Masking agent

Abstract

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking agent for unpleasant odors derived from plants or from the oxidation of fats and oils, a method for masking such unpleasant odors, and a method for producing an oral substance in which such unpleasant odors have been masked. [Background technology]

[0002] Various soybean-based foods are frequently used for nutritional enhancement and health maintenance due to their high nutritional value, and the development of foods containing added soy ingredients has been increasing in recent years. Soy meat, made by compressing and drying soybeans for vegetarians and vegans, is also becoming popular among non-vegetarians as a low-fat, high-protein food. However, the grassy flavor of soybeans, mainly composed of hexanal, a known unpleasant odor found in soybeans and various plants and their processed products, can be a hindrance to continued consumption. In addition, the odor of deteriorated oils and fats, which is mainly composed of hexanal and is the odor of oxidized oils and fats contained in processed fish and meat products, is also a problem at manufacturing sites and in distribution.

[0003] It has been known for some time that unpleasant odors can be masked by covering them with aroma components that have a stronger odor than the odor in question. For example, it has been reported that various compounds such as hexanal can mask the photodegradation odor of fruit juice-containing products, such as methional (Patent Document 1). It has also been reported that the characteristic odor of poly(phenol sulfide), which is widely used as an additive in many industrial fields, can be masked by a combination of specific compounds, such as aldehydes such as hexanal and alcohols (Patent Document 2).

[0004] Until now, the grassy flavor of soybeans and other foods, which are primarily composed of hexanal, has been masked by adding herbs, processed tomatoes, and citric acid, which have stronger flavors than hexanal (Non-Patent Document 1, Patent Document 3). However, these additives could only be used with foods that match the flavor of the additive itself, and there is a demand for technology that can mask the grassy flavor without impairing the flavor of various foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-170375 [Patent Document 2] Japanese Patent Application Publication No. 2018-115327 [Patent Document 3] Japanese Patent Application Publication No. 2019-071851 [Non-patent literature]

[0006] [Non-Patent Document 1] Soy Protein Research Vol.14(2011) 111-115 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in view of the above circumstances, and the problem to be solved is to provide a masking agent for the unpleasant odors of plants and processed meat products, particularly the grassy odor of soybeans and the odor of deteriorated oils and fats (hexanal odor), a method for masking the hexanal odor, and a method for producing foods in which the hexanal odor is masked. [Means for solving the problem]

[0008] As a result of intensive research aimed at solving the above-mentioned problems, the inventors of the present invention unexpectedly discovered that by adding a specific aroma compound at a low concentration around the threshold of the aroma (flavor) possessed by that compound, it is possible to effectively mask the odor of hexanal without imparting the aroma of that compound. Further research led to the completion of the present invention. That is, the present invention is as follows.

[0009] [1] A masking agent for unpleasant odors in oral substances, comprising at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide. [2] The agent according to [1], wherein the unpleasant odor of the oral substance is a plant-derived unpleasant odor of a plant-containing oral substance. [3] The agent according to [2], wherein the plant is a legume. [4] The agent according to [2], wherein the plant is soybean. [5] The agent according to [1], wherein the unpleasant odor of oral substances is an unpleasant odor derived from the oxidation of fats and oils in processed meat products. [6] The agent according to any one of [1] to [5], wherein the unpleasant odor is a hexanal odor. [7] The agent according to any one of [1] to [6], wherein the amount of the aroma compound added to the oral substance is 1 / 100 to 100 times the threshold value of the aroma compound in the oral substance. [8] A method for masking unpleasant odors in oral substances, comprising adding at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide. [9] The method according to [8], wherein the unpleasant odor of the oral substance is a plant-derived unpleasant odor of a plant-containing oral substance.

[10] The method according to [9], wherein the plant is a legume.

[11] The method according to [9], wherein the plant is soybean.

[12] The method according to [8], wherein the unpleasant odor of oral substances is an unpleasant odor caused by the oxidation of fats and oils in processed meat products.

[13] The method according to any one of [8] to

[12] , wherein the unpleasant odor is a hexanal odor.

[14] The method according to any one of [8] to

[13] , wherein the amount of the aroma compound added to the oral substance is 1 / 100 to 100 times the threshold value of the aroma compound in the oral substance.

[15] A method for producing an oral substance having masked unpleasant odors, comprising adding at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide to the oral substance.

[16] The method according to

[15] , wherein the oral substance is a plant-containing oral substance.

[17] The method according to

[16] , wherein the plant is a legume.

[18] The method according to

[16] , wherein the plant is soybean.

[19] The method according to

[15] , wherein the oral substance is a processed meat product.

[20] The method according to any one of

[15] to

[19] , wherein the amount of the aroma compound added is 1 / 100 to 100 times the threshold value of the aroma compound in an oral substance.

[21] The method according to

[15] , wherein the unpleasant odor is a plant-derived unpleasant odor of a plant-containing oral substance.

[22] The method according to

[21] , wherein the plant is a legume.

[23] The method according to

[21] , wherein the plant is soybean.

[24] The method according to

[19] , wherein the unpleasant odor is an unpleasant odor resulting from the oxidation of fats and oils in processed meat products.

[25] The method according to any one of

[15] to

[24] , wherein the unpleasant odor is a hexanal odor. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide plant-containing foods such as soybeans and pharmaceuticals in which the hexanal odor is masked, and these can be taken over a long period of time. According to the present invention, the hexanal odor can be masked without imparting a different flavor, making it possible to produce a variety of processed foods. According to the present invention, it is possible to provide plant-containing foods, medicines, etc. in which the grassy smell such as soybean smell, grain smell, and unpleasant smell derived from the oxidation of fats and oils are masked, and these can be easily ingested. According to the present invention, it is possible to mask the grassy smell such as soybean smell and grain smell without imparting a different flavor, and therefore it is possible to produce a variety of processed foods. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention relates to an agent for masking unpleasant odors in oral substances, which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide (sometimes referred to in this specification as the "agent of the present invention").

