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

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

Description

[Technical Field]

[0001] The present invention relates to a technique for suppressing off-flavors. Specifically, the present invention can relate to a method for screening for substances that suppress off-flavors and a method for suppressing off-flavors. [Background technology]

[0002] There is a need for the development of a technology for suppressing specific odors, such as unpleasant odors, in foods, etc. For example, a method for screening substances that suppress specific odors using olfactory receptors has been reported. Summary of the Invention [Problem to be solved by the invention]

[0003] An object of the present invention is to provide a technique for suppressing off-flavors. Specifically, an object of the present invention is to provide a method for screening substances that suppress off-flavors and a method for suppressing off-flavors. [Means for solving the problem]

[0004] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that the olfactory receptors OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4 respond to various off-flavor components, and that various components screened using inhibition of the response of these olfactory receptors as an indicator can suppress various off-flavors, thereby completing the present invention.

[0005] That is, the present invention can be exemplified as follows. [1] A method for screening a substance that suppresses off-flavor, comprising the steps of: The following steps (A) to (C): (A) contacting an olfactory receptor with an olfactory receptor activator in the presence of a test substance; (B) measuring the response of the olfactory receptor to the olfactory receptor activator; and (C) identifying the test substance as an off-flavor suppressing substance based on the response; Including, If the response is inhibited by the test substance, the test substance is identified as a substance that suppresses off-flavors; A method having any one of the following properties (1) to (9): (1) The olfactory receptor is OR51E1, and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, or a butyric acid odor; (2) the olfactory receptor is OR51E2, and the off-flavor is an acid odor, an acetic acid odor, a propionic acid odor, a dimethyl trisulfide odor, or an N,N-dimethyl-n-octylamine odor; (3) The olfactory receptor is OR2C1, and the off-flavor is 4-vinylphenol. odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-none odor the odor of benzophenone, phenethyl alcohol, 4,5-epoxydecenal, benzenemethanethiol, (Z)-6-nonenal, 3-methyl-2-butene-1-thiol, skatole, p-isopropylphenol, isoquinoline, carvone, benzaldehyde, or γ-octalactone; (4) The olfactory receptor is OR2B11, and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, or benzylacetone odor; (5) The olfactory receptor is OR2L8, and the off-flavor is methyl isobutyrate odor, 3 -Octanol odor, isobutyl n-butyrate odor, isoamyl acetate odor, 2-vinylpyridine odor, ethyl methacrylate odor, ethyl enanthate odor, n-butyl propionate odor, 2-phenylethyl acetate odor, ethyl benzoate odor, methyl p-toluate odor, nootkatone odor, 3-octanone odor, n-amyl acetate odor, butyl acetate odor, ethyl phenylacetate odor, methyl isovalerate odor, 6-methyl-5-hepten-2-one odor, 5-ethyl-2-picoline odor, dimethyl glutarate odor, ethyl isobutyrate odor, n -n-propyl butyrate odor, cyclohexyl acetate odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, benzylacetone odor, 2-n-propylpyridine odor, salicylaldehyde odor, ethyl 2-methylbutyrate odor, benzothiazole odor, or isoamyl methyl ketone odor; (6) The olfactory receptor is OR8B3, and the off-flavor is p-methylacetophenone. Non-odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (-)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor; (7) The olfactory receptor is OR8D1, and the off-flavor is 4,5-dimethyl-3 -hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, or 2-chlorophenol odor; (8) The olfactory receptor is OR10A3, and the off-flavor is N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor; (9) The olfactory receptor is OR10G4, and the off-flavor is 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, or skatole odor. , 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, o-ethylphenol odor, 2-propylphenol odor, m-cresol odor, 3-ethyl The odors are 4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine. [2] The method (specifically, the method described in [1]) above, wherein the response is activation of the olfactory receptor. [3] The method (specifically, the method described in [1] or [2]) above, wherein the olfactory receptor is used in a form supported on a cell, a cell membrane, an artificial lipid bilayer vesicle, or an artificial lipid bilayer membrane. [4] The method (specifically, the method described in any one of [1] to [3]) wherein the olfactory receptor is used in a cell-supported form. [5] The method (specifically, the method described in [3] or [4]) above, wherein the cells are animal cells. [6] The method (specifically, the method described in any one of [1] to [5]) in which the steps (B) and (C) are carried out by the following steps (B1) and (C1), respectively: (B1) measuring the degree D1 of activation of the olfactory receptor when the step (A) is carried out; (C1) identifying the test substance as a substance that suppresses off-flavors based on the degree of activation D1; [7] The method (specifically, the method described in [6]) in which the step (C1) is carried out by the following step (C2): (C2) A step of identifying the test substance as a substance that suppresses off-flavors based on the difference between the degree of activation D1 and the degree of activation D2 of the olfactory receptor under control conditions. [8] The method (specifically, the method described in [7]) wherein the control conditions are the following conditions (C2-1) or (C2-2): (C2-1) a condition in which the olfactory receptor is contacted with the olfactory receptor activator in the absence of the test substance; (C2-2) Conditions under which the olfactory receptor is contacted with the olfactory receptor activator in the presence of the test substance, wherein the concentration of the test substance is lower than the concentration of the test substance in step (A). [9] The method (specifically, the method described in [7] or [8]) further comprises a step of measuring the degree of activation D2.

[10] The method (specifically, the method described in any one of [7] to [9]) wherein the test substance is identified as a substance that suppresses off-flavors when the degree of activation D1 is lower than the degree of activation D2.

[11] The method (specifically, the method described in any one of [7] to

[10] ) wherein the test substance is identified as a substance that suppresses off-flavors when the ratio of the degree of activation D1 to the degree of activation D2 is less than 60%.

[12] The method (specifically, the method according to any one of [1] to

[11] ) wherein the response is measured using intracellular cAMP concentration as an index.

[13] The method (specifically, the method described in

[12] ) above, wherein the intracellular cAMP concentration is measured by a reporter assay.

[14] The method (specifically, the method described in any one of [1] to

[13] ) wherein the olfactory receptor is a human olfactory receptor.

[15] The method (specifically, the method described in any one of [1] to

[14] ) having any one of the following properties (1) to (9): (1) The OR51E1 is a protein described in the following (1a), (1b), or (1c): (1a) a protein comprising the amino acid sequence set forth in SEQ ID NO: 2; (1b) a protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 2, and having responsiveness to the olfactory receptor activator; (1c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 2 and having responsiveness to the olfactory receptor activator; (2) The OR51E2 is a protein described in (2a), (2b), or (2c) below: (2a) a protein comprising the amino acid sequence set forth in SEQ ID NO: 4; (2b) a protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 4, and having responsiveness to the olfactory receptor activator; (2c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 4 and having responsiveness to the olfactory receptor activator; (3) The OR2C1 is a protein described in (3a), (3b), or (3c) below. R: (3a) a protein comprising the amino acid sequence set forth in SEQ ID NO: 6; (3b) a protein comprising an amino acid sequence represented by SEQ ID NO: 6, which contains a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and which is responsive to the olfactory receptor activator; (3c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 6 and having responsiveness to the olfactory receptor activator; (4) The OR2B11 is a protein described in (4a), (4b), or (4c) below: (4a) a protein comprising the amino acid sequence shown in SEQ ID NO: 8; (4b) a protein comprising an amino acid sequence of SEQ ID NO: 8, which contains a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and which is responsive to the olfactory receptor activator; (4c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 8 and having responsiveness to the olfactory receptor activator; (5) The OR2L8 is a protein described in (5a), (5b), or (5c) below. R: (5a) a protein comprising the amino acid sequence shown in SEQ ID NO: 10; (5b) a protein comprising an amino acid sequence represented by SEQ ID NO: 10, which contains a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and which is responsive to the olfactory receptor activator; (5c) an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 10 a protein comprising an olfactory receptor sequence and responsive to the olfactory receptor activator; (6) The OR8B3 is a protein described in (6a), (6b), or (6c) below. R: (6a) a protein comprising the amino acid sequence shown in SEQ ID NO: 12; (6b) a protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 12, and having responsiveness to the olfactory receptor activator; (6c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 12 and having responsiveness to the olfactory receptor activator; (7) The OR8D1 is a protein described in (7a), (7b), or (7c) below. R: (7a) a protein comprising the amino acid sequence shown in SEQ ID NO: 14; (7b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 14, and having responsiveness to the olfactory receptor activator; (7c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 14 and having responsiveness to the olfactory receptor activator; (8) The OR10A3 is a protein described in (8a), (8b), or (8c) below: (8a) a protein comprising the amino acid sequence shown in SEQ ID NO: 16; (8b) A protein comprising an amino acid sequence represented by SEQ ID NO: 16, which contains a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and which is responsive to the olfactory receptor activator; (8c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 16 and having responsiveness to the olfactory receptor activator; (9) The OR10G4 is a protein described in (9a), (9b), or (9c) below: (9a) a protein comprising the amino acid sequence shown in SEQ ID NO: 18; (9b) A protein comprising an amino acid sequence represented by SEQ ID NO: 18, which contains a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and which is responsive to the olfactory receptor activator; (9c) A protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 18 and having responsiveness to the olfactory receptor activator.

[16] The method (specifically, the method described in any one of [1] to

[15] ) having any one of the following properties (1) to (9): (1) The olfactory receptor is OR51E1, and the olfactory receptor activator is n-caprylic acid, propionic acid, n-hexanoic acid, isobutyric acid, n-butyraldehyde, isovaleric acid, enanthic acid, n-valeric acid, isocaproic acid, acetic acid, N,N-dimethyl-n-octylamine, isovaleraldehyde, or butyric acid; (2) the olfactory receptor is OR51E2, and the olfactory receptor activator is acetic acid, propionic acid, dimethyl trisulfide, or N,N-dimethyl-n-octylamine; (3) The olfactory receptor is OR2C1, and the olfactory receptor activator is 4-vinylphenyl alcohol, methyl octyl sulfide, n-pentane, 1,8-cineole, amyl caprylate, 4-heptanone, n-decane, 1-heptanal, trans-2-decenal, isoamyl methyl ketone, allyl mercaptan, trans-2-nonenal, phenethyl alcohol, 4,5-epoxydecenal, benzenemethanethiol, (Z)-6-nonenal, 3-methyl-2-butene-1-thiol, skatole, p-isopropylphenol, isoquinoline, carvone, benzaldehyde, or γ-octalactone; (4) The olfactory receptor is OR2B11, and the olfactory receptor activator is 1,6-hexanedithiol, 3-methylcyclohexanone, dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, or benzylacetone; (5) The olfactory receptor is OR2L8, and the olfactory receptor activator is methyl isobutyrate. , 3-octanol, isobutyl n-butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, 2-phenylethyl acetate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 6-methyl-5-hepten-2-one, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n -n-propyl butyrate, cyclohexyl acetate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, benzylacetone, 2-n-propylpyridine, salicylaldehyde, ethyl 2-methylbutyrate, benzothiazole, or isoamyl methyl ketone; (6) The olfactory receptor is OR8B3, and the olfactory receptor activator is p-methylacetamide. tophenone, (S)-(+)-carvone, p-ethylbenzaldehyde, anethole, carvone, benzaldehyde, 4-methoxybenzaldehyde, 1-acetonaphthone, coumarin, 5-methyl-2-furfural, γ-octalactone, methyl ethyl ketone, dibenzothiophene, (-)-perillaldehyde, isoquinoline, styrene, γ-nonalactone, or γ-decalactone; (7) The olfactory receptor is OR8D1, and the olfactory receptor activator is 4,5-dimethyl 3-hydroxy-2(5H)-furanone, (2)-9-octadecenal, cyclotene, or 2-chlorophenol; (8) The olfactory receptor is OR10A3, and the olfactory receptor activator is N,N-dimethylacetamide, 2,6-di-tert-butyl-p-cresol, n-nonyl alcohol, 2-n-hexylcyclopentanone, n-caprylic acid, 2-nonanal, γ-dodecalactone, γ-nonalactone, γ-decalactone, skatole, nootkatone, or γ-octalactone; (9) The olfactory receptor is OR10G4, and the olfactory receptor activator is 2-ethylbutanol, 1-butanol, eugenol acetate, α,4-dimethylstyrene, phenyl propionate, 2-methylnaphthalene, 4-chlorophenol, 2,6-dimethylphenol, carvacrol, phenyl acetate, 2,4-dimethylphenol, o-isopropylphenol, phenol, 3,4-dimethylphenol, n-methyl butyrate, eugenol, skatole, 4-chloro-m-cresol, dibenzothiophene, m-ethylphenol, 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine.

[17] Furthermore, the identified off-flavor suppressing substances have the function of suppressing off-flavors. The method (specifically, the method described in any one of [1] to

[16] ) includes a step of evaluating whether the compound has the function.

[18] The method (specifically, the method described in

[17] ) wherein the evaluation is carried out by sensory evaluation.

[19] A composition for suppressing off-flavors in a subject, comprising: A composition having any one of the following properties (1) to (5): (1) The composition contains the following component (A), and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The composition contains the following component (B), and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3 -Methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol Odor of ethanol, 3,4-dimethylphenol, n-methyl butyrate, eugenol, 4-chloro-m-cresol, dibenzothiophene, m-ethylphenol, 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o- The odors are ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine. (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The composition contains the following component (C), and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α -Ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanol odor, isobutyl n-butyrate odor, isoamyl acetate odor, 2-vinylpyridine odor, ethyl methacrylate odor, enamel The odors are ethyl citrate, n-butyl propionate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, 2-n-propylpyridine, salicylic aldehyde, ethyl 2-methylbutyrate, or isoamyl methyl ketone: (C) 2-methyl-3-furanthiol; (4) The composition contains the following component (D), and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The composition contains the following component (E), and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

[20] The composition (specifically, the composition described in

[19] ) wherein the target is an object or a space.

[21] The composition (specifically, the composition described in

[20] ) wherein the item is food or waste. [twenty two] 1. A composition for the manufacture of an article, comprising: The article is an article in which off-flavors are suppressed, A composition having any one of the following properties (1) to (5): (1) The composition contains the following component (A), and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The composition contains the following component (B), and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethyl odor, or the like. Tanthanethiol odor, (Z)-6-nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carbachlor phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor The odors of ethanol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine are: (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The composition contains the following component (C), and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanol odor, n- The odors are isobutyl butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, 2-n-propylpyridine, salicylic aldehyde, ethyl 2-methylbutyrate, or isoamyl methyl ketone. (C) 2-methyl-3-furanthiol; (4) The composition contains the following component (D), and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The composition contains the following component (E), and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin. [twenty three] The composition (specifically, the composition described in

[22] ) wherein the article is a food product. [twenty four] The composition (specifically, the composition according to any one of

[20] to

[23] ) in which the article contains a component that exhibits the off-flavor and / or a component that may produce the component that exhibits the off-flavor. [twenty five] 1. A method for suppressing off-flavors in a subject, comprising: A method having any one of the following properties (1) to (5): (1) The method includes a step of applying the following component (A) to the target, and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The method includes a step of applying the following component (B) to the target, and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6- Nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol Odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, The odors are o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine. (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The method includes a step of applying the following component (C) to the target, and the off-flavor is a 1,6-hexanedithiol odor, a 3-methylcyclohexanone odor, a dimethyl sulfide odor, a cyclohexaneethanol odor, an indole odor, a cinnamaldehyde odor, a p-isopropylphenol odor, a (-)-perillaldehyde odor, an isoquinoline odor, a benzothiazole odor, a tetrahydrothiophene odor, an o-xylene odor, a cyclohexanone odor, a styrene odor, o-Toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanol odor, isobutyl n-butyrate odor, isoamyl acetate odor, 2-vinylpyridine odor, methacrylonitrile odor, The odors are ethyl acrylate, ethyl enanthate, n-butyl propionate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, 2-n-propylpyridine, salicylic aldehyde, ethyl 2-methylbutyrate, or isoamyl methyl ketone. (C) 2-methyl-3-furanthiol; (4) The method includes a step of applying the following component (D) to the target, and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The method includes a step of applying the following component (E) to the object, and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

[26] The method (specifically, the method described in

[25] ) wherein the object is an object or a space.

[27] The method (specifically, the method described in

[26] ) above, wherein the item is food or waste.

[28] the object is an article, the article is a food product, The method (specifically, the method described in

[25] ) in which the step is a step of adding any one of the components (A) to (E) to the raw materials of the article.

[29] 1. A method of manufacturing an article, comprising: The article is an article in which off-flavors are suppressed, The method has any one of the following properties (1) to (5): (1) The method includes the step of adding the following component (A) to a raw material of the article, wherein the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The method includes a step of adding the following component (B) to the raw materials of the article, and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl methyl ketone odor, Captan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, The odors are 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine. (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The method includes a step of adding the following component (C) to the raw materials of the article, and the off-flavor is selected from the group consisting of 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanoic acid odor, and 2-methyl-5-hepten-2-one odor. Odor of ethanol, odor of isobutyl n-butyrate, odor of isoamyl acetate, odor of 2-vinylpyridine, odor of ethyl methacrylate, odor of ethyl enanthate, odor of n-butyl propionate, odor of ethyl benzoate, odor of methyl p-toluate, odor of nootkatone, odor of 3-octanone, odor of n-amyl acetate, odor of butyl acetate, odor of ethyl phenylacetate, odor of methyl isovalerate, odor of 5-ethyl-2-picoline, odor of dimethyl glutarate, odor of ethyl isobutyrate, odor of n-butyric acid n-propyl odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, 2-n-propylpyridine odor, salicylaldehyde odor, ethyl 2-methylbutyrate odor, or isoamyl methyl ketone odor: (C) 2-methyl-3-furanthiol; (4) The method includes a step of adding the following component (D) to a raw material of the article, and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The method includes the step of adding the following component (E) to the raw material of the article, The odor of the following substances is detected: 4,5-dimethyl-3-hydroxy-2(5H)-furanone, (2)-9-octadecenal, cyclotene, 2-chlorophenol, N,N-dimethylacetamide, 2,6-di-tert-butyl-p-cresol, n-nonyl alcohol, 2-n-hexylcyclopentanone, n-caprylic acid, 2-nonanal, gamma-dodecalactone, gamma-nonalactone, gamma-decalactone, skatole, nootkatone, or gamma-octalactone. (E) Apigenin.

[30] The method (specifically, the method described in

[29] ) wherein the article is a food product.

[31] The method (specifically, the method described in any of

[26] to

[31] ) wherein the article or the raw material contains a component that exhibits the off-flavor and / or a component that may produce the component that exhibits the off-flavor.

[32] The method (specifically, the method described in any of

[26] to

[31] ) in which any one of the components (A) to (E) is added so that the content in the article is 0.001 ppt (w / w) to 10,000 ppm (w / w).

[33] the article is a food product, The method (specifically, the method described in

[32] ) in which the content is an intake concentration. [Effects of the Invention]

[0006] In one aspect, the present invention enables efficient screening of substances that suppress off-flavors. Also, in another aspect, the present invention enables off-flavors to be suppressed. [Brief explanation of the drawings]

[0007] [Figure 1] Responses of various olfactory receptors to 100 mM acetic acid are shown. The responses (vertical axis) are shown as values ​​for "olfactory receptor activity." [Figure 2] Concentration dependence of the response of the olfactory receptor OR51E1 to sodium acetate (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 3] Concentration dependence of the response of the olfactory receptor OR51E1 to propionic acid (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 4] Concentration dependence of the response of the olfactory receptor OR51E1 to octanoic acid (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 5] Concentration dependence of the response of the olfactory receptor OR51E2 to sodium acetate (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 6] Concentration dependence of the response of the olfactory receptor OR51E2 to propionic acid (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 7] This figure shows the response of various olfactory receptors to 300 μM 3-methyl-2-butene-1-thiol. The response (vertical axis) is shown as the value of "olfactory receptor activity." [Figure 8] A graph showing the response of various olfactory receptors to 300 μM 1,6-hexanedithiol. The response (vertical axis) is shown as a value for "olfactory receptor activity." [Figure 9] This graph shows the response of various olfactory receptors to 300 μM 3-methylcyclohexanone. The response (vertical axis) is shown as a value for "olfactory receptor activity." [Figure 10] This figure shows the response of various olfactory receptors to 300 μM ethylbutanoate. The response (vertical axis) is shown as a value for "olfactory receptor activity." [Figure 11] Responses of various olfactory receptors to 300 μM gamma-octalactone. The responses (vertical axis) are shown as values ​​for "olfactory receptor activity." [Figure 12] This figure shows the response of various olfactory receptors to 300 μM methyl cyclopentenolone (cyclotene). The response (vertical axis) is shown as a value for "olfactory receptor activity." [Figure 13] This figure shows the response of various olfactory receptors to 300 μM gamma-nonalactone. The response (vertical axis) is shown as a value for "olfactory receptor activity." [Figure 14] Responses of various olfactory receptors to 300 μM guaiacol. The responses (vertical axis) are shown as values ​​for "olfactory receptor activity." [Figure 15] Concentration dependence of the response of the olfactory receptor OR2C1 to 3-methyl-2-butene-1-thiol (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 16] Concentration dependence of the response of the olfactory receptor OR2B11 to 1,6-hexanedithiol (n=3). The response (vertical axis) is expressed as a "fold increase" value. [Figure 17] Concentration dependence of the response of the olfactory receptor OR2L8 to ethylbutanoate (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 18] Concentration dependence of the response of the olfactory receptor OR8B3 to gamma-octalactone (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 19] Concentration dependence of the response of the olfactory receptor OR8D1 to methyl cyclopentenolone (cyclotene) (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 20] Concentration dependence of the response of the olfactory receptor OR10A3 to gamma-nonalactone (n=3). The response (vertical axis) is shown as a "fold increase" value. [Figure 21] Concentration dependence of the response of the olfactory receptor OR10G4 to guaiacol (n=3). The response (vertical axis) is shown as a "fold increase" value. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in detail below.

[0009] <1> Screening for substances that suppress off-flavors A first embodiment of the method of the present invention is a screening method for a substance that suppresses off-flavors using olfactory receptors (ORs). The first embodiment of the method of the present invention is also referred to as the "screening method of the present invention." In the screening method of the present invention, an olfactory receptor can be used to identify a substance that suppresses off-flavors (i.e., to identify whether a test substance is a substance that suppresses off-flavors). Specifically, in the screening method of the present invention, an off-flavor suppressing substance can be identified (i.e., to identify whether the test substance is a substance that suppresses off-flavors) based on the response of the olfactory receptor to an olfactory receptor activator in the presence of the test substance. More specifically, in the screening method of the present invention, an off-flavor suppressing substance can be identified (i.e., to identify whether the test substance is a substance that suppresses off-flavors) based on the inhibition of the response of the olfactory receptor to an olfactory receptor activator by the test substance. That is, the screening method of the present invention may be a screening method for substances that suppress off-flavors, specifically comprising: (A) contacting an olfactory receptor with an olfactory receptor activator in the presence of a test substance; (B) measuring the response of the olfactory receptor to the olfactory receptor activator; and (C) identifying the test substance as a substance that suppresses off-flavors based on the response, and identifying the test substance as a substance that suppresses off-flavors when the response is inhibited by the test substance.

[0010] <1-1> Off-flavor "Off-flavor" refers to the odor that is the target of suppression in the present invention. "Odor" may refer to retronasal aroma (i.e., the odor sensed from the throat to the nasal cavity when eating the product) and / or orthonasal aroma (i.e., the odor smelled directly through the nose).

[0011] Components that exhibit off-flavors are also called "off-flavor components." Examples of off-flavor components include the off-flavor components shown in Table 1. In other words, off-flavor Examples of off-flavors include the odors exhibited by the off-flavor components shown in Table 1.

[0012] [Table 1-1]

[0013] [Table 1-2]

[0014] [Table 1-3]

[0015] [Table 1-4]

[0016] [Table 1-5]

[0017] [Table 1-6]

[0018] [Table 1-7]

[0019] [Table 1-8]

[0020] Off-flavors include the following odors: N,N-dimethylacetamide odor; 2,6-di-tert-butyl-p-cresol odor; n-nonyl alcohol odor; 2-n-hexylcyclopentanone odor; n-caprylic acid odor; 2-ethylbutanol odor; 1-butanol odor; Eugenol acetate odor; α,4-dimethylstyrene odor; Phenyl propionate odor; 2-methylnaphthalene odor; 4-chlorophenol odor; 2,6-dimethylphenol odor; Carvacrol odor; Phenyl acetate odor; 2,4-dimethylphenol odor; o-Isopropylphenol odor; Phenolic odor; 3,4-dimethylphenol odor; n-Methyl butyrate odor; Eugenol odor; Skatole odor; 4-chloro-m-cresol odor; Dibenzothiophene odor; m-ethylphenol odor; 2-Methoxy-4-vinylphenol odor; 4-heptanol odor; Ethyl salicylate odor; 2-ethyl-1-hexanol odor; Vanillin odor; 2,3-dimethylphenol odor; Thymol odor; m-Tolyl acetate odor; 2-chlorophenol odor; o-cresol odor; 2-Methoxy-4-ethylphenol odor; 3,5-dimethylphenol odor; o-Ethylphenol odor; 2-propylphenol odor; m-cresol odor; 3-ethoxy-4-hydroxybenzaldehyde odor; 2,5-dimethylphenol odor; Guaiacol odor; Dimethyl sulfide odor; Cyclohexane ethanol odor; Indole odor; Cinnamaldehyde odor; p-Isopropylphenol odor; (-)-Perillaldehyde odor; Isoquinoline odor; benzothiazole odor; Tetrahydrothiophene odor; o-xylene odor; Cyclohexanone odor; Styrene odor; o-toluidine odor; α-ionone odor; Cyclohexanol odor; Cyclooctanol odor; 4-vinylphenol odor; Methyl octyl sulfide odor; n-pentane odor; 1,8-cineole odor; Amyl caprylate odor; 4-heptanone odor; n-decane odor; 1-heptanal odor; trans-2-decenal odor; Isoamyl methyl ketone odor; Allyl mercaptan odor; trans-2-nonenal odor; Methyl isobutyrate odor; 3-octanol odor; n-isobutyl butyrate odor; Isoamyl acetate odor; 2-vinylpyridine odor; Ethyl methacrylate odor; Ethyl enanthate odor; n-butyl propionate odor; 2-phenylethyl acetate odor; Ethyl benzoate odor; Methyl p-toluate odor; Notocatonic odor; 3-octanone odor; n-Amyl acetate odor; Butyl acetate odor; Ethyl phenylacetate odor; Methyl isovalerate odor; 6-methyl-5-hepten-2-one odor; 5-ethyl-2-picoline odor; Dimethyl glutarate odor; Ethyl isobutyrate odor; n-propyl n-butyrate odor; Cyclohexyl acetate odor; Ethyl 3-ethoxypropionate odor; Diethyl carbonate odor; Ethyl p-hydroxybenzoate odor; Ethyl isovalerate odor; Ethyl crotonate odor; Methyl caproate odor; Ethyl caproate odor; Diethyl malonate odor; n-Ethyl butyrate odor; 3-heptanone odor; n-Ethyl valerate odor; n-Hexanoic acid odor; Isobutyric acid odor; n-Butylaldehyde odor; Isovaleric acid odor; Enanthic acid odor; n-valeric acid odor; Isocaproic acid odor; Acetic acid odor; Propionic acid odor; Dimethyl trisulfide odor; N,N-dimethyl-n-octylamine odor; p-methylacetophenone odor; (S)-(+)-Carvone odor; p-ethylbenzaldehyde odor; Anethole odor; Carvone odor; benzaldehyde odor; 4-Methoxybenzaldehyde odor; 1-Acetonaphthone odor; Coumarin odor; 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor; 2-nonanal odor; γ-dodecalactone odor; γ-nonalactone odor; γ-decalactone odor; L-menthol odor; 2-Methoxy-4-methylphenol odor; Methyleugenol odor; Isoeugenol odor; Methyl salicylate odor; Isovaleraldehyde odor; Phenethyl alcohol odor; 4,5-epoxydecenal odor; Benzenemethanethiol odor; (Z)-6-nonenal odor; 3-methyl-2-butene-1-thiol odor; Benzylacetone odor; 2-n-propylpyridine odor; Salicylic aldehyde odor; 2-methylbutyrate ethyl odor; Butyric acid odor; 5-methyl-2-furfural odor; γ-octalactone odor; Methyl ethyl ketone odor; (2)-9-octadecenal odor; Cyclotene odor; 1,6-hexanedithiol odor; 3-methylcyclohexanone odor.

