pentyl, tert-pentyl, neopentyl, n-hexyl, 1-methylpentyl, 2-methylpentyl, 3-methylpentyl, and 2-ethylbutyl. Methyl, ethyl, isopropyl, isobutyl, sec-butyl, and n-pentyl are preferred.

[0049] Examples of unbranched alkyl groups with 1 to 3 carbon atoms include: methyl, ethyl, and propyl.

[0050] Examples of alkyl groups having 4 to 6 carbon atoms and optionally branched chains include: n-butyl, isobutyl, sec-butyl, tert-butyl, n-pentyl, isopentyl, sec-pentyl, tert-pentyl, neopentyl, n-hexyl, 1-methylpentyl, 2-methylpentyl, 3-methylpentyl, 2-ethylbutyl, etc.

[0051] Examples of alkoxy groups with 1 to 3 carbon atoms include: methoxy, ethoxy, propoxy, and isopropoxy.

[0052] The odor inhibitor of the present invention is suitable for masking odors caused by olfactory receptor OR2AG2 responsive substances contained in food and beverages.

[0053] Examples of effective masking ingredients used as odor suppressants in this invention include: isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol, and 5-methyl-2-phenyl-2-hexenal. These are all known fragrance ingredients and can be commercially available.

[0054] In addition, some of these compounds have stereoisomers (cis-trans isomers, enantiomers, diastereomers, etc.), and specific stereoisomers can be used alone or in mixtures of these stereoisomers.

[0055] In the odor inhibitors of the present invention, these masking ingredients can be used alone or in combination of two or more.

[0056] In the odor suppressant of the present invention, the content of the masking component is not particularly limited, but is preferably 70% by mass or more, more preferably 80% by mass or more, further preferably 90% by mass or more, particularly preferably 95% by mass or more, especially preferably 99% by mass or more, and most preferably 99.5% by mass or more. For example, it can be 99.8% by mass or more, 99.9% by mass or more, and when two or more masking components are used simultaneously, it can be 100% by mass. It should be noted that when two or more masking components are used simultaneously, their total amount only needs to reach the above range.

[0057] Other than the masking component, any component that does not impede the purpose and effect of the present invention may be used without particular limitation. Various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, solvents, and fixatives exemplified in the fragrance composition may be used.

[0058] By using the odor inhibitor of the present invention, odors caused by OR2AG2 responsive substances of olfactory receptors contained in food and beverages, especially odors manifested as "dusty odors," can be masked. "Dusty odor" refers to an odor having a dusty smell, and depending on the circumstances, possessing at least one aroma characteristic selected from the group consisting of "earthy," "raw green," "powdery," "medicinal," and "mold." The main aroma note includes at least one descriptor selected from the group consisting of "dusty," "earthy," and "raw green (bell pepper-like or vegetable-like)," or a similar characteristic thereof, serving as a descriptor representing the aforementioned aroma characteristic, and depending on the circumstances, is an odor that causes discomfort. The term "similar characteristic thereof" is not particularly limited, as long as it is a descriptor that a person skilled in the art would consider to represent the same aroma characteristic. For example, examples of similar characteristics to "earthy" include "galbanum" and "smoky." Additionally, examples of similar expressions to "green bell pepper" or "vegetable" include "vegetable" and "bell pepper". According to this definition, earthy notes such as 2-methylisoborneol, whose main aroma is described by the descriptor "musty" or "moldy", are considered not to have a "dusty" quality.

[0059] In this invention, compounds represented by formulas (1) or (2) above can be cited as sources of odor, particularly "dusty" odor, and may contain one or more of these pyridine or pyrazine compounds. Specifically, examples include 2-isobutylpyridine, 2-sec-butyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-methoxy-3-isopropylpyrazine, 3-ethyl-2-pentylpyridine, etc. The odor inhibitor according to this invention can mask odors caused by one or more of these compounds contained in food and beverages.

[0060] Furthermore, in this invention, the "dust smell" can be either a "dust smell" formed from a single source of "dust smell" or a complex odor with "dust smell" such as an extract with fractions of "dust smell". As long as it has a "dust smell", it necessarily contains the source of "dust smell", and it is not necessary to determine the source of "dust smell".

[0061] For example, "dusty smell" can be a "dusty smell" that is a source of odorous substances produced in food and beverages, wherein the food and beverages contain one or more substances selected from the group consisting of aspartame, trans-2-hexenal and hexanal, and the odorous substances may not be determined.