[0012] In the present invention, the term "fragrance compound" refers to a compound used as a fragrance, and is a low molecular weight compound with a molecular weight of about 140 to 310. Specifically, the following 12 types can be mentioned: E-beta-damascone (CAS Registry Number: 23726-91-2, also known as (E)-1-(2,6,6-trimethyl-1-cyclohexenyl)-2-buten-1-one) S-(2-methyl-3-furyl)ethanethioate (CAS Registry Number: 55764-25-5) Beta-caryophyllene oxide (CAS Registry Number: 1139-30-6) Beta-ionone (CAS Registry Number: 79-77-6) 2,5-Dihydroxy-1,4-dithiane (CAS Registry Number: 40018-26-6) Methyl anthranilate (CAS Registry Number: 134-20-3) S-Furfuryl thioformate (CAS Registry Number: 59020-90-5) 1-Isothiocyanate-3-(methylthio)propane (CAS Registry Number: 505-79-3) Nootkatone (CAS Registry Number: 4674-50-4) 1,4-Dioxacycloheptadecane-5,17-dione (CAS Registry Number: 105-95-3) Sclareol (CAS registration number: 515-03-7) Sclareolide (CAS Registry Number: 564-20-5).

[0013] The aroma compounds used in the present invention may be those produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or methods similar thereto, or may be isolated products extracted and purified from materials containing aroma compounds. Examples of materials containing aroma compounds include natural products such as agricultural, livestock, and fishery products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof. Commercially available aroma compounds may also be used. In the present invention, instead of or in addition to chemically synthesized or isolated aroma compounds, materials containing aroma compounds may be used as they are or after being purified to a desired degree.

[0014] The agent of the present invention may contain one of the above-mentioned aroma compounds alone or two or more of them in combination.

[0015] The amount of the aroma compound contained in the agent of the present invention is usually 0.001% by weight or more, preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, based on the agent of the present invention, and is usually 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, based on the agent of the present invention.

[0016] The form of the agent of the present invention is not particularly limited, and examples thereof include solid forms (including powder, granules, etc.), liquid forms (including slurry, etc.), gel forms, and paste forms.

[0017] The agent of the present invention may consist of only the aroma compound, but may also contain a conventional base in addition to the aroma compound depending on the form of the agent of the present invention. When the agent of the present invention is in the form of a solid, examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, salt, solid fat, silicon dioxide, and mixtures thereof, as well as yeast cells and various powder extracts. When the agent of the present invention is in the form of a liquid, examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.

[0018] The agent of the present invention may further contain, in addition to the aroma compound, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, an emulsifier, a sweetener (e.g., sugar, etc.), salt, organic salts, inorganic salts, nucleic acids, seasonings (e.g., umami seasonings such as monosodium glutamate, etc.), acidulants, colorants, color formers, etc., as long as the object of the present invention is not impaired.

[0019] The agent of the present invention can be produced by a method known per se or a method similar thereto.

[0020] The agent of the present invention can be suitably used to mask the unpleasant odor of oral substances (e.g., food, oral medicine, etc.) or processed meat products that contain plant ingredients.In particular, the agent of the present invention can be more suitably used to mask the unpleasant odor of oral substances that originate from plants, such as the grassy soybean odor derived from soybeans in beans, or the unpleasant odor (oil and fat deterioration odor) derived from the oxidation of fats and oils in processed meat products, particularly the hexanal odor that is the cause of these.

[0021] In the present invention, examples of plants include beans such as soybeans, peanuts, and peas; fruits such as apples, bananas, and strawberries; grains such as rice and barley; oilseeds such as rapeseed and corn; tomatoes, potatoes, and olives; and among these, beans are preferred, with soybeans being more preferred. In the present invention, the term "plants" includes not only the plants themselves but also plant-derived materials, such as soybeans themselves and soybean-derived materials, and soybean-derived materials include processed materials made from soybeans, such as soybean oil, soy milk, whole soybeans, defatted soybeans, concentrated soy protein, isolated soybean protein, soybean flour (kinako), soybean pulp, and tofu.

[0022] The unpleasant odors derived from plants that can be masked by the agent of the present invention include not only the odor inherent in plants themselves, but also odors that arise after the plant protein has been subjected to physical treatments such as heating, or due to the influence of light, temperature, oxygen, or enzymes over time. For example, in the case of soybeans, unpleasant odors that are desirable to remove include the bean odor or grassy soybean odor, and the grass odor of tomato sauce or olive oil. Specific unpleasant odors derived from plants include the odors of hexanal, hexanol, and 1-octen-3-ol. However, the unpleasant odors derived from plants that are suitable for the agent of the present invention include the unpleasant odors derived from soybeans, especially hexanal. Alternatively, specific examples of unpleasant odors derived from plants include the odors of hexanal, hexanol, 1-octen-3-ol, and decadienal, and examples of unpleasant odors derived from plants for which the agent of the present invention is suitable include unpleasant odors derived from soy protein and fat, particularly the odors of hexanal and decadienal.

[0023] When the unpleasant odor to be masked is a plant-derived unpleasant odor, the aroma compound contained in the agent of the present invention is one or a combination of two or more selected from E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide. Among these, from the viewpoint of masking a wide range of unpleasant odors derived from plants, E-beta-damascone, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide are preferred, and E-beta-damascone, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, and sclareol are more preferred.

[0024] In the present invention, processed meat products refer to processed foods made primarily from meat, and include processed fish meat products and processed livestock meat products.

