Screening method for substances for suppressing lemon photodegradation odor and method for suppressing lemon photodegradation odor

Abstract

Provided is a technique for suppressing lemon photodegradation odor. Substances for suppressing lemon photodegradation odor are screened using the olfactory receptors OR51I2 or OR2C1. The screened substances are used to suppress lemon photodegradation odor in food products.

Description

Screening method for substances that suppress lemon light-deterioration odor and method for suppressing lemon light-deterioration odor

[0001] The present invention relates to a technique for suppressing the light-deterioration odor of lemon. Specifically, the present invention can relate to a method for screening a substance that suppresses the light-deterioration odor of lemon and a method for suppressing the light-deterioration odor of lemon.

[0002] Citral is an aroma component that exhibits a lemon flavor and is contained in citrus fruits such as lemons and herbs such as lemongrass. Citral or materials containing it, such as lemon juice, are used by being blended into foods such as beverages. Citral can, for example, change when exposed to light, resulting in a deterioration odor (off-flavor). The deterioration odor caused by light is also called "photodegradation odor." Examples of substances that cause the photodegradation odor derived from citral include photocitral A and photocitral B. Therefore, there is a need for the development of a technology for suppressing the photodegradation odor derived from citral.

[0003] Methods for screening for substances that suppress specific odors using olfactory receptors have been reported, including a method for screening for substances that suppress malodors such as those of nonanoic acid, hexanoic acid, and isovaleric acid using olfactory receptors such as OR51I2 (Patent Documents 1 and 2).

[0004] Patent Publication No. 2012-050411 Patent Publication No. 2012-050781

[0005] An object of the present invention is to provide a technology for suppressing the light-degradation odor of lemon, such as the light-degradation odor derived from citral. Specifically, an object of the present invention is to provide a method for screening for a substance that suppresses the light-degradation odor of lemon, and a method for suppressing the light-degradation odor of lemon.

[0006] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that the olfactory receptors OR51I2 and OR2C1 respond to components that produce the light-deterioration odor of lemon, such as photocitral A, photocitral B, and 2-decenal, and that the light-deterioration odor of lemon can be suppressed by various components screened using the inhibition of the response of these olfactory receptors as an indicator, thereby completing the present invention.

[0007] That is, the present invention can be exemplified as follows. [1] A method for screening for a substance that suppresses the light-deteriorated odor of lemon, comprising 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 the light-deteriorated odor of lemon based on the response; wherein the test substance is identified as a substance that suppresses the light-deteriorated odor of lemon when the response is inhibited by the test substance, and the olfactory receptor is OR51I2 or OR2C1. [2] The method (specifically described in [1]) wherein the response is activation of the olfactory receptor. [3] The method (specifically described in [1] or [2]) wherein the olfactory receptor is used in a form supported on a cell, cell membrane, artificial lipid bilayer vesicle, or artificial lipid bilayer membrane. [4] The method (specifically, described in any one of [1] to [3]) in which the olfactory receptor is used in a cell-supported form. [5] The method (specifically, described in [3] or [4]) in which the cell is an animal cell. [6] The method (specifically, described in any one of [1] to [5]) in which steps (B) and (C) are carried out by the following steps (B1) and (C1), respectively: (B1) Measuring the degree of activation D1 of the olfactory receptor when step (A) is carried out; (C1) Identifying the test substance as a substance that suppresses the light-degradation odor of lemon based on the degree of activation D1. [7] The method (specifically, described in [6]) in which step (C1) is carried out by the following step (C2): (C2) Identifying the test substance as a substance that suppresses the light-degradation odor of lemon 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, described in [7]) wherein the control condition is the following condition (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) a condition in 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, described in [7] or [8]) further comprises a step of measuring the degree of activation D2.

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

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

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

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

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

[13] The method (specifically, described in

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

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

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

[15] The method (specifically, any of [1] to

[14] ) wherein the OR51I2 is a protein described in the following (a), (b), or (c): (a) a protein comprising the amino acid sequence set forth in SEQ ID NO: 2; (b) a protein comprising an amino acid sequence comprising the amino acid sequence set forth in SEQ ID NO: 2, but with substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and having responsiveness to the olfactory receptor activator; (c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence set forth in SEQ ID NO: 2, and having responsiveness to the olfactory receptor activator.

[16] The method (specifically, any of [1] to

[15] ) wherein the OR2C1 is a protein described in the following (a), (b), or (c): (a) a protein comprising the amino acid sequence set forth in SEQ ID NO: 4; (b) a protein comprising an amino acid sequence comprising the amino acid sequence set forth in SEQ ID NO: 4, with 1 to 10 amino acid residue substitutions, deletions, insertions, and / or additions, and which is responsive to the olfactory receptor activator; (c) a protein comprising an amino acid sequence having 80% or more identity to the amino acid sequence set forth in SEQ ID NO: 4, and which is responsive to the olfactory receptor activator.

[17] The method (specifically, any of [1] to

[16] ) wherein the olfactory receptor is OR51I2, and the olfactory receptor activator is photocitral A or photocitral B.

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

[16] ) described above, wherein the olfactory receptor is OR2C1, and the olfactory receptor activator is 2-decenal, 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, or γ-octalactone.

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

[18] ) further comprises a step of evaluating whether the identified substance that suppresses the lemon light-degradation odor has the function of suppressing the lemon light-degradation odor.

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

[19] ) wherein the evaluation is performed by sensory evaluation.

[21] A composition for suppressing lemon light deterioration odor in food, comprising the following components (A) and / or (B): (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylhydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

[22] A composition for producing a food product, comprising the following components (A) and / or (B): (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylhydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

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

[22] ) wherein the food is a food in which lemon photodegradation odor is suppressed.

[24] The composition (specifically, the composition described in any of

[21] to

[23] ) wherein the food contains a component that exhibits lemon photodegradation odor and / or a component that can produce a component that exhibits lemon photodegradation odor.

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

[24] ) wherein the component exhibiting the lemon light-degradation odor is at least one component selected from the group consisting of photocitral A, photocitral B, and 2-decenal.

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

[24] or

[25] ) wherein the component capable of producing the lemon light-degradation odor is citral.

[27] The composition (specifically, the composition described in any of

[21] and

[23] to

[26] ) wherein the composition contains component (A), and the lemon light-degradation odor is photocitral A odor and / or photocitral B odor.

[28] The composition (specifically, the composition according to any one of

[21] and

[23] to

[26] ) wherein the component (B) is bis(2-methyl-3-furyl) disulfide.

[29] The composition (specifically, the composition according to any one of

[21] to

[28] ) wherein the component (B) is bis(2-methyl-3-furyl) disulfide.

[30] A method for suppressing lemon light deterioration odor in food, the method comprising the step of adding the following component (A) and / or (B) to a raw material of the food: (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylhydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

[31] A method for producing a food product, comprising the step of adding the following components (A) and / or (B) to a food ingredient: (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylhydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

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

[31] ) in which the food is a food in which lemon photodegradation odor is suppressed.

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

[30] to

[32] ) in which the food or the raw material contains a component that exhibits lemon photodegradation odor and / or a component that can produce a component that exhibits lemon photodegradation odor.

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

[33] ) wherein the component exhibiting the lemon photodegradation odor is at least one component selected from the group consisting of photocitral A, photocitral B, and 2-decenal.

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

[33] or

[34] ) wherein the component capable of producing the lemon photodegradation odor is citral.

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

[30] and

[32] to

[35] ) wherein the method comprises a step of adding component (A) to a food ingredient, and the lemon photodegradation odor is photocitral A odor and / or photocitral B odor.

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

[30] and

[32] to

[35] ) includes a step of adding component (B) to a food ingredient, and the lemon light-degradation odor is a 2-decenal odor.

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

[30] to

[37] ) includes adding component (A) so that its ingestible concentration is 0.01 ppt (w / w) to 20,000 ppm (w / w).

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

[30] to

[38] ) includes adding component (B) so that its ingestible concentration is 0.01 ppt (w / w) to 20,000 ppm (w / w).

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

[30] to

[39] ) includes adding component (B) so that its ingestible concentration is 0.01 ppt (w / w) to 20,000 ppm (w / w).

[0008] In one aspect, the present invention allows for efficient screening of substances that suppress the light-deterioration odor of lemon. Also, in another aspect, the present invention allows for the suppression of the light-deterioration odor of lemon.