[0062] The flavoring composition of the present invention is an odor-suppressing flavoring composition that masks off-odors caused by olfactory receptor OR2AG2 responsive substances contained in food and beverages, particularly off-odors that manifest as a "dusty" smell, and contains the aforementioned odor inhibitors.

[0063] The content of the masking component in the flavoring composition of the present invention is not particularly limited, as long as it is an effective amount for eliminating off-flavors contained in food and beverages. Generally, it is based on the mass of the flavoring composition, and preferably a concentration range of 0.01 ppb or more and 100,000 ppm or less, more preferably 0.1 ppb or more and 10,000 ppm or less. When the content of the masking component is within the above range, off-flavors contained in food and beverages can be masked without affecting the flavor of food and beverages.

[0064] The flavoring composition of the present invention can be combined with known flavorings or conventional additives within a range that does not impair the effects of the present invention, i.e., within a range that can reduce the amount or quality of off-flavors contained in food and beverages.

[0065] As fragrances that can be used in the fragrance compositions of the present invention, various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, etc. can be cited, for example, the natural essential oils, natural fragrances, synthetic fragrances, etc. described in "Patent Office Gazette, Collection of Commonly Used Techniques (Fragrances) Part II Food Fragrances, P88-131, issued on January 14, 2013".

[0066] In addition, depending on the requirements, the fragrance composition of the present invention may also contain conventionally used solvents such as water and ethanol; and fixatives such as ethylene glycol, propylene glycol, dipropylene glycol, hexanediol, glycerol, triethyl citrate, medium-chain triglycerides, medium-chain diglycerides, and animal and vegetable oils.

[0067] By combining the odor inhibitor or flavoring composition of the present invention, odors caused by OR2AG2 responsive substances of olfactory receptors contained in food and beverages, especially odors that manifest as a "dusty" smell, can be masked. By containing the aforementioned masking ingredients, odors contained in food and beverages become less noticeable.

[0068] There are no particular limitations on the food and beverage products of the present invention, as long as they can be used in conjunction with the odor inhibitor or flavoring composition of the present invention.

[0069] Examples of beverages included in this invention include: fruit juice drinks, vegetable drinks, soft drinks, carbonated drinks, flavored water, functional drinks, energy drinks, alcoholic beverages, non-alcoholic beverages, dairy drinks, protein drinks, etc.; tea drinks such as black tea, green tea, oolong tea, herbal tea, coffee, cocoa, etc.; plant-based alternative drinks such as soy milk drinks, oat milk drinks, almond milk drinks, etc.; fermented dairy products such as yogurt and cheese; cold desserts such as frozen desserts, non-dairy ice cream, milk ice cream, cream ice cream, etc.; desserts such as pudding, jelly, bavarois, mousse, etc.; candies such as chewing gum, candy, soft candy, compressed candy, soft candy, chocolate, chocolate desserts, puffed desserts, etc.; jams, dessert sauces, batters, margarine, etc. This invention relates to a wide range of food products, including: spreads, cream fillings, whipped cream, and other pastes / creams; agricultural and processed agricultural products; meat and processed meat products; fish and aquatic processed products; dairy products; rice products such as instant rice and sprouted brown rice; noodles such as instant noodles, dried noodles, and cold noodles; bread products such as bread, meat buns, and filled breads; soups; ready-to-eat foods, pasta sauces, canned goods, and frozen / refrigerated foods; sauces, soy sauces, dipping sauces, Japanese soy sauce, mayonnaise, ketchup, seasonings, tubular products, stock bases, Chinese seasonings, Western seasonings, and various oil-mixed flour pastes; spices; animal and vegetable edible oils; and plant-based substitutes. Furthermore, the flavoring compositions of this invention can also be used in oral care products such as toothpaste, mouthwash, oral cleansers, oral sprays, and mouthwashes; and dishwashing detergents.

[0070] The content of the masking ingredient in the food and beverage of the present invention is not particularly limited, as long as it is an effective amount for eliminating off-flavors contained in the food and beverage. Based on the quality of the food and beverage, it is preferably in the range of 10 ppt or more and 10 ppm or less, more preferably 100 ppt or more and 1 ppm or less, and even more preferably 1 ppb or more and 100 ppb or less. When it is within the above range, the masking effect of off-flavors contained in the food and beverage can be obtained without affecting the flavor of the food and beverage.

