Composition and masking agent

Abstract

To provide a composition comprising an edible substance that contains an odor component and a masking component that masks the odor component, wherein the flavor derived from the masking agent does not cause deterioration of sensory evaluation.SOLUTION: The present invention provides a composition that comprises an edible substance containing an odor component, caryophyllene oxide, and caryophyllene excluding the caryophyllene oxide.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition and a masking agent.

Background Art

[0002] Regarding the technology for masking the odor components of foods, a masking agent containing at least one unpleasant odor masking compound selected from the group consisting of cycloten, propionic acid, 2-acetylfuran, and β-caryophyllene oxide has been disclosed (Patent Document 1).

[0003] Any of the above unpleasant odor masking compounds has a flavor such as bitterness, sourness, spiciness, etc. (hereinafter referred to as the flavor derived from the masking agent).

[0004] Patent Document 1 teaches that for a food containing 0.01 weight ppb to 1 weight% of the causative compound of the unpleasant odor, by adding the masking agent at a low concentration of 1 to 50,000 weight ppb, the unpleasant odor can be masked without imparting the flavor derived from the masking agent to the food.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, in the conventional masking agent, when the addition amount increases, the flavor derived from the masking agent becomes prominent, and there is a problem that it becomes "unsuitable for oral ingestion" in the sensory evaluation.

[0007] The present invention aims to solve the above problems, and provides a composition including an edible substance containing an odor component and a masking component for masking the odor component, wherein the flavor derived from the masking agent does not reduce the sensory evaluation. In the present disclosure, "masking" means that when a person conducts a sensory evaluation, it is possible to make it difficult to feel the odor of the odor component. Further, the present invention provides a new masking agent in which the flavor derived from the masking agent does not reduce the sensory evaluation.

Means for Solving the Problems

[0008] The inventors of the present invention have found that the above problems can be solved by caryophyllene, and have completed the present invention. The main configuration of the present invention is as follows.

[0009] (1) A composition including an edible substance containing an odor component, caryophyllene oxide, and caryophyllene excluding the caryophyllene oxide. (2) The composition according to (1), wherein the total content of the caryophyllene oxide and the caryophyllene excluding the caryophyllene oxide in a total amount of 100% by mass of the caryophyllene oxide, the caryophyllene excluding the caryophyllene oxide, and the edible substance containing the odor component is 0.05% by mass or more. (3) The composition according to (1) or (2), wherein the mass ratio of the caryophyllene oxide to the caryophyllene excluding the caryophyllene oxide is 1:99 to 70:30. (4) The composition according to any one of (1) to (3), wherein the caryophyllene oxide is contained in the composition in an amount of 1.5% by mass or less. (5) The composition according to any one of (1) to (4), wherein the edible substance containing the odor component is at least one of an edible substance containing a lipid and an edible substance containing a water-soluble compound. (6) The composition according to (5), wherein the edible substance containing the lipid is at least one of animal fats and vegetable oils. The composition of (6), wherein the oil and fat is at least one selected from the group consisting of fish oil, perilla oil, and linseed oil. (8) The composition of (5), wherein the edible substance containing the lipid is at least one selected from the group consisting of marigold extract and saw palmetto fruit extract. (9) The composition of (5), wherein the edible substance containing the water-soluble compound is a powder containing at least one selected from the group consisting of HMB-Ca, placenta, fish-derived collagen, garlic, plant extract, amino acid, hesperidin, and gardenia pigment.

[0010] (10) A masking agent for odor components contained in an edible substance, the masking agent containing caryophyllene. (11) The masking agent of (10), wherein the caryophyllene contains caryophyllene oxide and caryophyllene excluding the caryophyllene oxide. (12) The masking agent of (11), wherein the mass ratio of the caryophyllene oxide to the caryophyllene excluding the caryophyllene oxide is 1:99 to 70:30. (13) The masking agent according to any one of (10) to (12), wherein the edible substance is at least one of an edible substance containing a lipid and an edible substance containing a water-soluble compound. (14) The masking agent of (13), wherein the edible substance containing the lipid is at least one oil and fat of animal oil and fat and vegetable oil and fat. (15) The masking agent of (14), wherein the oil and fat is at least one selected from the group consisting of fish oil, perilla oil, and linseed oil. (16) The masking agent of (13), wherein the edible substance containing the lipid is at least one selected from the group consisting of marigold extract and saw palmetto fruit extract. (17) The masking agent of (13), wherein the edible substance containing the water-soluble compound is a powder containing at least one selected from the group consisting of HMB-Ca, placenta, fish-derived collagen, garlic, plant extract, amino acid, hesperidin, and gardenia pigment.