[0025] The unpleasant odors derived from the oxidation of fats and oils that can be masked by the agent of the present invention are odors that arise when fat and oil components are changed by oxidation or the like, and examples thereof include hexanal odors. Specific examples of unpleasant odors derived from the oxidation of fats and oils include hexanal odor and decadienal odor.

[0026] When the unpleasant odor to be masked is an unpleasant odor derived from fat or oil oxidation, the aroma compound contained in the agent of the present invention is one or a combination of two or more selected from E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide. Among these, from the viewpoint of broadly masking unpleasant odors derived from fat and oil oxidation, E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, and sclareol are preferred, and E-beta-damascone, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, and sclareol are more preferred.

[0027] In the present invention, masking an unpleasant odor means reducing or suppressing the unpleasant odor, and can also be referred to as deodorizing or reducing odor.

[0028] The oral substance for which the agent of the present invention is used is not particularly limited as long as it contains a plant that has an unpleasant plant-derived odor or a processed meat product that has an oxidized odor of fats and oils.

[0029] In the present invention, "oral substances" refers to substances that can be taken orally, and specific examples include foods, oral medicines, etc. Furthermore, in the present invention, "foods" broadly encompasses substances that can be taken orally (excluding medicines), and unless otherwise specified, includes not only so-called foods but also beverages, seasonings, supplements, etc. The concept of foods also encompasses food compositions.

[0030] The food in which the agent of the present invention can be used is not particularly limited as long as it contains a plant that has an unpleasant plant-derived odor, and examples thereof include the plant itself, or processed foods using the plant or plant-derived materials, such as soybean processed foods using soybean itself or soybean or soybean-derived materials, tomato processed foods, and olive processed foods. Soybean processed foods include soy milk, soy milk drinks, and prepared soy milk; soy flour (kinako) prepared by grinding roasted beans; tofu, yuba, and fu prepared from soy milk; frozen tofu, namaage (deep-fried tofu), ganmodoki (tofu tofu), aburaage (deep-fried tofu), and yakitofu (grilled tofu) prepared from tofu; okara (soybean pulp); boiled and steamed beans; and miso and natto prepared from steamed beans. The foods to which the agent of the present invention can be applied also include foods prepared by using these soy processed foods as ingredients and, if necessary, mixing them with other ingredients. For example, confectioneries such as soy milk pudding, okara cake, cake with soybean flour, okara cookies, cake with soybean flour, nutrition bars with soybean flour, soybean flour twists, and soybean flour candy; breads such as soybean flour low-sugar bread; meat-containing foods such as soy meat, soy protein hamburger steak, meatballs, gyoza, shumai, menchi-katsu, soy protein fried chicken, and soy protein ham and sausage; protein powder for nutritional enrichment and infant formula. Examples include, but are not limited to, fortified foods; noodles containing soy protein; batter for deep-fried foods containing soy protein; seafood-containing foods such as fish sausage, kamaboko, chikuwa, etc. containing soy protein, soups (including dried soups); natural seasonings, flavor seasonings, menu seasonings, mayonnaise, dressings, sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, etc.); other processed foods; and frozen foods. Tomato processed foods include tomato sauce, tomato concentrate, tomato puree, tomato paste, tomato juice, tomato solids, and tomato soup. Olive processed foods include olive oil and olive paste.

[0031] In another embodiment, the food in which the agent of the present invention can be used is not particularly limited as long as it is a processed meat product that has an unpleasant odor derived from fat and oil oxidation, and specific examples include processed fish products such as surimi, kamaboko, crab kamaboko, hanpen, chikuwa, fried kamaboko, fish balls, fish ham, fish sausage, and fish balls, processed livestock meat products such as ham, bacon, sausage, roast pork, meatballs, hamburger steak, meatballs, meatloaf, roast beef, roast pork, and roast chicken, as well as canned and retort-packed versions of these products.

[0032] The food in which the agent of the present invention is used may be provided (sold, distributed) in a form suitable for consumption, or may be provided in a form that requires a predetermined treatment or cooking to make it suitable for consumption. For example, the food in which the agent of the present invention is used may be provided (sold, distributed) as a concentrate or the like that requires dilution with water or the like to make it suitable for consumption.

[0033] The food in which the agent of the present invention is used may be provided as, for example, a health functional food, a food for specified health uses, a nutrient functional food, a dietary supplement, a nutritional supplement, a health supplement, a medical food, a medical food, or the like.

[0034] Oral pharmaceuticals in which the agent of the present invention can be used include, for example, tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, drinks, emulsions, suspensions, and the like.

[0035] The method and conditions for adding the agent of the present invention to an oral substance (e.g., food, oral medicine, etc.) are not particularly limited, and can be carried out by a method known per se or a method equivalent thereto depending on the form of the agent of the present invention and the type of oral substance to which the agent of the present invention is to be added. The timing for adding the agent of the present invention to an oral substance is not particularly limited, and examples include during the production of the oral substance and after the production of the oral substance. The agent of the present invention may also be added to raw materials before the oral substance is produced.

[0036] In the agent of the present invention, the amount of the aroma compound added to the oral substance is usually 1 / 100 to 100 times, preferably 1 / 50 to 50 times, more preferably 1 / 20 to 20 times, and even more preferably 1 / 10 to 10 times the threshold value of the aroma compound, from the viewpoint of efficiently masking the odor of hexanal.

[0037] The threshold value of an aroma compound refers to the standard concentration (the minimum concentration at which an aroma (smell) is detected) when an aroma compound is detected above a certain concentration. In the present invention, the threshold value refers to the maximum amount at which the flavor of the aroma compound itself is not detected (no off-flavor is detected) in an oral substance. In the present invention, the amount of the flavor compound added to the oral substance can be set depending on the content of unpleasant odor components, for example, the content of hexanal. For example, when an oral substance produced by adding soybeans as one of the ingredients has a soybean odor, the amount of aroma compound added to the oral substance can be set according to the amount of hexanal contained in the ingredient.