[0009] A diagram showing the response of various olfactory receptors to 300 μM photocitral A. The response (vertical axis) is shown as a value for "olfactory receptor activity." A diagram showing the response of various olfactory receptors to 300 μM photocitral B. The response (vertical axis) is shown as a value for "olfactory receptor activity." A diagram showing the concentration dependence of the response of the olfactory receptor OR51I2 to photocitral A (n=3). The response (vertical axis) is shown as a value for "fold increase." A diagram showing the concentration dependence of the response of the olfactory receptor OR51I2 to photocitral B (n=3). The response (vertical axis) is shown as a value for "fold increase."

[0010] The present invention will be described in detail below.

[0011] <1> Screening for Substances that Suppress Lemon Photodegradation Odor A first embodiment of the method of the present invention is a screening method for substances that suppress lemon photodegradation odor using olfactory receptors (ORs). This 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, substances that suppress lemon photodegradation odor can be identified (i.e., whether a test substance is a substance that suppresses lemon photodegradation odor) using olfactory receptors. Specifically, in the screening method of the present invention, substances that suppress lemon photodegradation odor can be identified (i.e., whether the test substance is a substance that suppresses lemon photodegradation odor) based on the response of olfactory receptors to an olfactory receptor activator in the presence of the test substance. More specifically, in the screening method of the present invention, substances that suppress lemon photodegradation odor can be identified (i.e., whether the test substance is a substance that suppresses lemon photodegradation odor) based on the inhibition of the olfactory receptor response 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 lemon light-deterioration odor, 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 lemon light-deterioration odor based on the response, and identifying the test substance as a substance that suppresses lemon light-deterioration odor if the response is inhibited by the test substance.

[0012] <1-1> Substances that Suppress Lemon Photodegradation Odor The term "lemon photodegradation odor" may refer to the odor that results from the change in light of components that may be contained in lemons. In other words, the term "lemon photodegradation odor" may refer to the odor that results from the change in light of components that may be contained in lemons. The "odor" may refer to retronasal aroma (i.e., the odor sensed from the throat to the nasal cavity when eating food) and / or orthonasal aroma (i.e., the odor smelled directly through the nose). The change due to light is also referred to as "photodegradation." The lemon photodegradation odor may be an unpleasant odor. Examples of components that produce the lemon photodegradation odor (i.e., components that result from the change in light of components that may be contained in lemons) include photocitral A, photocitral B, and 2-decenal. That is, examples of lemon photodegradation odors include photocitral A odor, photocitral B odor, and 2-decenal odor. "Photocitral A odor," "photocitral B odor," and "2-decenal odor" refer to the odors exhibited by photocitral A, photocitral B, and 2-decenal, respectively. A specific example of the photocitral A odor or photocitral B odor is a metallic odor. That is, by suppressing the photocitral A odor or photocitral B odor, for example, the metallic odor may be suppressed. A specific example of the 2-decenal odor is a burnt vinyl odor. That is, by suppressing the 2-decenal odor, for example, the burnt vinyl odor may be suppressed. Both photocitral A and photocitral B can be generated from, for example, citral. That is, citral is an example of a component that can be contained in lemons that changes when exposed to light to produce the lemon photodegradation odor.

[0013] The substance that suppresses the lemon light degradation odor is not particularly limited as long as it can suppress the lemon light degradation odor (i.e., has the function of suppressing the lemon light degradation odor). The function of suppressing the lemon light degradation odor is also referred to as a "masking function." The substance that suppresses the lemon light degradation odor may be composed of a single component (i.e., a pure substance), or may be composed of a combination of two or more components (i.e., a mixture). A "mixture" is also referred to as a "composition." When the substance that suppresses the lemon light degradation odor is a mixture, the number of types and composition ratio of the components that make up the mixture are not particularly limited. When the substance that suppresses the lemon light degradation odor is a mixture, as long as the mixture suppresses the lemon light degradation odor, each component that makes up the mixture may or may not suppress the lemon light degradation odor by itself.

[0014] <1-2> Test Substance The term "test substance" refers to a substance used in the screening method of the present invention as a candidate substance for suppressing lemon light-degradation odor. 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 created 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, test substances particularly include existing food additives. "Existing food additives" refer to substances already approved for use as food additives. The test substance may be a single test substance or a combination of two or more test substances. The test substance may be selected to include, for example, an existing food additive or other substance exemplified above. 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 the light-degraded odor of lemon. 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 or contacting two or more test substances together with an olfactory receptor.

[0015] <1-3> 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 be composed 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 an olfactory receptor activator. Examples of the olfactory receptor activator for each olfactory receptor include components that exhibit the lemon light-degraded odor corresponding to each olfactory receptor. Specific examples of the olfactory receptor activator for each olfactory receptor will be described later.

[0016] <1-4> Olfactory receptors OR51I2 or OR2C1 are used as olfactory receptors. That is, unless otherwise specified, "olfactory receptor" refers to OR51I2 or OR2C1. Genes encoding olfactory receptors are also called "olfactory receptor genes."

[0017] "OR51I2" refers to an olfactory receptor classified as Olfactory Receptor Family 51 Subfamily I Member 2. The gene encoding OR51I2 is also referred to as the "OR51I2 gene." Examples of the lemon light-degradation odor when the olfactory receptor is OR51I2 include photocitral A and photocitral B. In other words, components that exhibit the lemon light-degradation odor corresponding to OR51I2 include photocitral A and photocitral B. Both photocitral A and photocitral B are also examples of OR51I2 olfactory receptor activators. OR51I2 is responsive to OR51I2 olfactory receptor activators. OR51I2 may be responsive to only one of the OR51I2 olfactory receptor activators listed above, or may be responsive to two or more of the OR51I2 olfactory receptor activators listed above. Typically, OR51I2 may be responsive to all of the above-listed olfactory receptor activators of OR51I2. As OR51I2, one type of OR51I2 may be used, or two or more types of OR51I2 may be used in combination.

[0018] "OR2C1" refers to an olfactory receptor classified as Olfactory Receptor Family 2 Subfamily C Member 1. The gene encoding OR2C1 is also referred to as the "OR2C1 gene." When the olfactory receptor is OR2C1, the light-degraded smell of lemons can be exemplified by the smell of 2-decenal. In other words, the component that exhibits the light-degraded smell of lemons corresponding to OR2C1 is exemplified by 2-decenal. 2-decenal is also an example of an olfactory receptor activator for OR2C1. In addition, OR2C1 olfactory receptor activators 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. OR2C1 olfactory receptor activators, in particular, include 3-methyl-2-butene-1-thiol. OR2C1 responds to OR2C1 olfactory receptor activators. OR2C1 may be responsive to only one of the olfactory receptor activators of OR2C1 as exemplified above, or may be responsive 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 as exemplified above. OR2C1 may be one type of OR2C1, or two or more types of OR2C1 may be used in combination.

[0019] The olfactory receptor activator used may or may not be a component that exhibits the lemon photodegradation odor that is the target of suppression. For example, when OR51I2 is used as the olfactory receptor, photocitral A may be used as the olfactory receptor activator to screen for a substance that suppresses the photocitral A odor, or a substance that suppresses the photocitral B odor. The olfactory receptor activator used may particularly be a component that exhibits the lemon photodegradation odor that is the target of suppression.

[0020] "An olfactory receptor is responsive to an olfactory receptor activator" may mean that the olfactory receptor is activated by an olfactory receptor activator.

[0021] Olfactory receptor genes and olfactory receptors include those of various organisms. Examples of organisms include mammals and other animals. Specific examples of mammals include Homo sapiens (humans), Mus musculus (mice), Rattus norvegicus (rat), Canis lupus familiaris (dogs), Felis catus (cats), Bos taurus (cattle), Sus scrofa (pigs), Pan troglodytes (chimpanzees), Macaca fascicularis (cynomolgus monkeys), and Equus caballus (horses). Mammals and other animals 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 OR51I2 gene and the amino acid sequence of OR51I2 are shown in SEQ ID NOs: 1 and 2, respectively. The nucleotide sequence of the human OR2C1 gene and the amino acid sequence of OR2C1 are shown in SEQ ID NOs: 3 and 4, respectively.