Advantages of the Invention

[0011] According to the present invention, there is provided a composition including an edible substance containing an odor component and a masking agent that masks the odor component, wherein the flavor derived from the masking agent does not reduce the sensory evaluation. Further, according to the present invention, there is provided a new masking agent in which the flavor derived from the masking agent does not reduce the sensory evaluation. The masking agent of the present invention is particularly suitable as a masking agent for foods such as supplements, which are foods with a high content concentration of causative compounds of unpleasant odors.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, the present invention will be described in detail with reference to examples and the like, but the present invention is not limited to the following examples and the like, and can be arbitrarily modified and implemented without departing from the gist of the present invention. In this specification, "~" is used as an expression including the numerical values or physical quantities of the upper and lower limits of the numerical range. The upper and lower limits of the numerical range can be arbitrarily combined.

[0013] <Composition> The composition in one embodiment includes an edible substance containing an odor component, caryophyllene oxide, and caryophyllene excluding the caryophyllene oxide.

[0014] 〔Edible Substance Containing Odor Component〕 The odor component hinders the ingestion of the edible substance due to its specific odor. In the present disclosure, the "odor component" means an "odor component" sensed by olfactory cells, and is not limited to an "odor component" that the brain feels as an "unpleasant odor" when sent to the brain through the olfactory nerve, and also includes a "characteristic smell". For example, the "edible substance containing an odor component" also includes herbs such as lemon balm extract, passion flower extract, and chamomile extract.

[0015] The edible substance containing the odor component may be an edible substance containing lipids or an edible substance containing a water-soluble compound.

[0016] The "edible substance containing lipids" may be an edible substance containing an oily compound having one or more carbon-carbon double bonds in the molecule.

[0017] The "edible substance containing an oily compound having one or more carbon-carbon double bonds in the molecule" may be an edible substance containing at least one of carotenoids such as β-carotene, xanthophylls such as astaxanthin, lutein, and zeaxanthin, an edible substance containing at least one of lutein and zeaxanthin, an edible substance containing fat-soluble vitamins, an edible substance containing at least one of fatty acid triglycerides having one or more carbon-carbon double bonds in the fatty acid moiety and phospholipids having one or more carbon-carbon double bonds in the fatty acid moiety, or an edible substance containing plant sterols.

[0018] The "edible substance containing at least one of lutein and zeaxanthin" may be a marigold extract.

[0019] The "edible substance containing plant sterols" may be a saw palmetto fruit extract.

[0020] The "edible substance containing at least one of fatty acid triglycerides having one or more carbon-carbon double bonds in the fatty acid moiety and phospholipids having one or more carbon-carbon double bonds in the fatty acid moiety" may be an edible substance containing a fatty acid triglyceride having at least one selected from the group consisting of omega-3 fatty acids, omega-6 fatty acids, and omega-9 fatty acids, and an edible substance containing a phospholipid having at least one selected from the group consisting of omega-3 fatty acids, omega-6 fatty acids, and omega-9 fatty acids. The "edible substance containing a fatty acid triglyceride having at least one selected from the group consisting of omega-3 fatty acids, omega-6 fatty acids, and omega-9 fatty acids, and an edible substance containing a phospholipid having at least one selected from the group consisting of omega-3 fatty acids, omega-6 fatty acids, and omega-9 fatty acids" may be an edible substance containing a fatty acid triglyceride having at least one selected from the group consisting of DHA, EPA, arachidonic acid, oleic acid, linoleic acid, and α-linolenic acid in the fatty acid, and an edible substance containing a phospholipid having at least one selected from the group consisting of DHA, EPA, arachidonic acid, oleic acid, linoleic acid, and α-linolenic acid in the fatty acid.

[0021] The edible substance containing at least one of the fatty acid triglyceride and the phospholipid may be an animal oil or a vegetable oil.

[0022] The animal oil may be fish oil, bird-derived oil, whale-derived oil, seal-derived oil, etc. The vegetable oil may be at least one of perilla oil, linseed oil, soybean oil, rapeseed oil, and algae-derived oil.