[0038] Specifically, since the agent of the present invention can effectively mask the odor of hexanal, the amount of the aroma compound added to the oral substance (the amount of the aroma compound added to the oral substance) is usually 2 × 10 relative to the content of hexanal in the oral substance (the amount of hexanal contained in the oral substance). -2 ppm by weight or more, preferably 5 x 10 -2 ppm by weight or more, more preferably 1 x 10 -1 ppm by weight or more, more preferably 2 x 10 -1 It is preferable that the amount of the aroma compound added to the oral substance is 2 × 10 ppm by weight or more, since the agent of the present invention can more effectively mask the odor of hexanal. 7 ppm by weight or less, preferably 1 x 10 7 ppm by weight or less, more preferably 5 x 10 6 ppm by weight or less, more preferably 2 x 10 6 It is preferable to use it so that the concentration is not more than ppm by weight. More details are as follows.

[0039] When the aroma compound is (1) E-beta-damascone, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (1) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. -2 ppm by weight or more, preferably 5 x 10 -2 ppm by weight or more, more preferably 1 x 10 -1 ppm by weight or more, more preferably 2 x 10 -1 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent added to the oral substance (1) is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 2 ppm by weight or less, preferably 1 x 10 2 It is preferable to use it so that the concentration is not more than 10 ppm by weight, more preferably not more than 5×10 ppm by weight, and even more preferably not more than 2×10 ppm by weight.

[0040] When the aroma compound is (2) S-(2-methyl-3-furyl)ethanethioate, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (2) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. -1 ppm by weight or more, preferably 5 x 10 -1 It is preferable that the agent of the present invention is used so that the concentration is 1 ppm by weight or more, more preferably 1 ppm by weight or more, and even more preferably 2 ppm by weight or more. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent added to the oral substance (2) is usually 2 × 10 based on the content of hexanal in the oral substance. 3 ppm by weight or less, preferably 1 x 10 3 ppm by weight or less, more preferably 5 x 10 2 ppm by weight or less, more preferably 2 x 10 2 It is preferable to use it so that it is not more than ppm by weight.

[0041] When the aroma compound is (3) beta-caryophyllene oxide, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (3) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. -1 ppm by weight or more, preferably 5 x 10 -1 It is preferable that the agent of the present invention is used so that the concentration is 1 ppm by weight or more, more preferably 1 ppm by weight or more, and even more preferably 2 ppm by weight or more. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent added to the oral substance (3) is usually 2 × 10 based on the content of hexanal in the oral substance. 3 ppm by weight or less, preferably 1 x 10 3 ppm by weight or less, more preferably 5 x 10 2 ppm by weight or less, more preferably 2 x 10 2 It is preferable to use it so that it is not more than ppm by weight.

[0042] When the aroma compound is (4) beta-ionone, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (4) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. -1 ppm by weight or more, preferably 5 x 10 -1 It is preferable that the agent of the present invention is used so that the concentration is 1 ppm by weight or more, more preferably 1 ppm by weight or more, and even more preferably 2 ppm by weight or more. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent added to the oral substance (4) is usually 2 × 10 based on the content of hexanal in the oral substance. 3 ppm by weight or less, preferably 1 x 10 3 ppm by weight or less, more preferably 5 x 10 2 ppm by weight or less, more preferably 2 x 10 2 It is preferable to use it so that it is not more than ppm by weight.

[0043] When the aroma compound is (5) 2,5-dihydroxy-1,4-dithiane, the agent of the present invention can more effectively mask the hexanal odor, so it is preferable that the amount of (5) added to the oral substance is usually 2 ppm by weight or more, preferably 5 ppm by weight or more, more preferably 1 x 10 ppm by weight or more, and even more preferably 2 x 10 ppm by weight or more, based on the content of hexanal in the oral substance. In addition, in this case, the agent of the present invention can particularly effectively mask the hexanal odor, so it is preferable that the amount of (5) added to the oral substance is usually 2 x 10 ppm by weight or more, based on the content of hexanal in the oral substance. 4 ppm by weight or less, preferably 1 x 10 4 ppm by weight or less, more preferably 5 x 10 3 ppm by weight or less, more preferably 2 x 10 3 It is preferable to use it so that it is not more than ppm by weight.

[0044] When the aroma compound is (6) methyl anthranilate, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (6) added to the oral substance is usually 2 × 10 ppm by weight or more, preferably 5 × 10 ppm by weight or more, more preferably 1 × 10 ppm by weight or more, based on the content of hexanal in the oral substance. 2 ppm by weight or more, more preferably 2 x 10 2 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of (6) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 5 ppm by weight or less, preferably 1 x 10 5 ppm by weight or less, more preferably 5 x 10 4 ppm by weight or less, more preferably 2 x 10 4 It is preferable to use it so that it is not more than ppm by weight.

[0045] When the aroma compound is (7) S-furfuryl thioformate, the agent of the present invention can more effectively mask the odor of hexanal. Therefore, the amount of (7) added to the oral substance is usually 2 × 10 ppm by weight or more, preferably 5 × 10 ppm by weight or more, more preferably 1 × 10 ppm by weight or more, based on the content of hexanal in the oral substance. 2 ppm by weight or more, more preferably 2 x 10 2 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of (7) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 5 ppm by weight or less, preferably 1 x 10 5 ppm by weight or less, more preferably 5 x 10 4 ppm by weight or less, more preferably 2 x 10 4 It is preferable to use it so that it is not more than ppm by weight.