[0071] As one aspect, the present invention provides a method for manufacturing a food product, comprising: adding one or more masking ingredients selected from the group consisting of isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol, and 5-methyl-2-phenyl-2-hexenal to the food product.

[0072] The content of masking ingredients in food and beverage products is preferably 10 ppt or more and 10 ppm or less, more preferably 100 ppt or more and 1 ppm or less, and even more preferably 1 ppb or more and 100 ppb or less, based on the quality of the food and beverage products.

[0073] Masking agents can be used alone or in combination of two or more. When using two or more masking agents, their total concentration must meet the above-mentioned range. There are no particular restrictions on when to add masking agents. It is preferable to add them in a way that does not impair the masking effect.

[0074] In addition, as another approach, the present invention also provides a method for masking a food or beverage, comprising: adding one or more selected from the group consisting of isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol and 5-methyl-2-phenyl-2-hexenal to the food or beverage.

[0075] The amount and timing of the masking ingredients used are the same as those described in the aforementioned methods for manufacturing food and beverages.

[0076] Example

[0077] The present invention will be further described in detail below with reference to embodiments, but the present invention is not limited to these embodiments at all.

[0078] [Reference Example 1]

[0079] Identification of olfactory receptors responding to 2-isobutyl-3-methoxypyrazine, a representative substance of the "dusty smell".

[0080] (1-1) Cloning of olfactory receptor genes

[0081] The human olfactory receptor gene was cloned by Human Genomic DNA:Female (Promega) using PCR, based on the base sequence information registered on the NCBI (GenBank) website (refer to sequence number 1). DNA encoding the N-terminal 20 amino acid residues of bovine rhodopsin (the DNA consisting of bases 1 to 60 of sequence number 3) was inserted into the pME18S vector, and the resulting human olfactory receptor gene was then inserted downstream, thus obtaining the human olfactory receptor gene expression vector. It should be noted that bovine rhodopsin is registered on the NCBI (GenBank) website as "Accession number: NM_001014890.2" and "Accession number: NP_001014890.1". Bovine rhodopsin is a protein (peptide) composed of the amino acid sequence (sequence number 4) encoded by the DNA from position 1 to position 1047 of the base sequence shown in sequence number 3.

[0082] (1-2) Expression of olfactory receptor genes in HEK293T cells

[0083] 0.05 μg of human olfactory receptor gene expression vector, 0.01 μg of RTP1S vector, 0.01 μg of firefly luciferase vector pGL4.29 (Promega) containing a cAMP response sequence promoter, and 0.005 μg of kidney luciferase vector pGL4.74 (Promega) containing a thymidine kinase promoter were dissolved in 10 μL of Opti-MEM I (gibco) to prepare a gene solution (1 well). 100 μL of HEK293T cells were seeded into each well of a 96-well plate (Biocoat, Corning) at the confluence level reached after 24 hours. Following the instructions for Lipofectamine 3000, the gene solution was added to each well via liposome transfection to introduce the gene into the cells. The cells were then cultured at 37°C under a 5% CO2 atmosphere for 24 hours.

[0084] (1-3) Luciferase reporter gene detection

[0085] After removing the culture medium, aroma compounds were prepared as test subjects using CD293 (Gibco) medium (with 20 μM L-glutamine added) to achieve the assay concentration. 60 μL of each compound was added, and stimulation was performed for 3 hours. Luciferase activity was then measured according to the Dual-Luciferase Reporter Assay System (Promega). The olfactory receptor response intensity was measured using a multiplier calculated as follows: the luciferase activity generated by stimulation with the aroma compound was divided by the luciferase activity generated in the test system without the aroma compound.

[0086] (1-4) Screening for olfactory receptors of 2-isobutyl-3-methoxypyrazine

[0087] Based on (1-1) to (1-3) above, HEK293 cells expressing 396 different human olfactory receptors were created. 1 mM of 2-isobutyl-3-methoxypyrazine was added, allowing for the multiplicative determination of the responses of each of the 396 olfactory receptors. The results are shown below. Figure 1 .

[0088] [Reference Example 2]

[0089] The olfactory receptor OR2AG2 is a fragrance-specific receptor that proves it is the source of the "dusty" smell.