[0022] That is, the olfactory receptor gene may be, for example, a gene having a known or natural nucleotide sequence of the olfactory receptor gene as described above (for example, the nucleotide sequence of the olfactory receptor gene of the above-mentioned organism registered with NCBI, or the nucleotide sequence of SEQ ID NO: 1 or 3). The olfactory receptor may also be, for example, a protein having a known or natural amino acid sequence of the above-mentioned olfactory receptor (for example, the amino acid sequence of the olfactory receptor of the above-mentioned organism registered with NCBI, or the amino acid sequence of SEQ ID NO: 2 or 4). Unless otherwise specified, the expression "a gene has a nucleotide sequence" means that the gene contains the nucleotide sequence, and also includes cases where the gene consists of the nucleotide sequence. Furthermore, the expression "a protein has an amino acid sequence" means that the protein contains the amino acid sequence, and also includes cases where the protein consists of the amino acid sequence, unless otherwise specified.

[0023] The olfactory receptor may be, for example, a chimeric protein of two or more olfactory receptors of different origins. That is, OR51I2 also encompasses, for example, chimeric proteins of two or more OR51I2s of different origins. Furthermore, OR2C1 also encompasses, for example, chimeric proteins of two or more OR2C1s of different origins. Such chimeric proteins are also referred to as "chimeric olfactory receptors." In other words, a "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). A "chimeric olfactory receptor sequence" refers to a chimeric sequence of an olfactory receptor amino acid sequence (i.e., a chimeric sequence of the amino acid sequences of two or more olfactory receptors of different origins). A "chimeric olfactory receptor sequence" specifically refers to an amino acid sequence of an olfactory receptor in which a partial sequence is replaced with a partial sequence of the amino acid sequence of one or more olfactory receptors of other origins. Substitution of amino acid sequences in the construction of a chimeric olfactory receptor can be carried out between corresponding positions in the amino acid sequences of the olfactory receptors. "Corresponding positions in the amino acid sequences of the olfactory receptors" refers to positions that are 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 mammals). That is, the olfactory receptor may be, for example, a protein having a chimeric sequence of the amino acid sequence of the olfactory receptor from the organism exemplified above (specifically, a chimeric sequence of the amino acid sequence of the olfactory receptor from two or more organisms selected from the organisms exemplified above).Chimeric olfactory receptors for each olfactory receptor can be selected that are responsive to olfactory receptor activators for each olfactory receptor (e.g., photocitral A and photocitral B for OR51I2 chimeric olfactory receptors, and 2-decenal and 3-methyl-2-butene-1-thiol for OR2C1 chimeric olfactory receptors).

[0024] The number of organisms from which the olfactory receptors constituting the chimeric olfactory receptor are derived is not particularly limited, and the number of organisms from which the olfactory receptors constituting the chimeric olfactory receptor are derived may be two, three, or more.

[0025] 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 a compatible combination thereof. "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.

[0026] The distribution pattern of the olfactory receptors derived from each organism in the chimeric olfactory receptor is not particularly limited. In the 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 remains dispersed at the N-terminus and C-terminus of the chimeric olfactory receptor.

[0027] 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.

[0028] The olfactory receptor gene may be a variant of the olfactory receptor gene exemplified above (e.g., a variant of a gene having the nucleotide sequence of the olfactory receptor gene of the exemplified organism 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 gene exemplified above (e.g., a variant of a protein having the amino acid sequence of the olfactory receptor of the exemplified organism 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." The terms "OR51I2 gene" and "OR2C1 gene" are intended to encompass the OR51I2 gene and OR2C1 gene exemplified above, as well as their conservative variants, respectively. Similarly, the terms "OR51I2" and "OR2C1" are intended to encompass the OR51I2 and OR2C1 genes exemplified above, as well as their conservative variants, respectively. Conservative variants include, for example, homologs and artificially modified versions of the olfactory receptor genes and olfactory receptors exemplified above.

[0029] Furthermore, the olfactory receptor gene identified in the originating biological species is not limited to the olfactory receptor gene itself found in that biological species, but also includes genes having the nucleotide sequence of the olfactory receptor gene found in that biological species and conservative variants thereof. Similarly, the olfactory receptor identified in the originating biological species is not limited to the olfactory receptor itself found in that biological species, but also includes proteins having the amino acid sequence of the olfactory receptor 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 sequence of an olfactory receptor found in a mammal and conservative variants thereof. Furthermore, for example, the term "mammalian chimeric olfactory receptor" is intended to include proteins having a chimeric sequence of the amino acid sequence of an olfactory receptor found in a mammal and conservative variants thereof. In other words, the olfactory receptor constituting a "mammalian chimeric olfactory receptor" is not limited to the olfactory receptor itself found in a mammal, but may also be a conservative variant thereof.

[0030] "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 the gene variant encodes an olfactory receptor that is responsive to olfactory receptor activators of each olfactory receptor (e.g., photocitral A or photocitral B for the OR51I2 gene, 2-decenal or 3-methyl-2-butene-1-thiol for the OR2C1 gene). Furthermore, "maintaining the original function" for each olfactory receptor may mean that the olfactory receptor variant has responsiveness to olfactory receptor activators for each olfactory receptor (e.g., photocitral A and photocitral B for OR51I2, and 2-decenal and 3-methyl-2-butene-1-thiol for OR2C1).

[0031] 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.

[0032] Examples of conservative variants are shown below.

[0033] 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.

[0034] 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 (e.g., 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.

[0035] 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. A conservative substitution is a mutation in which Phe, Trp, and Tyr are substituted for each other when the substitution site is an aromatic amino acid; Leu, Ile, and Val are substituted for each other when the substitution site is a hydrophobic amino acid; Gln and Asn are substituted for each other when the substitution site is a polar amino acid; Lys, Arg, and His are substituted for each other when the substitution site is a basic amino acid; Asp and Glu are substituted for each other when the substitution site is an acidic amino acid; and Ser and Thr are substituted for each other when the substitution site is an amino acid having a hydroxyl group. Specific examples of substitutions that are considered to be conservative substitutions include substitution of Ala with Ser or Thr, substitution of Arg with Gln, His, or Lys, substitution of Asn with Glu, Gln, Lys, His, or Asp, substitution of Asp with Asn, Glu, or Gln, substitution of Cys with Ser or Ala, substitution of Gln with Asn, Glu, Lys, His, Asp, or Arg, substitution of Glu with Gly, Asn, Gln, Lys, or Asp, substitution of Gly with Pro, substitution of His with Asn, Lys, Gln, Arg, or Tyr, substitution of Il Examples of substitutions include substitutions of Lys with Leu, Met, Val, or Phe, substitutions of Leu with Ile, Met, Val, or Phe, substitutions of Lys with Asn, Glu, Gln, His, or Arg, substitutions of Met with Ile, Leu, Val, or Phe, substitutions of Phe with Trp, Tyr, Met, Ile, or Leu, substitutions of Ser with Thr or Ala, substitutions of Thr with Ser or Ala, substitutions of Trp with Phe or Tyr, substitutions of Tyr with His, Phe, or Trp, and substitutions of Val 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.

[0036] Furthermore, the olfactory receptor gene may be a gene encoding a protein having an amino acid sequence that has, for example, 50% or more, 65% or more, 80% or more, preferably 90% or more, more preferably 95% or more, even more preferably 97% or more, and particularly preferably 99% or more identity to the entire amino acid sequence, as long as the original function is maintained.

[0037] 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 (e.g., the base sequence of the olfactory receptor gene of the above-mentioned organisms or a chimeric sequence thereof), such as a sequence complementary to all or part of the above-mentioned base sequence, so long as the original function is maintained. "Stringent conditions" refer to conditions under which so-called specific hybrids are formed and non-specific hybrids are not formed. One example of such conditions is a condition under which DNAs with high identity, for example, DNAs with an identity of 50% or more, 65% or more, 80% or more, preferably 90% or more, more preferably 95% or more, even more preferably 97% or more, and particularly preferably 99% or more, hybridize with each other, while DNAs with lower identity do not hybridize with each other; or a condition in which washing is performed once, preferably two to three times, at a salt concentration and temperature equivalent to the washing conditions for conventional Southern hybridization, namely, 60°C, 1×SSC, 0.1% SDS, preferably 60°C, 0.1×SSC, 0.1% SDS, more preferably 68°C, 0.1×SSC, 0.1% SDS.

[0038] As mentioned above, the probe used in the hybridization may be a portion 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 can be used as the probe. When a DNA fragment of about 300 bp in length is used as the probe, washing conditions for the hybridization include 50°C, 2×SSC, and 0.1% SDS.

[0039] 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.