[0023] The fish oil is not particularly limited as long as it is an oil collected from seafood, and examples include fish oil, krill oil, sea squirt extract, scallop extract, mussel extract, etc. The krill oil is an oil material extracted from krill, and as a raw material derived from marine resources containing omega-3 fatty acids, phospholipids, and astaxanthin, it has spread as a supplement around the world. Since much of the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA contained in krill oil are bound to phospholipids, it is said to have high absorbability in the human body. EPA and DHA are known to be effective against inflammation suppression effects such as arthritis, functions to reduce neutral fat, diet effects, premenstrual syndrome, dysmenorrhea, and improvement of brain function. As the krill oil, commercially available products can be used. Examples of commercially available products of krill oil include Superba2 (registered trademark, manufactured by Aker Biomarine), etc.

[0024] The "edible substance containing a water-soluble compound" may be an edible substance containing a solid compound having at least one of a nitrogen atom and a sulfur atom in the molecule, may be an edible substance containing HMB (β-hydroxy-β-methylbutyric acid)-Ca, may be an edible substance containing a plant extract, may be an edible substance containing an amino acid, and may be an edible substance containing a water-soluble vitamin. The "edible substance containing a solid compound having at least one of a nitrogen atom and a sulfur atom in the molecule" may be at least one selected from the group consisting of placenta, fish-derived collagen, and garlic. The "plant extract" may be at least one selected from the group consisting of Schizandra chinensis extract, passionflower extract, cinnamon bark extract, Tonka bean root extract, lemon balm extract, chamomile extract, and rauvolfia leaf extract. The "amino acid" may be at least one selected from the group consisting of L-theanine and GABA (γ-aminobutyric acid).

[0025] The edible substance containing an odor component may be in powder form. The powder may be a powder containing at least one selected from the group consisting of HMB-Ca, placenta, fish-derived collagen, garlic, Schizandra chinensis extract, passionflower extract, cinnamon bark extract, Tonka bean root extract, lemon balm extract, L-theanine, GABA (γ-aminobutyric acid), chamomile extract, rauvolfia leaf extract, hesperidin, and gardenia pigment (crocin).

[0026] The content of the "edible substance containing an odor component" in the total amount of the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, and the edible substance containing an odor component shall be the effective amount and the optimum amount according to the product. The content of the "edible substance containing an odor component" in the total amount of the edible substance containing the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, and the odor component may be 50% by mass (weight, also referred to as wt. The same applies hereinafter) or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 98% by mass or more, 99% by mass or more, 99.5% by mass or more, or 99.9% by mass or more.

[0027] The composition may contain other optional nutritional components or pharmacological components as necessary, as long as the effects of the present invention are not impaired. Such nutritional components and pharmacological components are not particularly limited as long as they can be safely orally ingested. For example, thickeners, pH adjusters, buffers, antioxidants, preservatives, emulsifiers, saccharides, milk raw materials, flavoring agents, coloring agents, fragrances, chelating agents, sweeteners, salts, vitamins, minerals, other food components, water, etc. may be contained. These components may be used alone or in combination of two or more. Also, the content of these components is not particularly limited as long as the effects of the present invention are not impaired, and is appropriately set according to the type of components used, etc.

[0028] Caryophyllene Examples of caryophyllene include β-caryophyllene, α-caryophyllene, isocaryophyllene, metabolites or derivatives of caryophyllene. Examples of derivatives of caryophyllene include caryophyllene oxides such as α-caryophyllene oxide and β-caryophyllene oxide.

[0029] Caryophyllene may contain a combination of caryophyllene oxide and caryophyllene excluding caryophyllene oxide, or may contain a combination of β-caryophyllene oxide and β-caryophyllene. The mass ratio of caryophyllene oxide to caryophyllene excluding caryophyllene oxide may be 1:99 to 70:30, may be 1:99 to 15:85, may be 1:99 to 10:90, or may be 1:99 to 5:95. Also, it may be 30:70 to 60:40, or may be 45:55 to 55:45. Similarly, the mass ratio of β-caryophyllene oxide to β-caryophyllene may be 1:99 to 70:30, may be 1:99 to 15:85, may be 1:99 to 10:90, or may be 1:99 to 5:95. Also, it may be 30:70 to 60:40, or may be 45:55 to 55:45.