[0046] When the aroma compound is (8) 1-isothiocyanate-3-(methylthio)propane, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (8) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. 2 ppm by weight or more, preferably 5 x 10 2 ppm by weight or more, more preferably 1 x 10 3 ppm by weight or more, more preferably 2 x 10 3 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of (8) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 6 ppm by weight or less, preferably 1 x 10 6 ppm by weight or less, more preferably 5 x 10 5 ppm by weight or less, more preferably 2 x 10 5 It is preferable to use it so that it is not more than ppm by weight.

[0047] When the aroma compound is (9) nootkatone, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (9) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. 2 ppm by weight or more, preferably 5 x 10 2 ppm by weight or more, more preferably 1 x 10 3 ppm by weight or more, more preferably 2 x 10 3 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of (9) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 6 ppm by weight or less, preferably 1 x 10 6 ppm by weight or less, more preferably 5 x 10 5 ppm by weight or less, more preferably 2 x 10 5 It is preferable to use it so that it is not more than ppm by weight.

[0048] When the aroma compound is (10) 1,4-dioxacycloheptadecane-5,17-dione, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (10) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. 2 ppm by weight or more, preferably 5 x 10 2 ppm by weight or more, more preferably 1 x 10 3 ppm by weight or more, more preferably 2 x 10 3 It is preferable that the amount of the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent (10) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 6 ppm by weight or less, preferably 1 x 10 6 ppm by weight or less, more preferably 5 x 10 5 ppm by weight or less, more preferably 2 x 10 5 It is preferable to use it so that it is not more than ppm by weight.

[0049] When the aroma compound is (11) sclareol, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (11) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. 3 ppm by weight or more, preferably 5 x 10 3 ppm by weight or more, more preferably 1 x 10 4 ppm by weight or more, more preferably 2 x 10 4 It is preferable that the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of (11) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 7 ppm by weight or less, preferably 1 x 10 7 ppm by weight or less, more preferably 5 x 10 6 ppm by weight or less, more preferably 2 x 10 6 It is preferable to use it so that it is not more than ppm by weight.

[0050] When the aroma compound is (12) sclareolide, the agent of the present invention can more effectively mask the odor of hexanal, and therefore the amount of (12) added to the oral substance is usually 2 × 10 relative to the content of hexanal in the oral substance. 3 ppm by weight or more, preferably 5 x 10 3 ppm by weight or more, more preferably 1 x 10 4 ppm by weight or more, more preferably 2 x 10 4 It is preferable that the amount of the agent of the present invention is used so that the amount is not less than 1 ppm by weight. In this case, since the agent of the present invention can particularly effectively mask the odor of hexanal, the amount of the agent (12) added to the oral substance is usually 2 × 10 ppm based on the content of hexanal in the oral substance. 7 ppm by weight or less, preferably 1 x 10 7 ppm by weight or less, more preferably 5 x 10 6 ppm by weight or less, more preferably 2 x 10 6 It is preferable to use it so that it is not more than ppm by weight.

[0051] The amount of hexanal contained in oral substances varies depending on the type and amount of ingredients contained in the oral substance, but for example, it is approximately 100 ppb or more in a tasteless and odorless aqueous solution, and approximately 1 ppm or more in oral substances with a strong aroma such as soy milk.

[0052] By adding the agent of the present invention to plant-containing oral substances (eg, foods, oral medicines, etc.), the unpleasant odors of the oral substances (particularly the odor of hexanal, etc.) can be masked.

[0053] In the agent of the present invention, the amount of the aroma compound added to the oral substance is usually 1 / 100 to 100 times, preferably 1 / 50 to 50 times, more preferably 1 / 20 to 20 times, and even more preferably 1 / 10 to 10 times the threshold value of the aroma compound, from the viewpoint of efficiently masking unpleasant odors derived from plants.

[0054] In the present invention, the amount of aroma compounds added to an oral substance can be set depending on the content of components having unpleasant plant-derived odors such as a grassy smell or a grain smell, for example, the content of the above-mentioned soybeans, soybean products, tomatoes, tomato products, etc. For example, when an oral substance produced by adding soybeans as one of the ingredients has a soybean smell, the amount of aroma compound added to the oral substance can be set according to the amount of soybeans contained in the ingredients.

[0055] Specifically, since the agent of the present invention can effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of the aroma compound added to an oral substance having an unpleasant odor derived from soybeans, for example, is generally 10 weight ppq or more, preferably 100 weight ppqm or more, and more preferably 1 weight ppt or more. Furthermore, since the agent of the present invention can more effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of the aroma compound added to the oral substance is generally 10 weight ppm or less, preferably 5 weight ppm or less, and more preferably 1 weight ppm or less. More details are as follows.

[0056] When the aroma compound is (1) E-beta-damascone, the agent of the present invention can more effectively mask unpleasant odors derived from plants, and therefore, it is preferable that the amount (concentration) added to the oral substance having the unpleasant odor derived from plants (1) is usually 100 weight ppq or more, preferably 200 weight ppq or more, more preferably 500 weight ppq or more, even more preferably 1 weight ppt or more, particularly preferably 5 weight ppt or more, and most preferably 10 weight ppt or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) added to the oral substance having the unpleasant odor derived from plants (1) is usually 1 weight ppb or less, preferably 500 weight ppt or less, more preferably 200 weight ppt or less, and even more preferably 100 weight ppt or less.

[0057] When the aroma compound is (2) S-(2-methyl-3-furyl)ethanethioate, the agent of the present invention can more effectively mask unpleasant odors derived from plants, and therefore the amount (concentration) of (2) added to an oral substance having an unpleasant odor derived from plants is preferably 100 weight ppq or more, preferably 200 weight ppq or more, more preferably 500 weight ppq or more, and even more preferably 1 weight ppt or more. In this case, the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, and therefore the amount (concentration) of (2) added to the oral substance is preferably 1 weight ppb or less, preferably 500 weight ppt or less, more preferably 200 weight ppt or less, and even more preferably 100 weight ppt or less.