[0040] 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. In other words, "olfactory receptor gene" may refer to any polynucleotide encoding an olfactory receptor. An olfactory receptor gene may be DNA, RNA, or a combination thereof. An olfactory receptor gene may be single-stranded or double-stranded. An olfactory receptor gene may be single-stranded DNA or single-stranded RNA. An olfactory receptor gene may be double-stranded DNA, double-stranded RNA, or a hybrid strand consisting of a DNA strand and an RNA strand. An olfactory receptor gene may contain both DNA residues and RNA residues in a single polynucleotide strand. When an olfactory receptor gene contains RNA, the descriptions regarding DNA, such as the nucleotide sequence exemplified above, may be interpreted appropriately to refer to RNA. An olfactory receptor gene may or may not contain an intron. The form of the olfactory receptor gene can be selected appropriately depending on various conditions, such as its usage mode.

[0041] The "identity" between amino acid sequences refers to the identity between amino acid sequences calculated by blastp using 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 default scoring parameters (Match / Mismatch Scores = 1, -2; Gap Costs = Linear).

[0042] 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 tag sequences such as His tags and V5 epitope tags. The other amino acid sequences may be linked, for example, to the N-terminus, C-terminus, or both of the olfactory receptor.

[0043] The olfactory receptor can be used in any form that can be used to screen for substances that suppress the light-degraded odor of lemon. Specifically, the olfactory receptor can be used in any form as long as the olfactory receptor can come into contact with the 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.

[0044] 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, for example, 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, for example, 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 also be used in the form of an instrument equipped with an olfactory receptor. 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 included in the scope of olfactory receptors used in the screening method of the present invention.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] The cells of the present invention may inherently have an olfactory receptor gene, or may be modified to have an olfactory receptor gene.

[0050] 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.

[0051] Cells modified to have an olfactory receptor gene include cells into which an olfactory receptor gene has been introduced.

[0052] 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."

[0053] 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 the light-degraded odor of lemon. 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 cell lines (CHO). Specific examples of CHO include CHO-DG44 and CHO-K1. Examples of human cells include human embryonic kidney cell-derived cell lines (HEK). Specific examples of HEK include HEK293 and HEK293T. Examples of monkey cells include African green monkey kidney 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+, and Trichoplusia ni-derived cells such as High-Five. Host cells may be individual, independent cells (e.g., free cells) or may form aggregates such as tissues.

[0054] Olfactory receptor genes can be obtained by cloning from organisms that have the olfactory receptor genes. Nucleic acids such as genomic DNA and cDNA containing the genes can be used for cloning. Olfactory receptor genes can also be obtained by chemical synthesis (Gene, 60(1), 115-127 (1987)).

[0055] 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 desired 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. Site-directed mutagenesis methods 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.

[0056] The manner in which an olfactory receptor gene is introduced into a host cell is not particularly limited. The olfactory receptor gene may be expressibly maintained in the host cell. Specifically, for example, when an olfactory receptor gene is introduced in a form requiring transcription of DNA or the like, the olfactory receptor gene may be expressibly maintained in the host cell 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, each gene may be expressibly maintained in the host cell.

[0057] The promoter for expressing the olfactory receptor gene is not particularly limited as long as it functions in the host cell. A "promoter functional in the host cell" refers to a promoter that has promoter activity in the host cell. The promoter may be a promoter native to the host cell or a heterologous promoter. The promoter may be the native promoter of the olfactory receptor gene or a promoter of another gene. The promoter may be stronger than the native 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. Furthermore, highly active versions of native promoters may be obtained and used by using various reporter genes. Methods for evaluating promoter strength and examples of strong promoters are described in Goldstein et al. (Prokaryotic promoters in biotechnology. Biotechnol. Annu. Rev., 1, 105-128 (1995)).

[0058] An olfactory receptor gene can be introduced into a host cell using, for example, a vector containing the gene. A vector containing an olfactory receptor gene is also referred to as an "olfactory receptor gene expression vector." An olfactory receptor gene expression vector can be constructed, for example, by ligating a DNA fragment containing the olfactory receptor gene to a vector. The olfactory receptor gene expression vector can be introduced into a host cell by introducing the olfactory receptor gene into the host cell. The vector may comprise a marker such as a drug resistance gene. The vector may also comprise 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, can autonomously replicate extrachromosomally, or can be temporarily maintained extrachromosomally in the host cell. For example, vectors having a viral replication origin such as the SV40 replication origin can autonomously replicate extrachromosomally in animal cells. Specifically, for example, the pcDNA series vectors have the SV40 replication origin and can autonomously replicate extrachromosomally in host cells (e.g., COS-1 and HEK293T) that express the SV40 large T antigen.

[0059] 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.

[0060] 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 cells. 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).

[0061] 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.

[0062] The cells of the present invention may have any other properties as long as they can be used to screen for substances that suppress the light-degraded odor of lemon. 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.

[0063] 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 that the cells of the present invention do not have other olfactory receptors. Examples of cells that do not have 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.

[0064] Furthermore, the cells of the present invention may contain, for example, a protein involved in signal transduction. In other words, the cells of the present invention may contain 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, and calcium channels. Examples of Golf include animal Golf such as human Golf (GenBank accession No. NP_892023). Examples of Ric8B include animal Ric8B such as rat Ric8B (GenBank accession No. NP_783188). The cells of the present invention may contain, for example, components corresponding to the parameter to be measured. Examples of such components 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 cells of the present invention may contain a gene encoding the probe.

[0065] Furthermore, the cells of the present invention may contain, for example, a protein that promotes membrane expression of an olfactory receptor. In other words, the cells of the present invention may contain 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 animal RTP1s such as human RTP1s (GenBank accession no. AAT70680), mouse RTP1s (GenBank accession no. ABU23737), and bat RTP1s (the amino acid sequence from the methionine residue at position 37 to the C-terminus of GenBank accession no. XP_006765914). The amino acid sequence of mouse RTP1s shares 93.3% identity with the amino acid sequence of human RTP1s. The amino acid sequence of bat RTP1s (the partial sequence shown above) shares 90.7% identity with the amino acid sequence of human RTP1s.

[0066] 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.

[0067] Cells having an olfactory receptor gene can be used as cells having an olfactory receptor (cells of the present invention) either as is or after appropriate expression of the olfactory receptor gene. That is, if cells having an olfactory receptor gene already express the olfactory receptor gene, the cells may be used as cells having an olfactory receptor (cells of the present invention) as is. Alternatively, cells having an olfactory receptor (cells of the present invention) can be obtained by expressing the olfactory receptor gene in cells having an olfactory receptor gene. For example, the olfactory receptor gene can be expressed by culturing cells having an olfactory receptor gene, thereby obtaining cells having an olfactory receptor (cells of the present invention). Specifically, for example, after introduction (e.g., transfection) of 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, cells having an 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, for example, at 36°C to 38°C under 5% CO ２ CO etc. ２ The culture can be carried out by static culture in a culture-containing atmosphere. If necessary, a selective drug or an expression inducer can be used.

[0068] 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.

[0069] The cells of the present invention can be used in the screening method of the present invention, for example, as they are (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.

[0070] 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 by disrupting the cells of the present invention. 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., by preparing vesicles from the cell membrane).

[0071] 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 discloses the preparation of artificial lipid bilayer membranes using crudely purified membrane fractions obtained from cultured cells. Artificial lipid bilayer membrane vesicles may have, for example, olfactory receptors in their membranes. Examples of lipid bilayer membrane vesicles include liposomes.

[0072] 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.

[0073] <1-5> Screening Method of the Present Invention The screening method of the present invention can be carried out in vitro.

[0074] 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."

[0075] The system in which the olfactory receptors come into contact with both substances is also called a "reaction system."

[0076] The contact between the olfactory receptor and both substances can be carried out in an appropriate liquid. The liquid in which the contact between the olfactory receptor and both substances is carried out 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, for example, the olfactory receptor (e.g., in the form exemplified above, such as a cell having an olfactory receptor) and both substances can be contacted by dissolving, suspending, dispersing, or the like 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 together with the olfactory receptor, the contact between these components and the olfactory receptor may or may not begin simultaneously. That is, 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 initiation of contact between the test substance and the olfactory receptor, or the test substance may be added to the reaction system after the initiation of contact between the olfactory receptor activator and the olfactory receptor. Typically, the test substance and the olfactory receptor activator are premixed and then contacted with the olfactory receptor. The reaction conditions (conditions for contacting the olfactory receptor with both substances) are not particularly limited as long as they enable screening for substances that suppress the light-degraded odor of lemon. 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 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.Furthermore, when cells having olfactory receptors are used, the concentration of the cells having olfactory receptors may be, 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 combination thereof that is compatible. Specifically, the duration of contact between the olfactory receptor and both substances may 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 cells having olfactory receptors, as exemplified above) and both substances, as long as it is possible to screen for substances that suppress the light-degraded odor of lemon. The other components can be appropriately selected depending on various conditions, such as the form in which the olfactory receptor is used, the type of test substance, and the method for measuring the olfactory receptor response. Examples of other components include salts such as calcium salts, carbon sources such as glucose, other medium components, and pH buffers.