[0021] The odor of component X is also referred to as "X odor." For example, "N,N-dimethylacetamide odor" refers to the odor of N,N-dimethylacetamide.

[0022] Specific examples of each off-flavor include those shown in Table 1. Suppression of each off-flavor may result in suppression of, for example, one or more odors selected from the specific off-flavors shown in Table 1. That is, for example, suppression of the odor of N,N-dimethylacetamide may result in suppression of one or more odors selected from a fishy solvent odor, an amine odor, and a fishy odor.

[0023] <1-2> Substances that suppress off-flavors There are no particular restrictions on the substance that suppresses off-flavors, as long as it can suppress off-flavors (i.e., it has the function of suppressing off-flavors). The function of suppressing off-flavors is also called a "masking function." A substance that suppresses off-flavors may consist of a single component (i.e., a pure substance), or may consist of a combination of two or more components (i.e., a mixture). A "mixture" is also called a "composition." When a substance that suppresses off-flavors is a mixture, there are no particular restrictions on the number of types or composition ratio of the components that make up the mixture. When a substance that suppresses off-flavors is a mixture, each component that makes up the mixture can be used alone to suppress off-flavors, as long as the mixture suppresses off-flavors. The flavor may or may not be suppressed.

[0024] <1-3> Test substance The term "test substance" refers to a substance used in the screening method of the present invention as a candidate for a substance that suppresses off-flavors. The test substance is not particularly limited. The test substance may consist of a single component (i.e., a pure substance) or a combination of two or more components (i.e., a mixture). When the test substance is a mixture, the number and composition ratio of the components constituting the mixture are not particularly limited. The test substance may be a known substance or a novel substance. The test substance may be a natural product or an artificial product. The test substance may be, for example, a compound library generated using combinatorial chemistry techniques. Examples of test substances include alcohols, ketones, aldehydes, ethers, esters, hydrocarbons, sugars, organic acids, nucleic acids, amino acids, peptides, lipids, and various other organic or inorganic components. Furthermore, examples of test substances include existing food additives. The term "existing food additive" refers to a substance that has already been approved for use as a food additive. A single test substance may be used, or two or more test substances may be used in combination. The test substance may be selected to include, for example, the substances exemplified above, such as existing food additives. That is, the test substance may be, for example, a single existing food additive, a combination of two or more food additives, or a combination of one or more food additives and one or more other ingredients. By contacting two or more ingredients together with an olfactory receptor and carrying out the screening method of the present invention, it is possible to identify whether the combination of ingredients as a whole suppresses off-flavors. Examples of "contacting two or more ingredients together with an olfactory receptor" include contacting a test substance that is a mixture with an olfactory receptor, and contacting two or more test substances together with an olfactory receptor.

[0025] <1-4> Olfactory receptor activators An "olfactory receptor activator" refers to a substance that activates an olfactory receptor. An olfactory receptor activator is also called an "agonist." An olfactory receptor activator can be selected depending on the type of olfactory receptor. There are no particular limitations on the olfactory receptor activator as long as it can activate the olfactory receptor. An olfactory receptor activator may consist of a single component (i.e., a pure substance) or a combination of two or more components (i.e., a mixture). When an olfactory receptor activator is a mixture, each component of the mixture may or may not activate the olfactory receptor individually, as long as the mixture activates the olfactory receptor. When an olfactory receptor activator is a mixture, there are no particular limitations on the number of components and their composition ratios. An olfactory receptor activator may be a known substance or a novel substance. An olfactory receptor activator may be a natural product or an artificial product. An olfactory receptor activator may or may not be known to be able to activate an olfactory receptor. The olfactory receptor activator may be selected from the test substances exemplified above and used as the olfactory receptor activator. Examples of the olfactory receptor activator for each olfactory receptor include off-flavor components corresponding to each olfactory receptor. Specific examples of the olfactory receptor activator for each olfactory receptor will be described later.

[0026] <1-5> Olfactory receptors The olfactory receptor used is one selected from OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4. That is, unless otherwise specified, "olfactory receptor" means an olfactory receptor selected from OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4. The olfactory receptor may be one type of olfactory receptor selected from OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4, or two or more types of olfactory receptors may be used in combination. The receptor can be selected depending on the type of off-flavor. By using two or more types of olfactory receptors in combination that commonly respond to substances that exhibit a certain off-flavor, it is expected that, for example, substances that suppress the off-flavor can be screened with high accuracy. When two or more types of olfactory receptors are used in combination, the response of the olfactory receptor to the test substance may be measured, for example, for each of the olfactory receptors individually. For example, the response of the olfactory receptor to the test substance can be measured using cells that each express two or more types of olfactory receptors. The responses of these olfactory receptors can be measured individually. Genes that encode olfactory receptors are also called "olfactory receptor genes."

[0027] "OR51E1" is classified as Olfactory Receptor Family 51 Subfamily E Member 1 OR51E1 refers to an olfactory receptor. The gene encoding OR51E1 is also referred to as the "OR51E1 gene." Examples of off-flavors when the olfactory receptor is OR51E1 include acidic odors. Examples of off-flavors when the olfactory receptor is OR51E1 include n-caprylic acid odor, propionic acid odor, n-hexanoic acid odor, isobutyric acid odor, n-butylaldehyde odor, isovaleric acid odor, enanthic acid odor, n-valeric acid odor, isocaproic acid odor, acetic acid odor, N,N-dimethyl-n-octylamine odor, isovaleraldehyde odor, and butyric acid odor. In other words, off-flavor components corresponding to OR51E1 include n-caprylic acid, propionic acid, n-hexanoic acid, isobutyric acid, n-butylaldehyde, isovaleric acid, enanthic acid, n-valeric acid, isocaproic acid, acetic acid, N,N-dimethyl-n-octylamine, isovaleraldehyde, and butyric acid. The off-flavor component corresponding to OR51E1 is also an example of an olfactory receptor activator for OR51E1. OR51E1 is responsive to the olfactory receptor activator for OR51E1. OR51E1 may be responsive to only one of the olfactory receptor activators for OR51E1 listed above, or may be responsive to two or more of the olfactory receptor activators for OR51E1 listed above. OR51E1 may typically be responsive to all of the olfactory receptor activators for OR51E1 listed above. As OR51E1, one type of OR51E1 may be used, or two or more types of OR51E1 may be used in combination.

[0028] "OR51E2" is classified as Olfactory Receptor Family 51 Subfamily E Member 2 OR51E2 refers to an olfactory receptor. The gene encoding OR51E2 is also referred to as the "OR51E2 gene." Examples of off-flavors when the olfactory receptor is OR51E2 include an acidic odor. Examples of off-flavors when the olfactory receptor is OR51E2 include acetic acid, propionic acid, dimethyl trisulfide, and N,N-dimethyl-n-octylamine. In other words, examples of off-flavor components corresponding to OR51E2 include acetic acid, propionic acid, dimethyl trisulfide, and N,N-dimethyl-n-octylamine. Off-flavor components corresponding to OR51E2 are also examples of OR51E2 olfactory receptor activators. OR51E2 is responsive to OR51E2 olfactory receptor activators. OR51E2 may be responsive to only one of the OR51E2 olfactory receptor activators listed above, or may be responsive to two or more of the OR51E2 olfactory receptor activators listed above. Typically, OR51E2 may be responsive to all of the above-listed olfactory receptor activators of OR51E2. As OR51E2, one type of OR51E2 may be used, or two or more types of OR51E2 may be used in combination.

[0029] "OR2C1" is an olfactory receptor classified as Olfactory Receptor Family 2 Subfamily C Member 1. The gene encoding OR2C1 is also called the "OR2C1 gene." When the olfactory receptor is OR2C1, the off-flavors include 4-vinylphenol odor, methyl octanoate, and methyl methyl octanoate. sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropyl alcohol odor The off-flavor components corresponding to OR2C1 include isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, and γ-octalactone odor. Examples of off-flavor compounds that may be responsible for OR2C1 include 4-vinylphenol, methyl octyl sulfide, n-pentane, 1,8-cineole, amyl caprylate, 4-heptanone, n-decane, 1-heptanal, trans-2-decenal, isoamyl methyl ketone, allyl mercaptan, trans-2-nonenal, phenethyl alcohol, 4,5-epoxydecenal, benzenemethanethiol, (Z)-6-nonenal, 3-methyl-2-butene-1-thiol, skatole, p-isopropylphenol, isoquinoline, carvone, benzaldehyde, and γ-octalactone. The off-flavor compounds responsible for OR2C1 are also examples of OR2C1 olfactory receptor activators. OR2C1 responds to these olfactory receptor activators. OR2C1 may be responsive to only one of the olfactory receptor activators of OR2C1 as exemplified above, or to two or more of the olfactory receptor activators of OR2C1 as exemplified above. OR2C1 may typically be responsive to all of the olfactory receptor activators of OR2C1 listed above. OR2C1 of the above may be used, or two or more types of OR2C1 may be used in combination.

[0030] "OR2B11" is classified as Olfactory Receptor Family 2 Subfamily B Member 11 OR2B11 refers to an olfactory receptor. The gene encoding OR2B11 is also referred to as the "OR2B11 gene." Examples of off-flavors when the olfactory receptor is OR2B11 include 1,6-hexanedithiol, 3-methylcyclohexanone, dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, and benzylacetone. In other words, off-flavor components corresponding to OR2B11 include 1,6-hexanedithiol, 3-methylcyclohexanone, dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, and benzylacetone. The off-flavor components corresponding to OR2B11 are also examples of olfactory receptor activators for OR2B11. OR2B11 responds to these olfactory receptor activators. OR2B11 may be responsive to only one of the olfactory receptor activators of OR2B11 listed above, or to two or more of the olfactory receptor activators of OR2B11 listed above. OR2B11 may typically be responsive to all of the olfactory receptor activators of OR2B11 listed above.As OR2B11, one type of OR2B11 may be used, or two or more types of OR2B11 may be used in combination.

[0031] "OR2L8" is an olfactory receptor classified as Olfactory Receptor Family 2 Subfamily L Member 8. The OR2L8 gene is also called the OR2L8 gene. When the olfactory receptor is OR2L8, off-flavors include methyl isobutyrate odor and 3-octanol odor. , n-isobutyl butyrate odor, isoamyl acetate odor, 2-vinylpyridine odor, ethyl methacrylate odor, ethyl enanthate odor, n-butyl propionate odor, 2-phenylethyl acetate odor, ethyl benzoate odor, methyl p-toluate odor, nootkatone odor, 3-octanone odor, n-amyl acetate odor, butyl acetate odor, ethyl phenylacetate odor, methyl isovalerate odor, 6-methyl-5-hepten-2-one odor, 5-ethyl-2-picoline odor, dimethyl glutarate odor, iso These include ethyl butyrate odor, n-propyl n-butyrate odor, cyclohexyl acetate odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, benzylacetone odor, 2-n-propylpyridine odor, salicylaldehyde odor, ethyl 2-methylbutyrate odor, benzothiazole odor, and isoamyl methyl ketone odor. In other words, the odors corresponding to OR2L8 Off-flavor components include methyl isobutyrate, 3-octanol, n-isobutyl butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, 2-phenylethyl acetate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 6-methyl-5-hepten-2-one, 5-ethyl-2-picoline, and dimethyl glutarate. Examples of off-flavor components corresponding to OR2L8 include ethyl isobutyrate, n-propyl n-butyrate, cyclohexyl acetate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, benzylacetone, 2-n-propylpyridine, salicylaldehyde, ethyl 2-methylbutyrate, benzothiazole, and isoamyl methyl ketone. The off-flavor components corresponding to OR2L8 are also examples of olfactory receptor activators for OR2L8. OR2L8 is responsive to olfactory receptor activators for OR2L8. OR2L8 may be responsive to only one of the olfactory receptor activators for OR2L8 listed above, and may be responsive to the olfactory receptor activators for OR2L8 listed above. OR2L8 may be responsive to two or more of the following chemicals: The OR2L8 may be responsive to all of the above-mentioned olfactory receptor activators of OR2L8. As the OR2L8, one type of OR2L8 may be used, or two or more types of OR2L8 may be used in combination.

[0032] "OR8B3" is an olfactory receptor classified as Olfactory Receptor Family 8 Subfamily B Member 3. The gene encoding OR8B3 is also called the "OR8B3 gene." When the olfactory receptor is OR8B3, the off-flavors include p-methylacetophenone odor, (S)- These include (+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (-)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, and γ-decalactone odor. Flavor components include p-methylacetophenone, (S)-(+)-carvone, p-ethylbenzaldehyde, anethole, carvone, benzaldehyde, 4-methoxybenzaldehyde, 1-acetonaphthone, coumarin, 5-methyl-2-furfural, γ-octalactone, methyl ethyl ketone, dibenzothiophene, (-)-perillaldehyde, isoquinoline, styrene, γ-nonalactone, and γ-decalactone. The off-flavor components corresponding to the above are also examples of OR8B3 olfactory receptor activators. OR8B3 is responsive to OR8B3 olfactory receptor activators. OR8B3 may be responsive to only one of the OR8B3 olfactory receptor activators listed above. Responsive to two or more of the OR8B3 olfactory receptor activators listed above OR8B3 may have responsiveness to all of the above-listed OR8B3 olfactory receptor activators. OR8B3 may be one type of OR8B3, or two or more types of OR8B3 may be used in combination.

[0033] "OR8D1" is an olfactory receptor classified as Olfactory Receptor Family 8 Subfamily D Member 1. The OR8D1 gene is also called the OR8D1 gene. When the olfactory receptor is OR8D1, the off-flavors are 4,5-dimethyl-3-hydroxy-2 (5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenyl In other words, the off-flavor components corresponding to OR8D1 are , 4,5-dimethyl-3-hydroxy-2(5H)-furanone, (2)-9-octadecenal, cyclotene, and 2-chlorophenol. The bar component is also an example of an olfactory receptor activator for OR8D1. OR8D1 may be responsive to only one of the olfactory receptor activators for OR8D1 as exemplified above, or may be responsive to two or more of the olfactory receptor activators for OR8D1 as exemplified above. Typically, OR8D1 may be responsive to all of the above-listed olfactory receptor activators of OR8D1. As OR8D1, one type of OR8D1 may be used, or two or more types of OR8D1 may be used in combination.

[0034] "OR10A3" is classified as Olfactory Receptor Family 10 Subfamily A Member 3 OR10A3 refers to an olfactory receptor. The gene encoding OR10A3 is also referred to as the "OR10A3 gene." Off-flavors detected when the olfactory receptor is OR10A3 include N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, and γ-octalactone odor. In other words, off-flavor components corresponding to OR10A3 include N,N-dimethylacetamide, 2,6-di-tert-butyl-p-cresol, n-nonyl alcohol, 2-n-hexylcyclopentanone, n-caprylic acid, 2-nonanal, γ-dodecalactone, γ-nonalactone, γ-decalactone, skatole, nootkatone, and γ-octalactone. The off-flavor components corresponding to OR10A3 are also examples of olfactory receptor activators for OR10A3. OR10A3 is responsive to olfactory receptor activators for OR10A3. OR10A3 may be responsive to only one of the olfactory receptor activators for OR10A3 listed above, or to two or more of the olfactory receptor activators for OR10A3 listed above. OR10A3 may typically be responsive to all of the olfactory receptor activators for OR10A3 listed above. As for OR10A3, one type of OR10A3 may be used, or two or more types of OR10A3 may be used in combination.

[0035] "OR10G4" is classified as Olfactory Receptor Family 10 Subfamily G Member 4 OR10G4 refers to an olfactory receptor. The gene encoding OR10G4 is also referred to as the "OR10G4 gene." Examples of off-flavors when the olfactory receptor is OR10G4 include 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, skatole odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, and 2,3- Dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, o-ethylphenol odor, 2-propylphenol odor, m-cresol odor, 3-ethoxy-4-hydroxybenzaldehyde odor, 2,5-dimethylphenol odor, guaiacol odor, L-menthol odor, 2-methoxy-4-methylphenol odor, methyleugenol odor, isoeugenol odor, methyl salicylate odor, isoquinoline odor, benzothiazole odor, cyclohexanol odor, cyclooctanol odor, n-pentane odor, 2-vinylpyridine odor, ethyl phenylacetate odor, 1-acetonaphthone odor, and 2-n-propylpyridine odor. In other words, the off-flavor components corresponding to OR10G4 include 2-ethylbutanol, 1-butanol, eugenol acetate, α,4-dimethylstyrene, phenylpropionate, 2 -Methylnaphthalene, 4-chlorophenol, 2,6-dimethylphenol, carvacrol, phenyl acetate, 2,4-dimethylphenol, o-isopropylphenol, phenol, 3,4-dimethylphenol, methyl n-butyrate, eugenol, skatole, 4-chloro-m-cresol, dibenzothiophene, m-ethylphenol, 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol Examples of off-flavor compounds that may be present in OR10G4 include 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, and 2-n-propylpyridine. The off-flavor components corresponding to OR10G4 are also examples of olfactory receptor activators for OR10G4. OR10G4 is responsive to OR10G4's olfactory receptor activators. OR10G4 may be responsive to only one of the olfactory receptor activators listed above, or may be responsive to two or more of the olfactory receptor activators listed above. OR10G4 may typically be responsive to all of the olfactory receptor activators listed above. OR10G4 may be used alone, or two or more of the olfactory receptor activators may be used in combination.

[0036] The off-flavor exhibited by the olfactory receptor activator used may or may not be the same as the type of off-flavor to be suppressed. For example, when OR51E1 is used as the olfactory receptor, acetic acid may be used as the olfactory receptor activator to screen for a substance that suppresses the acetic acid odor, or a substance that suppresses an off-flavor corresponding to OR51E1 other than the acetic acid odor may be screened.

[0037] "An olfactory receptor is responsive to an olfactory receptor activator" may mean that the olfactory receptor is activated by an olfactory receptor activator.

[0038] Olfactory receptor genes and olfactory receptors include olfactory receptor genes and olfactory receptors of various organisms. Organisms include, for example, animals such as mammals. Specific examples of animals such as mammals include Homo sapiens (human), Mus musculus (mouse), Rattus norvegicus (rat), Canis lupus familiaris (dog), Felis catus (cat), Bos taurus (cow), Sus scrofa (pig), Pan troglodytes (chimpanzee), Macaca fascicularis (cyn-eating monkey), and Equus caballus (horse). Animals such as mammals particularly include humans. The nucleotide sequences of olfactory receptor genes and amino acid sequences of olfactory receptors of various organisms can be obtained from public databases such as NCBI and Ensembl. The nucleotide sequence of the human OR51E1 gene and the amino acid sequence of OR51E1 are shown in SEQ ID NOs: 1 and 2, respectively. The nucleotide sequence of the human OR51E2 gene and the amino acid sequence of OR51E2 are shown in SEQ ID NOs: 3 and 4, respectively. The nucleotide sequence of the human OR2C1 gene and the amino acid sequence of OR2C1 are shown in SEQ ID NOs: 5 and 6, respectively. The nucleotide sequence of the human OR2B11 gene and the amino acid sequence of OR2B11 are shown in SEQ ID NOs: 7 and 8, respectively. The nucleotide sequence of the human OR2L8 gene The nucleotide sequence of the human OR8B3 gene and the amino acid sequence of OR2L8 are shown in SEQ ID NOs: 9 and 10, respectively. The nucleotide sequence of the human OR8B3 gene and the amino acid sequence of OR8B3 are shown in SEQ ID NOs: 11 and 12, respectively. The nucleotide sequence of the human OR8D1 gene and the amino acid sequence of OR8D1 are shown in SEQ ID NOs: 13 and 14, respectively. The nucleotide sequence of the human OR10A3 gene and the amino acid sequence of OR10A3 are shown in SEQ ID NOs: 15 and 16, respectively. The nucleotide sequence of the human OR10G4 gene and the amino acid sequence of OR10G4 are shown in SEQ ID NOs: 17 and 18, respectively.

[0039] That is, the olfactory receptor gene may be, for example, a gene having a known or natural base sequence of an olfactory receptor gene such as those described above (for example, the base sequences of the olfactory receptor genes of the organisms listed above registered with NCBI, or the base sequences of SEQ ID NOs: 1, 3, 5, 7, 9, 11, 13, 15, and 17 for the OR51E1 gene, OR51E2 gene, OR2C1 gene, OR2B11 gene, OR2L8 gene, OR8B3 gene, OR8D1 gene, OR10A3 gene, and OR10G4 gene, respectively). Furthermore, the olfactory receptor may be, for example, a protein having a known or naturally occurring amino acid sequence of an olfactory receptor such as those described above (for example, the amino acid sequences of the olfactory receptors of the organisms listed above registered with NCBI, or the amino acid sequences of SEQ ID NOs: 2, 4, 6, 8, 10, 12, 14, 16, and 18 for OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4, respectively). The phrase "a gene has a nucleotide sequence" means that the gene contains the nucleotide sequence, and also encompasses cases where the gene consists of the nucleotide sequence, unless otherwise specified. The phrase "a protein has an amino acid sequence" means that the protein contains the amino acid sequence, and also encompasses cases where the protein consists of the amino acid sequence, unless otherwise specified.

[0040] The olfactory receptor may be, for example, a chimeric protein of two or more olfactory receptors of different origins. That is, OR51E1 also includes, for example, a chimeric protein of two or more OR51E1s of different origins. Furthermore, OR51E2 also includes, for example, a chimeric protein of two or more OR51E2s of different origins. Furthermore, OR2C1 For example, the present invention also encompasses chimeric proteins of two or more OR2C1s of different origins. OR2B11 also encompasses, for example, chimeric proteins of two or more OR2B11s of different origins. OR2L8 also encompasses, for example, chimeric proteins of two or more OR2B11s of different origins. The term "OR8B3" also encompasses, for example, chimeric proteins of two or more OR8B3s of different origins. The term "OR8D1" also encompasses, for example, chimeric proteins of two or more OR8D1s of different origins. OR10A3 also encompasses, for example, chimeric proteins of two or more OR10A3s of different origins. OR10G4 also encompasses, for example, chimeric proteins of two or more OR10G4s of different origins. Such chimeric proteins are also referred to as "chimeric olfactory receptors." In other words, "chimeric olfactory receptor" refers to a protein having a chimeric sequence of an olfactory receptor (i.e., a protein having a chimeric sequence of two or more olfactory receptors of different origins). "Chimeric olfactory receptor sequence" refers to a chimeric sequence of an amino acid sequence of an olfactory receptor (i.e., a chimeric sequence of the amino acid sequences of two or more olfactory receptors of different origins). "Chimeric olfactory receptor sequence" specifically refers to an amino acid sequence of an olfactory receptor in which a partial sequence is substituted with a partial sequence of the amino acid sequence of an olfactory receptor of one or more other origins. The substitution of amino acid sequences in the construction of a chimeric olfactory receptor can be performed between corresponding positions in the amino acid sequence of the olfactory receptor. "Corresponding sites in the amino acid sequence of an olfactory receptor" refers to sites arranged at corresponding positions in an alignment of the amino acid sequences of those olfactory receptors. Examples of chimeric olfactory receptors include chimeric proteins of olfactory receptors from the organisms exemplified above (i.e., chimeric proteins of olfactory receptors from two or more organisms selected from the organisms exemplified above). Specific examples of chimeric olfactory receptors include mammalian chimeric olfactory receptors (i.e., chimeric proteins of olfactory receptors from two or more mammalian organisms). That is, the olfactory receptor may be, for example, a protein having a chimeric sequence of the amino acid sequence of an olfactory receptor from the organisms exemplified above (specifically, a chimeric sequence of the amino acid sequences of olfactory receptors from two or more organisms selected from the organisms exemplified above). Chimeric olfactory receptors for each olfactory receptor can be selected to have responsiveness to an olfactory receptor activator for that olfactory receptor.

[0041] There is no particular limitation on the number of organisms from which the olfactory receptors constituting the chimeric olfactory receptor are derived. The number of organisms from which the olfactory receptors constituting the mela olfactory receptor are derived may be two, three, or more.

[0042] The composition ratio of the olfactory receptors derived from each organism in the chimeric olfactory receptor is not particularly limited. The composition ratio of the olfactory receptors derived from each organism can be appropriately set within a range in which the total composition ratio of the olfactory receptors derived from each organism constituting the chimeric olfactory receptor does not exceed 100%. The composition ratio of the olfactory receptors derived from each organism may be, for example, 1% or more, 3% or more, 5% or more, 10% or more, 20% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 97% or more, or 99% or more, or 99% or less, 97% or less, 95% or less, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less, 5% or less, 3% or less, or 1% or less, or any combination thereof that does not contradict. "Constituent ratio of olfactory receptors derived from each organism" means the ratio of the number of amino acid residues in the olfactory receptor derived from each organism to the total number of amino acid residues constituting the chimeric olfactory receptor. Note that if the amino acid residues constituting the chimeric olfactory receptor correspond to a conserved sequence in the olfactory receptors derived from each of the organisms constituting the chimeric olfactory receptor, the amino acid residues may be considered to be derived from any of those organisms.

[0043] The distribution pattern of the olfactory receptors derived from each organism in a chimeric olfactory receptor is not particularly limited. In a chimeric olfactory receptor, the olfactory receptors derived from each organism may be present in one location, or may be present in two or more locations. For example, when a chimeric olfactory receptor is designed by replacing the internal amino acid sequence of an olfactory receptor derived from one organism (olfactory receptor A) with the amino acid sequence of an olfactory receptor derived from another organism (olfactory receptor B), the amino acid sequence of olfactory receptor A will remain distributed between the N-terminus and C-terminus of the chimeric olfactory receptor.

[0044] Similarly, examples of olfactory receptor genes include chimeric olfactory receptor genes. The descriptions regarding chimeric olfactory receptors can also be applied mutatis mutandis to chimeric olfactory receptor genes.

[0045] The olfactory receptor gene may be a variant of the olfactory receptor gene exemplified above (for example, a variant of a gene having the nucleotide sequence of the olfactory receptor gene of the organism exemplified above or a chimeric sequence thereof), so long as the original function is maintained. Similarly, the olfactory receptor may be a variant of the olfactory receptor exemplified above (for example, a variant of a protein having the amino acid sequence of the olfactory receptor of the organism exemplified above or a chimeric sequence thereof), so long as the original function is maintained. Such variants that maintain the original function are sometimes referred to as "conservative variants." "OR51E1 gene," "OR51E2 gene," "OR2C1 gene," etc. The terms "OR2B11 gene," "OR2L8 gene," "OR8B3 gene," "OR8D1 gene," "OR10A3 gene," and "OR10G4 gene" refer to the OR51E1 gene exemplified above, respectively. The terms "OR51E1," "OR51E2," "OR2C1," "OR2B11," "OR2L8," "OR8B3," "OR8D1," "OR10A3," and "OR10G4" are intended to encompass the OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4 genes, as well as their conservative variants. Similarly, the terms "OR51E1," "OR51E2," "OR2C1," "OR2B11," "OR2L8," "OR8B3," "OR8D1," "OR10A3," and "OR10G4" are intended to encompass the OR51E1, OR51E2, OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, and OR10G4 genes, as well as their conservative variants, respectively. Conservative variants include, for example, the olfactory receptor genes and olfactory receptor homologs exemplified above, as well as artificially modified forms.

