Screening method for substance suppressing off-flavor and suppressing method for off-flavor

A method using specific olfactory receptors to screen substances that inhibit receptor activation identifies effective off-flavor suppressors, addressing the need for odor suppression in foods by targeting and reducing off-flavors.

JP2025177197APending Publication Date: 2025-12-05AJINOMOTO CO INC
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Patent Information

Application Number
JP2024083800
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2024-05-23
Publication Date
2025-12-05

AI Technical Summary

Technical Problem

There is a need for a method to effectively suppress off-flavors in foods using substances that can inhibit the response of specific olfactory receptors.

Method used

The method involves screening substances that suppress off-flavors by contacting olfactory receptors with activators in the presence of test substances, measuring the receptor response, and identifying substances that inhibit this response as off-flavor suppressors, utilizing specific olfactory receptors such as OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, and OR10G4, and their variants, to target various off-flavor components.

Benefits of technology

This method allows for the identification of substances that can effectively suppress a wide range of off-flavors by inhibiting the activation of these receptors, providing a targeted approach to odor suppression in foods.

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Abstract

To provide a technique for suppressing off-flavor.SOLUTION: An olfactory receptor OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3 or OR10G4 is used to screen a substance suppressing off-flavor. The screened substance is used to suppress the off-flavor in a target such as food products.SELECTED DRAWING: None
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