[0077] 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.

[0078] The response of the olfactory receptor to an olfactory receptor activator includes activation of the olfactory receptor by the olfactory receptor activator.

[0079] The timing for measuring the olfactory receptor response to an olfactory receptor activator is not particularly limited, as long as it is the time point at which response inhibition by the test substance occurs to a measurable extent when the test substance is a substance that suppresses the light-degraded odor of lemon. The timing for measuring the olfactory receptor response 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 olfactory receptor response. Specifically, the timing for measuring the olfactory receptor response to an olfactory receptor activator may be any appropriate time point from the time when contact between the olfactory receptor and both substances begins to the time when 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 point at which response inhibition by the test substance is maximized. Furthermore, the timing for measuring the response of the olfactory receptor 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 contact between the olfactory receptor and both substances begins, or up to 24 hours, 12 hours, 6 hours, 2 hours, or 1 hour, or any combination thereof that is not inconsistent. Specifically, the timing for measuring the response of the olfactory receptor to an olfactory receptor activator may be, for example, from 1 hour to 6 hours from the time when contact between the olfactory receptor and both substances begins.

[0080] Step (C) is a step of identifying the test substance as a substance that suppresses the light-deterioration odor of lemon based on the response of the olfactory receptor to the olfactory receptor activator. That is, next, based on the response of the olfactory receptor to the olfactory receptor activator, it is possible to identify whether the test substance is a substance that suppresses the light-deterioration odor of lemon. That is, based on the response of the olfactory receptor to the olfactory receptor activator, it is possible to identify the test substance as a substance that suppresses the light-deterioration odor of lemon.

[0081] 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 the light-degraded lemon odor based on the response inhibition by the test substance. More specifically, if response inhibition by the test substance is observed, i.e., if 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 the light-degraded lemon odor. That is, for example, if 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 the light-degraded lemon odor. 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."

[0082] The inactivation of olfactory receptors by a test substance can be determined using the degree of activation of the olfactory receptor (degree of activation D1) when the 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) as an indicator. That is, the step (B) may be, for example, (B1) a step of measuring the degree of activation D1. Furthermore, the step (C) may be, for example, (C1) a step of identifying whether the test substance is a substance that suppresses the light-deterioration odor of lemon based on the degree of activation D1.

[0083] 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 performed (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 the light-deterioration odor of lemon based on the difference between the degree of activation D1 and the degree of activation D2.

[0084] "Control conditions" refers to the following conditions (C2-1) or (C2-2): (C2-1) conditions in which an olfactory receptor is contacted with an olfactory receptor activator in the absence of a test substance; (C2-2) conditions in 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.

[0085] 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.

[0086] The above condition (C2-1) includes conditions before contacting the olfactory receptor with the test substance, and conditions under which the olfactory receptor is contacted with an olfactory receptor activator. The above condition (C2-1) also includes conditions after contacting the olfactory receptor with the olfactory receptor activator and the test substance, and conditions under which 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 a measurable difference is observed 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 the above 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.

[0087] The screening method of the present invention may include a step of measuring the degree of activation D2. The degree of activation D1 and the degree of activation 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.

[0088] When the level of activation D1 is low, it may be determined that the inactivation of the olfactory receptor by the test substance has been observed. Specifically, when the level of activation D1 is lower than the level of activation D2, it may be determined that the inactivation of the olfactory receptor by the test substance has been observed. For example, when the ratio of the level of activation D1 to the level of activation 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 inactivation of the olfactory receptor by the test substance has been observed. 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.

[0089] 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.

[0090] 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.

[0091] 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. Examples of such methods include methods for measuring intracellular calcium concentration and intracellular cAMP concentration. That is, the activation of olfactory receptors by olfactory receptor activators can be measured using, for example, intracellular calcium concentration or intracellular cAMP concentration as an indicator. Specifically, the activation of olfactory receptors by olfactory receptor activators can be measured, for example, using cells having olfactory receptors and using intracellular calcium concentration or intracellular cAMP concentration as an indicator. For example, in HEK293T cells, when olfactory receptors are activated by odorants, they couple 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). Techniques for measuring intracellular cAMP levels include, for example, ELISA and reporter assays. An example of a reporter assay is luciferase assay. Reporter assays can measure intracellular cAMP levels using a reporter gene (such as a luciferase gene) whose expression is configured to depend on the cAMP concentration. An example of a technique for measuring intracellular calcium levels is calcium imaging. In calcium imaging, intracellular calcium levels can be measured using calcium indicators. 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.Furthermore, examples of calcium-sensitive fluorescent proteins include Cameleon, TN-XL, GCaMP, and G-GECO. "Calcium concentration" may refer to the concentration of free calcium ions.

[0092] 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.

[0093] 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."

[0094] 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 the same method as when cells having olfactory receptors are used. Specifically, for example, when such a membrane is used to separate two spaces, that is, when such a membrane is used to provide a reaction system having two spaces separated from each other by the membrane, the activation of olfactory receptors can be measured using the same method as 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.

[0095] In either case, measurable parameters can be selected depending on the manner in which the olfactory receptor is used.

[0096] Note that "measuring a certain parameter and using it as an index for measuring the response of an olfactory receptor to an olfactory receptor activator" means that as long as the response can be measured, specifically, as long as response inhibition by a test substance can be evaluated based on the response (i.e., as long as it is possible to determine 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 the intracellular cAMP concentration (e.g., luminescence intensity) as long as the activation can be measured, specifically, as long as it is possible to evaluate olfactory receptor inactivation by a test substance based on the activation (i.e., as long as it is possible to determine 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.

[0097] Furthermore, "measuring the response of an olfactory receptor to an olfactory receptor activator" means obtaining data reflecting the response that can be used to evaluate response inhibition by a test substance. Similarly, the "olfactory receptor response to an olfactory receptor activator" used as an index for evaluating response inhibition by a test substance means data reflecting the response 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), either as is or after appropriate processing.

[0098] In this way, a substance that suppresses lemon light degradation odor 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 lemon light degradation odor (i.e., evaluating whether the identified substance that suppresses lemon light degradation odor has a masking function). In other words, by evaluating the masking function of the identified substance that suppresses lemon light degradation odor, it is possible to confirm whether the substance that suppresses lemon light degradation odor actually suppresses lemon light degradation odor. The method for evaluating the masking function of the identified substance that suppresses lemon light degradation odor is not particularly limited. The masking function of the identified substance that suppresses lemon light degradation odor can be evaluated, for example, by known methods for evaluating the aroma of a substance. Such methods include sensory evaluation (evaluation by sensory testing). Specifically, the masking function of the identified substance that suppresses lemon light degradation odor can be evaluated, for example, by comparing the lemon light degradation odor in the presence of a substance that suppresses lemon light degradation odor with the lemon light degradation odor in the absence of the substance that suppresses lemon light degradation odor for a subject that exhibits lemon light degradation odor (e.g., a food containing a component that exhibits lemon light degradation odor).

[0099] In conventional screening methods, screening for inhibitors of lemon light-deterioration odor requires the masking function of a huge number of substances or combinations of substances to be confirmed one by one through sensory testing or the like, and then the selection of substances that suppress lemon light-deterioration odor is made. This requires a lot of time and money to develop a substance that suppresses lemon light-deterioration odor. However, the screening method of the present invention utilizes olfactory receptors to efficiently screen for substances that suppress lemon light-deterioration odor. Therefore, the screening method of the present invention can greatly improve the efficiency of developing inhibitors of lemon light-deterioration odor.

[0100] The uses of the screened substance that suppresses lemon photodegradation odor are not particularly limited. The substance that suppresses lemon photodegradation odor can be used, for example, by blending it with an object for which suppression of lemon photodegradation odor is desired. Such objects include those that already exhibit lemon photodegradation odor (e.g., foods containing components that exhibit lemon photodegradation odor) and those that may exhibit lemon photodegradation odor in the future (e.g., foods containing components that may produce components that exhibit lemon photodegradation odor). The lemon photodegradation odor in the object can be suppressed by blending a substance that suppresses lemon photodegradation odor. Regarding the suppression of lemon photodegradation odor using a substance that suppresses lemon photodegradation odor, the description regarding the suppression of lemon photodegradation odor using active ingredients in "<2> Suppression of Lemon Photodegradation Odor" described below can be applied mutatis mutandis. Furthermore, the substance that suppresses lemon photodegradation odor can also be used, for example, as a raw material for developing new substances that suppress lemon photodegradation odor.