[0030] The total content of the caryophyllene oxide and the caryophyllene excluding the caryophyllene oxide in 100% by mass of the total amount of the edible substance containing the caryophyllene oxide, the caryophyllene excluding the caryophyllene oxide, and the odor component may be 0.05% by mass or more, may be 0.1% by mass or more, may be 1% by mass or more, may be 5% by mass or more, may be 10% by mass or more, may be 20% by mass or more, may be 30% by mass or more, may be 40% by mass or more, may be 50% by mass or more, etc., and may be 99% by mass or less, may be 95% by mass or less, or may be 90% by mass or less. When the total content of the caryophyllene oxide and the caryophyllene excluding the caryophyllene oxide in 100% by mass of the total amount of the edible substance containing the caryophyllene oxide, the caryophyllene excluding the caryophyllene oxide, and the odor component is 0.05% by mass or more, the masking effect of the odor component of the "edible substance containing the odor component" is improved. When the total content of the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, and the edible substance containing the odor component in 100% by mass of the total amount is 99% by mass or less, the content of the "edible substance containing the odor component" can be increased, and the utility derived from the "edible substance containing the odor component" can be effectively obtained.

[0031] The content of caryophyllene in 100% by mass of the total amount of the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, and the edible substance containing the odor component may be 0.05% by mass or more, 0.1% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more. When the content of caryophyllene in 100% by mass of the total amount of the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, and the edible substance containing the odor component is 0.05% by mass or more, the masking effect of the odor component of the "edible substance containing the odor component" is improved.

[0032] The caryophyllene oxide may be contained in the composition in an amount of 1.5% by mass or less, 1.0% by mass or less, 0.5% by mass or less, or 0.1% by mass or less. When the content of caryophyllene oxide in the composition containing the caryophyllene oxide, caryophyllene excluding the caryophyllene oxide, the edible substance containing the odor component, and optionally other arbitrary nutritional components or pharmacological components is 1.5% by mass or less, it can be masked without affecting the taste, and the flavor derived from the masking agent does not reduce the sensory evaluation.

[0033] Caryophyllene and caryophyllene oxide may be commercially available products or those produced (purified) by conventional methods (chemically synthesized).

[0034] Caryophyllene may be derived from at least one selected from the group consisting of cloves, caraway, basil, oregano, hops, cinnamon, Ceylon cinnamon, rosemary, asa, hemp, marijuana, black pepper, lavender, Malabar tamarind, ilang-ilang, copaiba, Guinea ginger, and curry leaf, or may be derived from other essential oils or the like.

[0035] <Adjustment of Composition> The composition in one embodiment may be prepared by mixing an edible substance containing an odor component, caryophyllene oxide, and caryophyllene excluding the caryophyllene oxide by a known method.

[0036] <Masking Agent> The caryophyllene may be used as a masking agent for the odor components contained in the edible substance. Here, the "edible substance containing an odor component" and "caryophyllene" are the same as those in the above <Composition>, and the description thereof is omitted.

[0037] The masking agent containing the caryophyllene does not reduce the sensory evaluation due to the flavor derived from the masking agent.

[0038] The caryophyllene may contain a combination of caryophyllene oxide and caryophyllene excluding the caryophyllene oxide, or may contain a combination of β-caryophyllene oxide and β-caryophyllene. In the above combination, the mass ratio of caryophyllene oxide to caryophyllene excluding the caryophyllene oxide, or the mass ratio of β-caryophyllene oxide to β-caryophyllene may be 1:99 to 70:30, may be 1:99 to 10:90, or may be 1:99 to 5:95. Also, it may be 30:70 to 60:40, or may be 45:55 to 55:45.

Examples

[0039] The present invention will be described in more detail by way of examples, but the present invention is not limited to these examples in any way.

[0040] 1. Masking evaluation for krill oil: For "krill oil", an edible substance containing odor components, the following unpleasant odor masking compounds were formulated as shown in the following (Table 1-1) to (Table 1-7), and the following evaluations were carried out. <Unpleasant odor masking compound> · Cycloten · Propionic acid · 2-Acetylfuran · Combination of β-caryophyllene oxide and β-caryophyllene

[0041] , <Evaluation method for masking effect> For the masking effect, sensory evaluation was carried out by 3 subjects. Specifically, each subject evaluated the target component, that is, the odor derived from the odor components contained in the edible substance, in three levels: "strongly feel the odor: masking effect_0 points", "slightly feel the odor: masking effect_1 point", "hardly feel the odor: masking effect_2 points", and the total score of the three people was obtained. <Evaluation method for taste acceptability> For the taste acceptability, sensory evaluation was carried out by 3 subjects. Specifically, each subject evaluated the flavor derived from the masking agent on a two-point scale of "acceptable: 1 point" and "unacceptable: 0 point", and the scores of three people were multiplied and evaluated on a two-point scale of "acceptable: 1 point" and "unacceptable: 0 point". That is, when all three people evaluated it as "acceptable: 1 point", it was regarded as "acceptable: 1 point", and when even one person evaluated it as "unacceptable: 0 point", it was regarded as "unacceptable: 0 point". <Comprehensive evaluation method> The comprehensive evaluation was carried out from "evaluation of masking effect (0 points to 6 points) × acceptability of taste (1 point or 0 point)".