[0090] (2-1) Screening for odor substances that respond to OR2AG2

[0091] The expression vector of the human olfactory receptor OR2AG2 gene was cloned. A total of 1367 odor substances were adjusted to their maximum suitable concentrations within the range of 1 μM to 1 mM (without causing cellular obstruction) and added to HEK293T cells expressing the OR2AG2 gene. Luciferase reporter gene assays were then performed. All 1367 odor substances used were accompanied by fragrance information provided by fragrance experts. For odor substances with response values ​​above a specified range in the Luciferase reporter gene assay, the dominant fragrance notes were extracted from the fragrance information, and the proportion of each fragrance note was calculated. The results are shown below. Figure 2 .

[0092] (2-2) Confirm the concentration-dependent OR2AG2 response of the "dusty smell" compound.

[0093] The expression vector of the human olfactory receptor OR2AG2 gene was cloned and will be used as... Figure 2 The OR2AG2 responsive compounds shown, representing the "dusty" odor substances, were a) 3-ethyl-2-pentylpyridine, b) 2-methoxy-3-isopropylpyrazine, c) 2-isobutyl-3-methoxypyrazine, and d) 2-sec-butyl-3-methoxypyrazine. These compounds were added to HEK293T cells expressing the olfactory receptor OR2AG2 gene at final concentrations of 3 μM, 10 μM, 30 μM, 100 μM, 300 μM, and 700 μM, and then subjected to luciferase reporter gene assay. The results are shown in... Figure 3 .

[0094] [Example 1]

[0095] The masking effect of isoamyl cinnamate on the dusty taste in water.

[0096] An aqueous solution containing off-flavor components was prepared by adding 3-ethyl-2-pentylpyridine to ion-exchanged water to a concentration of 0.1 ppm. Isoamyl cinnamate was added to this aqueous solution containing off-flavor components at the concentrations described in Table 1 to confirm the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage). In the experiment, a panel of six experienced judges conducted sensory evaluations. The off-flavor intensity of the aqueous solution containing off-flavor components without added masking components was set as "Evaluation: 4", and the off-flavor intensity of the ion-exchanged water without off-flavor components was set as "Evaluation: 0". The relative evaluation of the off-flavor intensity (masking effect) of each sample was conducted according to the following evaluation criteria.

[0097] <Evaluation Criteria>

[0098] Strong off-flavor: 4 points

[0099] Off-flavor: 3 points

[0100] Slight off-flavor: 2 points

[0101] Almost no off-flavor: 1 point

[0102] No off-flavor detected: 0 points

[0103] In addition, the intensity of the masking component (its effect on the flavor of the food and beverage itself) is evaluated absolutely according to the following evaluation criteria.

[0104] <Evaluation Criteria>

[0105] Strong sense of concealment: 4 points

[0106] Perceived obscuration: 3 points

[0107] Slightly obscured: 2 points

[0108] Almost no obfuscation was felt: 1 point

[0109] No sense of concealment: 0 points

[0110] The results are shown in Table 1, which shows the average scores of the evaluation results of each member of the judging panel.

[0111] Table 1

[0112]

[0113] The results in Table 1 confirm the masking effect of isoamyl cinnamate. In particular, isoamyl cinnamate can mask the off-odor produced by 3-ethyl-2-pentylpyridine at concentrations above 1 ppb and below 10 ppm without affecting the flavor of the food and beverage itself.

[0114] [Example 2]

[0115] The masking effect of isoamyl cinnamate on odor components in water containing a dusty taste.

[0116] Cinnamyl cinnamate was added as a masking agent at the concentrations described in Table 2. Otherwise, the intensity of off-flavor (masking effect) and the intensity of the masking agent itself (impact on the flavor of the food and beverage) were confirmed for each sample, similar to Example 1. The results are shown in Table 2, which displays the average scores of the evaluation results from each judging panel member.

[0117] Table 2

[0118]

[0119] The results in Table 2 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-odor produced by 3-ethyl-2-pentylpyridine at concentrations above 10 ppb and below 10 ppm without affecting the flavor of the food and beverage itself.

[0120] [Example 3]

[0121] The masking effect of δ-damascone on odor components in water containing a dusty taste.

[0122] δ-damascone was added as a masking ingredient at the concentrations described in Table 3. Otherwise, the intensity of off-flavor (masking effect) and the intensity of the masking ingredient itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0123] The results are shown in Table 3, which shows the average scores of the evaluation results of each member of the judging panel.

[0124] Table 3

[0125]

[0126] The results in Table 3 confirm the masking effect of δ-damascone. In particular, δ-damascone can mask the off-odor produced by 3-ethyl-2-pentylpyridine at concentrations above 100 ppt and below 100 ppt without affecting the flavor of the food and beverage itself.