[0046] Furthermore, the olfactory receptor gene identified in the biological species of origin is not limited to the olfactory receptor gene itself found in that biological species, but also includes genes having the base sequence of the olfactory receptor gene found in that biological species and their conservative variants. Similarly, olfactory receptors identified by the biological species from which they are derived are not limited to the olfactory receptors found in that biological species themselves, but also include proteins having the amino acid sequences of olfactory receptors found in that biological species and conservative variants thereof. These conservative variants may or may not be found in that biological species. For example, the term "mammalian olfactory receptor" is intended to include proteins having the amino acid sequences of olfactory receptors found in mammals and conservative variants thereof. Furthermore, the term "mammalian chimeric olfactory receptor" is intended to include proteins having chimeric sequences of the amino acid sequences of olfactory receptors found in mammals and conservative variants thereof. In other words, the olfactory receptors that make up a "mammalian chimeric olfactory receptor" are not limited to the olfactory receptors found in mammals themselves, but may also be conservative variants thereof.

[0047] "Maintaining the original function" means that a gene or protein variant has a function (activity or property) that corresponds to the function (activity or property) of the original gene or protein. "Maintaining the original function" with respect to a gene means that a gene variant encodes a protein that maintains the original function. In other words, "maintaining the original function" with respect to each olfactory receptor gene may mean that a gene variant encodes an olfactory receptor that is responsive to an olfactory receptor activator for each olfactory receptor. Furthermore, "maintaining the original function" with respect to each olfactory receptor may mean that an olfactory receptor variant is responsive to an olfactory receptor activator for each olfactory receptor.

[0048] The responsiveness of an olfactory receptor to an olfactory receptor activator can be confirmed, for example, by measuring the response (e.g., activation) of the olfactory receptor when the olfactory receptor is contacted with an olfactory receptor activator.

[0049] Examples of conservative variants are shown below.

[0050] Olfactory receptor gene homologs or olfactory receptor homologs can be easily obtained from public databases, for example, by BLAST or FASTA searches using the nucleotide sequences of the above-exemplified olfactory receptor genes or the amino acid sequences of the above-exemplified olfactory receptors as query sequences. Alternatively, olfactory receptor gene homologs can be obtained, for example, by PCR using the chromosomes of various organisms as templates and oligonucleotides prepared based on the nucleotide sequences of these known olfactory receptor genes as primers.

[0051] As long as the original function is maintained, the olfactory receptor gene may be a gene encoding a protein having an amino acid sequence in which one or several amino acids at one or several positions in the above-mentioned amino acid sequence (for example, the amino acid sequence of an olfactory receptor of an organism exemplified above, or a chimeric sequence thereof) have been substituted, deleted, inserted, and / or added. For example, the encoded protein may have its N-terminus and / or C-terminus extended or shortened. Note that the term "one or several" above varies depending on the position and type of amino acid residue in the three-dimensional structure of the protein, but specifically means, for example, 1 to 50, 1 to 40, 1 to 30, preferably 1 to 20, more preferably 1 to 10, even more preferably 1 to 5, and particularly preferably 1 to 3.

[0052] The above-mentioned substitution, deletion, insertion, and / or addition of one or several amino acids is a conservative mutation that maintains normal protein function. A typical conservative mutation is a conservative substitution. Conservative substitutions include those between Phe, Trp, and Tyr when the substitution site is an aromatic amino acid, between Leu, Ile, and Val when the substitution site is a hydrophobic amino acid, between Gln and Asn when the substitution site is a polar amino acid, and between Lys, Arg, and His when the substitution site is a basic amino acid. Conservative substitutions are made between Asp and Glu when the amino acid is a hydroxyl group-containing amino acid, and between Ser and Thr when the amino acid is a hydroxyl group-containing amino acid. Specific examples of substitutions that are considered conservative include substitutions of Ala with Ser or Thr, Arg with Gln, His, or Lys, Asn with Glu, Gln, Lys, His, or Asp, Asp with Asn, Glu, or Gln, Cys with Ser or Ala, Gln with Asn, Glu, Lys, His, Asp, or Arg, and Glu with Gly, Asn, or Gln. , Lys or Asp substitution, Gly substitution with Pro, His substitution with Asn, Lys, Gln, Arg or Tyr, Ile substitution with Leu, Met, Val or Phe, Leu substitution with Ile, Met, Val or Phe, Lys substitution with Asn, Glu, Gln, His or Arg, Met substitution with Ile, Leu, Val or Phe, Phe substitution with Trp, Tyr, Met, Ile or Leu, Ser substitution with Thr or Ala, Thr substitution with Ser or Ala, Trp substitution with Phe or Tyr, Tyr substitution with His, Phe or Trp, and Val substitution with Met, Ile or Leu. The above-mentioned amino acid substitutions, deletions, insertions or additions also include those resulting from naturally occurring mutations (mutants or variants) based on individual differences or differences in species of the organism from which the gene is derived.

[0053] Furthermore, as long as the original function of the olfactory receptor gene is maintained, the amino acid sequence of the olfactory receptor gene may be, for example, 50% or more, 65% or more, 80% or more, preferably 90% or more, more preferably 95%. It may also be a gene that encodes a protein having an amino acid sequence with an identity of at least 97%, more preferably at least 99%, to the above sequence.

[0054] Furthermore, the olfactory receptor gene may be a gene, such as DNA, that hybridizes under stringent conditions with a probe that can be prepared from the above-mentioned base sequence (for example, the base sequence of the olfactory receptor gene of the organisms listed above or a chimeric sequence thereof), such as a sequence complementary to all or part of the above-mentioned base sequence, as long as the original function is maintained. "Environmental conditions" refer to conditions under which so-called specific hybrids are formed and non-specific hybrids are not formed. For example, DNAs with high identity, for example, 50% or more, 65% or more, 80% or more, preferably 90% or more, more preferably 95% or more, and even more preferably 97% or more, are hybridized. The above conditions are particularly preferred under conditions where DNAs having an identity of 99% or more hybridize with each other, and DNAs having an identity lower than that do not hybridize with each other, or under conditions where DNAs having an identity lower than that hybridize with each other, or under conditions where DNAs having an identity lower than that hybridize with each other, or under conditions where DNAs having an identity lower than that hybridize with each other, and under conditions where DNAs having an identity lower than that hybridize with each other, and under conditions where DNAs having an identity lower than that hybridize with each other, or ... The washing conditions for the solution are 60°C, 1x SSC, 0.1% SDS, preferably 60°C, 0.1x SSC, 0.1% Examples of conditions include washing once, preferably 2 to 3 times, at a salt concentration and temperature corresponding to SDS, more preferably 68°C, 0.1 x SSC, 0.1% SDS.

[0055] As mentioned above, the probe used in the hybridization may be a part of the complementary sequence of the gene. Such a probe can be prepared by PCR using oligonucleotides prepared based on a known gene sequence as primers and a DNA fragment containing the gene as a template. For example, a DNA fragment of about 300 bp in length is used as the probe. When a DNA fragment of about 300 bp in length is used as a probe, The washing conditions for the dilution include 50°C, 2 x SSC, and 0.1% SDS.

[0056] Furthermore, since codon degeneracy differs depending on the host, the olfactory receptor gene may be one in which any codon has been replaced with an equivalent codon. That is, the olfactory receptor gene may be, for example, a variant of the olfactory receptor gene exemplified above due to the degeneracy of the genetic code. For example, the olfactory receptor gene may be modified to have optimal codons depending on the codon usage frequency of the host used.

[0057] In the present invention, the term "gene" is not limited to DNA and may include any polynucleotide as long as it encodes a protein of interest. "Olfactory receptor gene" may refer to any polynucleotide that encodes an olfactory receptor. The olfactory receptor gene may be DNA, RNA, or a combination thereof. The olfactory receptor gene may be single-stranded or double-stranded. Olfactory receptor gene may be single-stranded DNA or single-stranded RNA. The olfactory receptor gene may be double-stranded DNA, double-stranded RNA, or a hybrid strand consisting of a DNA strand and an RNA strand. The olfactory receptor gene may contain both DNA residues and RNA residues in a single polynucleotide strand. When the olfactory receptor gene contains RNA, the base sequence exemplified above may be The descriptions regarding DNA, such as "DNA" and "RNA," may be appropriately interpreted to refer to RNA. The olfactory receptor gene may or may not contain introns. The form of the olfactory receptor gene can be appropriately selected depending on various conditions, such as its mode of use.

[0058] The "identity" between amino acid sequences refers to the identity between amino acid sequences calculated by blastp using the default scoring parameters (Matrix: BLOSUM62; Gap Costs: Existence = 11, Extension = 1; Compositional Adjustments: Conditional compositional score matrix adjustment). The "identity" between nucleotide sequences refers to the identity between nucleotide sequences calculated by blastn using the default scoring parameters (Match / Mismatch Scores = 1, -2; Gap Costs = Linear).

[0059] Furthermore, the olfactory receptor may contain other amino acid sequences in addition to the amino acid sequence of the olfactory receptor described above. That is, the olfactory receptor may be a fusion protein of the amino acid sequence of the olfactory receptor described above with other amino acid sequences. The other amino acid sequences are not particularly limited as long as the olfactory receptor is responsive to an olfactory receptor activator. Examples of other amino acid sequences include tags such as a His tag and a V5 epitope tag. The other amino acid sequence may be linked, for example, to the N-terminus, C-terminus, or both of the olfactory receptor.

[0060] The olfactory receptor can be used in any form that can be used to screen for substances that suppress off-flavors. Specifically, the olfactory receptor can be used in any form as long as the olfactory receptor can be contacted with a test substance and is responsive to an olfactory receptor activator. The form in which the olfactory receptor is used can be appropriately determined depending on various conditions, such as the embodiment of the screening method of the present invention.

[0061] The olfactory receptor may be used in a form isolated to a desired degree, such as a purified or crude product, or in a form contained in a material. Specifically, the olfactory receptor may be used in a form supported by a structure. Examples of the structure include cells, cell membranes, artificial lipid bilayer vesicles, and artificial lipid bilayer membranes. Examples of the structure include cells, in particular. In other words, the olfactory receptor may be used in the form of a structure having (supporting) an olfactory receptor, such as a cell having an olfactory receptor, a cell membrane having an olfactory receptor, an artificial lipid bilayer vesicle having an olfactory receptor, or an artificial lipid bilayer membrane having an olfactory receptor. These structures having an olfactory receptor may also be used in a form isolated to a desired degree, or in a form contained in a material. The olfactory receptor may also constitute a part of an instrument. That is, the olfactory receptor may be used in the form of an instrument equipped with an olfactory receptor, for example. Examples of devices equipped with olfactory receptors include devices with immobilized olfactory receptors and devices equipped with structures (such as lipid bilayer membranes) having olfactory receptors. Examples of devices equipped with lipid bilayer membranes include chips with arrayed lipid bilayer membranes (WO2005 / 000558; Watanabe R. et al., Arrayed lipid bilayer chambers allow single-molecule analysis of membrane transporter activity. Nat Commun. 2014 Jul 24;5:4519; Kamiya K. et al., Preparation of artificial cell membrane and single ion channel measurement, Electrochemistry, 83, 1096-1100 (2015)) and ion channel measurement devices equipped with lipid bilayer membranes prepared by the droplet contact method (Kawano R. et al., Automated Parallel Recordings of Topologically Identified Single Ion Channels, Scientific Reports, 3, No. 1995 (2013)).All of these forms of olfactory receptors are The olfactory receptors used in the screening methods of the invention are included in the scope of the olfactory receptors.

[0062] Olfactory receptors can be produced, for example, by expressing an olfactory receptor gene. Expression of the olfactory receptor gene may be carried out, for example, using cells or a cell-free protein synthesis system. For expression of the olfactory receptor gene using cells, see the description of cells having olfactory receptors below. The expressed olfactory receptor can be obtained in the form described above as appropriate and used in the screening method of the present invention.

[0063] A cell having an olfactory receptor is also referred to as a "cell of the present invention." An olfactory receptor can function by being localized, for example, in the cell membrane. Thus, a cell of the present invention may have an olfactory receptor, for example, in the cell membrane.

[0064] Olfactory receptors are expressed from olfactory receptor genes. Thus, the cells of the present invention have an olfactory receptor gene. Specifically, the cells of the present invention have an olfactory receptor gene in an expressible manner. It is sufficient for the cells of the present invention to have the olfactory receptor gene until the olfactory receptor is expressed. In other words, the cells of the present invention may or may not have the olfactory receptor gene after the olfactory receptor is expressed. In other words, the cells of the present invention are cells that have expressed an olfactory receptor gene, and are also cells that have expressed an olfactory receptor. It is to be noted that "expression of an olfactory receptor gene" and "expression of an olfactory receptor" can be used synonymously.

[0065] The cells of the present invention may have one copy of the olfactory receptor gene, or may have two or more copies of the olfactory receptor gene.

[0066] The cells of the present invention may inherently have an olfactory receptor gene, or may be modified to have an olfactory receptor gene.

[0067] Cells that inherently have an olfactory receptor gene include cells of organisms from which the above-mentioned olfactory receptor genes are derived, such as taste cells of mammals such as humans. Cells that inherently have an olfactory receptor gene can be obtained, for example, from organisms or tissues that contain the cells.

[0068] Cells modified to have an olfactory receptor gene include cells into which an olfactory receptor gene has been introduced.

[0069] The cells of the present invention and cells used to obtain them (for example, cells into which or into which an olfactory receptor gene is introduced) are also collectively referred to as "host cells."

[0070] The host cells are not particularly limited as long as they can express functional olfactory receptors and can be used to screen for substances that suppress off-flavors. Examples of host cells include bacterial cells, fungal cells, plant cells, insect cells, and animal cells. Preferred host cells include eukaryotic cells such as fungal cells, plant cells, insect cells, and animal cells. More preferred host cells include animal cells. Examples of animals include mammals, birds, and amphibians. Examples of mammals include rodents and primates. Examples of rodents include Chinese hamsters, hamsters, mice, rats, and guinea pigs. Examples of primates include humans, monkeys, and chimpanzees. Examples of birds include chickens. Examples of amphibians include Xenopus laevis. Furthermore, the tissues or cells from which the host cells are derived are not particularly limited. Examples of tissues or cells from which the host cells are derived include the ovary, kidney, adrenal gland, tongue epithelium, olfactory epithelium, pineal gland, thyroid gland, and melanocytes. Examples of Chinese hamster cells include Chinese hamster ovary-derived cell lines (CHO). Specific examples of CHO include CHO-DG44 and CHO-K1. Examples of human cells include Examples of such cells include human embryonic kidney (HEK) cell lines. Specific examples of HEK include HEK293 and HEK293T. Examples of monkey cells include African green monkey kidney (AFCK) cells. Examples of COS include cell-derived cell lines (COS). Specific examples of COS include COS-1. Examples of Xenopus cells include Xenopus oocytes. Examples of insect cells include Spodoptera frugiperda-derived cells such as Sf9, Sf21, and SF+. Examples of host cells include cells derived from Trichoplusia ni, such as High-Five, and cells derived from Trichoplusia ni, such as High-Five. Host cells may be individual, independent cells (e.g., free cells) or may form aggregates such as tissues.

[0071] Olfactory receptor genes can be obtained by cloning from organisms that have the olfactory receptor genes. For cloning, nucleic acids such as genomic DNA and cDNA containing the genes can be used. The olfactory receptor gene can also be obtained by chemical synthesis (Gene, 60(1), 115-127 (1987) ).

[0072] The obtained olfactory receptor gene can be used as is or after appropriate modification. That is, by modifying the olfactory receptor gene, its variant can be obtained. Gene modification can be performed by known techniques. For example, a target mutation can be introduced into a target site in DNA by site-directed mutagenesis. That is, for example, Site-directed mutagenesis can be used to modify the coding region of a gene so that the encoded protein contains substitutions, deletions, insertions, and / or additions of amino acid residues at specific sites. Examples of site-directed mutagenesis include PCR-based methods (Higuchi, R., 61, in PCR Technology, Erlich, H.A. Eds., Stockton Press (1989); Carter, P., Meth. in Enzymol., 154, 382 (1987)) and phage-based methods (Kramer, W. and Frits, H.J., Meth. in Enzymol., 154, 350 (1987); Kunkel, T.A. et al., Meth. in Enzymol., 154, 367 (1987)). Variants of olfactory receptor genes can also be obtained directly by chemical synthesis.

[0073] The manner in which the olfactory receptor gene is introduced into the host cell is not particularly limited. The olfactory receptor gene may be retained in the host cell in an expressible manner. Specifically, for example, when the olfactory receptor gene is introduced in a form requiring transcription of DNA or the like, the olfactory receptor gene in the host cell is It is sufficient that the olfactory receptor gene is maintained in an expressible manner under the control of a promoter that functions in the host cell. In the host cell, the olfactory receptor gene may be present extrachromosomally or may be introduced onto the chromosome. When two or more genes are introduced, it is sufficient that each gene is maintained in an expressible manner in the host cell.

[0074] The promoter for expressing the olfactory receptor gene is not particularly limited as long as it functions in the host cell. A "promoter that functions in the host cell" refers to a promoter that has promoter activity in the host cell. The promoter may be a promoter derived from the host cell or a heterologous promoter. The promoter may be a promoter specific to the olfactory receptor gene or a promoter of another gene. The promoter may be a promoter stronger than the specific promoter of the olfactory receptor gene. For example, promoters that function in animal cells include the SV40 promoter, EF1a promoter, RSV promoter, CMV promoter, and SRalpha promoter. Examples of promoters include promoters. Alternatively, highly active promoters of conventional promoters may be obtained and used by using various reporter genes. Methods for evaluating promoter strength and examples of strong promoters are described in the paper by Goldstein et al. (Prokaryotic Promoters in biotechnology. Biotechnol. Annu. Rev., 1, 105-128 (1995)).

[0075] The olfactory receptor gene can be introduced into a host cell using, for example, a vector containing the gene. A vector containing the olfactory receptor gene is referred to as an "olfactory receptor gene expression vector." The expression vector for the olfactory receptor gene is, for example, a DNA fragment containing the olfactory receptor gene. The olfactory receptor gene can be constructed by ligating the fragment to a vector. The gene can be introduced into a host cell by introducing an expression vector for the olfactory receptor gene into the host cell. The vector may include a marker such as a drug resistance gene. The vector may also include an expression regulatory sequence such as a promoter for expressing the inserted gene. The vector can be selected appropriately depending on various conditions, such as the type of host cell and the mode of introduction of the olfactory receptor gene. For example, vectors that can be used to introduce genes into animal cells include plasmid vectors and viral vectors. Examples of viral vectors include retroviral vectors and adenoviral vectors. Examples of plasmid vectors include pcDNA series vectors (pcDNA3.1, etc.; Thermo Fisher Scientific), pBApo-CMV series vectors (Takara Bio), and pCI-neo (Promega). Depending on the type and configuration of the vector, the vector can be integrated into the chromosome of the host cell, autonomously replicate extrachromosomally, or temporarily retained extrachromosomally in the host cell. For example, vectors containing a viral replication origin such as the SV40 replication origin can autonomously replicate extrachromosomally in animal cells. Specifically, for example, the pcDNA series vectors contain the SV40 replication origin. It has the ability to autonomously replicate extrachromosomally in host cells (such as COS-1 and HEK293T) that express the SV40 large T antigen.

[0076] Alternatively, the olfactory receptor gene can be introduced into a host cell by, for example, introducing a nucleic acid fragment containing the gene into the host cell. A nucleic acid fragment containing the olfactory receptor gene is also referred to as an "olfactory receptor gene fragment." Such fragments include linear DNA and linear RNA. Examples of linear RNA include mRNA and cRNA.

[0077] The method for introducing nucleic acids such as vectors and nucleic acid fragments into host cells can be selected appropriately depending on various conditions such as the type of host cell. For example, methods for introducing nucleic acids such as vectors and nucleic acid fragments into host cells such as animal cells include the DEAE-dextran method, calcium phosphate method, lipofection, electroporation, and microinjection. Furthermore, when the vector is a viral vector, the vector can be introduced into the host cells by infecting the host cells with the vector (virus).

[0078] Alternatively, cells inherently containing an olfactory receptor gene may be modified to increase expression of the olfactory receptor gene. "Increased gene expression" means that the expression level of the gene per cell is increased compared to unmodified cells. "Unmodified cells" herein refer to control cells that have not been modified to increase expression of the target gene. Examples of unmodified cells include wild-type cells and the original cells. Techniques for increasing expression of an olfactory receptor gene include increasing the copy number of the olfactory receptor gene and improving the transcription efficiency or translation efficiency of the olfactory receptor gene. The copy number of the olfactory receptor gene can be increased by introducing the olfactory receptor gene into host cells. Introduction of the olfactory receptor gene can be carried out as described above. The introduced olfactory receptor gene may be derived from the host cell or from a heterologous source. The transcription efficiency or translation efficiency of the olfactory receptor gene can be improved by modifying the gene expression regulatory sequence, such as a promoter. For example, the transcription efficiency of the olfactory receptor gene can be improved by replacing the promoter of the olfactory receptor gene with a stronger promoter.

[0079] The cells of the present invention may have any other properties as long as they can be used to screen for substances that suppress off-flavors. Examples of such properties include properties that are useful for measuring the response of olfactory receptors to olfactory receptor activators. The description of the properties of the cells of the present invention can also be applied mutatis mutandis to cases where olfactory receptors are used in other embodiments. Examples of cases where olfactory receptors are used in other embodiments include cases where artificial lipid bilayer vesicles, cell membranes, or artificial lipid bilayer membranes containing olfactory receptors are used.

[0080] The cells of the present invention may or may not have, for example, olfactory receptors other than the selected olfactory receptor (also referred to as "other olfactory receptors"). It may be preferable in some cases for the cells of the present invention not to have other olfactory receptors. Examples of cells not having other olfactory receptors include cells that do not have genes encoding other olfactory receptors, and cells that have genes encoding other olfactory receptors but do not express said genes. The cells of the present invention may, for example, not inherently have other olfactory receptors, or may be modified so that they do not have other olfactory receptors. Modifying cells so that they do not have other olfactory receptors can be achieved, for example, by knocking out genes encoding other olfactory receptors.

[0081] Furthermore, the cells of the present invention may have, for example, a protein involved in signal transduction. In other words, the cells of the present invention may have a gene encoding a protein involved in signal transduction. Examples of proteins involved in signal transduction include G proteins (e.g., Golf), G protein activators (e.g., Ric8B), adenylate cyclase, calcium phosphate, and the like. Examples of Golf include animal Golf such as human Golf (GenBank accession No. NP_892023). Examples of Ric8B include rat Ric8B (GenBank accession No. NP_892023). The cells of the present invention can be, for example, Ric8B of animals such as For example, the cell may have a component depending on the parameter to be measured. Examples of such a component include a probe such as a calcium indicator and a reporter gene such as a luciferase gene. When a probe such as a calcium indicator is expressed from a gene, the cell of the present invention may have a gene encoding the probe.

[0082] Furthermore, the cells of the present invention may have, for example, a protein that promotes membrane expression of an olfactory receptor. In other words, the cells of the present invention may have a gene encoding such a protein. Examples of such proteins include RTP1s (Zhuang H and Matsunami H, J Biol Chem 282, 15284-15293 (2007)). Examples of RTP1s include: The methionine at position 37 of human RTP1s (GenBank accession No. AAT70680), mouse RTP1s (GenBank accession No. ABU23737), and bat RTP1s (GenBank accession No. XP_006765914) Examples of RTP1s include the RTP1s of animals such as the mouse RTP1s (amino acid sequence from the C-terminus to the C-terminus). The amino acid sequence of mouse RTP1s is 93.3% identical to that of human RTP1s. The amino acid sequence of bat RTP1s (the partial sequence above) is 90.7% identical to that of human RTP1s.

[0083] The cells of the present invention may inherently possess the properties exemplified above, or may be modified to have the properties exemplified above. Regarding cell modification, the description of cell modification related to olfactory receptor genes, such as the introduction of olfactory receptor genes, can be applied mutatis mutandis. The genes exemplified above may be genes derived from the host cell or genes derived from a different species. Furthermore, the genes exemplified above may or may not be derived from the same source as the olfactory receptor gene. When two or more genes are introduced, it is sufficient that each gene is retained in the host cell in an expressible manner. For example, all of the genes may be retained on a single expression vector, or all of the genes may be retained on a chromosome. Furthermore, the genes may be retained separately on multiple expression vectors, or may be retained separately on a single or multiple expression vectors and on a chromosome. The genes exemplified above and the proteins encoded thereby may have, for example, the nucleotide sequences and amino acid sequences of known genes and proteins, respectively. Furthermore, the genes exemplified above and the proteins encoded thereby may be, for example, conservative variants of known genes and proteins, respectively. For conservative variants of genes and proteins, the descriptions regarding conservative variants of olfactory receptor genes and olfactory receptors can be applied mutatis mutandis.

[0084] The cells carrying the olfactory receptor gene may be used as they are or may be appropriately modified to express the olfactory receptor gene. The olfactory receptor gene can be expressed by culturing the cells containing the olfactory receptor gene, and the cells can be used as cells having an olfactory receptor (cells of the present invention). That is, if cells containing an olfactory receptor gene already express the olfactory receptor gene, the cells can be used as they are as cells having an olfactory receptor (cells of the present invention). Alternatively, cells having an olfactory receptor (cells of the present invention) can be obtained by expressing the olfactory receptor gene in cells having the olfactory receptor gene. For example, the olfactory receptor gene can be expressed by culturing cells having the olfactory receptor gene, thereby obtaining cells having an olfactory receptor (cells of the present invention). Specifically, for example, after introducing (e.g., transfection) the olfactory receptor gene, the host cells can be continuously cultured to express the olfactory receptor gene. The medium composition and culture conditions are not particularly limited as long as the cells having the olfactory receptor gene can be maintained (e.g., proliferated) and the olfactory receptor gene is expressed. During culture, the cells having the olfactory receptor gene may or may not proliferate. The medium composition and culture conditions can be appropriately set depending on various conditions, such as the type of host cell. Culturing can be performed using, for example, a conventional medium and conditions used for culturing cells such as animal cells, either as is or with appropriate modifications. Specific examples of media that can be used for culturing animal cells include Opti-MEM medium (Thermo Fisher Scientific), DMEM medium, RPMI 1640 medium, and CD293 medium. Culturing can be performed by static culture at, for example, 36°C to 38°C in a CO2-containing atmosphere, such as 5% CO2. Furthermore, selective agents or expression inducers can be used as needed.

[0085] Expression of an olfactory receptor can be confirmed by measuring the response of the olfactory receptor to an olfactory receptor activator (for example, activation of the olfactory receptor by an olfactory receptor activator). Expression of an olfactory receptor can also be confirmed by measuring the amount of mRNA transcribed from the olfactory receptor gene or by detecting the olfactory receptor by Western blotting using an antibody.