[0058] When the aroma compound is (3) beta-caryophyllene oxide, the agent of the present invention can more effectively mask unpleasant odors derived from plants. Therefore, the amount (concentration) of the agent to be added to an oral substance having an unpleasant odor derived from plants (3) is usually 1 weight ppt or more, preferably 2 weight ppt or more, more preferably 5 weight ppt or more, even more preferably 10 weight ppt or more, particularly preferably 50 weight ppt or more, and most preferably 100 weight ppt or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of the agent (3) added to the oral substance is usually 10 ppb by weight or less, preferably 5 ppb by weight or less, more preferably 2 ppb by weight or less, and even more preferably 1 ppb by weight or less.

[0059] When the aroma compound is (4) beta-ionone, the agent of the present invention can more effectively mask unpleasant odors derived from plants, so the amount (concentration) of (4) added to an oral substance having an unpleasant odor derived from plants is usually 10 weight ppq or more, preferably 20 weight ppq or more, more preferably 50 weight ppq or more, even more preferably 100 weight ppq or more, particularly preferably 500 weight ppq or more, and most preferably 1 weight ppt or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, the amount (concentration) of (4) added to the oral substance is usually 100 weight ppt or less, preferably 50 weight ppt or less, more preferably 20 weight ppt or less, and even more preferably 10 weight ppt or less.

[0060] When the aroma compound is (5) 2,5-dihydroxy-1,4-dithiane, the agent of the present invention can more effectively mask unpleasant odors derived from plants, so that the amount (concentration) of (5) added to an oral substance having an unpleasant odor derived from plants is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, even more preferably 100 weight ppt or more, particularly preferably 500 weight ppt or more, and most preferably 1 weight ppb or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, the amount (concentration) of (5) added to the oral substance is usually 100 weight ppb or less, preferably 50 weight ppb or less, more preferably 20 weight ppb or less, even more preferably 10 weight ppb or less.

[0061] When the aroma compound is (6) methyl anthranilate, the agent of the present invention can more effectively mask unpleasant odors derived from plants, and therefore, it is preferable that the amount (concentration) of (6) added to an oral substance having an unpleasant odor derived from plants is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, and even more preferably 100 weight ppt or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of (6) added to the oral substance is usually 100 weight ppb or less, preferably 50 weight ppb or less, more preferably 20 weight ppb or less, and even more preferably 10 weight ppb or less.

[0062] When the aroma compound is (7) S-furfurylthioformate, the agent of the present invention can more effectively mask unpleasant odors derived from plants, and therefore, it is preferable that the amount (concentration) of (7) added to an oral substance having an unpleasant odor derived from plants is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, and even more preferably 100 weight ppt or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of (7) added to the oral substance is usually 100 weight ppb or less, preferably 50 weight ppb or less, more preferably 20 weight ppb or less, and even more preferably 10 weight ppb or less.

[0063] When the aroma compound is (8) 1-isothiocyanate-3-(methylthio)propane, the agent of the present invention can more effectively mask unpleasant odors derived from plants, so that the amount (concentration) of (8) added to oral substances having unpleasant odors derived from plants is usually 100 weight ppt or more, preferably 200 weight ppt or more, more preferably 500 weight ppt or more, and even more preferably 1 weight ppb or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, the amount (concentration) of (8) added to oral substances is usually 1 weight ppm or less, preferably 500 weight ppb or less, more preferably 200 weight ppb or less, and even more preferably 100 weight ppb or less.

[0064] When the aroma compound is (9) nootkatone, the agent of the present invention can more effectively mask the unpleasant odor derived from the plant, and therefore, it is preferable that the amount (concentration) added to the oral substance having the unpleasant odor derived from the plant (9) is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, even more preferably 10 weight ppb or more, particularly preferably 50 weight ppb or more, and most preferably 100 weight ppb or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) added to oral substances having unpleasant odors derived from plants (9) is usually 10 ppm by weight or less, preferably 5 ppm by weight or less, more preferably 2 ppm by weight or less, and even more preferably 1 ppm by weight or less.

[0065] When the aroma compound is (10) 1,4-dioxacycloheptadecane-5,17-dione, the agent of the present invention can more effectively mask unpleasant odors derived from plants, so the amount (concentration) of (10) added to an oral substance having an unpleasant odor derived from plants is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, even more preferably 10 weight ppb or more, particularly preferably 50 weight ppb or more, and most preferably 100 weight ppb or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, the amount (concentration) of (10) added to the oral substance is usually 10 weight ppm or less, preferably 5 weight ppm or less, more preferably 2 weight ppm or less, and even more preferably 1 weight ppm or less.

[0066] When the aroma compound is (11) sclareol, the agent of the present invention can more effectively mask the unpleasant odor derived from plants, and therefore, it is preferred that the amount (concentration) added to an oral substance having the unpleasant odor derived from plants (11) is usually 1 ppb by weight or more, preferably 2 ppb by weight or more, more preferably 5 ppb by weight or more, even more preferably 10 ppb by weight or more, particularly preferably 50 ppb by weight or more, and most preferably 100 ppb by weight or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of the agent (11) added to the oral substance is usually 10 ppm by weight or less, preferably 5 ppm by weight or less, more preferably 2 ppm by weight or less, and even more preferably 1 ppm by weight or less.

[0067] When the aroma compound is (12) sclareolide, the agent of the present invention can more effectively mask unpleasant odors derived from plants, and therefore, the amount (concentration) added to oral substances having unpleasant odors derived from plants (12) is usually 1 ppb by weight or more, preferably 2 ppb by weight or more, more preferably 5 ppb by weight or more, even more preferably 10 ppb by weight or more, particularly preferably 50 ppb by weight or more, and most preferably 100 ppb by weight or more. In this case, since the agent of the present invention can particularly effectively mask unpleasant odors derived from plants, it is preferable that the amount (concentration) of the agent (12) added to the oral substance is usually 10 ppm by weight or less, preferably 5 ppm by weight or less, more preferably 2 ppm by weight or less, and even more preferably 1 ppm by weight or less.