[0127] [Example 4]

[0128] Masking effect of 2,3-heptanedione on odor components in water containing a dusty taste

[0129] 2,3-Heptanedione was added as a masking agent at the concentrations described in Table 4. Otherwise, the intensity of off-flavor (masking effect) and the intensity of the masking agent itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0130] The results are shown in Table 4, which shows the average scores of the evaluation results of each member of the evaluation panel.

[0131] Table 4

[0132]

[0133] The results in Table 4 confirm the masking effect of 2,3-heptanedione. In particular, 2,3-heptanedione can mask the off-odor produced by 3-ethyl-2-pentylpyridine at concentrations above 1 ppb and below 100 ppb without affecting the flavor of the food or beverage itself.

[0134] [Example 5]

[0135] Carvacrol's masking effect on dusty or unpleasant odor components in water.

[0136] Carvacrol was added as a masking agent at the concentrations described in Table 5. Otherwise, the intensity of off-flavor (masking effect) and the intensity of the masking agent itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0137] The results are shown in Table 5, which shows the average scores of the evaluation results of each member of the judging panel.

[0138] Table 5

[0139]

[0140] The results in Table 5 confirm the masking effect of carvacrol. In particular, carvacrol at concentrations above 1 ppb and below 100 ppb can mask the off-odors produced by 3-ethyl-2-pentylpyridine without affecting the flavor of the food or beverage itself.

[0141] [Example 6]

[0142] Vanitol's masking effect on odor components in water containing a dusty taste

[0143] Vanitol was added as a masking ingredient at the concentrations described in Table 6. In addition, the intensity of off-flavor (masking effect) and the intensity of the masking ingredient itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0144] The results are shown in Table 6, which shows the average scores of the evaluation results of each member of the evaluation panel.

[0145] Table 6

[0146]

[0147] The results in Table 6 confirm the masking effect of Vanitol. In particular, Vanitol can mask the off-odors produced by 3-ethyl-2-pentylpyridine at concentrations above 10 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0148] [Example 7]

[0149] Masking effect of 5-methyl-2-phenyl-2-hexenal on odor components in water containing a dusty taste

[0150] 5-Methyl-2-phenyl-2-hexenal was added as a masking agent at the concentrations described in Table 7. Otherwise, the intensity of the off-flavor (masking effect) and the intensity of the masking agent itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0151] The results are shown in Table 7, which shows the average scores of the evaluation results of each member of the judging panel.

[0152] Table 7

[0153]

[0154] The results in Table 7 confirm the masking effect of 5-methyl-2-phenyl-2-hexenal. In particular, 5-methyl-2-phenyl-2-hexenal can mask the off-odor produced by 3-ethyl-2-pentylpyridine at concentrations above 1 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0155] [Example 8]

[0156] Cinnamyl cinnamate's masking effect on odor components in water containing a dusty taste

[0157] An aqueous solution containing off-flavor components was prepared by adding 2-isobutylpyridine to ion-exchanged water to a concentration of 0.1 ppm. Cinnamyl cinnamate was added to the aqueous solution containing off-flavor components at the concentrations described in Table 8, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (effect on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0158] The results are shown in Table 8, which shows the average score of the evaluation results of each member of the judging panel.

[0159] Table 8

[0160]

[0161] The results in Table 8 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-flavor produced by 2-isobutylpyridine at concentrations above 1 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0162] [Example 9]

[0163] Cinnamyl cinnamate's masking effect on odor components in water containing a dusty taste

[0164] An aqueous solution containing off-flavor components was prepared by adding 2-isobutyl-3-methoxypyrazine to ion-exchanged water to a concentration of 0.1 ppm. Cinnamyl cinnamate was added to the aqueous solution containing off-flavor components at the concentrations described in Table 9, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (effect on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0165] The results are shown in Table 9, which shows the average scores of the evaluation results of each member of the judging panel.

[0166] Table 9

[0167]

[0168] The results in Table 9 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-flavors produced by 2-isobutyl-3-methoxypyrazine at concentrations above 10 ppb and below 100 ppb without affecting the flavor of the food and beverage itself.

[0169] [Example 10]

[0170] Cinnamyl cinnamate's masking effect on odor components in water containing a dusty taste

[0171] An aqueous solution containing off-flavor components was prepared by adding 2-sec-butyl-3-methoxypyrazine to ion-exchanged water to a concentration of 0.1 ppm. Cinnamyl cinnamate was added to the aqueous solution containing off-flavor components at the concentrations described in Table 10, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (effect on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0172] The results are shown in Table 10, which shows the average scores of the evaluation results of each member of the judging panel.