[0086] The cells of the present invention can be used in the screening method of the present invention, for example, as is (as contained in the culture) or after being recovered from the medium. Furthermore, the culture or cells recovered therefrom may be used in the screening method of the present invention after, for example, appropriate treatment such as washing, concentration, dilution, or fixation. Thus, the cells of the present invention may be used, for example, in a form isolated to a desired degree, or in a form contained in a material such as a culture. The same applies to other structures having olfactory receptors.

[0087] The cell membrane having an olfactory receptor can be prepared, for example, from the cells of the present invention. Specifically, the cell membrane having an olfactory receptor can be obtained, for example, as a membrane fraction obtained when the cells of the present invention are disrupted. The cell membrane having an olfactory receptor may be used, for example, as is or dispersed in an artificial lipid bilayer membrane. The cell membrane having an olfactory receptor may also be used in the form of vesicles (i.e., vesicles prepared from the cell membrane).

[0088] In addition, artificial lipid bilayer vesicles or artificial lipid bilayer membranes having olfactory receptors can be produced using olfactory receptors. For example, artificial lipid bilayer vesicles or artificial lipid bilayer membranes having olfactory receptors can be prepared by incorporating olfactory receptors into pre-prepared artificial lipid bilayer vesicles or artificial lipid bilayer membranes. In addition, artificial lipid bilayer vesicles or artificial lipid bilayer membranes having olfactory receptors can be prepared by using olfactory receptors as raw materials to prepare olfactory receptors in artificial lipid bilayer vesicles or artificial lipid bilayer membranes. To prepare artificial lipid bilayer vesicles or artificial lipid bilayer membranes having olfactory receptors, olfactory receptors in an appropriate form, such as a membrane fraction having olfactory receptors, can be used. Artificial lipid bilayer vesicles and artificial lipid bilayer membranes can be produced, for example, by known means. For example, methods for producing artificial lipid bilayer membranes include the Montal-Mueller method and the droplet contact method (Kawano R. et al., Automated Parallel Recordings of Topologically Identified Single Ion Channels, Scientific Reports, 3, No. 1995 (2013)). For example, US2018-0095071 describes the preparation of artificial lipid bilayer membranes using crude membrane fractions obtained from cultured cells. It has been disclosed that the artificial lipid bilayer membrane vesicle may have an olfactory receptor, for example, in its membrane. Examples of the lipid bilayer membrane vesicle include liposomes.

[0089] A membrane such as a cell membrane or an artificial lipid bilayer membrane can be used, for example, to generate a space separated by the membrane. Such a membrane can be used, for example, to separate two spaces, such as two wells. That is, such a membrane can be used to provide a reaction system having two spaces, such as two wells, where the two spaces are separated from each other by the membrane. Such two spaces only need to have at least a portion of their boundary separated by the membrane. Such a reaction system can be provided, for example, as the device described above.

[0090] <1-6> Screening method of the present invention The screening method of the present invention can be carried out in vitro.

[0091] Step (A) is a step of contacting an olfactory receptor with an olfactory receptor activator in the presence of a test substance. That is, first, the olfactory receptor can be contacted with an olfactory receptor activator in the presence of a test substance. In other words, the olfactory receptor can be contacted with a test substance in the presence of an olfactory receptor activator. In other words, the olfactory receptor can be contacted with an olfactory receptor activator and a test substance. That is, the expressions "contacting an olfactory receptor with an olfactory receptor activator in the presence of a test substance," "contacting an olfactory receptor with a test substance in the presence of an olfactory receptor activator," and "contacting an olfactory receptor with an olfactory receptor activator and a test substance" can be used interchangeably. Hereinafter, the olfactory receptor activator and the test substance will be collectively referred to as "both substances."

[0092] The system in which the olfactory receptors come into contact with both substances is also called a "reaction system."

[0093] The olfactory receptor and both substances can be contacted in an appropriate liquid. The liquid in which the olfactory receptor and both substances are contacted is also referred to as a "reaction liquid." In other words, a reaction liquid can be used as a reaction system. For example, the olfactory receptor and both substances can be contacted by coexisting them in an appropriate reaction liquid. Specifically, the olfactory receptor and both substances can be contacted by dissolving, suspending, dispersing, or the like the olfactory receptor (e.g., in the form exemplified above, such as a cell having an olfactory receptor) and both substances in an appropriate liquid medium. Examples of the liquid medium include aqueous media such as water and aqueous buffer solutions. Note that when two or more components, such as both substances, are contacted with the olfactory receptor simultaneously, the contact between these components and the olfactory receptor may or may not begin simultaneously. For example, after contact between a certain component and the olfactory receptor has begun, another component may be added to the reaction system. Specifically, for example, the olfactory receptor activator may be added to the reaction system after the contact between the test substance and the olfactory receptor has begun, or the test substance may be added to the reaction system after the contact between the olfactory receptor activator and the olfactory receptor has begun. Typically, the test substance and the olfactory receptor activator are premixed and then brought into contact with the olfactory receptor. The reaction conditions (conditions for contacting the olfactory receptor with both substances) are not particularly limited as long as they allow screening for a substance that suppresses off-flavors. The reaction conditions can be appropriately set depending on various conditions, such as the mode of use of the olfactory receptor, the type of test substance, and the method for measuring the olfactory receptor response. Known reaction conditions for measuring interactions between substances, such as interactions between proteins and ligands, may be used as is, or may be modified as appropriate. The concentration of the test substance may be, for example, 0.01 nM to 500 mM, 10 nM to 100 mM, 1 μM to 10 mM, or 3 μM to 1 mM. The concentration of the olfactory receptor activator may be, for example, 0.01 nM to 500 mM, 10 nM to 100 mM, 1 μM to 10 mM, or 3 μM to 1 mM. The concentration of the olfactory receptor may be, for example, 1 pg / mL to 10 mg / mL. When cells having olfactory receptors are used, The concentration of the cells having olfactory receptors is, for example, 10 cells / mL to 10,000,000 cells / mL. The contact between the olfactory receptor and both substances may or may not be terminated at an appropriate time point. The contact between the olfactory receptor and both substances may generally be continued until the response of the olfactory receptor to the olfactory receptor activator is measured. The duration of contact between the olfactory receptor and both substances may be, for example, 0.1 seconds or more, 0.5 seconds or more, 1 second or more, 5 seconds or more, 10 seconds or more, 30 seconds or more, 1 minute or more, 5 minutes or more, 10 minutes or more, 30 minutes or more, 1 hour or more, or 2 hours or more, or 24 hours or less, 12 hours or less, 6 hours or less, 2 hours or less, or 1 hour or less, or any compatible combination thereof. The duration of contact between the olfactory receptor and both substances may specifically be, for example, 1 hour to 6 hours. The reaction system may contain other components in addition to the olfactory receptor (e.g., in the form of a cell having an olfactory receptor, as exemplified above) and both substances, as long as it is possible to screen for a substance that suppresses off-flavors. Other components can be appropriately selected depending on various conditions, such as the form of use of the olfactory receptor, the type of test substance, the method for measuring the response of the olfactory receptor, etc. Examples of other components include salts such as calcium salts, carbon sources such as glucose, other medium components, and pH buffers.

[0094] When an olfactory receptor activator can form a salt, the olfactory receptor activator may be used in its free form, as a salt, or a combination thereof. That is, unless otherwise specified, the term "olfactory receptor activator" may refer to an olfactory receptor activator in its free form, a salt thereof, or a combination thereof. For example, the term "acetic acid" may refer to acetic acid in its free form, a salt thereof, or a combination thereof, unless otherwise specified. "Free form" refers to a form in which no salt is formed. The salt is not particularly limited as long as the olfactory receptor responds to the olfactory receptor activator. The description of salts of components that may produce off-flavor components, described below, can be applied mutatis mutandis to salts of olfactory receptor activators. For example, an example of a salt of acetic acid is sodium acetate. Furthermore, when an olfactory receptor activator can form a hydrate, the olfactory receptor activator may be used as a non-hydrate, a hydrate, or a combination thereof. That is, the term "olfactory receptor activator" (e.g., "olfactory receptor activator in free form" or "salt of olfactory receptor activator") may encompass both non-hydrates and hydrates unless otherwise specified. The olfactory receptor activator may be in any form, such as an ion, when carrying out the screening method of the present invention.

[0095] Step (B) is a step of measuring the response of the olfactory receptor to the olfactory receptor activator. That is, the response of the olfactory receptor to the olfactory receptor activator can then be measured. The response of the olfactory receptor to the olfactory receptor activator is also referred to as "the olfactory receptor activator eliciting a response of the olfactory receptor." The response of the olfactory receptor to the olfactory receptor activator serves as an index for evaluating response inhibition by a test substance, as described below. Therefore, "measuring the response of the olfactory receptor to the olfactory receptor activator" may specifically mean measuring response inhibition by the test substance. "Response inhibition by the test substance" means that the response of the olfactory receptor to the olfactory receptor activator is inhibited by the test substance.

[0096] The response of the olfactory receptor to an olfactory receptor activator includes activation of the olfactory receptor by the olfactory receptor activator.

[0097] The timing for measuring the response of the olfactory receptor to an olfactory receptor activator is not particularly limited as long as it is the time point at which the response is inhibited by the test substance to a measurable extent when the test substance is a substance that suppresses off-flavors. The timing for measuring the response of the olfactory receptor to the test substance can be appropriately set depending on various conditions such as the form of use of the olfactory receptor, the types of both substances, and the method for measuring the response of the olfactory receptor. Specifically, the timing for measuring the response of the olfactory receptor to an olfactory receptor activator is from the time when the olfactory receptor starts to come into contact with both substances. The timing for measuring the olfactory receptor response to an olfactory receptor activator may be, for example, the time when the response inhibition by the test substance disappears. The timing for measuring the olfactory receptor response to an olfactory receptor activator may be, for example, the time when the response inhibition by the test substance is maximized. The timing for measuring the olfactory receptor response to an olfactory receptor activator may be, for example, 0.1 seconds or later, 0.5 seconds or later, 1 second or later, 5 seconds or later, 10 seconds or later, 30 seconds or later, 1 minute or later, 5 minutes or later, 10 minutes or later, 30 minutes or later, 1 hour or later, or 2 hours or later from the time when the olfactory receptor and both substances start contacting, or may be up to 24 hours, 12 hours, 6 hours, 2 hours, or 1 hour, or any combination thereof that is not inconsistent. The timing for measuring the olfactory receptor response to an olfactory receptor activator may specifically be, for example, from 1 hour to 6 hours from the time when the olfactory receptor and both substances start contacting.

[0098] Step (C) is a step of identifying the test substance as a substance that suppresses off-flavors based on the response of the olfactory receptor to the olfactory receptor activator. That is, it is then possible to identify whether the test substance is a substance that suppresses off-flavors based on the response of the olfactory receptor to the olfactory receptor activator. That is, it is possible to identify the test substance as a substance that suppresses off-flavors based on the response of the olfactory receptor to the olfactory receptor activator.

[0099] Specifically, response inhibition by a test substance can be evaluated based on the response of the olfactory receptor to an olfactory receptor activator, and the test substance can be identified as a substance that suppresses off-flavors based on the response inhibition by the test substance. More specifically, when response inhibition by a test substance is observed, i.e., when the response of the olfactory receptor to an olfactory receptor activator is inhibited by the test substance, the test substance can be identified as a substance that suppresses off-flavors. That is, for example, when the activation of the olfactory receptor by an olfactory receptor activator is inhibited by the test substance, the test substance can be identified as a substance that suppresses off-flavors. Inhibition of olfactory receptor activation by a test substance is also referred to as "inhibition of activation by the test substance" or "inactivation of the olfactory receptor by the test substance."

[0100] The inactivation of olfactory receptors by a test substance can be determined using as an index the degree of activation of the olfactory receptor (degree of activation D1) when the above step (A) is carried out (i.e., under conditions in which the olfactory receptor is contacted with an olfactory receptor activator in the presence of the test substance). That is, the above step (B) may be, for example, (B1) a step of measuring the degree of activation D1. Furthermore, the above step (C) may be, for example, (C1) a step of identifying whether the test substance is a substance that suppresses off-flavors based on the degree of activation D1.

[0101] Specifically, the inactivation of the olfactory receptor by the test substance can be determined by comparing the degree of activation of the olfactory receptor (degree of activation D1) when the above step (A) is carried out (i.e., under conditions in which the olfactory receptor is contacted with an olfactory receptor activator in the presence of the test substance) with the degree of activation of the olfactory receptor under control conditions (degree of activation D2). That is, the above step (C1) may be, for example, (C2) a step of identifying whether the test substance is a substance that suppresses off-flavors based on the difference between the degree of activation D1 and the degree of activation D2.

[0102] "Control condition" means the following conditions (C2-1) or (C2-2): (C2-1) a condition in which an olfactory receptor is contacted with an olfactory receptor activator in the absence of a test substance; (C2-2) Conditions under which an olfactory receptor is contacted with an olfactory receptor activator in the presence of a test substance, wherein the concentration of the test substance is lower than the concentration of the test substance in step (A) above.

[0103] In other words, the inactivation of olfactory receptors by a test substance can be determined, for example, using as an index the difference in the degree of olfactory receptor activation due to the presence or absence or different concentrations of the test substance in the presence of an olfactory receptor activator.

[0104] The above condition (C2-1) includes a condition before contacting the olfactory receptor with a test substance, where the olfactory receptor is contacted with an olfactory receptor activator. The above condition (C2-1) also includes a condition after contacting the olfactory receptor with an olfactory receptor activator and a test substance, where the test substance is substantially (e.g., completely) removed from the reaction system and response inhibition by the test substance is substantially (e.g., completely) eliminated. The concentration of the test substance under the above condition (C2-2) is not particularly limited, as long as it is a concentration that results in a measurable difference between the activation level D1 and the activation level D2. The concentration of the test substance under the above condition (C2-2) may be, for example, 90% or less, 70% or less, 50% or less, 30% or less, 20% or less, 10% or less, 5% or less, or 1% or less of the concentration of the test substance in step (A). Other than the presence or absence or concentration of the test substance, the control condition is not particularly limited, as long as it allows evaluation of response inhibition by the test substance. The control conditions may be, for example, the same as the conditions in step (A) above, except for the presence or absence or concentration of the test substance.

[0105] The screening method of the present invention may include a step of measuring the degree of activation D2. The degrees of activation D1 and D2 may be measured in a single reaction system with a time lag, or may be measured simultaneously or with a time lag in separate reaction systems. The degree of activation D2 may be measured before or after the degree of activation D1. For example, after measuring the degree of activation D2, a test substance may be added to the reaction system and the degree of activation D1 may be measured.

[0106] When the activation level D1 is low, it may be determined that the test substance has inactivated the olfactory receptor. Specifically, when the activation level D1 is lower than the activation level D2, it may be determined that the test substance has inactivated the olfactory receptor. For example, when the ratio of the activation level D1 to the activation level D2 is less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, or less than 10%, it may be determined that the test substance has inactivated the olfactory receptor. This ratio is also referred to as the "residual activity rate." The value obtained by subtracting the residual activity rate from 100% is also referred to as the "inhibition rate of activity." Specific examples of the inhibition rate of activity include the inhibition rates described in the Examples.

[0107] The above description regarding the determination of olfactory receptor inactivation by a test substance can also be applied mutatis mutandis to the determination of response inhibition by a test substance based on other indicators. In such cases, the "degree of activation" in the above description can be appropriately replaced with a term corresponding to the other indicator.

[0108] The method for measuring the response of an olfactory receptor to an olfactory receptor activator is not particularly limited. The method for measuring the response of an olfactory receptor to an olfactory receptor activator can be appropriately selected depending on various conditions, such as the form of use of the olfactory receptor and the type of response to be measured. That is, the response of an olfactory receptor to an olfactory receptor activator can be measured, for example, by an appropriate method that can measure the activation of the olfactory receptor by an olfactory receptor activator.

[0109] The method for measuring the activation of olfactory receptors by olfactory receptor activators is not particularly limited. The activation of olfactory receptors by olfactory receptor activators can be measured, for example, by known methods for measuring the activity of receptors such as olfactory receptors. Such methods include, for example, methods for measuring intracellular calcium concentration and methods for measuring intracellular cAMP concentration. That is, the activation of olfactory receptors by olfactory receptor activators can be measured, for example, using intracellular calcium concentration or intracellular cAMP concentration as an indicator ... Specifically, activation of olfactory receptors by activators can be measured, for example, using cells having olfactory receptors, using intracellular calcium concentration or intracellular cAMP concentration as an indicator. For example, in HEK293T cells, when olfactory receptors are activated by aroma components, It is known that it couples with intracellular G proteins (such as Golf) to activate adenylate cyclase, thereby increasing the amount of intracellular cAMP (Kajiya K. et al., Molecular bases of odor discrimination: Reconstitution of olfactory receptors that recognize overlapping sets of odorants. Journal of Neuroscience, 2001, 21:6018-6025). Methods for measuring intracellular cAMP concentration include, for example, ELISA and reporter assay. An example of a reporter assay is a luciferase assay. According to a reporter assay, intracellular cAMP concentration can be measured using a reporter gene (luciferase gene, etc.) that is constructed so that its expression depends on the cAMP concentration. An example of a method for measuring intracellular calcium concentration is calcium imaging. In calcium imaging, intracellular calcium concentration can be measured using a calcium indicator. Examples of calcium indicators include calcium-sensitive fluorescent dyes and calcium-sensitive fluorescent proteins. Examples of calcium-sensitive fluorescent dyes include Fura. 2 and Fluo 4. Calcium-sensitive fluorescent proteins include, for example, Cameleon, TN-XL, GCaMP, and G-GECO. "Calcium concentration" may refer to the concentration of free calcium ions.

[0110] The description of measuring olfactory receptor activation using cells having olfactory receptors can also be applied mutatis mutandis to cases where olfactory receptors are used in other embodiments. Examples of cases where olfactory receptors are used in other embodiments include cases where artificial lipid bilayer vesicles, cell membranes, or artificial lipid bilayer membranes having olfactory receptors are used. Examples of cases where olfactory receptors are used in other embodiments include cases where the olfactory receptors are used in a form having an internal space.

[0111] That is, for example, using artificial lipid bilayer vesicles having olfactory receptors, activation of olfactory receptors can be measured using the same method as when cells having olfactory receptors are used. In such cases, the term "cells" in the description of measuring activation of olfactory receptors using cells having olfactory receptors can be read as "artificial lipid bilayer vesicles."

[0112] Furthermore, for example, membranes such as cell membranes or artificial lipid bilayer membranes having olfactory receptors can be used to generate a space separated by the membrane, and the activation of olfactory receptors can be measured using techniques similar to those used when cells having olfactory receptors are used. Specifically, for example, when such a membrane is used to separate two spaces, i.e., when such a membrane is used to provide a reaction system with two spaces separated from each other by the membrane, the activation of olfactory receptors can be measured using techniques similar to those used when cells having olfactory receptors are used. In such cases, the space separated by the membrane can be considered the interior of the cell (also referred to as the "internal space"). Specifically, one of the two spaces can be considered the interior of the cell (also referred to as the "internal space"), and the other can be considered the exterior of the cell (also referred to as the "external space"). Of these spaces, the one containing both substances can be considered the external space. In such cases, the terms "intracellular calcium concentration" and "intracellular cAMP concentration" in the description of measuring olfactory receptor activation using cells having olfactory receptors can be read as "calcium concentration within the internal space" and "cAMP concentration within the internal space," respectively.

[0113] In either case, measurable parameters can be selected depending on the manner in which the olfactory receptor is used.

[0114] The phrase "measuring a certain parameter and using it as an index for measuring the response of the olfactory receptor to an olfactory receptor activator" specifically refers to the following, as long as the response can be measured: As long as response inhibition by the test substance can be evaluated based on the response (i.e., it can be determined whether response inhibition by the test substance is observed), it is sufficient to obtain and use data reflecting the parameter, and it is not necessary to obtain the value of the parameter itself. In other words, when data reflecting a certain parameter is obtained, it is not necessary to calculate the value of the parameter itself from the data. Specifically, for example, when measuring intracellular cAMP concentration by luciferase assay and using the data as an index for measuring olfactory receptor activation by an olfactory receptor activator, it is sufficient to obtain and use data reflecting intracellular cAMP concentration (e.g., luminescence intensity) as long as the activation can be measured, specifically, as long as olfactory receptor inactivation by the test substance can be evaluated based on the activation (i.e., it can be determined whether olfactory receptor inactivation by the test substance is observed), and it is not necessary to calculate the intracellular cAMP concentration itself from the data.

[0115] Furthermore, "measuring the response of an olfactory receptor to an olfactory receptor activator" means obtaining data that reflects the response and that can be used to evaluate response inhibition by a test substance. Similarly, the "response of an olfactory receptor to an olfactory receptor activator" used as an index for evaluating response inhibition by a test substance means data that reflects the response and that can be used to evaluate response inhibition by a test substance. Such data can be, for example, data obtained by implementing a method for measuring the response of an olfactory receptor to an olfactory receptor activator (e.g., parameters such as those exemplified above and data reflecting them), which can be used as is or after appropriate processing.

[0116] In this way, substances that suppress off-flavors can be identified. The screening method of the present invention may further include a step of evaluating the masking function of the identified substance that suppresses off-flavors (i.e., evaluating whether the identified substance that suppresses off-flavors has a masking function). That is, by evaluating the masking function of the identified substance that suppresses off-flavors, it is possible to confirm whether the substance actually suppresses off-flavors. The method for evaluating the masking function of the identified substance that suppresses off-flavors is not particularly limited. The masking function of the identified substance that suppresses off-flavors can be evaluated, for example, by known methods for evaluating the aroma of substances. Such methods include sensory evaluation (evaluation by sensory testing). Specifically, the masking function of the identified substance that suppresses off-flavors can be evaluated, for example, by comparing the off-flavor in the presence of a substance that suppresses off-flavors with the off-flavor in the absence of a substance that suppresses off-flavors, for an article that exhibits off-flavors (e.g., a food product containing an off-flavor component).

[0117] In conventional screening methods, in order to screen for off-flavor suppressants, the masking functions of a huge number of substances or combinations of substances must be confirmed one by one through sensory tests or the like to select substances that suppress off-flavors, which requires a lot of time and cost to develop a substance that suppresses off-flavors. However, the screening method of the present invention makes it possible to efficiently screen for substances that suppress off-flavors by utilizing olfactory receptors. Therefore, the screening method of the present invention can greatly improve the efficiency of developing off-flavor suppressants.

[0118] The use of the screened off-flavor-suppressing substance is not particularly limited. The off-flavor-suppressing substance can be used, for example, to suppress off-flavors. The suppression of off-flavors using off-flavor-suppressing substances is described, for example, in the " <2> Off-flavor suppression using the active ingredients in The descriptions regarding the suppression can be applied mutatis mutandis. Furthermore, substances that suppress off-flavors can also be used, for example, as raw materials for the development of new substances that suppress off-flavors.

[0119] <2> Suppression of off-flavors <2-1> Active ingredient In one embodiment, the following component (A) is used as an active ingredient in suppressing off-flavors: (A) At least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0120] As component (A), one component may be used, or two or more components may be used in combination.

[0121] Component (A) may be any component that inactivates olfactory receptors OR51E1 and / or OR51E2. Specifically, component (A) may be the following component (A): (A) A component that inactivates olfactory receptors OR51E1 and / or OR51E2, which is at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0122] In one embodiment, the following component (B) is used as an active ingredient in suppressing off-flavors: (B) At least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone.

[0123] As the component (B), one component may be used, or two or more components may be used in combination.

[0124] Ingredient (B) is a component that inactivates olfactory receptors OR2C1 and / or OR10G4. That is, the component (B) may specifically be the following component (B): (B) a component that inactivates olfactory receptors OR2C1 and / or OR10G4, comprising 2-methyl At least one component selected from the group consisting of (E)-3-furanthiol and (E)-β-damascenone.

[0125] In one embodiment, the following component (C) is used as an active ingredient in suppressing off-flavors: (C) 2-methyl-3-furanthiol.

[0126] Component (C) may be a component that inactivates olfactory receptors OR2B11 and / or OR2L8. That is, the component (C) may specifically be the following component (C): (C) 2-methyl-, a component that inactivates olfactory receptors OR2B11 and / or OR2L8 3-Franchiol.

[0127] In one embodiment, the following component (D) is used as an active ingredient in suppressing off-flavors: (D)(E)-β-damascenone.

[0128] Component (D) may be a component that inactivates the olfactory receptor OR8B3. ) may specifically be the following component (D): (D) A component that inactivates the olfactory receptor OR8B3, (E)-β-damascenone.

[0129] In one embodiment, the following component (E) is used as an active ingredient in suppressing off-flavors: (E) Apigenin.

[0130] Component (E) may be a component that inactivates olfactory receptors OR8D1 and / or OR10A3. That is, the component (E) may specifically be the following component (E): (E) Apigenin, a component that inactivates olfactory receptors OR8D1 and / or OR10A3.

[0131] Ingredients (A) to (E) are collectively referred to as the "active ingredients."

[0132] "A certain component inactivates a certain olfactory receptor" means that the component inactivates the olfactory receptor under appropriate conditions. <1> The appropriate conditions are as described above in "Screening for substances that suppress off-flavors." <1> Examples of suitable conditions include those described in "Screening for Substances That Suppress Off-Flavors." Specific examples of suitable conditions include those described in the Examples. That is, "a certain component inactivates a certain olfactory receptor" may mean, for example, that the inactivation of the same olfactory receptor by the same component is observed at least under the conditions described in the Examples.

[0133] By using an active ingredient, off-flavors can be suppressed, i.e., an effect of suppressing off-flavors can be achieved. This effect is also called a "masking effect." "Suppression of off-flavors" is also called "reduction of off-flavors" or "masking of off-flavors." Note that "suppression of off-flavors" encompasses both the suppression of off-flavors that may occur in the future and the suppression of off-flavors that have already occurred. "Suppression of off-flavors" also encompasses the complete disappearance of off-flavors. Specifically, by using an active ingredient, off-flavors can be suppressed compared to when the active ingredient is not used. Therefore, the masking effect can be determined by measuring and comparing the off-flavors when the active ingredient is used and when the active ingredient is not used. In other words, it can be determined that a masking effect has been achieved if the intensity of the off-flavor when the active ingredient is used is lower than when the active ingredient is not used. Measurement and comparison of deterioration odors such as off-flavors can be performed, for example, by sensory evaluation by a professional panel.

[0134] Use of component (A) may suppress, for example, an acidic odor. Use of component (A) may also suppress, for example, one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 or OR51E2 (i.e., off-flavors exhibited by agonists of OR51E1 or OR51E2). Use of component (A) may also suppress, for example, one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 (i.e., off-flavors exhibited by agonists of OR51E1). Use of component (A) may also suppress, for example, one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E2 (i.e., off-flavors exhibited by agonists of OR51E2). Use of component (A) may particularly suppress, for example, an acetic acid odor.

[0135] By using component (B), for example, when the olfactory receptor is OR2C1 or OR10G4, Off-flavors in the case of OR2C1 or OR10G4 agonists (i.e., off-flavors exhibited by OR2C1 or OR10G4 agonists) In addition, by using component (B), for example, the off-flavors in the case where the olfactory receptor is OR2C1 can be suppressed. (i.e., the off-flavor exhibited by an agonist of OR2C1) Further, by using component (B), for example, the off-flavor when the olfactory receptor is OR10G4 (i.e., an agonist of OR10G4) can be suppressed. By using component (B), for example, the odor of 3-methyl-2-butene-1-thiol and / or the odor of guaiacol may be suppressed.