[0101] <2> Suppression of Lemon Light-Deterioration Odor <2-1> Active Component In one embodiment, the following component (A) is used as an active component for suppressing the lemon light-deterioration odor: (A) At least one component selected from the group consisting of propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylhydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0102] As component (A), one kind of component may be used, or two or more kinds of components may be used in combination. The combination of components selected as component (A) is not particularly limited.

[0103] Any of the components (A) may be a component that inactivates the olfactory receptor OR51I2. That is, the component (A) may specifically be the following component (A): (A) a component that inactivates the olfactory receptor OR51I2, which is at least one component selected from the group consisting of propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylhydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0104] In one embodiment, the following component (B) is used as an active ingredient in suppressing the light-degradation odor of lemon: (B) At least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0105] Component (B) particularly includes bis(2-methyl-3-furyl) disulfide.

[0106] As component (B), one kind of component may be used, or two or more kinds of components may be used in combination. The combination of components selected as component (B) is not particularly limited.

[0107] Component (B) may be a component that inactivates the olfactory receptor OR2C1. Specifically, component (B) may be the following component (B): (B) a component that inactivates the olfactory receptor OR2C1, which is at least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0108] The phrase "a certain component inactivates the olfactory receptor OR51I2 or OR2C1" means that the inactivation of the olfactory receptor OR51I2 or OR2C1 by the component is observed under appropriate conditions. The olfactory receptor OR51I2 or OR2C1 and its inactivation are as described above in "<1> Screening for substances that suppress the light-degraded odor of lemon." Suitable conditions include those described in "<1> Screening for substances that suppress the light-degraded odor of lemon." Specific examples of suitable conditions include those described in the Examples. In other words, the phrase "a certain component inactivates the olfactory receptor OR51I2 or OR2C1" may mean, for example, that the inactivation of the olfactory receptor OR51I2 or OR2C1 by the component is observed at least under the conditions described in the Examples.

[0109] Components (A) and (B) are collectively referred to as "active ingredients." As the active ingredients, only component (A) may be used, only component (B) may be used, or components (A) and (B) may be used in combination.

[0110] The use of an active ingredient can suppress the lemon photodegradation odor in foods, i.e., achieve the effect of suppressing lemon photodegradation odor in foods. This effect is also referred to as the "masking effect." The suppression of lemon photodegradation odor in foods is also simply referred to as "suppression of lemon photodegradation odor." "Suppression of lemon photodegradation odor" is also referred to as "reduction of lemon photodegradation odor" or "masking of lemon photodegradation odor." Note that "suppression of lemon photodegradation odor" encompasses both the suppression of lemon photodegradation odor that may occur in the future and the suppression of lemon photodegradation odor that has already occurred. Furthermore, "suppression of lemon photodegradation odor" also encompasses the complete disappearance of lemon photodegradation odor. Specifically, the use of an active ingredient can suppress lemon photodegradation odor in foods compared to when the active ingredient is not used. Therefore, the masking effect can be determined by measuring and comparing the lemon photodegradation odor in foods when the active ingredient is used and when the active ingredient is not used. That is, a masking effect can be determined if the intensity of the lemon photodegradation odor in foods when the active ingredient is used is lower than when the active ingredient is not used. Measurement and comparison of deterioration odors such as the light deterioration odor of lemon can be carried out, for example, by sensory evaluation by a specialist panel.

[0111] The light-degradation odor of lemon is as described above in "<1> Screening of substances that suppress light-degradation odor of lemon." By using component (A), the photocitral A odor and / or photocitral B odor may be particularly suppressed. By using component (B), the 2-decenal odor may be particularly suppressed.

[0112] Deterioration odors such as lemon light deterioration odor may be classified into, for example, initial, middle, and after deterioration odors. In the case of liquid foods, the terms "initial," "middle," and "after" refer to the deterioration odors perceived between 0 and 1 second, 1 and 3 seconds, and 3 and 5 seconds after ingestion (after placing the food in the mouth), respectively. Furthermore, in the case of solid foods, the terms "initial," "middle," and "after" refer to the deterioration odors perceived between 0 and 4 seconds, 4 and 10 seconds, and 10 and 15 seconds after ingestion (after placing the food in the mouth), respectively. In the present invention, "solid" refers to forms other than liquids, including pastes and gels. By utilizing an active ingredient, for example, initial, middle, and after deterioration odors, or a combination thereof, may be suppressed.

[0113] When an active ingredient can form a salt, the active ingredient may be used in its free form, its salt, or a combination thereof. That is, unless otherwise specified, the term "active ingredient" may refer to the active ingredient in its free form, its salt, or a combination thereof. For example, unless otherwise specified, the term "undecanoic acid" may refer to undecanoic acid in its free form, its salt, or a combination thereof. The salt is not particularly limited as long as it provides a masking effect and is orally ingestible. Regarding salts of active ingredients, the description of salts of ingredients that can produce a lemon photodegradation odor, described below, can be applied mutatis mutandis.

[0114] 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 may not be purified. 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.

[0115] 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) is calculated based on the amount of the active ingredient itself in the material.

[0116] <2-2> Composition of the Present Invention The composition of the present invention is a composition containing an active ingredient.

[0117] 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 propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylated hydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0118] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (A): (A) a component that inactivates the olfactory receptor OR51I2, which is at least one component selected from the group consisting of propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylhydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0119] In one embodiment, the composition of the present invention is a composition containing the following component (B): (B) at least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0120] In one embodiment, the composition of the present invention may specifically be a composition containing the following component (B): (B) a component that inactivates the olfactory receptor OR2C1, which is at least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0121] The composition of the present invention containing component (B) may in particular be a composition containing bis(2-methyl-3-furyl) disulfide.

[0122] By utilizing the composition of the present invention, the light-deterioration odor of lemon in foods can be suppressed, i.e., a masking effect can be achieved. Thus, the composition of the present invention may be used to suppress the light-deterioration odor of lemon in foods. That is, the composition of the present invention may be, for example, a composition for suppressing the light-deterioration odor of lemon in foods. The composition of the present invention containing component (A) may be particularly used to suppress the photocitral A odor and / or photocitral B odor in foods. That is, the composition of the present invention containing component (A) may be particularly used to suppress the photocitral A odor and / or photocitral B odor in foods. The composition of the present invention containing component (B) may be particularly used to suppress the 2-decenal odor in foods. That is, the composition of the present invention containing component (B) may be particularly used to suppress the 2-decenal odor in foods.

[0123] Furthermore, by utilizing the composition of the present invention, it is possible to produce a food product in which the lemon light deterioration odor is suppressed. Therefore, the composition of the present invention may be utilized in the production of a food product (specifically, the production of a food product in which the lemon light deterioration odor is suppressed). That is, the composition of the present invention may be, for example, a composition for use in the production of a food product (specifically, the production of a food product in which the lemon light deterioration odor is suppressed).

[0124] 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 the light-deterioration odor of lemon in food, or a seasoning for food production (specifically, production of food in which the light-deterioration odor of lemon is suppressed).

[0125] The composition of the present invention may be used to suppress lemon light deterioration odor in food or to produce food in the manner described in the second aspect of the method of the present invention below.

[0126] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient. In one embodiment, the composition of the present invention may exclude a composition consisting of an active ingredient. As the 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.

[0127] 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 type of food. 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 raw materials of foods described below.

[0128] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0129] 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.

[0130] 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.

[0131] 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.

[0132] 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 consistent combination thereof. The content of the active ingredient in the composition of the present invention may be, 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). 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 may be set independently or in total within the range of the contents 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).In addition, when the composition of the present invention contains two or more active ingredients, the "content of the active ingredients in the composition of the present invention" means the total content of those two or more active ingredients in the composition of the present invention, unless otherwise specified.

[0133] 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.

[0134] The components (i.e., the active ingredient and optional 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.

[0135] <2-3> Second Aspect of the Method of the Present Invention The second aspect of the method of the present invention is a method comprising a step of utilizing an active ingredient.