[0042]

Table 1-1

[0043]

Table 1-2

[0044]

Table 1-3

[0045]

Table 1-4

[0046]

Table 1-5

[0047] As shown in (Table 1-1) to (Table 1-5), for "cyclotene", "propionic acid", and "2-acetylfuran", which are known as <unpleasant odor masking compounds>, regardless of whether the content rate in the composition composed of an edible substance containing an odor component and an unpleasant odor masking compound is 1% by mass, 5% by mass, 10% by mass, or 20% by mass, due to the flavor of the unpleasant odor masking compound (the pungency of cyclotene, the sourness of propionic acid, the bitterness of 2-acetylfuran), the <taste acceptability> was "0 points", that is, the evaluation result was "not suitable for oral ingestion". On the other hand, when using "a combination of β-caryophyllene oxide and β-caryophyllene" as the <unpleasant odor masking compound>, regardless of whether the content rate was 0.9% by mass, 1.8% by mass, 4.5% by mass, 9% by mass, or 18% by mass, the <taste acceptability> was "1 point", that is, the evaluation result was "the flavor derived from the masking agent does not reduce the sensory evaluation". Also, even when the content rate of the <unpleasant odor masking compound> was 1% by mass, no strong odor was felt, and the evaluation result was "masking effect: yes".

[0048]

Table 1-6

[0049]

Table 1-7

[0050] As shown in Examples 18 to 27 of (Table 1-6) to (Table 1-7), even when the content rate of "a combination of β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, was 0.09% by mass, no strong odor was felt, and the evaluation result was "masking effect: yes".

[0051] 2. Masking evaluation for oil-based raw materials containing odor components: Six types of oil-based raw materials (fish oil, perilla oil, linseed oil, marigold extract, sea squirt extract, and nipa palm fruit extract), which are edible substances containing odor components, β-caryophyllene oxide, and β-caryophyllene were formulated as shown in the following (Table 2-1) to (Table 2-4), and the following evaluations were conducted. The evaluation method was the same as the above <Evaluation method for masking effect> and <Evaluation method for taste acceptability>.

[0052]

Table 2-1

[0053]

Table 2-2

[0054]

Table 2-3

[0055]

Table 2-4

[0056] As shown in Examples 28 to 70 of (Table 2-1) to (Table 2-4), the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, was evaluated as "Masking effect: Yes" for any of the six types of oil-based raw materials (fish oil, perilla oil, linseed oil, marigold extract, sea squirt extract, and nipa palm fruit extract), which are edible substances containing odor components.

[0057] 3. Masking evaluation for powder raw materials containing odor components: Fifteen types of powder raw materials (HMB-Ca, placenta, fish-derived collagen, garlic, hihatsu extract, passion flower extract, nemunoki bark extract, tonkat ali root extract, lemon balm extract, L-theanine, GABA, chamomile extract, rafuma leaf extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, β-caryophyllene oxide, and β-caryophyllene were formulated as shown in the following (Table 3-1) to (Table 3-6), and the following evaluations were conducted. The evaluation method was the same as the above <Evaluation method for masking effect> and <Evaluation method for taste acceptability>.

[0058]

Table 3-1

[0059] As shown in Examples 71 to 83 of (Table 3-1), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, was 0.08% by mass and the mass ratio was 86.4:13.6, for any of the 13 types of powder raw materials (HMB-Ca, fish-derived collagen, garlic, hihatsu extract, passion flower extract, nemunoki bark extract, lemon balm extract, L-theanine, GABA, chamomile extract, rafuma leaf extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

[0060]

Table 3-2

[0061] As shown in Examples 84 to 97 of ([Table 3-2]), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, is 0.16% by mass and the mass ratio is 86.4:13.6, for any of the 14 types of powder raw materials (HMB-Ca, placenta, fish-derived collagen, garlic, hihatsu extract, passion flower extract, nemunoki bark extract, lemon balm extract, L-theanine, GABA, chamomile extract, rafuma leaf extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

[0062]