[0136] By using component (C), for example, when the olfactory receptor is OR2B11 or OR2L8, Off-flavors in the case of OR2B11 or OR2L8 agonists (i.e., off-flavors exhibited by OR2B11 or OR2L8 agonists) (-) may be suppressed. Furthermore, by using component (C), for example, one or more off-flavors selected from the off-flavors exhibited when the olfactory receptor is OR2B11 (i.e., the off-flavors exhibited by an agonist of OR2B11) may be suppressed. Furthermore, by using component (C), for example, one or more off-flavors selected from the off-flavors exhibited when the olfactory receptor is OR2L8 (i.e., the off-flavors exhibited by an agonist of OR2L8) may be suppressed. By using component (C), for example, the odor of 1,6-hexanedithiol, the odor of 3-methylcyclohexanone, and / or the odor of ethyl n-butyrate may be suppressed, in particular.

[0137] By using component (D), for example, when the olfactory receptor is OR8B3, off-flavors exhibited by OR8B3 agonists By using component (D), for example, the γ-octalactone odor in particular may be suppressed.

[0138] By using component (E), for example, when the olfactory receptor is OR8D1 or OR10A3, Off-flavors in the case of OR8D1 or OR10A3 agonists (i.e., off-flavors exhibited by OR8D1 or OR10A3 agonists) In addition, by using component (E), it is possible to suppress one or more off-flavors selected from the following: (i.e., the off-flavor exhibited by an agonist of OR8D1) Further, by using component (E), one or more off-flavors selected from the off-flavors exhibited when the olfactory receptor is OR10A3 (i.e., the off-flavors exhibited by an agonist of OR10A3) may be suppressed. By using component (E), for example, cyclotene odor and / or γ-nonalactone odor may be suppressed in particular.

[0139] Specifically, by utilizing the active ingredient, it is possible to suppress off-flavors in a subject. The subject is not particularly limited as long as the suppression of off-flavors is desired.

[0140] Targets include articles. Articles may already exhibit an off-flavor, or may be capable of exhibiting an off-flavor in the future. Articles that already exhibit an off-flavor include articles containing off-flavor components. Articles that may exhibit an off-flavor in the future include articles containing components that may produce off-flavor components. That is, articles may contain off-flavor components and / or components that may produce off-flavor components. An article may contain off-flavor components and / or components that may produce off-flavor components, for example, by containing a material containing an off-flavor component and / or a component that may produce an off-flavor component.

[0141] Examples of the goods include food. Food also includes beverages. Food also includes seasonings. Food may be, for example, liquid or solid. Food is not limited to general foods, but also includes so-called health foods or medical foods such as nutritional supplements, nutritionally functional foods, and foods for specified health uses. That is, for example, the foods exemplified above may be provided as general foods, or as health foods or medical foods. This may be done.

[0142] The article also includes waste. The waste may be, for example, a solid or a liquid (i.e., waste liquid). The waste includes waste discharged from facilities where off-flavor components may be produced. Such facilities include facilities that handle articles containing off-flavor components and / or components that may produce off-flavor components, and facilities that perform operations that produce off-flavor components and / or components that may produce off-flavor components. The waste also includes discarded food. Food is as described above.

[0143] The target space can also be a space in a facility where off-flavor components may be generated (specifically, the space inside or around such a facility). Facilities where off-flavor components may be generated are as described above.

[0144] The active ingredient may be a commercially available product or may be obtained by appropriate manufacturing. The method for manufacturing the active ingredient is not particularly limited. The active ingredient can be manufactured, for example, by chemical synthesis, enzymatic reaction, fermentation, extraction, or a combination thereof. The active ingredient may be purified to a desired degree or not. That is, the active ingredient may be a purified product, or a material containing the active ingredient. For example, the active ingredient may be a material containing the active ingredient at a content of 1% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

[0145] In addition, when a material containing an active ingredient is used, the amount of the active ingredient (for example, the content (concentration) or amount used) shall be calculated based on the amount of the active ingredient itself in the material.

[0146] <2-2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

[0147] That is, in one embodiment, the composition of the present invention is a composition containing the following component (A): (A) At least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0148] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (A): (A) A component that inactivates olfactory receptors OR51E1 and / or OR51E2, which is at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0149] In one embodiment, the composition of the present invention is a composition containing component (B): (B) At least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone.

[0150] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (B): (B) a component that inactivates olfactory receptors OR2C1 and / or OR10G4, comprising 2-methyl At least one component selected from the group consisting of (E)-3-furanthiol and (E)-β-damascenone.

[0151] In one embodiment, the composition of the present invention is a composition containing component (C): (C) 2-methyl-3-furanthiol.

[0152] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (C): (C) 2-methyl-, a component that inactivates olfactory receptors OR2B11 and / or OR2L8 3-Franchiol.

[0153] In one embodiment, the composition of the present invention is a composition containing component (D): (D)(E)-β-damascenone.

[0154] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (D): (D) (E)-β-damascenone, a compound that inactivates the olfactory receptor OR8B3.

[0155] In one embodiment, the composition of the present invention is a composition containing component (E): (E) Apigenin.

[0156] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (E): (E) Apigenin, a component that inactivates olfactory receptors OR8D1 and / or OR10A3.

[0157] By utilizing the composition of the present invention, off-flavors can be suppressed, i.e., a masking effect can be obtained. Thus, the composition of the present invention may be used to suppress off-flavors. That is, the composition of the present invention may be, for example, a composition for suppressing off-flavors. Specifically, the composition of the present invention may be, for example, a composition for suppressing off-flavors in a target. Specifically, the composition of the present invention may be, for example, a composition for suppressing off-flavors in items such as food or waste. Specifically, the composition of the present invention may be, for example, a composition for suppressing off-flavors in a space.

[0158] The off-flavors that can be suppressed by each active ingredient are as described above.

[0159] The composition of the present invention containing component (A) may be, for example, a composition for suppressing an acid odor. Furthermore, the composition of the present invention containing component (A) may be, for example, a composition for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 or OR51E2 (i.e., off-flavors exhibited by agonists of OR51E1 or OR51E2). Furthermore, the composition of the present invention containing component (A) may be, for example, a composition for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 (i.e., off-flavors exhibited by agonists of OR51E1). Furthermore, the composition of the present invention containing component (A) may be, for example, a composition for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E2 (i.e., off-flavors exhibited by agonists of OR51E2). The composition of the present invention containing component (A) may be, for example, a composition for suppressing, in particular, an acetic acid odor.

[0160] The composition of the present invention containing component (B) is, for example, Off-flavors in some cases (i.e., off-flavors exhibited by agonists of OR2C1 or OR10G4) The composition of the present invention containing component (B) may be a composition for suppressing one or more off-flavors selected from the group consisting of olfactory receptors (OR2C1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C7, OR2C8, OR2C9, OR2C9, OR2C1, OR2C1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C7, OR2C8, OR2C9, OR2C9, OR2C1, OR2C1, OR2C1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C7, OR2C8, OR2C9, OR2C1 ...1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C7, OR2C8, OR2C1, OR2C1, OR2C1, OR2C1, OR2C1, OR2C2, OR2C3, OR2C1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C1, OR2C1, OR2C2, OR2C3, OR2C4, OR2C5, OR2C6, OR2C7, OR2C8, OR2C1, OR2C1, OR2C1, OR2C1, OR2 Off-flavor in some cases (i.e., off-flavor exhibited by OR2C1 agonists) The composition of the present invention containing component (B) may be a composition for suppressing one or more off-flavors selected from the group consisting of: (a) an olfactory receptor (OR10G4); (b) an olfactory receptor (OR10G4); (c) an olfactory receptor (OR10G4); (d) an olfactory receptor (OR10G4); (e) an olfactory receptor (OR10G4); (f) an olfactory receptor (OR10G4); (f) an olfactory receptor (OR10G4); (g) an olfactory receptor (OR10G4); (h) an olfactory receptor (OR10G4); (i) an olfactory receptor (OR10G4); (j) an olfactory receptor (OR10G4); (k ...

[0161] The composition of the present invention containing component (C) is, for example, a composition in which the olfactory receptor is OR2B11 or OR2L8. Off-flavors in some cases (i.e., off-flavors exhibited by agonists of OR2B11 or OR2L8) The composition of the present invention containing component (C) may be a composition for suppressing one or more off-flavors selected from the off-flavors exhibited by the olfactory receptor OR2B11 (i.e., off-flavors exhibited by an agonist of OR2B11), for example, when the olfactory receptor is OR2B11. The composition of the present invention containing component (C) may be a composition for suppressing one or more off-flavors selected from the off-flavors exhibited by the olfactory receptor OR2B11 (i.e., off-flavors exhibited by an agonist of OR2B11), for example, when the olfactory receptor is OR2L8. off-flavors (i.e., off-flavors exhibited by agonists of OR2L8) The composition of the present invention containing component (C) may be a composition for suppressing one or more off-flavors, for example, a composition for suppressing, in particular, 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, and / or ethyl n-butyrate odor.

[0162] The composition of the present invention containing component (D) is, for example, an olfactory receptor in the case where the olfactory receptor is OR8B3. off-flavors (i.e., off-flavors exhibited by agonists of OR8B3) The composition of the present invention containing component (D) may be a composition for suppressing one or more off-flavors, for example, a composition for suppressing the odor of γ-octalactone, in particular.

[0163] The composition of the present invention containing component (E) is, for example, Off-flavors in some cases (i.e., off-flavors exhibited by agonists of OR8D1 or OR10A3) The composition of the present invention containing component (E) may be a composition for suppressing one or more off-flavors selected from the group consisting of olfactory receptors (OR8D1 and OR8D2), and the ... may be a composition for suppressing one or more off-flavors selected from the group consisting of Off-flavor in some cases (i.e., off-flavor exhibited by OR8D1 agonists) The composition of the present invention containing component (E) may be a composition for suppressing one or more off-flavors selected from the group consisting of: The composition of the present invention containing component (E) may be a composition for suppressing one or more off-flavors selected from the group consisting of: When the olfactory receptor is OR10A3, for example, off-flavors exhibited by an agonist of OR10A3. The composition of the present invention containing component (E) may be a composition for suppressing, in particular, cyclotene odor and / or γ-nonalactone odor.

[0164] Furthermore, by utilizing the composition of the present invention, it is possible to produce articles such as foods in which off-flavors are suppressed. Thus, the composition of the present invention may be used in the production of articles such as foods (specifically, the production of articles such as foods in which off-flavors are suppressed). That is, the composition of the present invention may be, for example, a composition for use in the production of articles such as foods (specifically, the production of articles such as foods in which off-flavors are suppressed).

[0165] The composition of the present invention may be, for example, a seasoning. Specifically, the composition of the present invention may be, for example, a seasoning for suppressing off-flavors in foods, or a seasoning for use in food production (specifically, production of foods with suppressed off-flavors).

[0166] The composition of the present invention may be, for example, a deodorizer. Specifically, the composition of the present invention may be, for example, a deodorizer for suppressing off-flavors in a subject. Composition of the present invention More specifically, the composition of the present invention may be a deodorizer for suppressing off-flavors in items such as waste. More specifically, the composition of the present invention may be a deodorizer for suppressing off-flavors in a space. A "deodorizer for suppressing off-flavors in an object (e.g., an item or a space)" may refer to a deodorizer for suppressing off-flavors that is used on an object (e.g., an item or a space).

[0167] The composition of the present invention may be used to suppress off-flavors or to produce articles such as food products in the manner described in the second embodiment of the method of the present invention below.

[0168] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient. The composition of the present invention may exclude a composition consisting of an active ingredient. As ingredients other than the active ingredient, one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.

[0169] The components other than the active ingredient are not particularly limited as long as they do not impair the masking effect. The components other than the active ingredient can be appropriately selected depending on various conditions, such as the mode of use of the active ingredient. Examples of the components other than the active ingredient include ingredients that are blended into foods or pharmaceuticals. Specific examples of the components other than the active ingredient include the food ingredients described below.

[0170] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0171] The composition of the present invention may be formulated as appropriate, for example. When formulating, additives may be used as appropriate. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents, surfactants, and solvents. The additives can be selected as appropriate depending on various conditions, such as the shape of the composition of the present invention.

[0172] The form of the composition of the present invention is not particularly limited, and the composition of the present invention may be in any form, such as powder, flakes, tablets, paste, liquid, etc.

[0173] The content and content ratio of each component (i.e., the active ingredient and optionally other ingredients) in the composition of the present invention are not particularly limited as long as a masking effect is obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set depending on various conditions such as the mode of use of the composition of the present invention.

[0174] The content of the active ingredient in the composition of the present invention is greater than 0% (w / w) and less than 100% (w / w). The content of the active ingredient in the composition of the present invention is, for example, 1 ppt (w / w) or more, 10 ppt (w / w) or more, 100 ppt (w / w) or more, 1 ppb (w / w) or more, 10 ppb (w / w) or more, 100 ppb (w / w) or more, 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, 1000 ppm (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, or 10% (w / w) or more. The concentration may be 100% (w / w) or less, less than 100% (w / w), 99.9% (w / w) or less, 90% (w / w) or less, 50% (w / w) or less, 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, 2% (w / w) or less, 1% (w / w) or less, 1000 ppm (w / w) or less, 100 ppm (w / w) or less, 10 ppm (w / w) or less, or 1 ppm (w / w) or less, or any compatible combination thereof. The content of the active ingredient in the composition of the present invention is specifically, for example, 1 ppt (w / w) to 1 ppm (w / w), 1 ppm (w / w) to 10 ppm (w / w), 10 ppm (w / w) to 100 ppm (w / w), 100 ppm (w / w) to 1000 ppm (w / w), 1000 ppm (w / w) to 1% (w / w), 1% (w / w) to 10% (w / w), or 10% (w / w) to 20% (w / w). Specifically, the content of the active ingredient in the composition of the present invention may be, for example, 1 ppt (w / w) to 10% (w / w), 1 ppt (w / w) to 1% (w / w), or 1 ppt (w / w) to 1000 ppm (w / w). When the composition of the present invention contains two or more active ingredients, the contents of those two or more active ingredients in the composition of the present invention, independently or in total, may be set within the range of the content of the active ingredients in the composition of the present invention exemplified above (provided that the total content of those two or more active ingredients in the composition of the present invention is 100% (w / w) or less). When the composition of the present invention contains two or more active ingredients, the term "content of the active ingredients in the composition of the present invention" refers to the total content of those two or more active ingredients in the composition of the present invention, unless otherwise specified.

[0175] The content of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention can be set, for example, so as to obtain the amount of each component added in the second embodiment of the method of the present invention described below.

[0176] The content of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention can be set, for example, so as to obtain the use concentration of each component in the second embodiment of the method of the present invention described below. The use concentration of each component may be, in particular, the concentration when the composition of the present invention is used in liquid form. The use concentration of the active ingredient in the second embodiment of the method of the present invention includes the concentration of the active ingredient in the solution containing the active ingredient used in the second embodiment of the method of the present invention.

[0177] The components (i.e., the active ingredient and optionally other ingredients) contained in the composition of the present invention may be mixed together and contained in the composition of the present invention, or may be contained separately or in any combination. For example, the composition of the present invention may be provided as a set of components each packaged separately. In such a case, the components contained in the set can be used together as appropriate when used.

[0178] <2-3> Second aspect of the method of the present invention A second embodiment of the method of the present invention is a method comprising the step of utilizing an active ingredient.

[0179] That is, in one embodiment, a second aspect of the method of the present invention is a method comprising the step of utilizing the following component (A): (A) At least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0180] In one embodiment, the second embodiment of the method of the present invention may specifically be a method comprising a step of utilizing the following component (A): (A) A component that inactivates olfactory receptors OR51E1 and / or OR51E2, which is at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate.

[0181] In one embodiment, a second aspect of the method of the present invention is a method comprising the step of utilizing component (B): (B) At least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone.

[0182] In one embodiment, the second embodiment of the method of the present invention may specifically be a method comprising a step of utilizing the following component (B): (B) a component that inactivates olfactory receptors OR2C1 and / or OR10G4, comprising 2-methyl At least one component selected from the group consisting of (E)-3-furanthiol and (E)-β-damascenone.

[0183] In one embodiment, a second aspect of the method of the present invention is a method comprising the step of utilizing component (C): (C) 2-methyl-3-furanthiol.

[0184] In one embodiment, the second embodiment of the method of the present invention may specifically be a method comprising a step of utilizing the following component (C): (C) 2-methyl-, a component that inactivates olfactory receptors OR2B11 and / or OR2L8 3-Franchiol.

[0185] In one embodiment, a second aspect of the method of the present invention is a method comprising the step of utilizing component (D): (D)(E)-β-damascenone.

[0186] In one embodiment, the second embodiment of the method of the present invention may specifically be a method comprising a step of utilizing the following component (D): (D) (E)-β-damascenone, a compound that inactivates the olfactory receptor OR8B3.

[0187] In one embodiment, a second aspect of the method of the present invention is a method comprising the step of utilizing component (E): (E) Apigenin.

[0188] In one embodiment, the second embodiment of the method of the present invention may specifically be a method comprising a step of utilizing the following component (E): (E) Apigenin, a component that inactivates olfactory receptors OR8D1 and / or OR10A3.

[0189] According to the second aspect of the method of the present invention, off-flavors can be suppressed, i.e., a masking effect can be obtained, specifically by utilizing an active ingredient. Thus, the second aspect of the method of the present invention may be carried out to suppress off-flavors. That is, the second aspect of the method of the present invention may be, for example, a method for suppressing off-flavors. This method is also referred to as the "masking method of the present invention." Specifically, the second aspect of the method of the present invention may be, for example, a method for suppressing off-flavors in a subject. More specifically, the second aspect of the method of the present invention may be, for example, a method for suppressing off-flavors in items such as food or waste. More specifically, the second aspect of the method of the present invention may be, for example, a method for suppressing off-flavors in a space.

[0190] The off-flavors that can be suppressed by each active ingredient are as described above.

[0191] A second embodiment of the method of the present invention, which includes a step of utilizing component (A), may be, for example, a method for suppressing an acidic odor. Furthermore, a second embodiment of the method of the present invention, which includes a step of utilizing component (A), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 or OR51E2 (i.e., off-flavors exhibited by agonists of OR51E1). Furthermore, a second embodiment of the method of the present invention, which includes a step of utilizing component (A), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E1 (i.e., off-flavors exhibited by agonists of OR51E1). Furthermore, a second embodiment of the method of the present invention, which includes a step of utilizing component (A), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR51E2. The second aspect of the method of the present invention, which includes a step of using component (A), may be, for example, a method for suppressing, in particular, an acetic acid odor.

[0192] A second embodiment of the method of the present invention, which includes a step of utilizing component (B), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR2C1 or OR10G4 (i.e., off-flavors exhibited by agonists of OR2C1 or OR10G4). A second embodiment of the method of the present invention, which includes a step of utilizing component (B), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR2C1 (i.e., off-flavors exhibited by agonists of OR2C1). A second embodiment of the method of the present invention, which includes a step of utilizing component (B), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR10G4 (i.e., off-flavors exhibited by agonists of OR10G4). A second embodiment of the method of the present invention, which includes a step of utilizing component (B), may be, for example, a method for suppressing, in particular, the odor of 3-methyl-2-butene-1-thiol and / or guaiacol.

[0193] A second embodiment of the method of the present invention comprising a step of utilizing component (C) may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR2B11 or OR2L8 (i.e., off-flavors exhibited by agonists of OR2B11 or OR2L8). A second embodiment of the method of the present invention comprising a step of utilizing component (C) may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR2B11 (i.e., off-flavors exhibited by agonists of OR2B11). A second embodiment of the method of the present invention comprising a step of utilizing component (C) may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR2L8 (i.e., off-flavors exhibited by agonists of OR2L8). A second embodiment of the method of the present invention, which includes a step of utilizing component (C), may be, for example, a method for suppressing, in particular, the odor of 1,6-hexanedithiol, the odor of 3-methylcyclohexanone, and / or the odor of n-ethyl butyrate.

[0194] A second embodiment of the method of the present invention, which includes a step of utilizing component (D), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR8B3 (i.e., off-flavors exhibited by OR8B3 agonists). A second embodiment of the method of the present invention, which includes a step of utilizing component (D), may be, for example, a method for suppressing the odor of γ-octalactone, in particular.

[0195] A second embodiment of the method of the present invention, which includes a step of utilizing component (E), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR8D1 or OR10A3 (i.e., off-flavors exhibited by agonists of OR8D1 or OR10A3). A second embodiment of the method of the present invention, which includes a step of utilizing component (E), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR8D1 (i.e., off-flavors exhibited by agonists of OR8D1). A second embodiment of the method of the present invention, which includes a step of utilizing component (E), may be, for example, a method for suppressing one or more off-flavors selected from off-flavors when the olfactory receptor is OR10A3 (i.e., off-flavors exhibited by agonists of OR10A3). A second embodiment of the method of the present invention, which includes a step of utilizing component (E), may be, for example, a method for suppressing, in particular, cyclotene odor and / or γ-nonalactone odor.

[0196] Furthermore, according to the second aspect of the method of the present invention, specifically by utilizing an active ingredient, it is possible to produce an article such as a food product in which off-flavors are suppressed. Thus, the second aspect of the method of the present invention may be carried out for the production of an article such as a food product (specifically, the production of an article such as a food product in which off-flavors are suppressed). That is, the second aspect of the method of the present invention may be, for example, a method for producing an article such as a food product (specifically, the production of an article such as a food product in which off-flavors are suppressed). This method is also referred to as the "production method of the present invention."

[0197] The active ingredient can be used to suppress off-flavors in a target by applying it to the target. That is, use of the active ingredient includes applying the active ingredient to the target.

[0198] For example, an active ingredient can be added to the raw materials of a food product or other product during production thereof to suppress off-flavors or to be used in the production of a food product or other product. That is, an example of using an active ingredient (specifically, applying the active ingredient to a target) is adding the active ingredient to the raw materials of a food product or other product. That is, the second aspect of the method of the present invention may specifically be, for example, a method for suppressing off-flavors in a food product or other product, which comprises adding the active ingredient to the raw materials of a food product or other product. Furthermore, the second aspect of the method of the present invention may specifically be, for example, a method for producing a food product or other product (specifically, producing a food product or other product with suppressed off-flavors), which comprises adding the active ingredient to the raw materials of a food product or other product. "Addition" can also be referred to as "blending."

[0199] The active ingredient may be used in the second aspect of the method of the present invention, for example, in the form of a composition of the present invention. That is, "use of an active ingredient" also includes use of a composition of the present invention. For example, "addition of an active ingredient" also includes addition of a composition of the present invention.

[0200] The article obtained by the second embodiment of the method of the present invention is also referred to as the "article of the present invention." For example, the food product obtained by the second embodiment of the method of the present invention is also referred to as the "food product of the present invention." Specifically, the article of the present invention is an article in which off-flavors are suppressed. In other words, the article of the present invention is an article to which an active ingredient is added.

[0201] The off-flavor suppression or production of the article may be carried out in the same manner as the production of a normal article, except for the use of an active ingredient. That is, the off-flavor suppression or production of the article may be carried out using the same raw materials and under the same production conditions as a normal article, except for the use of an active ingredient. Furthermore, the raw materials and production conditions of the article may both be appropriately modified and used for the off-flavor suppression or production of the article.

[0202] The manner in which the product is provided is not particularly limited. The product may be provided, for example, in a form that can be used as is, or in a form that requires preparation at the time of use. As an example, a food product may be provided, for example, in a form that can be consumed as is, or in a form that requires preparation before or at the time of consumption, such as a concentrated product or a dried product. The product may also be provided in any container, such as a retort pouch, a paper pack, a plastic bottle such as a PET bottle, a metal can such as a steel can or an aluminum can, or a glass bottle.

[0203] "Raw material for an article" means a material for producing an article. For example, "raw material for a food" means a food material for producing a food. The raw material for an article is not particularly limited as long as it can be used to produce an article. The raw material for an article can be selected appropriately depending on various conditions, such as the type of article. As an example, raw materials for a food include raw materials that can be commonly used in food production. Specific examples of raw materials for food include grains such as wheat flour; seasoning ingredients such as sugars, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; dairy products such as milk, cheese, and butter; fruits; vegetables; eggs; spices; flavorings; oils and fats; alcohol; dietary fiber; and pH buffers.

[0204] The active ingredient may be added to the raw material of the product at any stage in the manufacturing process of the product, as long as a masking effect is obtained. In other words, the "raw material of the product" to which the active ingredient is added may be at any stage in the manufacturing process of the product. For example, the "raw material of the product" to which the active ingredient is added may include a finished product before the active ingredient is added. The active ingredient can be added to the raw material of the product either as is or after being prepared in a desired form such as a solution. For example, the active ingredient in any form such as a solution may be mixed with the raw material of the product, a solution containing the active ingredient may be sprayed onto the raw material of the product, or the raw material of the product may be immersed in a solution containing the active ingredient. "Addition of an active ingredient" may collectively refer to the process of coexisting the active ingredient with the raw material of the product. Ingredients other than the active ingredient (e.g., off-flavor ingredients or ingredients that may produce off-flavor ingredients) may also be added to the raw material of the product as appropriate. The description of the addition of an active ingredient also applies mutatis mutandis to the addition of ingredients other than the active ingredient. The components (i.e., the active ingredient and optionally other ingredients) may be added to the raw material of the product all at the same time, or may be added separately or in any combination. The order in which the components are added to the raw material of the product is not particularly limited.

[0205] The amount and ratio of each component (i.e., the active ingredient and optionally other components) added in the second embodiment of the method of the present invention are not particularly limited as long as a masking effect is obtained. The amount and ratio of each component added in the second embodiment of the method of the present invention can be appropriately set depending on various conditions such as the type of raw material of the product and the type of product.

[0206] The active ingredient may be added to the raw materials of the product so that the content of the active ingredient in the product falls within a desired range. As an example, the active ingredient may be added to the raw materials of a food product so that the ingestible concentration of the active ingredient falls within a desired range (e.g., the range of ingestible concentrations of the active ingredient described below).