[0173] Table 10

[0174]

[0175] The results in Table 10 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-odors produced by 2-sec-butyl-3-methoxypyrazine at concentrations above 100 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0176] [Example 11]

[0177] Cinnamyl cinnamate's masking effect on odor components in water containing a dusty taste

[0178] An aqueous solution containing off-flavor components was prepared by adding 2-methoxy-3-isopropylpyrazine to ion-exchanged water to a concentration of 0.1 ppm. Cinnamyl cinnamate was added to the aqueous solution containing off-flavor components at the concentrations described in Table 11, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (effect on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0179] The results are shown in Table 11, which shows the average scores of the evaluation results of each member of the judging panel.

[0180] Table 11

[0181]

[0182] The results in Table 11 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-flavors produced by 2-methoxy-3-isopropylpyrazine at concentrations above 1 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0183] [Example 12]

[0184] The masking effect of cinnamyl cinnamate on off-flavor components in soy milk that have a dusty taste.

[0185] 2-Methoxy-3-isopropylpyrazine was added to commercially available soy milk to a concentration of 100 ppt to prepare soy milk containing off-flavor components. Cinnamyl cinnamate was added to this soy milk containing off-flavor components at the concentrations described in Table 12, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the beverage) of each sample were confirmed using the same evaluation method as in Example 1.

[0186] The results are shown in Table 12, which shows the average scores of the evaluation results of each member of the judging panel.

[0187] Table 12

[0188]

[0189] The results in Table 12 confirm the masking effect of cinnamic acid ester. In particular, cinnamic acid ester can mask the off-flavors produced by 2-methoxy-3-isopropylpyrazine at concentrations above 10 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0190] [Example 13]

[0191] Masking effect of 5-methyl-2-phenyl-2-hexenal on the dusty odor components in soy milk

[0192] Soy milk containing off-flavor components was prepared by adding 2-methoxy-3-isopropylpyrazine to commercially available soy milk at a concentration of 1 ppb. 5-methyl-2-phenyl-2-hexenal was added to this soy milk containing off-flavor components at the concentrations described in Table 13, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the beverage) of each sample were confirmed in the same manner as in Example 12.

[0193] The results are shown in Table 13, which shows the average scores of the evaluation results of each member of the judging panel.

[0194] Table 13

[0195]

[0196] The results in Table 13 confirm the masking effect of 5-methyl-2-phenyl-2-hexenal. In particular, 5-methyl-2-phenyl-2-hexenal can mask the off-odors produced by 2-methoxy-3-isopropylpyrazine at concentrations above 100 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0197] [Example 14]

[0198] The masking effect of δ-damascone on the off-flavor components of soy milk containing a dusty taste.

[0199] 2-Methoxy-3-isopropylpyrazine was added to commercially available soy milk to a concentration of 100 ppt to prepare soy milk containing off-flavor components. δ-damascone was added at the concentrations described in Table 14. The intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the beverage) of each sample were confirmed in the same manner as in Example 12.

[0200] The results are shown in Table 14, which shows the average scores of the evaluation results of each member of the judging panel.

[0201] Table 14

[0202]

[0203] The results in Table 14 confirm the masking effect of δ-damascone. In particular, δ-damascone can mask 2-methoxy-3-isopropylpyrazine at concentrations above 1 ppb and below 10 ppb without affecting the flavor of the food and beverage itself.

[0204] [Example 15]

[0205] Vanitol's masking effect on off-flavors in coffee that contain a dusty taste.

[0206] 2g of commercially available instant coffee was dissolved in 140g of water to prepare a coffee dilution. 2-Methoxy-3-isopropylpyrazine was added to this coffee dilution to a concentration of 100 ppt to prepare a coffee dilution containing off-flavor components. Vanitol was added to this coffee dilution containing off-flavor components at the concentrations described in Table 15, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the beverage) of each sample were confirmed using the same evaluation method as in Example 1.

[0207] The results are shown in Table 15, which shows the average scores of the evaluation results of each member of the judging panel.

[0208] Table 15

[0209]

[0210] The results in Table 15 confirm the masking effect of Vanitol. In particular, Vanitol can mask the off-odors produced by 2-methoxy-3-isopropylpyrazine at concentrations above 10 ppb and below 100 ppb without affecting the flavor of the food and beverage itself.