[0068] The amount of unpleasant plant odors contained in oral substances varies depending on the type and amount of ingredients contained in the oral substance. For example, a tasteless and odorless aqueous solution has an unpleasant odor of about 1 ppt or more, while oral substances with a strong aroma, such as soy milk, have an unpleasant odor of about 10 ppt or more.

[0069] By adding the agent of the present invention to plant-containing oral substances (eg, foods, oral medicines, etc.), unpleasant odors of the oral substances (particularly unpleasant odors derived from plants, etc.) can be masked.

[0070] According to the present invention, an oral substance containing the agent and plant of the present invention can also be provided.

[0071] The present invention also provides a method for producing an oral substance having a masked unpleasant odor, which comprises adding at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide to the oral substance (hereinafter, this may be simply referred to as the "production method of the present invention"). The definitions of the aroma compounds and oral substances that can be used in the production method of the present invention are as described above.

[0072] In the production method of the present invention, the amount of the aroma compound to be added to the oral substance (the amount of the aroma compound to be added to the oral substance) and the preferred range thereof are as described above.

[0073] In the production method of the present invention, the content of hexanal in the oral substance (amount of hexanal contained in the oral substance) is as described above.

[0074] In the production method of the present invention, the content of the plant-derived component having an unpleasant odor in the oral substance is as described above.

[0075] The method and conditions for adding an aroma compound to an oral substance are not particularly limited and can be appropriately set depending on the type of oral substance, etc. The timing for adding an aroma compound to an oral substance is not particularly limited, and for example, the aroma compound may be added to raw materials before the oral substance is produced. Alternatively, plants or processed meat products to which an aroma compound has been added in advance to mask unpleasant odors may be added to the oral substance.

[0076] The order in which the aroma compound is added to the oral substance is not particularly limited, and for example, the aroma compound may be added in the order of the plant or processed meat product and then the plant or processed meat product, or vice versa. Alternatively, the aroma compound and the plant or processed meat product may be added to the oral substance simultaneously.

[0077] The production method of the present invention may include, in addition to adding an aroma compound to an oral substance, appropriate treatment steps, production steps, and cooking steps conventionally used in the production of oral substances, depending on the type of oral substance to be produced.

[0078] Oral substances produced by the production method of the present invention include, for example, the same substances as those exemplified in the explanation of oral substances to which the agent of the present invention can be added (mentioned above).

[0079] According to the production method of the present invention, it is possible to produce oral substances (e.g., foods, oral medicines, etc.) in which unpleasant plant-derived odors such as soybean odor or unpleasant odors derived from fat and oil oxidation, particularly hexanal odor, are masked.

[0080] The present invention also provides a method for masking unpleasant odors in oral substances (sometimes simply referred to in this specification as the "masking method of the present invention"), which comprises adding at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfurylthioformate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.

[0081] The definition and preferred range of the aroma compounds that can be used in the masking method of the present invention are as described above.

[0082] In the masking method of the present invention, the amount of the aroma compound to be added to the oral substance (the amount of the aroma compound to be added to the oral substance) and the preferred range thereof are also as described above.

[0083] The method and conditions for adding an aroma compound to an oral substance are not particularly limited and can be appropriately set depending on the type of oral substance, etc. The timing for adding the aroma compound to an oral substance is not particularly limited, and examples include during the production of the oral substance and after the oral substance is completed. The aroma compound and plant may be added to the raw materials before the oral substance is produced. Alternatively, a plant or processed meat product to which an aroma compound has been added in advance to mask an unpleasant odor may be added to the oral substance.

[0084] Oral substances to which the masking method of the present invention can be applied include, for example, the same substances as those exemplified above.

[0085] According to the masking method of the present invention, it is possible to mask unpleasant plant-derived odors such as soybean odor in oral substances (e.g., foods, oral medicines, etc.) containing plants such as soybeans, or the oxidized odor of fats and oils (particularly, hexanal odor) in processed meat products.

[0086] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. In this specification, unless otherwise specified, the terms "%", "ppm", "ppb", "ppt", and "ppq" mean "% by weight", "ppm by weight", "ppb by weight", "ppt by weight", and "ppq by weight", respectively. [Example]

[0087] Unless otherwise specified, the raw materials, reagents, compounds, and the like used in the present examples are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available.

[0088] [Test Example 1] (Preparation of evaluation samples) Each compound shown in Table 1 was added to a 0.5 ppm hexanal aqueous solution to prepare evaluation samples at three concentrations (addition concentrations) shown in Table 1. The concentration levels were determined as a threshold concentration at which the odor of the compound itself was not detected when an aqueous solution containing each compound alone was held in the mouth and swallowed, and the concentrations were 1 / 10 of the threshold concentration, the threshold concentration, and a concentration 10 times the threshold concentration.

[0089] (Evaluation of hexanal odor masking effect) Five ml of each evaluation sample was placed in the mouth and swallowed naturally, and the odor intensity of hexanal was evaluated. Using aqueous hexanal solutions prepared at 0.5 ppm, 0.4 ppm, and 0 ppm as the standard, the samples were scored on a scale of 0 to 5 according to the following evaluation criteria. Six expert panelists were used to calculate the average score for each evaluation sample. The results are shown in Table 1.