[0207] The content of the active ingredient in the product (e.g., ingestion concentration) may be, for example, 0.001 ppt (w / w) or more, 0.002 ppt (w / w) or more, 0.005 ppt (w / w) or more, 0.01 ppt (w / w) or more, 0.02 ppt (w / w) or more, 0.05 ppt (w / w) or more, 0.1 ppt (w / w) or more, 0.2 ppt (w / w) or more, 0.5 ppt (w / w) or more, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more, 100 ppt (w / w) or more, 200 ppt (w / w) or more, 500 ppt (w / w) or more, 1 ppb (w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 20 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, 1000 ppm(w / w) or more, 2000 ppm(w / w) or more, or 5000 ppm(w / w) or more, and may be 10000 ppm(w / w) or less, 5000 ppm(w / w) or less, 2000 ppm(w / w) or less, 1000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less Lower, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, 2 ppb(w / w) or less, 1 ppb(w / w) or less, 500 ppt(w / w) or less, 200 ppt(w / w) or less, 100 ppt(w / w) or less, 50 ppt(w / w) or less, 20 ppt(w / w) or less, 10 ppt(w / w) or less, 5 ppt(w / w) or less, 2 ppt(w / w) or less, 1 ppt(w / w) or less, 0.5 ppt(w / w) or less, 0.2 ppt(w / w) or less, 0.1 ppt(w / w) or less , 0.05 ppt(w / w) or less, 0.02 ppt(w / w) or less, 0.01 ppt(w / w) or less, 0.005 ppt(w / w) or less, The content of the active ingredient in the article (e.g., ingestion concentration) may be, for example, 0.001 ppt(w / w) to 0.002 ppt(w / w), 0.002 ppt(w / w) to 0.005 ppt(w / w), 0.005 ppt(w / w) to 0.01 ppt(w / w), 0.01 ppt(w / w)~0.02 ppt(w / w), 0.02 ppt(w / w)~0.05 ppt(w / w), 0.05 ppt(w / w)~0.1 ppt(w / w), 0.1 ppt(w / w)~0.2 ppt(w / w), 0.2 ppt(w / w)~0.5 ppt(w / w), 0.5 ppt(w / w)~1 ppt(w / w), 1 ppt(w / w)~2 ppt(w / w), 2 ppt(w / w)~5 ppt(w / w), 5 ppt(w / w) ~10 ppt(w / w), 10 ppt(w / w)~20 ppt(w / w), 20 ppt(w / w)~50 ppt(w / w), 50 ppt(w / w)~100 ppt(w / w), 100 ppt(w / w)~200 ppt(w / w), 200 ppt(w / w)~500 ppt(w / w), 500 ppt(w / w)~1 ppb(w / w), 1 ppb(w / w)~2 ppb(w / w), 2 ppb(w / w)~5 ppb(w / w), 5 ppb(w / w)~10 ppb(w / w), 10 ppb(w / w)~20 ppb(w / w), 20 ppb(w / w)~50 ppb(w / w), 50 ppb(w / w)~100 ppb(w / w), 100 ppb(w / w)~200 ppb(w / w), 200 ppb(w / w)~500 ppb(w / w), 500 ppb(w / w)~1 ppm(w / w), 1 ppm(w / w)~2 ppm(w / w), 2 ppm(w / w)~5 ppm(w / w), 5 ppm(w / w)~10 ppm(w / w), 10 ppm(w / w)~20 ppm(w / w), 20 ppm(w / w)~50 ppm(w / w), 50 ppm(w / w)~100 ppm(w / w), 100 ppm(w / w)~200 ppm(w / w), 200 ppm(w / w)~500 ppm(w / w), 500 The content (e.g., ingestion concentration) of the active ingredient in the article may be, for example, 0.001 ppt (w / w) to 10,000 ppm (w / w). The content (e.g., ingestion concentration) of the active ingredient in the article may be, for example, 0.001 ppt (w / w) to 10,000 ppm (w / w). The content (e.g., ingestion concentration) of the active ingredient in the above-exemplified article can be applied to any active ingredient. When the article contains two or more active ingredients, the content (e.g., ingestion concentration) of the two or more active ingredients in the article may be set independently or in total within the range of the content (e.g., ingestion concentration) of the active ingredient in the above-exemplified article.In addition, when an article contains two or more active ingredients, "the content of the active ingredients in the article" means the total content of those two or more active ingredients in the article unless otherwise specified. In addition, when a food product contains two or more active ingredients, "the ingestible concentration of the active ingredients" means the total ingestible concentration of those two or more active ingredients in the food unless otherwise specified.

[0208] The content of 2-methyl-3-furanthiol in the article (for example, ingestion concentration) may be, for example, within the range of the content of the active ingredient (for example, ingestion concentration) in the above-exemplified articles. The content of 2-methyl-3-furanthiol in the article (e.g., ingestion concentration) may be, for example, 0.01 ppt (w / w) or more, 0.02 ppt (w / w) or more, 0.05 ppt (w / w) or more, 0.1 ppt (w / w) or more, 0.2 ppt (w / w) or more, 0.5 ppt (w / w) or more, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more, 100 ppt (w / w) or more, 200 ppt (w / w) or more, 500 ppt (w / w) or more, 1 ppb (w / w) or more, 2 ppb (w / w) or more, 5 ppb (w / w) or more, 10 It may be 1 ppm (w / w) or less, 20 ppb (w / w) or more, 50 ppb (w / w) or more, 100 ppb (w / w) or more, 200 ppb (w / w) or more, or 500 ppb (w / w) or more, and may be 1 ppm (w / w) or less, 500 ppb (w / w) or less Lower, 200 ppb(w / w) or less, 100 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, 2 ppb(w / w) or less, 1 ppb(w / w) or less, 500 ppt(w / w) or less, 200 ppt(w / w) or less, 100 ppt(w / w) or less, 50 ppt(w / w) or less, 20 ppt(w / w) or less, 10 ppt(w / w) or less, 5 ppt(w / w) or less, 2 ppt(w / w) or less, 1 ppt(w / w) or less, 0.5 ppt(w / w) or less, 0.2 ppt(w / w) or less, 0.1 ppt(w / w) or less, 0.05 ppt(w / w) or less, or 0.02 ppt(w / w) or less, or any compatible combination thereof. The content of 2-methyl-3-furanthiol in the article (e.g., ingestion concentration) is specifically, for example, 0.01 ppt(w / w) to 0.02 ppt(w / w), 0.02 ppt(w / w) to 0.05 ppt(w / w), 0.05 ppt(w / w) to 0.1 ppt(w / w), 0.1 ppt(w / w) to 0.2 ppt(w / w), 0.2 ppt(w / w) to 0.5 ppt(w / w), 0.5 ppt(w / w) to 1 ppt(w / w), 1 ppt(w / w) to 2 ppt(w / w), 2 ppt(w / w) to 5 ppt(w / w), 5 ppt(w / w) to 10 ppt(w / w), 10 ppt(w / w) to 20 ppt(w / w), 20 ppt(w / w)~50 ppt(w / w), 50 ppt(w / w)~100 ppt(w / w), 100 ppt(w / w)~200 ppt(w / w), 200 ppt(w / w)~500 ppt(w / w), 500 ppt(w / w)~1 ppb(w / w), 1 ppb(w / w)~2 ppb(w / w), 2 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), or 500 ppb(w / w) to 1 ppm(w / w). The content of 2-methyl-3-furanthiol in the article (e.g., ingestion concentration) may be, specifically, for example, 0.01 ppt (w / w) to 1 ppm (w / w), 0.1 ppt (w / w) to 100 ppb (w / w), or 1 ppt (w / w) to 10 ppb (w / w).

[0209] Content of phenethyl isothiocyanate or (E)-β-damascenone in the article ( For example, the ingestible concentration may be within the range of the content (e.g., ingestible concentration) of the active ingredient in the above-exemplified product. The phenethyl isothiocyanate or (E)-β-damascenone content (e.g., ingestible concentration) in the product may be, for example, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more. Above, 100 ppt(w / w) or more, 200 ppt(w / w) or more, 500 ppt(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 It may be 1 ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or more, or 500 ppb (w / w) or more, and may be 1 ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 It may be ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 500 ppt (w / w) or less, 200 ppt (w / w) or less, 100 ppt (w / w) or less, 50 ppt (w / w) or less, 20 ppt (w / w) or less, 10 ppt (w / w) or less, 5 ppt (w / w) or less, or 2 ppt (w / w) or less. Any consistent combination of these is also possible. The content (e.g., ingestion concentration) of phenethyl isothiocyanate or (E)-β-damascenone in the article may be, for example, 1 ppt(w / w) to 2 ppt(w / w), 2 ppt(w / w) to 5 ppt(w / w), 5 ppt(w / w) to 10 ppt(w / w), 10 ppt(w / w) to 20 ppt(w / w), 20 ppt(w / w) to 50 ppt(w / w), 50 ppt(w / w) to 100 ppt(w / w), 100 ppt(w / w) to 200 ppt(w / w), 200 ppt(w / w) to 500 ppt(w / w), 500 ppt(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 2 ppb(w / w), 2 It may be ppb (w / w) to 5 ppb (w / w), 5 ppb (w / w) to 10 ppb (w / w), 10 ppb (w / w) to 20 ppb (w / w), 20 ppb (w / w) to 50 ppb (w / w), 50 ppb (w / w) to 100 ppb (w / w), 100 ppb (w / w) to 200 ppb (w / w), 200 ppb (w / w) to 500 ppb (w / w), or 500 ppb (w / w) to 1 ppm (w / w). The content (e.g., ingestible concentration) of phenethyl isothiocyanate or (E)-β-damascenone in the article may be, for example, 1 ppt (w / w) to 1 ppm (w / w), 10 ppt (w / w) to 100 ppb (w / w), or 100 ppt (w / w) to 10 ppb (w / w).

[0210] The content of allyl isothiocyanate in the article (for example, ingestible concentration) may be, for example, within the range of the content of the active ingredient (for example, ingestible concentration) in the above-exemplified article. The content of allyl isothiocyanate in the article (e.g., ingestion concentration) may be, for example, 10 ppt(w / w) or more, 20 ppt(w / w) or more, 50 ppt(w / w) or more, 100 ppt(w / w) or more, 200 ppt(w / w) or more, 500 ppt(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, or 5 ppm(w / w) or more, and may be 10 ppm(w / w) or less, 5 The concentration may be ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 500 ppt (w / w) or less, 200 ppt (w / w) or less, 100 ppt (w / w) or less, 50 ppt (w / w) or less, or 20 ppt (w / w) or less, or any compatible combination thereof. The content of allyl isothiocyanate in the article (e.g., ingestion concentration) is specifically, for example, 10 ppt(w / w) to 20 ppt(w / w), 20 ppt(w / w) to 50 ppt(w / w), 50 ppt(w / w) to 100 ppt(w / w), 100 ppt(w / w) to 200 ppt(w / w), 200 ppt(w / w)~500 ppt(w / w), 500 ppt(w / w)~1 ppb(w / w), 1 ppb(w / w)~2 ppb(w / w), 2 ppb(w / w)~5 ppb(w / w), 5 ppb(w / w)~10 ppb(w / w), 10 ppb(w / w)~20 ppb(w / w), 20 ppb(w / w)~50 ppb(w / w), 50 ppb(w / w)~100 ppb(w / w), 100 ppb(w / w)~200 ppb(w / w), 200 ppb(w / w)~500 ppb(w / w), 500 ppb(w / w)~1 The allyl isothiocyanate content in the article (e.g., ingestion concentration) may be, for example, 10 ppt (w / w) to 10 ppm (w / w), 100 ppt (w / w) to 1 ppm (w / w), or 1 ppb (w / w) to 100 ppb (w / w).

[0211] The content of apigenin in the product (e.g., ingestion concentration) may be, for example, within the range of the content (e.g., ingestion concentration) of the active ingredient in the product exemplified above. The content of apigenin in the product (e.g., ingestion concentration) may be, for example, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more, 100 ppt (w / w) or more, 200 ppt (w / w) or more, 500 ppt (w / w) or more, 1 ppt (w / w) or more, or 1 ppt (w / w). pb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 20 ppm(w / w) or more, or 50 It may be ppm (w / w) or more, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less , 10 ppm(w / w) or less, 5 ppm(w / w) or less, 2 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 500 ppt (w / w) or less, 200 ppt (w / w) or less, 100 ppt (w / w) or less, 50 ppt (w / w) or less, or 20 ppt (w / w) or less or any compatible combination thereof. The content of apigenin in the article (e.g., ingestion concentration) is specifically, for example, 10 ppt(w / w) to 20 ppt(w / w), 20 ppt(w / w) to 50 ppt(w / w), 50 ppt(w / w) to 100 ppt(w / w), 100 ppt(w / w) to 200 ppt(w / w), 200 ppt(w / w) to 500 ppt(w / w), 500 ppt(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 2 ppb(w / w), 2 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w). The concentration may be up to 50 ppb (w / w), 50 ppb (w / w) to 100 ppb (w / w), 100 ppb (w / w) to 200 ppb (w / w), 200 ppb (w / w) to 500 ppb (w / w), 500 ppb (w / w) to 1 ppm (w / w), 1 ppm (w / w) to 2 ppm (w / w), 2 ppm (w / w) to 5 ppm (w / w), 5 ppm (w / w) to 10 ppm (w / w), 10 ppm (w / w) to 20 ppm (w / w), 20 ppm (w / w) to 50 ppm (w / w), or 50 ppm (w / w) to 100 ppm (w / w). The content of apigenin in the product (for example, the concentration when consumed) is, for example, 10 ppt (w / w) to 100 ppm (w / w), 100 It may be from ppt(w / w) to 10 ppm(w / w), or from 1 ppb(w / w) to 1 ppm(w / w).

[0212] Furthermore, the concentration of the active ingredient in the article (e.g., ingestion concentration) may be, for example, 100 times or less the threshold concentration of the active ingredient, 10 times or less the threshold concentration, 5 times or less the threshold concentration, 2 times or less the threshold concentration, or less than the threshold concentration. Specifically, the concentration of the active ingredient in the article (e.g., ingestion concentration) may be, for example, within the range of the concentration of the active ingredient in the above-exemplified article (e.g., ingestion concentration), and may be 100 times or less the threshold concentration of the active ingredient, 10 times or less the threshold concentration, 5 times or less the threshold concentration, 2 times or less the threshold concentration, or less than the threshold concentration. The "threshold concentration of the active ingredient" refers to the maximum concentration of the active ingredient at which the odor of the active ingredient itself is not detected when an aqueous solution containing the active ingredient alone is ingested or sniffed. Examples of the threshold concentration of the active ingredient include the threshold concentrations described in the Examples.

[0213] The description of the addition of an active ingredient also applies mutatis mutandis to the addition of the composition of the present invention. For example, the composition of the present invention can be added so as to obtain the amount of the active ingredient exemplified above.

[0214] Ingredients other than the active ingredient may be added to the raw materials of the product, for example, so that the ingested concentration of the ingredients other than the active ingredient falls within a desired range (for example, the range below).

[0215] The article of the present invention may contain a component that can produce off-flavor components. That is, the article of the present invention may be manufactured so as to contain a component that can produce off-flavor components. An article containing a component that can produce off-flavor components can be manufactured, for example, using a material that contains a component that can produce off-flavor components. That is, the second aspect of the method of the present invention may further include manufacturing the article using a material that contains a component that can produce off-flavor components. That is, raw materials for the article include materials that contain a component that can produce off-flavor components. In other words, the raw materials for the article may contain a component that can produce off-flavor components. Materials that contain a component that can produce off-flavor components are as described above.

[0216] When a component capable of generating an off-flavor component can form a salt, the component capable of generating an off-flavor component may be used in its free form, as its salt, or as a combination thereof. Unless otherwise specified, the term "component that can produce an off-flavor component" may refer to a component in its free form that can produce an off-flavor component, or a salt thereof, or a combination thereof. "Free form" refers to a form in which no salt is formed. Furthermore, if a component that can produce an off-flavor component can form a hydrate, the component that can produce an off-flavor component may be used as a non-hydrate, a hydrate, or a combination thereof. In other words, the term "component that can produce an off-flavor component" (e.g., "a component that can produce an off-flavor component in its free form" or "a salt of a component that can produce an off-flavor component") may encompass both non-hydrates and hydrates, unless otherwise specified. A component that can produce an off-flavor component may be in any form, such as an ion, when the article is in use.

[0217] The salt is not particularly limited as long as it is acceptable for the purpose of the present invention. For example, when the subject is a food, the salt is not particularly limited as long as it is orally ingestible. For example, salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Specific examples of salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. One type of salt may be used, or two or more types of salts may be used in combination.

[0218] When using a material containing a component that can produce off-flavor components, the amount of a component that can produce off-flavor components (e.g., content (concentration) or amount used) is calculated based on the amount of the component itself that can produce off-flavor components in the material. Furthermore, when the component that can produce off-flavor components forms a salt or hydrate, the amount of a component that can produce off-flavor components (e.g., content (concentration) or amount used) is calculated based on the mass of the salt or hydrate converted to the mass of an equimolar amount of unhydrated free form.

[0219] The article of the present invention may contain off-flavor components. That is, the article of the present invention may be manufactured so as to contain off-flavor components. An article containing off-flavor components can be manufactured, for example, using a material containing off-flavor components. That is, the second aspect of the method of the present invention may further include manufacturing an article using a material containing off-flavor components. That is, raw materials for the article include materials containing off-flavor components. In other words, the raw materials for the article may contain off-flavor components. The materials containing off-flavor components are as described above. Furthermore, off-flavor components may be generated, for example, during the manufacturing process of the article of the present invention. Furthermore, off-flavor components may be generated, for example, after the manufacturing process of the article of the present invention is carried out (for example, during storage of the article of the present invention). Off-flavor components may be generated from components that can generate off-flavor components.

[0220] When an off-flavor component can form a salt, the off-flavor component may be used in its free form, its salt, or a combination thereof. That is, unless otherwise specified, the term "off-flavor component" may refer to the off-flavor component in its free form, its salt, or a combination thereof. The salt of an off-flavor component is based on the description of the salt of a component that can generate the off-flavor component. The off-flavor component may be in any form, such as an ion, when the article is used.

[0221] When using a material containing an off-flavor component, the amount of the off-flavor component (e.g., content (concentration) or amount used) is calculated based on the amount of the off-flavor component itself in the material. When the off-flavor component forms a salt, the amount of the off-flavor component (e.g., content (concentration) or amount used) is calculated based on the mass of the salt converted to the mass of an equimolar free form.

[0222] When the article of the present invention contains a component that can produce an off-flavor component, the content of the component that can produce an off-flavor component in the article of the present invention may be, for example, an amount that can produce an off-flavor component at a level that humans perceive as an off-flavor (e.g., ingestible concentration). When the article of the present invention contains two or more components that can produce off-flavor components, the phrase "the content of the component that can produce an off-flavor component in the article of the present invention is an amount that can produce an off-flavor component at a level that humans perceive as an off-flavor (e.g., ingestible concentration)" means that the total amount of off-flavor components that can be produced from those two or more components (e.g., total ingestible concentration) is an amount that humans perceive as an off-flavor (e.g., ingestible concentration). "Humans perceive an off-flavor" may mean, for example, in the case of a retronasal aroma, that the off-flavor is perceived when consuming the article of the present invention. "Humans perceive an off-flavor" may mean, for example, in the case of an orthonasal aroma, that the off-flavor is perceived when smelling the article of the present invention with the nose.

[0223] When the article of the present invention contains a component that can produce an off-flavor component, the content (e.g., ingestion concentration) of the component that can produce an off-flavor component in the article of the present invention is, for example, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more, ppt(w / w) or more, 100 ppt(w / w) or more, 200 ppt(w / w) or more, 500 ppt(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 It may be ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, 1000 ppm (w / w) or more, 2000 ppm (w / w) or more, or 5000 ppm (w / w) or more, and may be 10000 ppm (w / w) or less, 5000 ppm (w / w) or less, 2000 ppm (w / w) or less, 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 500 ppt (w / w) or less, 200 ppt (w / w) or less, 100 ppt (w / w) or less, 50 ppt (w / w) or less, 20 ppt (w / w) or less, 10 ppt (w / w) or less, 5 ppt (w / w) or less, or or 2 ppt (w / w) or less, or any compatible combination thereof. The content (e.g., ingestion concentration) of components that can produce off-flavor components in the article of the present invention is specifically, for example, 1 ppt (w / w) to 2 ppt (w / w), 2 ppt (w / w) to 5 ppt (w / w), 5 ppt (w / w) to 10 ppt (w / w), 10 ppt (w / w) to 20 ppt (w / w), 20 ppt (w / w) to 50 ppt (w / w), 50 ppt (w / w) to 100 ppt (w / w), 100 ppt (w / w) to 200 ppt (w / w), 200 ppt (w / w) to 500 ppt (w / w), 500 ppt (w / w) to 1 ppb (w / w), 1 ppb (w / w) to 2 ppb (w / w), 2 ppb (w / w) to 5 ppb(w / w), 5 ppb(w / w)~10 ppb(w / w), 10 ppb(w / w)~20 ppb(w / w), 20 ppb(w / w)~50 ppb(w / w), 50 ppb(w / w)~100 ppb(w / w), 100 ppb(w / w)~200 ppb(w / w), 200 ppb(w / w)~500 ppm(w / w), 500 ppb(w / w)~1 ppm(w / w), 1 ppm(w / w)~2 ppm(w / w), 2 ppm(w / w)~5 ppm(w / w), 5 ppm(w / w)~10 ppm(w / w), 10 ppm(w / w)~20 ppm(w / w), 20 ppm(w / w)~50 ppm (w / w), 50 ppm (w / w) to 100 ppm (w / w), 100 ppm (w / w) to 200 ppm (w / w), 200 ppm (w / w) to 500 ppm (w / w), 500 ppm (w / w) to 1000 ppm (w / w), 1000 ppm (w / w) to 2000 ppm (w / w), 2000 ppm (w / w) to 5000 ppm (w / w), or 5000 ppm (w / w) to 10000 ppm (w / w). The content (e.g., ingestible concentration) of components that can produce off-flavor components may be, for example, 1 ppt (w / w) to 10,000 ppm (w / w). When an article contains two or more components that can produce off-flavor components, the content (e.g., ingestible concentration) of those two or more components that can produce off-flavor components in the article may be set independently or in total within the range of the content (e.g., ingestible concentration) of components that can produce off-flavor components in the article exemplified above. When an article contains two or more components that can produce off-flavor components, the "content of components that can produce off-flavor components in the article" refers to the total content of those two or more components that can produce off-flavor components in the article, unless otherwise specified. Furthermore, when a food product contains two or more components that can produce off-flavor components, the "ingestible concentration of components that can produce off-flavor components" refers to the total ingestible concentration of those two or more components that can produce off-flavor components in the food, unless otherwise specified.

[0224] When the article of the present invention contains an off-flavor component, the content (e.g., ingestion concentration) of the off-flavor component in the article of the present invention may be, for example, an amount (e.g., ingestion concentration) at which a human detects an off-flavor. The amount (e.g., ingestion concentration) of the off-flavor component at which a human detects an off-flavor is as described above.

[0225] When the article of the present invention contains an off-flavor component, the content (e.g., ingestion concentration) of the off-flavor component in the article of the present invention is, for example, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more, 100 ppt (w / w) or more ≥, 200 ppt (w / w) or more, 500 ppt (w / w) or more, 1 ppb (w / w) or more, 2 ppb (w / w) or more, 5 ppb (w / w) or more, 10 ppb (w / w) or more, 20 ppb (w / w) or more, 50 ppb (w / w) or more, 100 ppb (w / w) or more, 200 ppb (w / w) or more, 500 ppb (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more It may be 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, 1000 ppm (w / w) or more, 2000 ppm (w / w) or more, or 5000 ppm (w / w) or more, and may be 10000 ppm (w / w) or less, 5000 ppm (w / w) or less, 2000 ppm (w / w) or less, 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 The concentration may be ppm (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 500 ppt (w / w) or less, 200 ppt (w / w) or less, 100 ppt (w / w) or less, 50 ppt (w / w) or less, 20 ppt (w / w) or less, 10 ppt (w / w) or less, 5 ppt (w / w) or less, or 2 ppt (w / w) or less, or any compatible combination thereof.The content (e.g., ingestion concentration) of off-flavor components in the article of the present invention is specifically, for example, 1 ppt (w / w) to 2 ppt (w / w), 2 ppt (w / w) to 5 ppt (w / w), 5 ppt (w / w) to 10 ppt (w / w), 10 ppt (w / w) to 20 ppt (w / w), 20 ppt (w / w) to 50 ppt (w / w), 50 ppt (w / w) to 100 ppt (w / w), 100 ppt (w / w) to 200 ppt (w / w), 200 ppt (w / w) to 500 ppt (w / w), 500 ppt (w / w) to 1 ppb (w / w), 1 ppb (w / w) to 2 ppb (w / w), 2 ppb (w / w) to 5 ppb (w / w), 5 ppb(w / w)~10 ppb(w / w), 10 ppb(w / w)~20 ppb(w / w), 20 ppb(w / w)~50 ppb(w / w), 50 ppb(w / w)~100 ppb(w / w), 100 ppb(w / w)~200 ppb(w / w), 200 ppb(w / w)~500 ppb(w / w), 500 ppb(w / w)~1 ppm(w / w), 1 ppm(w / w)~2 ppm(w / w), 2 ppm(w / w)~5 ppm(w / w), 5 ppm(w / w)~10 ppm(w / w), 10 ppm(w / w)~20 ppm(w / w), 20 ppm(w / w)~50 ppm(w / w), 50 The off-flavor component content (e.g., ingestion concentration) in the article of the present invention may be, for example, 1 ppt(w / w) to 10000 ppm(w / w).

[0226] When the article of the present invention contains off-flavor components and / or components that may produce off-flavor components, the off-flavor components and / or off-flavors in the article of the present invention may be reduced. The total content of ingredients that can produce -components (e.g., total consumption concentration) is, for example, 1 ppt (w / w) or more, 2 ppt (w / w) or more, 5 ppt (w / w) or more, 10 ppt (w / w) or more, 20 ppt (w / w) or more, 50 ppt (w / w) or more Above, 100 ppt(w / w) or more, 200 ppt(w / w) or more, 500 ppt(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more Above, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, 1000 ppm (w / w) or more, 2000 ppm (w / w) or more or above, or 5000 ppm (w / w) or above, but not more than 10000 ppm (w / w), not more than 5000 ppm (w / w), not more than 2000 ppm (w / w), not more than 1000 ppm (w / w), not more than 500 ppm (w / w), not more than 200 ppm (w / w), not more than 100 ppm (w / w), not more than 50 ppm (w / w), not more than 20 ppm (w / w), not more than 10 ppm (w / w), not more than 5 ppm (w / w) , 2 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb(w / w) or less, 100 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, 2 ppb(w / w) or less, 1 ppb(w / w) or less, 500 ppt(w / w) or less, 200 ppt(w / w) or less, 100 ppt(w / w) or less The present invention may be applicable to a range of applications, including but not limited to, 50 ppt (w / w) or less, 20 ppt (w / w) or less, 10 ppt (w / w) or less, 5 ppt (w / w) or less, or 2 ppt (w / w) or less, or any compatible combination thereof. The total content (e.g., total consumption concentration) of off-flavor components and / or components that may cause off-flavor components in the product is specifically, for example, 1 ppt(w / w) to 2 ppt(w / w), 2 ppt(w / w) to 5 ppt(w / w), 5 ppt(w / w) to 10 ppt(w / w), 10 ppt(w / w) to 20 ppt(w / w), 20 ppt(w / w) to 50 ppt(w / w), 50 ppt(w / w) to 100 ppt(w / w), 100 ppt(w / w) to 200 ppt(w / w), 200 ppt(w / w) to 500 ppt(w / w), 500 ppt(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 2 ppb(w / w), 2 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w)~10 ppb(w / w), 10 ppb(w / w)~20 ppb(w / w), 20 ppb(w / w)~50 ppb(w / w), 50 ppb(w / w)~100 ppb(w / w), 100 ppb(w / w)~200 ppb(w / w), 200 ppb(w / w)~500 ppm(w / w), 500 ppb(w / w)~1 ppm(w / w), 1 ppm(w / w)~2 ppm(w / w), 2 ppm(w / w)~5 ppm(w / w), 5 ppm(w / w)~10 ppm(w / w), 10 ppm(w / w)~20 ppm(w / w), 20 ppm(w / w)~50 The total content of off-flavor components and / or components that may produce off-flavor components in the article of the present invention (e.g., total ingestion concentration) may be, for example, 1 ppt(w / w) to 10,000 ppm(w / w).