[0211] [Example 16]

[0212] Carvacrol's masking effect on off-flavor components in coffee that contain a dusty taste.

[0213] Prepare coffee dilutions containing off-flavor components similar to those in Example 15, and add carvacrol at the concentrations described in Table 16. As in Example 15, confirm the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the beverage) for each sample.

[0214] The results are shown in Table 16, which shows the average scores of the evaluation results of each member of the judging panel.

[0215] Table 16

[0216]

[0217] The results in Table 16 confirm the masking effect of carvacrol. In particular, carvacrol at concentrations above 1 ppb and below 10 ppb can mask the off-flavors produced by 2-methoxy-3-isopropylpyrazine without affecting the flavor of the food and beverage itself.

[0218] [Example 17]

[0219] The masking effect of isoamyl cinnamate on dusty odor components in vegetable juices.

[0220] 2-Methoxy-3-isopropylpyrazine was added to commercially available vegetable juice to a concentration of 1 ppb to prepare a vegetable juice containing off-flavor components. Isoamyl cinnamate was added to this vegetable juice containing off-flavor components at the concentrations described in Table 17, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed using the same evaluation method as in Example 1.

[0221] The results are shown in Table 17, which shows the average scores of the evaluation results of each member of the judging panel.

[0222] Table 17

[0223]

[0224] The results in Table 17 confirm the masking effect of isoamyl cinnamate. In particular, isoamyl cinnamate can mask the off-flavors produced by 2-methoxy-3-isopropylpyrazine at concentrations above 1 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0225] [Example 18]

[0226] The masking effect of cinnamyl cinnamate on off-flavor components with a dusty taste in vegetable juices.

[0227] Cinnamyl cinnamate was added at the concentrations described in Table 18, and the intensity of off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0228] The results are shown in Table 18, which shows the average scores of the evaluation results of each member of the judging panel.

[0229] Table 18

[0230]

[0231] The results in Table 18 confirm the masking effect of cinnamic acid esters. In particular, cinnamic acid esters can mask 2-methoxy-3-isopropylpyrazine at concentrations above 100 ppt and below 100 ppt without affecting the flavor of the food or beverage itself.

[0232] [Example 19]

[0233] The masking effect of δ-damascone on the dusty, off-flavor components in vegetable juices.

[0234] δ-damascone was added at the concentrations described in Table 19, and the intensity of off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0235] The results are shown in Table 19, which shows the average scores of the evaluation results of each member of the judging panel.

[0236] Table 19

[0237]

[0238] The results in Table 19 confirm the masking effect of δ-damascone. In particular, δ-damascone can mask 2-methoxy-3-isopropylpyrazine at concentrations above 100 ppt and below 10 ppt without affecting the flavor of the food and beverage itself.

[0239] [Example 20]

[0240] Masking effect of 2,3-heptanedione on dusty odor components in vegetable juice

[0241] 2,3-Heptanedione was added at the concentrations described in Table 20, and the intensity of off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0242] The results are shown in Table 20, which shows the average score of the evaluation results of each member of the judging panel.

[0243] Table 20

[0244]

[0245] The results in Table 20 confirm the masking effect of 2,3-heptanedione. In particular, 2,3-heptanedione can mask the off-flavors produced by 2-methoxy-3-isopropylpyrazine at a concentration of about 10 ppb without affecting the flavor of the food and beverage itself.

[0246] [Example 21]

[0247] Carvacrol's masking effect on dusty, off-flavor components in vegetable juices.

[0248] Carvacrol was added at the concentrations described in Table 21, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0249] The results are shown in Table 21, which shows the average scores of the evaluation results of each member of the evaluation panel.

[0250] Table 21

[0251]

[0252] The results in Table 21 confirm the masking effect of carvacrol. In particular, carvacrol can mask 2-methoxy-3-isopropylpyrazine at concentrations above 100 ppt and below 100 ppt without affecting the flavor of the food and beverage itself.

[0253] [Example 22]

[0254] Vanitol's masking effect on dusty, off-flavor components in vegetable juices

[0255] Vanitol was added at the concentrations described in Table 22, and the intensity of off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0256] The results are shown in Table 22, which shows the average scores of the evaluation results of each member of the judging panel.