[0136] That is, in one embodiment, a second aspect of the method of the present invention is a method comprising a step of utilizing the following component (A): (A) at least one component selected from the group consisting of propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylated hydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0137] 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 the olfactory receptor OR51I2, the component being at least one component selected from the group consisting of propyl gallate, 2-butyl-2-octenal, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-decadienal, β-naphthyl anthranilate, terpinolene, black pepper oleoresin, butylhydroxyanisole, sclareol, undecanoic acid, 2-phenyl-2-butenal, cinnamyl cinnamate, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate.

[0138] In addition, in one embodiment, a second embodiment of the method of the present invention is a method comprising a step of utilizing the following component (B): (B) at least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0139] 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 the olfactory receptor OR2C1, which is at least one component selected from the group consisting of bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide.

[0140] The method of the present invention including a step of utilizing component (B) may particularly be a method including a step of utilizing bis(2-methyl-3-furyl) disulfide.

[0141] According to the second aspect of the method of the present invention, specifically by utilizing an active ingredient, the lemon photodegradation odor in foods can be suppressed, i.e., a masking effect can be achieved. Thus, the second aspect of the method of the present invention may be implemented to suppress the lemon photodegradation odor in foods. That is, the second aspect of the method of the present invention may be, for example, a method for suppressing the lemon photodegradation odor in foods. This method is also referred to as the "masking method of the present invention." The method of the present invention, which includes a step of utilizing component (A), may be particularly used to suppress the photocitral A odor and / or photocitral B odor in foods. That is, the method of the present invention, which includes a step of utilizing component (A), may be particularly used to suppress the photocitral A odor and / or photocitral B odor in foods. The method of the present invention, which includes a step of utilizing component (B), may be particularly used to suppress the 2-decenal odor in foods. That is, the method of the present invention, which includes a step of utilizing component (B), may be particularly used to suppress the 2-decenal odor in foods.

[0142] Furthermore, according to the second aspect of the method of the present invention, specifically by utilizing the active ingredient, it is possible to produce a food product in which the lemon photodegradation odor is suppressed. Thus, the second aspect of the method of the present invention may be carried out for the production of a food product (specifically, the production of a food product in which the lemon photodegradation odor is suppressed). That is, the second aspect of the method of the present invention may be, for example, a method for producing a food product (specifically, the production of a food product in which the lemon photodegradation odor is suppressed). This method is also referred to as the "food production method of the present invention."

[0143] The active ingredient can be added to food ingredients during food production to suppress lemon photodegradation odor or used in food production. That is, an example of using the active ingredient is adding the active ingredient to food ingredients. That is, the second aspect of the method of the present invention may specifically be, for example, a method for suppressing lemon photodegradation odor in food, which includes adding the active ingredient to food ingredients. Furthermore, the second aspect of the method of the present invention may specifically be, for example, a method for producing food (specifically, producing food with suppressed lemon photodegradation odor), which includes adding the active ingredient to food ingredients. "Addition" can also be referred to as "blending."

[0144] 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.

[0145] The food obtained by the second aspect of the method of the present invention is also referred to as the "food of the present invention." Specifically, the food of the present invention is a food in which the light-deterioration odor of lemon is suppressed. In other words, the food of the present invention is a food to which an active ingredient has been added.

[0146] The suppression of lemon light-deterioration odor or the production of food products may be carried out in the same manner as the production of ordinary foods, except for the use of an active ingredient. That is, the suppression of lemon light-deterioration odor or the production of food products may be carried out using the same raw materials and under the same production conditions as ordinary foods, except for the use of an active ingredient. Furthermore, the raw materials and production conditions of the food products may both be appropriately modified and used for the suppression of lemon light-deterioration odor or the production of food products.

[0147] The food is not particularly limited as long as it is desired to suppress the lemon photodegradation odor. The food may be one that already exhibits the lemon photodegradation odor, or one that may exhibit the lemon photodegradation odor in the future. Examples of foods that already exhibit the lemon photodegradation odor include foods containing components that exhibit the lemon photodegradation odor. Examples of foods that may exhibit the lemon photodegradation odor in the future include foods containing components that can produce components that exhibit the lemon photodegradation odor. That is, the food may contain components that exhibit the lemon photodegradation odor and / or components that can produce components that exhibit the lemon photodegradation odor. Examples of components that exhibit the lemon photodegradation odor include photocitral A, photocitral B, and 2-decenal. Both photocitral A and photocitral B can be generated from, for example, citral. That is, an example of a component that can produce a component that exhibits the lemon photodegradation odor is citral. A component that can produce a component that exhibits the lemon photodegradation odor can, for example, change under light to produce a component that exhibits the lemon photodegradation odor. A component (e.g., citral) contained in a food product that can produce a component that exhibits a lemon light degradation odor may be, for example, a refined product of the component, or a material containing the component. Examples of materials containing a component (e.g., citral) that can produce a component that exhibits a lemon light degradation odor include citrus fruits such as lemons and mandarins, and herbs such as lemongrass. Citrus fruits may be, for example, the whole fruit or a part of the fruit. Examples of parts of the fruit include juice, pulp, peel, and essential oil. Citrus fruits particularly include lemon juice. Herbs may be, for example, the whole plant or a part of the plant. Examples of parts of the plant include essential oils. Foods also include beverages. Foods also include seasonings. Foods may be, for example, liquids or solids. Specific examples of foods include beverages such as soft drinks, alcoholic drinks, and soups; sweets such as jelly, ice cream, candy, cake, tart, mousse, bavarois, and gum; processed fruit products such as dried fruit; and seasonings such as dressing, sauce, lemon juice, ponzu sauce, and jam. "Soft drinks" may refer to non-alcoholic beverages (drinks with an alcohol concentration of less than 1%) excluding milk and dairy products.Specific examples of soft drinks include water, fruit juice, vegetable juice, tea (e.g., black tea), coffee drinks (e.g., coffee), carbonated drinks, sports drinks, and jelly drinks. Specific examples of soups include Tom Yum Kung. Foods include, in particular, the above-exemplified foods containing a component that exhibits a lemon light-degradation odor and / or a component that can produce a component that exhibits a lemon light-degradation odor. More specific examples of foods include, in particular, the above-exemplified foods produced with the addition of citrus fruits (e.g., lemons, such as lemon juice). Furthermore, more specific examples of foods include, in particular, the above-exemplified foods produced with the addition of citral (e.g., purified citral products, citral-containing materials, such as lemon juice).

[0148] The manner in which the food is provided is not particularly limited. For example, the food may be provided 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 food 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. The food may particularly be provided in a non-light-shielding container such as a PET bottle or a glass bottle. The food may more particularly be a beverage provided in a non-light-shielding container such as a PET bottle or a glass bottle. The food is not limited to general foods, but also includes so-called health foods or medical foods such as nutritional supplements (supplements), nutritional functional foods, and foods for specified health uses. That is, for example, the foods exemplified above may be provided as general foods, health foods, or medical foods.

[0149] "Food ingredients" refers to food materials used to produce food. There are no particular limitations on food ingredients, as long as they can be used to produce food. Food ingredients can be selected appropriately depending on various conditions, such as the type of food. Food ingredients include ingredients that can be commonly used in the production of foods, such as those exemplified above. Specific examples of food ingredients 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.

[0150] The active ingredient may be added to food ingredients at any stage of the food manufacturing process, as long as a masking effect is obtained. In other words, the "food ingredients" to which the active ingredient is added may be those at any stage of the food manufacturing process. For example, the "food ingredients" to which the active ingredient is added may include finished foods before the active ingredient is added. The active ingredient may be added to the food ingredients either as is or after being prepared into a desired form, such as a solution. "Addition of an active ingredient" may collectively refer to the process of coexisting the active ingredient with the food ingredients. Ingredients other than the active ingredient (e.g., ingredients that exhibit a lemon photodegradation odor or ingredients that may produce a lemon photodegradation odor) may also be added to the food ingredients 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. Each ingredient (i.e., the active ingredient and optionally other ingredients) may be added to the food ingredients all at the same time, separately, or in any combination. The order in which the ingredients are added to the food ingredients is not particularly limited.

[0151] The amounts and ratios of the components (i.e., the active ingredient and optionally other ingredients) 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 amounts and ratios of the components 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 food and the type of food.

[0152] The active ingredient may be added to the raw materials of the food product so that the ingestible concentration of the active ingredient falls within a desired range (for example, the range of ingestible concentration of the active ingredient described below).