[0227] Furthermore, for example, the active ingredient can be used to suppress off-flavors by contacting it with an article such as waste. That is, an example of using the active ingredient (specifically, applying the active ingredient to a target) is to contact the active ingredient with an article such as waste. That is, the second aspect of the method of the present invention may specifically be, for example, a method for suppressing off-flavors in an article such as waste, which includes contacting the active ingredient with the article such as waste. The active ingredient can be contacted with the article such as waste either directly or after being prepared in a desired form such as a solution. For example, the active ingredient in any form such as a solution may be mixed with the article such as waste, a solution containing the active ingredient may be sprayed onto the article such as waste, or the article such as waste may be immersed in a solution containing the active ingredient.

[0228] Furthermore, for example, the active ingredient can be used to suppress off-flavors by applying it to a space. That is, an example of using an active ingredient (specifically, applying the active ingredient to a target) is applying the active ingredient to a space. That is, the second aspect of the method of the present invention may specifically be, for example, a method for suppressing off-flavors in a space, which includes applying the active ingredient to a space. The active ingredient can be applied to a space as is, or after being prepared into a desired form such as a solution. For example, a solution containing the active ingredient may be sprayed into the space.

[0229] The effectiveness of contacting the active ingredient with waste or applying it to the air The concentration of the active ingredient in the solution containing the active ingredient is not particularly limited as long as a masking effect can be obtained. The concentration of the active ingredient in the solution containing the active ingredient may be set, for example, within the range of the content of the active ingredient in the composition of the present invention exemplified above. The concentration of the active ingredient in the solution containing the active ingredient may be set, for example, within the range of the content of the active ingredient in the article exemplified above (for example, the concentration to be consumed). The concentration of the active ingredient in the solution containing the active ingredient may be, for example, 1 or more, 2 or more, 5 or more, 10 or more, 20 or more, 50 or more, 100 or more, 200 or more, or 500 or more times the content of the active ingredient in the article exemplified above (for example, the concentration to be consumed), or 1000 or less, 500 or less, 200 or less, 100 or less, 50 or less, 20 or less, 10 or less, 5 or less, or 2 or less. The concentration of the active ingredient in the solution containing the active ingredient may be, for example, 1 to 2 times, 2 to 5 times, 5 to 10 times, 10 to 20 times, 20 to 50 times, 50 to 100 times, 100 to 200 times, 200 to 500 times, or 500 to 1000 times the content (e.g., ingestion concentration) of the active ingredient in the above-exemplified article.

[0230] When the active ingredient is brought into contact with an article such as waste or when the active ingredient is applied to a space, the amount of the active ingredient used is not particularly limited as long as a masking effect can be obtained. The amount of the active ingredient used may be set, for example, so that the content of the active ingredient in a mixture of the active ingredient and waste falls within the range of the content of the active ingredient in the article exemplified above. The amount of the active ingredient used may be, for example, the amount used (e.g., spray amount) of a solution containing the active ingredient (e.g., a solution containing the active ingredient at a concentration as exemplified above) per 1 kg of the article or per 1 m of space. 3 per 100 mL or more, 0.1 mL or more, 0.2 mL or more, 0.5 mL or more, 1 mL or more, 2 mL or more, 5 mL or more, 10 mL or more, or The amount of the active ingredient to be used may be, for example, 20 mL or more, 50 mL or less, 20 mL or less, 10 mL or less, 5 mL or less, 2 mL or less, 1 mL or less, 0.5 mL or less, or 0.2 mL or less, or a compatible combination thereof. Specifically, the amount of the active ingredient to be used is, for example, the amount of the solution containing the active ingredient (for example, the solution containing the active ingredient at the concentration exemplified above) to be used (for example, the amount to be sprayed) per 1 kg of the article or per 1 m of space. 3 per 0.1-0.2 mL, 0.2-0.5 mL, 0.5 It may be up to 1 mL, 1-2 mL, 2-5 mL, 5-10 mL, 10-20 mL, or 20-50 mL.

[0231] <2-4> Use of active ingredients The present invention also discloses the use of the active ingredient in the above-exemplified applications, i.e., the use of the active ingredient for suppressing off-flavors or producing articles such as foods, and the use of the active ingredient in producing a composition for suppressing off-flavors or producing articles such as foods.

[0232] The present invention also discloses active ingredients for use in the above-exemplified applications, i.e., active ingredients for use in suppressing off-flavors or in producing articles such as foods, and active ingredients for use in producing compositions for suppressing off-flavors or in producing articles such as foods. [Example]

[0233] The present invention will be described in more detail below with reference to non-limiting examples.

[0234] Unless otherwise specified, the raw materials, reagents, compounds, etc. used in the present examples are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available.

[0235] Example 1: Screening for substances that suppress acid odor using olfactory receptors <1> Generation of cells expressing human olfactory receptors <1-1> Construction of expression vectors for human olfactory receptors There are 352 types of human olfactory receptors (OR1A1, OR1A2, OR1B1, OR1C1, OR1D2) 、OR1D5、OR1E1、OR1F1、OR1F12、OR1G1、OR1I1、OR1J1、OR1J2、OR1J4、OR1K1、OR1L1、OR1L3、OR1L4、OR1L8、OR1M1、OR1N1、OR1N2、OR1Q1、OR1R1P、OR1S1、OR2A1、OR2A2、OR2A4、OR2A5、OR2A12、OR2A14、OR2A25、OR2AE1、OR2AG1、OR2AG2、OR2AJ1P、OR2AK2、OR2AP1、OR2AT4、OR2B2、OR2B3、OR2B6、OR2B11、OR2C1、OR2C3、OR2D2、OR2D3、OR2F1、OR2G2、OR2G3、OR2G6、OR2H1、OR2H2、OR2J2、OR2J3、OR2K2、OR2L2、OR2L8、OR2L13、OR2M2、OR2M4、OR2M7、OR2S2、OR2T1、OR2T2、OR2T5、OR2T6、OR2T8、OR2T10、OR2T11、OR2T27、OR2T34、OR2V2、OR2W1、OR2W3、OR2Y1、OR2Z1、OR3A1、OR3A2、OR3A3、OR3A4、OR4A5、OR4A15、OR4A16、OR4A47、OR4B1、OR4C3、OR4C5、OR4C6、OR4C11、OR4C12、OR4C13、OR4C15、OR4C16、OR4C46、OR4D1、OR4D2、OR4D5、OR4D6、OR4D9、OR4D10、OR4D11、OR4E2、OR4F3、OR4F5、OR4F6、OR4F14P、OR4F15、OR4G11P、OR4H12P、OR4K1、OR4K2、OR4K5、OR4K13、OR4K14、OR4K15、OR4K17、OR4L1、OR4M1、OR4N2、OR4N4、OR4N5、OR4P4、OR4Q3、OR4S1、OR4S2、OR4X1、OR4X2、OR5A1、OR5A2、OR5AC2、OR5AK2、OR5AK3P、OR5AN1、OR5AP2、OR5AR1、OR5AS1、OR5AU1、OR5B2、OR5B3、OR5B12、OR5B17、OR5B21、OR5C1、OR5D13、OR5D14、OR5D16、OR5D18、OR5F1、OR5H1、OR5H2、OR5H6、OR5H14、OR5I1、OR5J2、OR5K1、OR5K3、OR5K4、OR5L2、OR5M3、OR5M8、OR5M9、OR5M10、OR5M11、OR5P3、OR5R1、OR5T1、OR5T2、OR5T3、OR5V1、OR5W2、OR6A2、OR6B1、OR6B2、OR6C1、OR6C2、OR6C3、OR6C4、OR6C6、OR6C65、OR6C66P、OR6C68、OR6C70、OR6C74、OR6C75、OR6C76、OR6F1、OR6J1、OR6K2、OR6K3、OR6K6、OR6M1、OR6N1、OR6N2、OR6P1、OR6Q1、OR6S1、OR6T1、OR6V1、OR6X1、OR6Y1、OR7A3P、OR7A5、OR7A10、OR7A17、OR7C1、OR7C2、OR7D2、OR7D4、OR7E24、OR7G1、OR7G2、OR7G3、OR8A1、OR8B3、OR8B4、OR8B8、OR8B12、OR8D1、OR8D2、OR8D4、OR8G2、OR8G5、 , OR8H3, OR8I2, OR8J1, OR8J3, OR8K1, OR8K3, OR8K5, OR8S1, OR8U1, OR9A4, OR9G1, OR9G4, OR9I1, OR9K2, OR9Q1, OR9Q2, OR10A3, OR10A4, OR 10A5, OR10A6, OR10A7, OR10AD1, OR10AG1, OR10C1, OR10D3, OR10D4P, OR10G2, OR10G3, OR10G4, OR10G6, OR10G7, OR10G9, OR10H2, OR10H4, OR10J1, OR10J3, OR10J5, OR10K1, OR10K2, OR10P1, OR10Q1, OR10R2, OR10S1, OR10T2, OR10V1, OR10W1, OR10X1, OR10Z1, OR11A1, OR11G2, O R11H4, OR11H6, OR11H12, OR11L1, OR12D2, OR12D3, OR13A1, OR13C2, OR13C3, OR13C4, OR13C8, OR13D1, OR13F1, OR13G1, OR13H1, OR13J1, O R14A2, OR14A16, OR14C36, OR14I1, OR14J1, OR14K1, OR14L1P, OR51A1P, OR51A4, OR51A7, OR51B2, OR51B4, OR51B5, OR51B6, OR51D1, OR51E 1, OR51E2, OR51F1, OR51F2, OR51F5P, OR51G1, OR51G2, OR51H1, OR51I1, OR51I2, OR51L1, OR51M1, OR51Q1, OR51S1, OR51T1, OR51V1, OR52A 1, OR52A4, OR52A5, OR52B2, OR52B4, OR52B6, OR52D1, OR52E2, OR52E4, OR52E5, OR52E8, OR52H1, OR52I2, OR52J3, OR52K2, OR52L2P, OR52M1, OR52N1, OR52N2, OR52N4, OR52N5, OR52P2P, OR52R1, OR52W1, OR52Z1P, OR56A1, OR56A3, OR56A4, OR56A5, OR56B1, OR56B2P, and OR56B4) It was adopted.

[0236] 352 human olfactory receptor genes were purchased from the TrueClone cDNA Clone Collection (OriGene). Primers were designed based on the sequence information registered in GenBank. Using the PCR method with the human olfactory receptor genes as templates, fragments for subcloning of 352 types of human olfactory receptor genes were amplified. The amplified fragments for subcloning of each gene were inserted into the Rho-pME18S vector (K. Kajiya et al., Journal of of Neuroscience 15 August 2001, 21 (16) 6018-6025) By screening, 352 expression vectors for human olfactory receptors were obtained.

[0237] <1-2> Preparation of olfactory receptor-expressing cells HEK293T cells expressing each of the 352 olfactory receptors were prepared using the following procedure. An expression vector mixture with the composition shown in Table 2 was prepared. pcDNA3.1-microbat RTP1s is an expression vector for bat RTP1s, pcDNA3.1-Golf is an expression vector for human Golf, and pcDNA3.1-Ric8B is an expression vector for rat Ric8B (JP Patent Publication No. 2019-037197). The expression vector mixture was incubated for 20 minutes in a clean bench. After leaving the cells to stand for 1 minute, HEK293T cells (2.5-3.5 × 10 cells) seeded on a 10 cm dish the day before were added to the culture medium. 6 cell / 10 cm After culturing for 5 hours in an incubator maintained at 37°C and 5% CO2, Inoculate HEK293T cells (2.5 × 10) into each well of a 6-well plate (BD). 5100 μl of each of the olfactory receptors (cells / ml) was seeded and cultured overnight in an incubator maintained at 37°C and 5% CO2. In this way, cultures of HEK293T cells expressing each of the 352 olfactory receptors were obtained. As a control, the expression vector for human olfactory receptors in the expression vector mixture was replaced with the empty vector Rho-pME18S, and the same procedure was carried out to obtain HEK293T cells into which the empty vector Rho-pME18S had been introduced (hereinafter also referred to as "control cells"). ) culture was obtained.

[0238] [Table 2]

[0239] <2> Luciferase assay Olfactory receptors expressed in HEK293T cells activate adenylate cyclase via coupling with Golf. In this example, a luciferase reporter gene assay was used to measure the response of olfactory receptors to a test substance, which monitors an increase in intracellular cAMP as an increase in luminescence derived from firefly luciferase. The "luciferase reporter gene assay" is also referred to as a "luciferase assay." Firefly luciferase was expressed from the firefly luciferase gene carried in the pGL4.29[luc2P / CRE / Hygro] Vector. , which is expressed in a manner dependent on the amount of intracellular cAMP. The luminescence intensity derived from Renilla luciferase was used as an internal standard to correct for errors in gene transfection efficiency and cell number in each well. Renilla luciferase is constitutively expressed from the Renilla luciferase gene carried in the pGL4.74[hRluc / TK] Vector under the control of the CMV promoter.

[0240] The medium was collected from the culture of HEK293T cells expressing the olfactory receptor obtained in <1-2> above. Separately, the medium was removed from the culture of HEK293T cells expressing OR51E1 obtained in <1-2> above, and various concentrations of acetic acid were added to each culture to obtain a reaction solution. 60 μL of sodium acetate solution, octanoic acid solution, or propionic acid solution was added to obtain a reaction solution. Separately, culture medium was extracted from the culture of HEK293T cells expressing OR51E2 obtained in <1-2> above. The substrate was removed, and 60 μL of sodium acetate or propionic acid solutions of various concentrations were added to obtain reaction solutions. Acetic acid solution, sodium acetate solution, octanoic acid solution, and propionic acid solution were prepared by dissolving acetic acid, sodium acetate, octanoic acid, and propionic acid in CD293 (Life Technologies, Inc.), respectively. The reaction solution was placed in an incubator maintained at 37°C and 5% CO2, and the cells were cultured for 3 hours to allow the firefly luciferase gene to be fully expressed in the cells. The luminescence value derived from the intracellular firefly luciferase was measured and taken as the "Luc value." In addition, the luminescence value derived from Renilla luciferase in the cells was measured and used as the "hRLuc value." The luminescence value derived from each luciferase was measured using Dual-Glo TM luciferase assay system (Promega ) and measurements were taken according to the product's operating manual.

[0241] The luminescence value (Luc value) derived from firefly luciferase induced by stimulation with each component (i.e., acetic acid, sodium acetate, octanoic acid, or propionic acid) was measured using Renilla japonica in the same well. The Luc / hRluc value was calculated by dividing the Luc / hRluc value obtained by rind mushroom luciferase by the luminescence value (hRluc value). The Luc / hRluc value obtained by cells stimulated with each component was divided by the Luc / hRluc value obtained by cells not stimulated with each component to calculate the "fold increase." Furthermore, the Luc / hRluc value obtained by introducing an olfactory receptor expression vector was calculated by dividing the Luc / hRluc value obtained by rind mushroom luciferase by the luminescence value (hRluc value) obtained by cells not stimulated with each component to calculate the "fold increase." The fold increase in the cells was divided by the fold increase in control cells (cells transfected with the empty vector Rho-pME18S) to obtain the "normalized response." The common logarithm of the normalized response was used as the "olfactory receptor activity," a quantitative index of the response strength of the olfactory receptor to each component.

[0242] The results are shown in Figures 1 to 6. The responses of 352 olfactory receptors to 100 mM acetic acid were measured. As a result, OR51E1 and OR51E2 showed a response (Figure 1). The response of OR51E1 to sodium acetate, octanoic acid, or propionic acid and the response of OR51E2 to sodium acetate or propionic acid were measured, and both showed concentration-dependent responses (Figures 2-6).

[0243] Separately, using the same procedure, we performed transfection of HEK293T cells expressing OR51E1 or OR51E2. We searched for agonists for OR51E1 or OR51E2 by stimulation with various compounds. OR51E1 responded to acetate, octanoate, and propionate, as well as n-hexanoate, isobutyrate, n-butyraldehyde, isovalerate, enanthate, n-valerate, isocaproate, N,N-dimethyl-n-octylamine, isovaleraldehyde, and butyrate. OR51E2 responded to acetate and propionate, as well as dimethyl trisulfide and N,N-dimethyl-n-octylamine.

[0244] <3> Screening for OR51E1 and OR51E2 antagonists We used octanoic acid as a receptor activator to screen for OR51E1 antagonists, and sodium acetate as a receptor activator to screen for OR51E2 antagonists.

[0245] Cultures of HEK293T cells expressing OR51E1 or OR51E2 obtained in <1-2> above were cultured. The substrate was removed, and 20 μL of test substance solution (containing 150 μM of test substance, final concentration 100 μM) or CD293 (Life Technologies, Inc.) was added. 10 μL of octanoic acid solution (containing 3 mM of octanoic acid, final concentration 1 mM) was immediately added to OR51E1, and 10 μL of sodium acetate solution (containing 30 mM of sodium acetate, final concentration 10 mM) was added to OR51E2 to form reaction solutions. Each test substance solution was prepared by dissolving the test substance in CD293. The cells were incubated at 37°C in a CO2 incubator for 3 hours. The cells were cultured for a period of time to allow the firefly luciferase gene to be fully expressed in the cells. The luminescence value derived from the firefly luciferase in the cells was measured and taken as the "Luc value." Light values ​​are Dual-Glo TM Measurement was performed using a luciferase assay system (Promega) according to the product's operating manual.

[0246] The rate of inhibition of receptor response by the test substance was calculated as follows: The Luc value (X) of cells stimulated with octanoic acid or sodium acetate alone was subtracted by the Luc value (Y) of cells not stimulated with octanoic acid or sodium acetate. Similarly, the Luc value (Z) of cells stimulated with a mixture of octanoic acid or sodium acetate and the test substance was subtracted by the Luc value (Y) of cells not stimulated with octanoic acid or sodium acetate. Using the following formula, the inhibitory activity of the test substance on receptor activity was calculated based on the increase in luminescence value (XY) due to stimulation with octanoic acid or sodium acetate alone. The experiment was conducted in duplicate. were performed and the average value was obtained. Inhibition rate (%)={1-(ZY) / (XY)}×100

[0247] As a result, the concentration dependency of the inhibitory activity was examined for test substances that showed receptor activity inhibitory activity. The concentrations of the test substances were 0.1 μM to 100 μM. The receptor response to sodium acetate or octanoic acid in the presence of each concentration of the test substance was expressed as a relative response intensity, with the receptor response intensity to sodium acetate or octanoic acid in the absence of the test substance being taken as 100%. From the results, the 50% inhibitory concentration (IC 50 The values ​​(μM) were calculated. The results are shown in Table 3.

[0248] [Table 3]

[0249] Example 2: Evaluation of acid odor masking effect In this example, the compounds that showed inhibitory activity against olfactory receptor responses in Example 1 were evaluated for their acid odor-masking effect.

[0250] [Test Example 1] (Preparation of evaluation samples) Each evaluation sample was prepared by adding the compound shown in Table 4 to a 1,300 ppm aqueous solution of acetic acid to the concentration shown in Table 4. The compound concentration was determined as the maximum concentration (for convenience of explanation, this is referred to as the "threshold concentration") at which the odor of the compound itself was not detected when an aqueous solution containing the compound alone was held in the mouth and swallowed, among multiple concentrations previously evaluated.

[0251] (Sensory evaluation of acid odor masking effect after swallowing) The intensity of the acidic odor was evaluated when 5 ml of each evaluation sample was placed in the mouth and swallowed naturally. The acidic odor intensity was scored on a scale of 0 to 5 using the following evaluation criteria, with aqueous acetic acid solutions prepared at 1,300 ppm, 1,000 ppm, and 0 ppm as the standard. Scoring was carried out by a panel of three experts, and the average score was calculated for each evaluation sample.

[0252] [Evaluation criteria] 0:0 ppm Acid odor intensity of acetic acid aqueous solution (water without added acetic acid) 3: Acid odor intensity of 1,000 ppm acetic acid solution 5: Acid odor intensity of 1,300 ppm acetic acid solution

[0253] [Masking effect evaluation criteria] - : Acid odor intensity is 5.0 or more ±: Acid odor intensity is 4.8 or more and less than 5.2 +: Acid odor intensity is 4.0 or more and less than 4.8 ++: Acid odor intensity is 3 or more but less than 4 +++: Acid odor intensity less than 3

[0254] The results are shown in Table 4. The compounds shown in Table 4 exhibited an acid odor masking effect.

[0255] [Table 4]

[0256] [Test Example 2] (Preparation of evaluation samples) An 8,000 ppm propylene glycol acetate (PG) solution was prepared as a control. PG solutions containing each compound shown in Table 5 at the concentrations shown in Table 5 were prepared as evaluation samples. 10 μl of the PG acetate solution and 10 μl of the PG solution of each compound were added to a cotton ball in a 110 ml vial, the vial was capped, and the vial was left overnight. The concentration of each compound was determined as the maximum concentration (for convenience of explanation, this is referred to as the "threshold concentration") at which the odor of the compound itself was not detected when smelled alone among multiple concentrations previously evaluated.

[0257] (Sensory evaluation of acid odor masking effect by smelling) The cap of each vial was opened and the odor intensity was immediately evaluated by sniffing. The odor intensity was scored on a scale of 0 to 5 using the following evaluation criteria, with acetic acid PG solutions prepared at 8,000 ppm, 6,500 ppm, or 0 ppm as the standard. Scoring was performed by a panel of three experts, and the average score was calculated for each evaluation sample.

[0258] [Evaluation criteria] 0:0 ppm Acid odor intensity of acetic acid PG solution (water without added acetic acid) 3: Acid odor intensity of 6,500 ppm acetic acid PG solution 5: Acid odor intensity of 8,000 ppm acetic acid PG solution

[0259] [Masking effect evaluation criteria] - : Acid odor intensity is 5.0 or more ±: Acid odor intensity is 4.8 or more and less than 5.2 +: Acid odor intensity is 4.0 or more and less than 4.8 ++: Acid odor intensity is 3 or more but less than 4 +++: Acid odor intensity less than 3

[0260] The results are shown in Table 5. All of the evaluated compounds exhibited an acid odor masking effect.

[0261] [Table 5]

[0262] Example 3: Screening for off-flavor suppressing substances using olfactory receptors <1> Screening for olfactory receptor agonists Example 1 <1> ~ <2> Using the same procedure, HEK293T cells expressing olfactory receptors were We stimulated the olfactory receptors with various compounds to search for agonists of the olfactory receptors.

[0263] The results are shown in Figures 7 to 21. The responses of 352 types of olfactory receptors to the agonists shown in Table 6 were as follows: As a result of measuring the responses of the olfactory receptors shown in Table 6, the olfactory receptors showed the highest responses to each agonist (Figures 7 to 14). When the concentration dependency of the olfactory receptors and agonists in the combinations was evaluated, all of them showed a concentration-dependent response (Figures 15 to 21). All of the combinations of olfactory receptors and agonists shown in Table 6 are previously unknown combinations, that is, the olfactory receptors shown in Table 6 are novel receptors for the agonists shown in Table 6.

[0264] [Table 6]

[0265] In addition to 3-methyl-2-butene-1-thiol, OR2C1 also contains 4-vinylphenanthroline. The serotonin-containing compounds showed responses to methyl octyl sulfide, n-pentane, 1,8-cineole, amyl caprylate, 4-heptanone, n-decane, 1-heptanal, trans-2-decenal, isoamyl methyl ketone, allyl mercaptan, trans-2-nonenal, phenethyl alcohol, 4,5-epoxydecenal, benzenemethanethiol, (Z)-6-nonenal, skatole, p-isopropylphenol, isoquinoline, carvone, benzaldehyde, and γ-octalactone. OR2B11 also responded to dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, and benzylacetone in addition to 1,6-hexanedithiol and 3-methylcyclohexanone. OR2L8 also responded to methyl isobutyrate and 3-octanol in addition to ethyl n-butyrate. , n-isobutyl butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, 2-phenylethyl acetate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 6-methyl-5-hepten-2-one, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, OR8B3 responded to cyclohexyl acetate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, 3-heptanone, ethyl n-valerate, benzylacetone, 2-n-propylpyridine, salicylaldehyde, ethyl 2-methylbutyrate, benzothiazole, and isoamyl methyl ketone. In addition to cyclotene, OR8D1 responded to p-methylacetophenone, (S)-(+)-carvone, p-ethylbenzaldehyde, anethole, carvone, benzaldehyde, 4-methoxybenzaldehyde, 1-acetonaphthone, coumarin, 5-methyl-2-furfural, methyl ethyl ketone, dibenzothiophene, (-)-perillaldehyde, isoquinoline, styrene, γ-nonalactone, and γ-decalactone. OR10A3 responded to 4,5-dimethyl-3-hydroxy-2(5H)-furanone, (2)-9-octadecenal, and 2-chlorophenol, and OR10A4 also responded to N,N-dimethylacetamide, 2,6-di-tert-butyl-p-cresol, n-nonyl alcohol, 2-n-hexylcyclopentanone, n-caprylic acid, 2-nonanal, γ-dodecalactone, γ-decalactone, skatole, nootkatone, and γ-octalactone, in addition to γ-nonalactone. In addition to guaiacol, OR10G4 contains 2-ethylbutanol, 1-butanol, eugenol acetate, α,4-dimethylstyrene, phenyl propionate, 2-methylnaphthalene, 4-chlorophenol, 2,6-dimethylphenol, carvacrol, phenyl acetate, 2,4-dimethylphenol, o-isopropylphenol, phenol, 3,4-dimethylphenol, methyl n-butyrate, eugenol, skatole, 4-chloro-m-cresol, dibenzothiophene, m-ethylphenol, 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dihydroxybenzoyl benzoate, 2-methyl-1- ... The mice responded to methylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, and 2-n-propylpyridine.

[0266] <2> Screening for olfactory receptor antagonists The agonists shown in Table 6 (except 3-methylcyclohexanone) were used as receptor activators. We then searched for antagonists of the olfactory receptors shown in Table 6.

[0267] The medium was removed from the culture of HEK293T cells expressing OR2C1, OR2B11, OR2L8, OR8B3, OR8D1, OR10A3, or OR10G4 obtained by the procedure of Example 1 <1-2>, and the test substance and each OR10A3 were added to the culture. A mixed solution of agonists (containing 100 μM of the test substance and each OR agonist at the concentrations shown in Table 7) Alternatively, add 60 μl of each OR agonist solution (containing each OR agonist at the concentration shown in Table 7). The reaction solution was prepared by adding the corresponding components to CD293 (Life Technologies, Inc.). The cells were cultured in a CO2 incubator at 37°C for 3 hours to allow the firefly luciferase gene to be fully expressed in the cells. The luminescence value derived from the firefly luciferase in the cells was measured and taken as the "Luc value." The luminescence value derived from the firefly luciferase was measured using Dual-Glo TM Measurement was performed using a luciferase assay system (Promega) according to the product's operating manual.

[0268] The rate of inhibition of receptor response by the test substance was calculated as follows: The Luc value (X) of cells stimulated with each OR agonist alone was subtracted by the Luc value (Y) of cells not stimulated with each OR agonist. Similarly, the Luc value (Z) of cells stimulated with a mixture of each OR agonist and the test substance was subtracted by the Luc value (Y) of cells not stimulated with each OR agonist. The increase in luminescence value due to stimulation with each OR agonist alone (X- The inhibitory activity of the test substance on the receptor activity was calculated based on the standard of Y. got the value. Inhibition rate (%)={1-(ZY) / (XY)}×100

[0269] As a result, the concentration dependency of the inhibitory activity was examined for test substances that showed receptor activity inhibitory activity. The concentrations of the test substances were 12.5, 25, 50, or 100 μM. The receptor response to each OR agonist (at the concentration shown in Table 7) in the absence of the test substance was set at 100%. The relative response intensity was measured. From the results, the 50% inhibitory concentration (IC 50 Value, μM The results are shown in Tables 10-1, 10-2, and 10-4 to 10-8, which will be described later.