Table 3-3

[0063] As shown in Examples 98 to 110 of ([Table 3-3]), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, is 0.39% by mass and the mass ratio is 86.4:13.6, for any of the 13 types of powder raw materials (placenta, fish-derived collagen, garlic, hihatsu extract, passion flower extract, nemunoki bark extract, tonkat ali root extract, lemon balm extract, L-theanine, GABA, chamomile extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

[0064]

Table 3-4

[0065] As shown in Examples 111 to 120 of (Table 3-4), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, is 0.17% by mass and the mass ratio is 35.9:64.1, for any of the 10 kinds of powder raw materials (fish-derived collagen, garlic, passion flower extract, nemunoki bark extract, lemon balm extract, L-theanine, GABA, chamomile extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

[0066]

Table 3-5

[0067] As shown in Examples 121 to 133 of (Table 3-5), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, is 0.34% by mass and the mass ratio is 35.9:64.1, for any of the 13 kinds of powder raw materials (placenta, fish-derived collagen, garlic, hihatsu, passion flower extract, nemunoki bark extract, lemon balm extract, L-theanine, GABA, chamomile extract, rafuma leaf extract, hesperidin, and gardenia pigment), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

[0068]

Table 3-6

[0069] As shown in Examples 134 to 140 of (Table 3-6), when the content rate of the combination of "β-caryophyllene oxide and β-caryophyllene", which is an unpleasant odor masking compound, is 0.86% by mass and the mass ratio is 35.9:64.1, for any of the 7 kinds of powder raw materials (placenta, garlic, hihatsu, nemunoki bark extract, tonkat ali root extract, L-theanine, and GABA), which are edible substances containing odor components, the evaluation result was "Masking effect: Yes".

Claims

1. A composition comprising an edible substance containing an odorous component, caryophyllene oxide, and caryophyllene other than said caryophyllene oxide.

2. The composition described in claim 1, wherein the total content of caryophyllene oxide and caryophyllene excluding caryophyllene oxide is 0.05 mass% or more in a total amount of 100 mass% of an edible substance containing caryophyllene oxide, caryophyllene excluding caryophyllene oxide, and the odorous components.

3. The composition according to claim 1 or 2, wherein the mass ratio of the caryophyllene oxide to the caryophyllene excluding the caryophyllene oxide is from 1:99 to 70:

30.

4. The composition according to claim 1 or 2, wherein the caryophyllene oxide is contained in an amount of 1.5% by mass or less in the composition.

5. The composition according to claim 1 or 2, wherein the edible substance containing the odorous component is at least one of an edible substance containing lipids and an edible substance containing water-soluble compounds.

6. The composition of claim 5 , wherein the lipid-containing edible substance is at least one of an animal fat and a vegetable fat.

7. The composition according to claim 6, wherein the oil is at least one selected from the group consisting of seafood oil, perilla oil, and linseed oil.

8. The composition according to claim 5 , wherein the lipid-containing edible substance is at least one selected from the group consisting of marigold extract and saw palmetto fruit extract.

9. The composition according to claim 5, wherein the edible substance containing a water-soluble compound is a powder containing at least one selected from the group consisting of HMB-Ca, placenta, fish-derived collagen, garlic, plant extracts, amino acids, hesperidin, and gardenia pigment.

10. A masking agent for odorous components contained in an edible substance, the masking agent comprising caryophyllene.

11. The masking agent of claim 10, wherein the caryophyllene includes caryophyllene oxide and caryophyllene excluding the caryophyllene oxide.

12. The masking agent according to claim 11, wherein the mass ratio of the caryophyllene oxide to the caryophyllene excluding the caryophyllene oxide is from 1:99 to 70:

30.

13. The masking agent according to claim 10 or 11, wherein the edible substance is at least one of an edible substance containing a lipid and an edible substance containing a water-soluble compound.

14. The masking agent according to claim 13, wherein the lipid-containing edible substance is at least one of an animal fat and a vegetable fat.

15. The masking agent according to claim 14, wherein the oil is at least one selected from the group consisting of seafood oil, perilla oil, and linseed oil.

16. The masking agent according to claim 13, wherein the lipid-containing edible substance is at least one selected from the group consisting of marigold extract and saw palmetto fruit extract.

17. The masking agent according to claim 13, wherein the edible substance containing a water-soluble compound is a powder containing at least one selected from the group consisting of HMB-Ca, placenta, fish-derived collagen, garlic, plant extracts, amino acids, hesperidin, and gardenia pigment.

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