[0090] [Evaluation criteria] 0: Hexanal odor intensity of 0 ppm hexanal aqueous solution (water without added hexanal) 3: Hexanal odor intensity of 0.4 ppm hexanal aqueous solution 5: Hexanal odor intensity of 0.5 ppm hexanal aqueous solution

[0091] [Masking effect evaluation criteria] - : Hexanal odor intensity is 5 (similar to a 0.5 ppm hexanal aqueous solution) +: Hexanal odor intensity is 4 or more and less than 5 ++: Hexanal odor intensity is 3 or more but less than 4 +++: Hexanal odor intensity is less than 3 (similar to a 0.4 ppm hexanal aqueous solution)

[0092] [Table 1]

[0093] As is clear from the results shown in Table 1, aqueous hexanal solutions to which 1-isothiocyanato-3-(methylthio)propane, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, 2,5-dihydroxy-1,4-dithiane, E-beta-damascone, beta-ionone, methyl anthranilate, sclareol, nootkatone, sclareolide, 1,4-dioxacycloheptadecane-5,17-dione, or S-furfurylthioformate had a reduced hexanal odor intensity, confirming that these compounds have the effect of masking the hexanal odor. Among them, 1-isothiocyanato-3-(methylthio)propane, beta-caryophyllene oxide, 2,5-dihydroxy-1,4-dithiane, sclareol, nootkatone, sclareolide, 1,4-dioxacycloheptadecane-5,17-dione, and S-furfurylthioformate had a significant hexanal odor-masking effect at amounts below the threshold concentration.

[0094] (Amount of each compound added relative to hexanal) Tables 2 to 13 show the amount of each compound added and the results of the masking effect for 0.5 ppm of hexanal contained in the sample.

[0095] [Table 2]

[0096] Table 3

[0097] Table 4

[0098] Table 5

[0099] Table 6

[0100] Table 7

[0101] Table 8

[0102] Table 9

[0103] Table 10

[0104] Table 11

[0105] Table 12

[0106] Table 13

[0107] [Test Example 2] (Preparation of evaluation samples) Add 4% defatted soybean powder (SUPURO 661, manufactured by DDP Specialty Products Japan KK) to water. After stirring, the mixture was left to stand overnight in a refrigerator to obtain a supernatant. Each compound shown in Table 14 was added to this aqueous solution to the concentration (addition concentration) shown in Table 14 to prepare an evaluation sample.

[0108] (Evaluation of soybean odor masking effect) Five milliliters of each evaluation sample was placed in the mouth and swallowed naturally to evaluate the intensity of the soybean odor. The soybean odor intensity of water was scored as 0, and the soybean odor intensity of the defatted soybean solution was scored as 5, and the soybean odor intensity of each compound-added group was scored on a scale of 0 to 5. Six expert panelists were used to calculate the average score for each evaluation sample. The results are shown in Table 14.

[0109] [Masking effect evaluation criteria] - : Soybean odor intensity is 5 (same intensity as defatted soybean water solution or higher) +: Soybean odor intensity is 4 or more but less than 5 ++: Soybean odor intensity is 3 or more but less than 4

[0110] As is clear from the results shown in Table 14, the defatted soybean aqueous solution to which sclareolide, nootkatone, beta-caryophyllene oxide, E-beta-damascone, beta-ionone, sclareol, 1,4-dioxacycloheptadecane-5,17-dione, and 2,5-dihydroxy-1,4-dithiane had been added had a reduced intensity of soybean odor, confirming that these compounds have the effect of masking the soybean odor.

[0111] [Table 14] [Industrial Applicability]

[0112] According to the present invention, it is possible to provide foods in which unpleasant odors derived from plants, such as soybean odor, and unpleasant odors derived from the oxidation of fats and oils are masked.

[0113] This application is based on patent application No. 2020-056158 filed in Japan, the contents of which are incorporated herein by reference. It is all inclusive.

Claims

1. A masking agent for unpleasant odors in oral substances containing the aroma compound nootkatone.

2. The agent according to claim 1, wherein the unpleasant odor of an oral substance is a plant-derived unpleasant odor of a plant-containing oral substance.

3. The agent according to claim 2, wherein the plant is a legume.

4. The agent according to claim 2, wherein the plant is soybean.

5. The agent according to claim 1, wherein the unpleasant odor of oral substances is an unpleasant odor resulting from the oxidation of fats and oils in processed meat products.

6. The agent according to any one of claims 1 to 5, wherein the unpleasant odor is a hexanal odor.

7. The agent according to any one of claims 1 to 6, wherein the amount of the aroma compound added to the oral substance is 1 / 100 to 100 times the threshold value of the aroma compound in the oral substance.

8. A method for masking unpleasant odors in oral substances, comprising adding the aroma compound nootkatone.

9. The method according to claim 8, wherein the unpleasant odor of the oral substance is a plant-derived unpleasant odor of a plant-containing oral substance.

10. 10. The method of claim 9, wherein the plant is a legume.

11. 10. The method of claim 9, wherein the plant is soybean.

12. The method according to claim 8, wherein the unpleasant odor of oral substances is an unpleasant odor derived from the oxidation of fats and oils in processed meat products.

13. The method according to any one of claims 8 to 12, wherein the unpleasant odor is a hexanal odor.

14. The method according to any one of claims 8 to 13, wherein the amount of the aroma compound added to the oral substance is 1 / 100 to 100 times the threshold value of the aroma compound in the oral substance.

15. A method for producing an oral substance having a masked unpleasant odor, comprising adding an aroma compound of nootkatone to the oral substance.

16. 16. The method of claim 15, wherein the oral product is a plant-containing oral product.

17. 17. The method of claim 16, wherein the plant is a legume.

18. 17. The method of claim 16, wherein the plant is soybean.

19. The method of claim 15, wherein the oral substance is a processed meat product.

20. The method according to any one of claims 15 to 19, wherein the amount of the aroma compound added is 1 / 100 to 100 times the threshold value of the aroma compound in an oral substance.

21. The method according to any one of claims 15 to 20, wherein the unpleasant odor is hexanal odor.

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