[0270] [Table 7]

[0271] Example 4: Evaluation of off-flavor masking effect In this example, the compounds that showed inhibitory activity against olfactory receptor responses in Example 3 were evaluated for their off-flavor masking effects.

[0272] [Test Example 1] (Preparation of evaluation samples) To an aqueous solution containing the off-flavor components shown in Table 8 at the concentrations of evaluation standard 5 shown in Table 8, compounds selected from those shown in Table 9 were added to give the concentrations shown in Table 9 to prepare evaluation samples. For 3-methylcyclohexanone, compounds shown in Table 9 were selected that showed inhibitory activity against olfactory receptor responses using the same off-flavor component as a receptor activator in Example 3. Furthermore, for 3-methylcyclohexanone, compounds shown in Table 9 were selected that showed inhibitory activity against olfactory receptor responses using 1,6-hexanedithiol as a receptor activator in Example 3. The concentration of each compound added was the maximum concentration (for convenience of explanation, this will be referred to as the "threshold concentration") at which the odor of the compound itself was not detected when an aqueous solution containing each compound alone was placed in the mouth and swallowed, among multiple concentrations previously evaluated.

[0273] (Evaluation of off-flavor masking effect) 5 ml of each evaluation sample was placed in the mouth and the off-flavor intensity was evaluated when swallowed naturally. The off-flavor intensity was scored in the range of 0 to 5 points using the following evaluation criteria, with the off-flavor component aqueous solutions of concentrations 5, 3, and 0 shown in Table 8 as the standards. The scoring was carried out by a panel of three experts, and the average value was calculated for each evaluation sample.

[0274] [Evaluation criteria] 0: Off-flavor intensity of an aqueous solution of off-flavor components with a concentration of 0 (water without added off-flavor components) 3: Evaluation standard: Off-flavor intensity of aqueous solutions of off-flavor components at three concentrations 5: Evaluation standard: Off-flavor intensity of aqueous solutions of off-flavor components at 5 concentrations

[0275] [Masking effect evaluation criteria] - : Off-flavor intensity is 5.0 or more ±: Off-flavor intensity is 4.8 or more and less than 5.2 +: Off-flavor intensity is 4.0 or more but less than 4.8 ++: Off-flavor intensity is 3 or more but less than 4 +++: Off-flavor intensity less than 3

[0276] The results are shown in Tables 10-1 to 10-8. In Tables 10-1, 10-2, and 10-4 to 10-8, the "receptor evaluation" column shows the 50% inhibitory concentration (IC) calculated in Example 3 using each off-flavor component as a receptor activator. 50 All of the compounds shown in Tables 10-1 to 10-8 exhibited an off-flavor masking effect.

[0277] [Table 8]

[0278] [Table 9]

[0279] [Table 10-1]

[0280] [Table 10-2]

[0281] [Table 10-3]

[0282] [Table 10-4]

[0283] [Table 10-5]

[0284] [Table 10-6]

[0285] [Table 10-7]

[0286] [Table 10-8]

[0287] <Description of Sequence Listing> Sequence number: 1: Human OR51E1 gene sequence 2: Amino acid sequence of human OR51E1 protein 3: Nucleotide sequence of the human OR51E2 gene 4: Amino acid sequence of human OR51E2 protein 5: Nucleotide sequence of the human OR2C1 gene 6: Amino acid sequence of human OR2C1 protein 7: Nucleotide sequence of the human OR2B11 gene 8: Amino acid sequence of human OR2B11 protein 9: Human OR2L8 gene sequence 10: Amino acid sequence of human OR2L8 protein 11: Human OR8B3 gene sequence 12: Amino acid sequence of human OR8B3 protein 13: Nucleotide sequence of the human OR8D1 gene 14: Amino acid sequence of human OR8D1 protein 15: Nucleotide sequence of the human OR10A3 gene 16: Amino acid sequence of human OR10A3 protein 17: Nucleotide sequence of the human OR10G4 gene 18: Amino acid sequence of human OR10G4 protein

Claims

1. A method for screening a substance that suppresses off-flavor, comprising the steps of: The following steps (A) to (C): (A) contacting an olfactory receptor with an olfactory receptor activator in the presence of a test substance; (B) measuring the response of the olfactory receptor to the olfactory receptor activator; and (C) identifying the test substance as a substance that suppresses off-flavors based on the response. Including, If the response is inhibited by the test substance, the test substance is identified as a substance that suppresses off-flavors; A method having any of the following properties (1) to (9): (1) The olfactory receptor is OR51E1, and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, or a butyric acid odor; (2) The olfactory receptor is OR51E2, and the off-flavor is an acid odor, an acetic acid odor, a propionic acid odor, a dimethyl trisulfide odor, or an N,N-dimethyl-n-octylamine odor; (3) The olfactory receptor is OR2C1, and the off-flavor is 4-vinylphenol. odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, or γ-octalactone odor; (4) The olfactory receptor is OR2B11, and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, or benzylacetone odor; (5) The olfactory receptor is OR2L8, and the off-flavor is methyl isobutyrate odor, 3 -Octanol odor, isobutyl n-butyrate odor, isoamyl acetate odor, 2-vinylpyridine odor, ethyl methacrylate odor, ethyl enanthate odor, n-butyl propionate odor, 2-phenylethyl acetate odor, ethyl benzoate odor, methyl p-toluate odor, nootkatone odor, 3-octanone odor, n-amyl acetate odor, butyl acetate odor, ethyl phenylacetate odor, methyl isovalerate odor, 6-methyl-5-hepten-2-one odor, 5-ethyl-2-picoline odor, dimethyl glutarate odor, ethyl isobutyrate odor, n n-propyl butyrate odor, cyclohexyl acetate odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, benzyl acetone odor, 2-n-propylpyridine odor, salicylaldehyde odor, ethyl 2-methylbutyrate odor, benzothiazole odor, or isoamyl methyl ketone odor; (6) The olfactory receptor is OR8B3, and the off-flavor is p-methylacetophenone. Odorless, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, Carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor; (7) The olfactory receptor is OR8D1, and the off-flavor is 4,5-dimethyl-3 -hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, or 2-chlorophenol odor; (8) The olfactory receptor is OR10A3, and the off-flavor is N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor; (9) The olfactory receptor is OR10G4, and the off-flavor is 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, skatole odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2, The odors are 3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, and 2-n-propylpyridine.

2. The method of claim 1 , wherein the response is activation of the olfactory receptor.

3. The method according to claim 1 or 2, wherein the olfactory receptor is used in a form supported on a cell, a cell membrane, an artificial lipid bilayer vesicle, or an artificial lipid bilayer membrane.

4. The method according to claim 3 , wherein the olfactory receptor is used in a cell-borne form.

5. The method of claim 3 , wherein the cell is an animal cell.

6. The method according to claim 1 or 2, wherein steps (B) and (C) are carried out by the following steps (B1) and (C1), respectively: (B1) measuring the degree D1 of activation of the olfactory receptor when the step (A) is carried out; (C1) A step of identifying the test substance as a substance that suppresses off-flavors based on the degree of activation D1.

7. The method according to claim 6, wherein the step (C1) is carried out by the following step (C2): (C2) A step of identifying the test substance as a substance that suppresses off-flavors based on the difference between the degree of activation D1 and the degree of activation D2 of the olfactory receptor under control conditions.

8. The method according to claim 7, wherein the control conditions are the following conditions (C2-1) or (C2-2): (C2-1) a condition in which the olfactory receptor is contacted with the olfactory receptor activator in the absence of the test substance; (C2-2) Conditions under which the olfactory receptor is contacted with the olfactory receptor activator in the presence of the test substance, wherein the concentration of the test substance is lower than the concentration of the test substance in step (A).

9. The method of claim 7, further comprising measuring the degree of activation D2.

10. 8. The method of claim 7, wherein the test substance is identified as an off-flavor suppressing substance if the degree of activation D1 is lower than the degree of activation D2.

11. 8. The method according to claim 7, wherein the test substance is identified as an off-flavor suppressing substance if the ratio of the degree of activation D1 to the degree of activation D2 is less than 60%.

12. The method according to claim 3, wherein the response is measured using intracellular cAMP concentration as an index.

13. The method of claim 12, wherein the intracellular cAMP concentration is measured by a reporter assay.

14. The method of claim 1 or 2, wherein the olfactory receptor is a human olfactory receptor.

15. The method according to claim 1 or 2, having any one of the following properties (1) to (9): (1) The OR51E1 is a protein described in the following (1a), (1b), or (1c): (1a) a protein comprising the amino acid sequence shown in SEQ ID NO: 2; (1b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 2, and having responsiveness to the olfactory receptor activator; (1c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 2 and having responsiveness to the olfactory receptor activator; (2) The OR51E2 is a protein described in the following (2a), (2b), or (2c): (2a) a protein comprising the amino acid sequence shown in SEQ ID NO: 4; (2b) a protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 4, and having responsiveness to the olfactory receptor activator; (2c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 4 and having responsiveness to the olfactory receptor activator; (3) The OR2C1 is a protein described in (3a), (3b), or (3c) below: Ru: (3a) a protein comprising the amino acid sequence shown in SEQ ID NO: 6; (3b) a protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 6, and having responsiveness to the olfactory receptor activator; (3c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 6 and having responsiveness to the olfactory receptor activator; (4) The OR2B11 is a protein described in (4a), (4b), or (4c) below. Ru: (4a) a protein comprising the amino acid sequence shown in SEQ ID NO: 8; (4b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 8, and having responsiveness to the olfactory receptor activator; (4c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 8 and having responsiveness to the olfactory receptor activator; (5) The OR2L8 is a protein described in (5a), (5b), or (5c) below: Ru: (5a) a protein comprising the amino acid sequence shown in SEQ ID NO: 10; (5b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 10, and having responsiveness to the olfactory receptor activator; (5c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 10 and having responsiveness to the olfactory receptor activator; (6) The OR8B3 is a protein described in (6a), (6b), or (6c) below. Ru: (6a) a protein comprising the amino acid sequence shown in SEQ ID NO: 12; (6b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 12, and having responsiveness to the olfactory receptor activator; (6c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 12 and having responsiveness to the olfactory receptor activator; (7) The OR8D1 is a protein described in (7a), (7b), or (7c) below. Ru: (7a) a protein comprising the amino acid sequence shown in SEQ ID NO: 14; (7b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 14, and having responsiveness to the olfactory receptor activator; (7c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 14 and having responsiveness to the olfactory receptor activator; (8) The OR10A3 is a protein described in the following (8a), (8b), or (8c): (8a) a protein comprising the amino acid sequence shown in SEQ ID NO: 16; (8b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 16, and having responsiveness to the olfactory receptor activator; (8c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 16 and having responsiveness to the olfactory receptor activator; (9) The OR10G4 is a protein described in the following (9a), (9b), or (9c): (9a) a protein comprising the amino acid sequence shown in SEQ ID NO: 18; (9b) A protein comprising an amino acid sequence containing a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues in the amino acid sequence shown in SEQ ID NO: 18, and having responsiveness to the olfactory receptor activator; (9c) A protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence shown in SEQ ID NO: 18 and having responsiveness to the olfactory receptor activator.

16. The method according to claim 1 or 2, having any one of the following properties (1) to (9): (1) The olfactory receptor is OR51E1, and the olfactory receptor activator is n-caprylic acid , propionic acid, n-hexanoic acid, isobutyric acid, n-butyraldehyde, isovaleric acid, enanthic acid, n-valeric acid, isocaproic acid, acetic acid, N,N-dimethyl-n-octylamine, isovaleraldehyde, or butyric acid; (2) The olfactory receptor is OR51E2, and the olfactory receptor activator is acetic acid, propionic acid, dimethyl trisulfide, or N,N-dimethyl-n-octylamine; (3) The olfactory receptor is OR2C1, and the olfactory receptor activator is 4-vinylphenyl alcohol, methyl octyl sulfide, n-pentane, 1,8-cineole, amyl caprylate, 4-heptanone, n-decane, 1-heptanal, trans-2-decenal, isoamyl methyl ketone, allyl mercaptan, trans-2-nonenal, phenethyl alcohol, 4,5-epoxydecenal, benzenemethanethiol, (Z)-6-nonenal, 3-methyl-2-butene-1-thiol, skatole, p-isopropylphenol, isoquinoline, carvone, benzaldehyde, or γ-octalactone; (4) The olfactory receptor is OR2B11, and the olfactory receptor activator is 1,6-hexanedithiol, 3-methylcyclohexanone, dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, or benzylacetone; (5) The olfactory receptor is OR2L8, and the olfactory receptor activator is methyl isobutyrate. , 3-octanol, isobutyl n-butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, 2-phenylethyl acetate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 6-methyl-5-hepten-2-one, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n n-propyl butyrate, cyclohexyl acetate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, benzylacetone, 2-n-propylpyridine, salicylaldehyde, ethyl 2-methylbutyrate, benzothiazole, or isoamyl methyl ketone; (6) The olfactory receptor is OR8B3, and the olfactory receptor activator is p-methylacetamide. benzaldehyde, 4-methoxybenzaldehyde, 1-acetonaphthone, coumarin, 5-methyl-2-furfural, γ-octalactone, methyl ethyl ketone, dibenzothiophene, (−)-perillaldehyde, isoquinoline, styrene, γ-nonalactone, or γ-decalactone; (7) The olfactory receptor is OR8D1, and the olfactory receptor activator is 4,5-dimethyl 3-hydroxy-2(5H)-furanone, (2)-9-octadecenal, cyclotene, or 2-chlorophenol; (8) The olfactory receptor is OR10A3, and the olfactory receptor activator is N,N-dimethylacetamide, 2,6-di-tert-butyl-p-cresol, n-nonyl alcohol, 2-n-hexylcyclopentanone, n-caprylic acid, 2-nonanal, γ-dodecalactone, γ-nonalactone, γ-decalactone, skatole, nootkatone, or γ-octalactone; (9) The olfactory receptor is OR10G4, and the olfactory receptor activator is 2-ethylbutanol, 1-butanol, eugenol acetate, α,4-dimethylstyrene, phenyl propionate, 2-methylnaphthalene, 4-chlorophenol, 2,6-dimethylphenol, carvacrol, phenyl acetate, 2,4-dimethylphenol, o-isopropylphenol. alcohol, phenol, 3,4-dimethylphenol, n-methyl butyrate, eugenol, skatole, 4-chloro-m-cresol, dibenzothiophene, m-ethylphenol, 2-methoxy-4-vinylphenol, 4-heptanol, ethyl salicylate, 2-ethyl-1-hexanol, vanillin, 2,3-dimethylphenol, thymol, m-tolyl acetate, 2-chlorophenol, o-cresol, 2-methoxy-4-ethylphenol, 3,5-dimethylphenol, o-ethyl methylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, isoquinoline, benzothiazole, cyclohexanol, cyclooctanol, n-pentane, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, or 2-n-propylpyridine.

17. The method according to claim 1 or 2, further comprising a step of evaluating whether the identified substance that suppresses off-flavors has the function of suppressing off-flavors.

18. 18. The method of claim 17, wherein the evaluation is performed by sensory evaluation.

19. A composition for suppressing off-flavors in a subject, comprising: A composition having any of the following properties (1) to (5): (1) The composition contains the following component (A), and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The composition contains the following component (B), and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3 -methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol ethanol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, o- The odors are ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, and 2-n-propylpyridine. (B) a compound selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; at least one component selected from the group consisting of: (3) The composition contains the following component (C), and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanol odor, n- The odors are isobutyl butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, 2-n-propylpyridine, salicylic aldehyde, ethyl 2-methylbutyrate, or isoamyl methyl ketone. (C) 2-methyl-3-furanthiol; (4) The composition contains the following component (D), and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The composition contains the following component (E), and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

20. 20. The composition of claim 19, wherein the object is an item or a space.

21. 21. The composition of claim 20, wherein the item is food or waste.

22. 1. A composition for the manufacture of an article, comprising: The article is an article in which off-flavors are suppressed, A composition having any of the following properties (1) to (5): (1) The composition contains the following component (A), and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The composition contains the following component (B), and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6-nonenal odor, 3 -methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol odor, phenol ethanol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, o- The odors are ethylphenol, 2-propylphenol, m-cresol, 3-ethoxy-4-hydroxybenzaldehyde, 2,5-dimethylphenol, guaiacol, L-menthol, 2-methoxy-4-methylphenol, methyleugenol, isoeugenol, methyl salicylate, benzothiazole, cyclohexanol, cyclooctanol, 2-vinylpyridine, ethyl phenylacetate, 1-acetonaphthone, and 2-n-propylpyridine. (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The composition contains the following component (C), and the off-flavor is 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanol odor, n- The odors are isobutyl butyrate, isoamyl acetate, 2-vinylpyridine, ethyl methacrylate, ethyl enanthate, n-butyl propionate, ethyl benzoate, methyl p-toluate, nootkatone, 3-octanone, n-amyl acetate, butyl acetate, ethyl phenylacetate, methyl isovalerate, 5-ethyl-2-picoline, dimethyl glutarate, ethyl isobutyrate, n-propyl n-butyrate, ethyl 3-ethoxypropionate, diethyl carbonate, ethyl p-hydroxybenzoate, ethyl isovalerate, ethyl crotonate, methyl caproate, ethyl caproate, diethyl malonate, ethyl n-butyrate, 3-heptanone, ethyl n-valerate, 2-n-propylpyridine, salicylic aldehyde, ethyl 2-methylbutyrate, or isoamyl methyl ketone. (C) 2-methyl-3-furanthiol; (4) The composition contains the following component (D), and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The composition contains the following component (E), and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

23. 23. The composition of claim 22, wherein the article is a food product.

24. 23. The composition according to claim 20 or 22, wherein the article contains a component that exhibits the off-flavor and / or a component that can give rise to the component that exhibits the off-flavor.

25. 1. A method for suppressing off-flavors in a subject, comprising: A method having any one of the following properties (1) to (5): (1) The method includes a step of applying the following component (A) to the target, and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, an n-butylaldehyde odor, an isovaleric acid odor, an enanthic acid odor, an n-valeric acid odor, an isocaproic acid odor, an acetic acid odor, an N,N-dimethyl-n-octylamine odor, an isovaleraldehyde odor, a butyric acid odor, or a dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The method includes a step of applying the following component (B) to the target, and the off-flavor is selected from the group consisting of 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)-6- Nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol Odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor, o-ethylphenol odor, 2-propylphenol odor, m-cresol odor, 3-ethoxy-4-hydroxybenzaldehyde odor, 2,5-dimethylphenol odor, guaiacol odor, L-menthol odor, 2-methoxy-4-methylphenol odor, methyleugenol odor, isoeugenol odor, methyl salicylate odor, benzothiazole odor, cyclohexanol odor, cyclooctanol odor, 2-vinylpyridine odor, ethyl phenylacetate odor, 1-acetonaphthone odor, or 2-n-propylpyridine odor: (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The method includes a step of applying the following component (C) to the object, and the off-flavor However, the odors are 1,6-hexanedithiol, 3-methylcyclohexanone, dimethyl sulfide, cyclohexaneethanol, indole, cinnamaldehyde, p-isopropylphenol, (-)-perillaldehyde, isoquinoline, benzothiazole, tetrahydrothiophene, o-xylene, cyclohexanone, styrene, o-toluidine, α-ionone, cyclohexanol, cyclooctanol, isovaleraldehyde, skatole, 2-chlorophenol, o-cresol, 2-phenylethyl acetate, 6-methyl-5-hepten-2-one, cyclohexyl acetate, benzaldehyde, coumarin, benzylacetone, methyl isobutyrate, 3-octanol, isobutyl n-butyrate, and isoamino acetate. The odors of the compounds are: methyl methacrylate odor, 2-vinylpyridine odor, ethyl methacrylate odor, ethyl enanthate odor, n-butyl propionate odor, ethyl benzoate odor, methyl p-toluate odor, nootkatone odor, 3-octanone odor, n-amyl acetate odor, butyl acetate odor, ethyl phenylacetate odor, methyl isovalerate odor, 5-ethyl-2-picoline odor, dimethyl glutarate odor, ethyl isobutyrate odor, n-propyl n-butyrate odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, 2-n-propylpyridine odor, salicylic aldehyde odor, ethyl 2-methylbutyrate odor, or isoamyl methyl ketone odor. (C) 2-methyl-3-furanthiol; (4) The method includes a step of applying the following component (D) to the target, and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The method includes a step of applying the following component (E) to the target, and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

26. The method of claim 25 , wherein the object is an object or a space.

27. 27. The method of claim 26, wherein the item is food or waste.

28. the object is an article, the article is a food product, 26. The method of claim 25, wherein the step is adding any of the components (A) to (E) to the raw materials of the article.

29. 1. A method of manufacturing an article, comprising: The article is an article in which off-flavors are suppressed, The method has any one of the following properties (1) to (5): (1) The method includes a step of adding the following component (A) to the raw materials of the product, and the off-flavor is an acid odor, an n-caprylic acid odor, a propionic acid odor, an n-hexanoic acid odor, an isobutyric acid odor, or the like. , n-butylaldehyde odor, isovaleric acid odor, enanthic acid odor, n-valeric acid odor, isocaproic acid odor, acetic acid odor, N,N-dimethyl-n-octylamine odor, isovaleraldehyde odor, butyric acid odor, or dimethyl trisulfide odor: (A) at least one component selected from the group consisting of allyl isothiocyanate and phenethyl isothiocyanate; (2) The method includes a step of adding the following component (B) to the raw material of the article, and the off-flavor is 4-vinylphenol odor, methyl octyl sulfide odor, n-pentane odor, 1,8-cineole odor, amyl caprylate odor, 4-heptanone odor, n-decane odor, 1-heptanal odor, trans-2-decenal odor, isoamyl methyl ketone odor, allyl mercaptan odor, trans-2-nonenal odor, phenethyl alcohol odor, 4,5-epoxydecenal odor, benzenemethanethiol odor, (Z)- 6-nonenal odor, 3-methyl-2-butene-1-thiol odor, skatole odor, p-isopropylphenol odor, isoquinoline odor, carvone odor, benzaldehyde odor, γ-octalactone odor, 2-ethylbutanol odor, 1-butanol odor, eugenol acetate odor, α,4-dimethylstyrene odor, phenyl propionate odor, 2-methylnaphthalene odor, 4-chlorophenol odor, 2,6-dimethylphenol odor, carvacrol odor, phenyl acetate odor, 2,4-dimethylphenol odor, o-isopropylphenol phenol odor, phenol odor, 3,4-dimethylphenol odor, n-methyl butyrate odor, eugenol odor, 4-chloro-m-cresol odor, dibenzothiophene odor, m-ethylphenol odor, 2-methoxy-4-vinylphenol odor, 4-heptanol odor, ethyl salicylate odor, 2-ethyl-1-hexanol odor, vanillin odor, 2,3-dimethylphenol odor, thymol odor, m-tolyl acetate odor, 2-chlorophenol odor, o-cresol odor, 2-methoxy-4-ethylphenol odor, 3,5-dimethylphenol odor , o-ethylphenol odor, 2-propylphenol odor, m-cresol odor, 3-ethoxy-4-hydroxybenzaldehyde odor, 2,5-dimethylphenol odor, guaiacol odor, L-menthol odor, 2-methoxy-4-methylphenol odor, methyleugenol odor, isoeugenol odor, methyl salicylate odor, benzothiazole odor, cyclohexanol odor, cyclooctanol odor, 2-vinylpyridine odor, ethyl phenylacetate odor, 1-acetonaphthone odor, or 2-n-propylpyridine odor: (B) at least one component selected from the group consisting of 2-methyl-3-furanthiol and (E)-β-damascenone; (3) The method includes a step of adding the following component (C) to the raw materials of the article, and the off-flavor is selected from the group consisting of 1,6-hexanedithiol odor, 3-methylcyclohexanone odor, dimethyl sulfide odor, cyclohexaneethanol odor, indole odor, cinnamaldehyde odor, p-isopropylphenol odor, (-)-perillaldehyde odor, isoquinoline odor, benzothiazole odor, tetrahydrothiophene odor, o-xylene odor, cyclohexanone odor, styrene odor, o-toluidine odor, α-ionone odor, cyclohexanol odor, cyclooctanol odor, isovaleraldehyde odor, skatole odor, 2-chlorophenol odor, o-cresol odor, 2-phenylethyl acetate odor, 6-methyl-5-hepten-2-one odor, cyclohexyl acetate odor, benzaldehyde odor, coumarin odor, benzylacetone odor, methyl isobutyrate odor, 3-octanoic acid odor, and the like. Odor of ethanol, odor of isobutyl n-butyrate, odor of isoamyl acetate, odor of 2-vinylpyridine, odor of ethyl methacrylate, odor of ethyl enanthate, odor of n-butyl propionate, odor of ethyl benzoate, odor of methyl p-toluate, odor of nootkatone, odor of 3-octanone, odor of n-amyl acetate, odor of butyl acetate, odor of ethyl phenylacetate, odor of methyl isovalerate, odor of 5-ethyl-2-picoline, odor of dimethyl glutarate, odor of ethyl isobutyrate, odor of n-butyric acid n-propyl odor, ethyl 3-ethoxypropionate odor, diethyl carbonate odor, ethyl p-hydroxybenzoate odor, ethyl isovalerate odor, ethyl crotonate odor, methyl caproate odor, ethyl caproate odor, diethyl malonate odor, ethyl n-butyrate odor, 3-heptanone odor, ethyl n-valerate odor, 2-n-propylpyridine odor, salicylaldehyde odor, ethyl 2-methylbutyrate odor, or isoamyl methyl ketone odor: (C) 2-methyl-3-furanthiol; (4) The method includes a step of adding the following component (D) to a raw material of the article, and the off-flavor is p-methylacetophenone odor, (S)-(+)-carvone odor, p-ethylbenzaldehyde odor, anethole odor, carvone odor, benzaldehyde odor, 4-methoxybenzaldehyde odor, 1-acetonaphthone odor, coumarin odor, 5-methyl-2-furfural odor, γ-octalactone odor, methyl ethyl ketone odor, dibenzothiophene odor, (−)-perillaldehyde odor, isoquinoline odor, styrene odor, γ-nonalactone odor, or γ-decalactone odor: (D)(E)-β-damascenone; (5) The method includes a step of adding the following component (E) to a raw material of the article, and the off-flavor is 4,5-dimethyl-3-hydroxy-2(5H)-furanone odor, (2)-9-octadecenal odor, cyclotene odor, 2-chlorophenol odor, N,N-dimethylacetamide odor, 2,6-di-tert-butyl-p-cresol odor, n-nonyl alcohol odor, 2-n-hexylcyclopentanone odor, n-caprylic acid odor, 2-nonanal odor, γ-dodecalactone odor, γ-nonalactone odor, γ-decalactone odor, skatole odor, nootkatone odor, or γ-octalactone odor: (E) Apigenin.

30. 30. The method of claim 29, wherein the item is a food product.

31. The method according to any one of claims 26 to 30, wherein the product or the raw material contains a component that exhibits the off-flavor and / or a component that may give rise to the component that exhibits the off-flavor.

32. The method according to any one of claims 26 to 30, wherein any one of components (A) to (E) is added so that the content in the article is 0.001 ppt (w / w) to 10,000 ppm (w / w).

33. the article is a food product, The method of claim 32, wherein the content is an intake concentration.

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