[0257] Table 22

[0258]

[0259] The results in Table 22 confirm the masking effect of Vanitol. In particular, Vanitol can mask 2-methoxy-3-isopropylpyrazine at concentrations above 10 ppb and below 1 ppm without affecting the flavor of the food and beverage itself.

[0260] [Example 23]

[0261] Masking effect of 5-methyl-2-phenyl-2-hexenal on dusty odor components in vegetable juice

[0262] 5-Methyl-2-phenyl-2-hexenal was added at the concentrations described in Table 23, and the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (impact on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 17.

[0263] The results are shown in Table 23, which shows the average scores of the evaluation results of each member of the judging panel.

[0264] Table 23

[0265]

[0266] The results in Table 23 confirm the masking effect of 5-methyl-2-phenyl-2-hexenal. At concentrations above 1 ppb and below 1 ppm, 5-methyl-2-phenyl-2-hexenal can mask the off-odors produced by 2-methoxy-3-isopropylpyrazine without affecting the flavor of the food or beverage itself.

[0267] [Example 24]

[0268] The masking effect of cinnamyl cinnamate on the off-flavor components with a dusty taste in compressed sugar tablets.

[0269] Using a 7 mm diameter mortar, compressed tablets were prepared according to the formula in Table 24, with hexanal and trans-2-hexenal added at 100 ppm. Cinnamyl cinnamate was added to the compressed tablets at the concentrations described in Table 25, and the tablets were left to stand at 40°C for 2 weeks to produce stressed tablets.

[0270] For this compressed sugar tablet, the intensity of the off-flavor (masking effect) and the intensity of the masking component itself (the effect on the flavor of the food and beverage) of each sample were confirmed in the same manner as in Example 1.

[0271] The results are shown in Table 25, which shows the average scores of the evaluation results of each member of the judging panel.

[0272] Table 24

[0273]

[0274] Table 25

[0275]

[0276] As shown in Table 25, cinnamic acid esters at concentrations above 1 ppb and below 100 ppb can mask the off-flavors produced by tablet compression without affecting the flavor of the food and beverage itself.

Claims

1. An odor inhibitor used to mask odors in food and beverages. The odor source substance is an olfactory receptor polypeptide responsive substance, wherein the olfactory receptor polypeptide is selected from at least one of the following groups: olfactory receptor OR2AG2, and polypeptides comprising an amino acid sequence having more than 80% identity with the amino acid sequence of the olfactory receptor and exhibiting responsiveness to the odor source substance. The odor inhibitor comprises one or more of the following as masking ingredients: isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol, and 5-methyl-2-phenyl-2-hexenal.

2. The odor inhibitor according to claim 1, wherein, The odor source contains one or more compounds selected from the group consisting of compounds represented by formula (1) or (2) below: In formula (1), R1 represents a hydrogen atom, an unbranched alkyl group having 1 to 3 carbon atoms, an alkyl group having 4 to 6 carbon atoms (optionally branched), or an alkoxy group having 1 to 3 carbon atoms; R2 and R3 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms (optionally branched), or an alkoxy group having 1 to 3 carbon atoms. In formula (2), R4 and R5 each independently represent a hydrogen atom, an alkyl group having 1 to 6 carbon atoms and optionally branched, or an alkoxy group having 1 to 3 carbon atoms.

3. The odor inhibitor according to claim 1, wherein, The odor source includes odor substances produced in food and beverages, which contain one or more selected from the group consisting of aspartame, trans-2-hexenal and hexanal.

4. The odor inhibitor according to claim 1, wherein, The odor source contains one or more substances selected from the group consisting of 3-ethyl-2-pentylpyridine, 2-sec-butyl-3-methoxypyridine, 2-isobutyl-3-methoxypyridine, 2-methoxy-3-isopropylpyridine and 2-isobutylpyridine.

5. The odor inhibitor according to claim 1, wherein, The odor described is a "dusty" smell. It has the following smell: It has an earthy smell, and depending on the circumstances, possesses at least one aroma characteristic selected from the group consisting of earthy, raw, powdery, medicinal, and musty smells. The main fragrance notes include at least one expression selected from the group consisting of "Dusty", "Earthy", and "green (bell pepper-like or vegetable-like)" or a similar expression as a descriptor representing the aroma characteristics. Depending on the situation, it can be an odor that causes discomfort.

6. An odor-suppressing fragrance composition comprising any one of claims 1 to 5.

7. A food or beverage comprising an odor inhibitor as described in any one of claims 1 to 5.

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