[0153] The ingested concentration of the active ingredient is, 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 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), 2 ppm(w / w), 5 It may be 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, 5000 ppm (w / w) or more, or 10000 ppm (w / w) or more, and may be 20000 ppm (w / w) or less, 10000 ppm (w / w) or less, 5000 ppm (w / w) or less, 2000 ppm (w / w) or less, 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, 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.The ingested concentration of the active ingredient may be, 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) 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) 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), 50 The ingested concentration of the active ingredient may be, for example, 0.01 ppt(w / w) to 20000 ppm(w / w), 0.5 ppt(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), 5000 ppm(w / w) to 10000 ppm(w / w), or 10000 ppm(w / w) to 20000 ppm(w / w).The range may be 1 ppt (w / w) to 2000 ppm (w / w), 1 ppt (w / w) to 200 ppm (w / w), or 10 ppt (w / w) to 20 ppm (w / w). When the food product of the present invention contains two or more active ingredients (e.g., when two or more active ingredients are added), the ingestible concentrations of those two or more active ingredients, either independently or in total, may be set within the range of the ingestible concentrations of the active ingredients exemplified above. Unless otherwise specified, when the food product of the present invention contains two or more active ingredients (e.g., when two or more active ingredients are added), the "ingestible concentration of the active ingredient" refers to the total ingestible concentration of those two or more active ingredients.

[0154] The ingestible concentration of 3-mercaptohexyl acetate may be, for example, within the range of the ingestible concentration of the active ingredient exemplified above. The ingested concentration of 3-mercaptohexyl acetate 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, or 5 ppb(w / w) or more, and may be 10 ppb(w / w) or less, 5 The concentration may be 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.Specific examples of the ingested concentration of 3-mercaptohexyl acetate include 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), and 20 ppt(w / w) to 50 ppt(w / w). The ingested concentration of 3-mercaptohexyl acetate may be, for example, 0.01 ppt(w / w) to 10 ppb(w / w), 0.1 ppt(w / w) to 1 ppb(w / w), or 1 ppt(w / w) to 100 ppt(w / w).

[0155] The ingestible concentration of omega-6-hexadecene lactone may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of omega-6-hexadecene lactone may be, for example, 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, or 10 ppb (w / w) or more, and may be 20 ppb (w / w) or less, 10 The concentration may be 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, or 0.05 ppt (w / w), or any compatible combination thereof.Specific examples of omega-6-hexadecene lactone intake concentrations include 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) to 50 ppt(w / w), and 50 ppt(w / w) to 100 ppt(w / w). The omega-6-hexadecene lactone intake concentration may be, for example, 0.02 ppt(w / w) to 10 ppm(w / w), 0.2 ppt(w / w) to 1 ppm(w / w), or 2 ppt(w / w) to 100 ppb(w / w).

[0156] The ingestible concentration of benzenemethanethiol may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of benzenemethanethiol may be, for example, 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, or 50 ppb (w / w) or more, and may be 100 ppb (w / w) or less, 50 The concentration may be 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, or 0.2 ppt (w / w) or less, or any compatible combination thereof.Specific examples of benzenemethanethiol intake concentrations are 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) 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 The benzenemethanethiol intake concentration may be, for example, 0.1 ppt(w / w) to 100 ppb(w / w), 1 ppt(w / w) to 10 ppb(w / w), or 10 ppt(w / w) to 1 ppb(w / w).

[0157] The ingestible concentration of cinnamyl cinnamate may be, for example, within the range of the ingestible concentration of the active ingredient exemplified above. The ingested concentration of cinnamyl cinnamate may be, for example, 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, or 1 ppm (w / w) or more; The concentration may be 500 ppt (w / w), 200 ppt (w / w), 100 ppt (w / w), 50 ppt (w / w), 20 ppt (w / w), 100 ppt (w / w), 50 ppt (w / w), 20 ppt (w / w), 1 ppt (w / w), 5 ppt (w / w), 2 ppt (w / w), 1 ppt (w / w), or 0.5 ppt (w / w), or any compatible combination thereof.Specific examples of the ingested concentration of cinnamyl cinnamate include 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) to 10 ppb(w / w), 10 The cinnamyl cinnamate intake concentration may be, for example, 2 ppt(w / w) to 2 ppm(w / w), 20 ppt(w / w) to 200 ppb(w / w), 20 ppt(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), 500 ppb(w / w) to 1 ppm(w / w), or 1 ppm(w / w) to 2 ppm(w / w).

[0158] The ingestible concentration of trans,trans-2,4-decadienal or E-β-damascone may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of trans,trans-2,4-decadienal or E-β-damascone is, for example, 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, or 2 It may be ppm (w / w) or more, or 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, or 5 ppt (w / w) or less, or any consistent combination thereof.Specific examples of the ingested concentration of trans,trans-2,4-decadienal or E-β-damascone include 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 It may be 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), 500 ppb (w / w) to 1 ppm (w / w), 1 ppm (w / w) to 2 ppm (w / w), or 2 ppm (w / w) to 5 ppm (w / w). The ingested concentration of trans,trans-2,4-decadienal or E-β-damascone may be, for example, 2 ppt (w / w) to 5 ppm (w / w), 20 ppt (w / w) to 500 ppb (w / w), or 200 ppt (w / w) to 50 ppb (w / w).

[0159] The ingestible concentration of black pepper oleoresin may be, for example, within the range of the ingestible concentration of the active ingredient exemplified above. The ingestible concentration of black pepper oleoresin may be, for example, 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, or 50 ppm(w / w) or more, and may be 100 ppm(w / w) or less, 50 ppm(w / w) or less, 20 The concentration may be 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, or 200 ppt (w / w), or any compatible combination thereof.Specific examples of the ingestible concentrations of black pepper oleoresin include 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) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 The concentration of black pepper oleoresin for consumption may be, for example, 100 ppt(w / w) to 100 ppm(w / w), 1 ppb(w / w) to 10 ppm(w / w), 1 ppb(w / w) to 1 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).

[0160] The ingestible concentration of terpinolene or allyl isothiocyanate may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of terpinolene or allyl isothiocyanate may be, for example, 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, or 100 ppm (w / w) or more. The concentration may be 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, or 500 ppt (w / w), or any compatible combination thereof.Specific examples of the ingested concentration of terpinolene or allyl isothiocyanate include 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) 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), and 500 The ingested concentration of terpinolene or allyl isothiocyanate may be, for example, 200 ppt (w / w) to 200 ppm (w / w), 2 ppb (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), 50 ppm (w / w) to 100 ppm (w / w), or 100 ppm (w / w) to 200 ppm (w / w).

[0161] The ingestible concentration of 2-phenyl-2-butenal may be, for example, within the range of the ingestible concentration of the active ingredient exemplified above. The ingested concentration of 2-phenyl-2-butenal may be, for example, 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, or 200 ppm (w / w) or more, and 500 The concentration may be less than or equal to ppm (w / w), 200 ppm (w / w), 100 ppm (w / w), 50 ppm (w / w), 20 ppm (w / w), 10 ppm (w / w), 5 ppm (w / w), 2 ppm (w / w), 1 ppm (w / w), 500 ppb (w / w), 200 ppb (w / w), 100 ppb (w / w), 50 ppb (w / w), 20 ppb (w / w), 10 ppb (w / w), 5 ppb (w / w), 2 ppb (w / w), 1 ppb (w / w), or 500 ppt (w / w), or any compatible combination thereof.Specific examples of ingested concentrations of 2-phenyl-2-butenal include 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) 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), and 500 It may be 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), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), or 200 ppm(w / w) to 500 ppm(w / w). The ingested concentration of 2-phenyl-2-butenal may be, for example, 200 ppt (w / w) to 500 ppm (w / w), 2 ppb (w / w) to 50 ppm (w / w), or 20 ppb (w / w) to 5 ppm (w / w).

[0162] The ingestible concentration of 2-butyl-2-octenal, sclareolide, or β-elemene may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. In addition, the ingested concentration of 2-butyl-2-octenal, sclareolide, or β-elemene is, for example, 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, or 500 It may be ppm (w / w) or more, or may be 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, or 1 ppb (w / w) or less, or any compatible combination thereof.Specific examples of the ingested concentration of 2-butyl-2-octenal, sclareolide, or β-elemene include 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) 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), and 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), 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), or 500 ppm (w / w) to 1000 ppm (w / w). The ingested concentration of 2-butyl-2-octenal, sclareolide, or β-elemene may be, for example, 500 ppt (w / w) to 1000 ppm (w / w), 5 ppb (w / w) to 100 ppm (w / w), or 50 ppb (w / w) to 10 ppm (w / w).

[0163] The ingestible concentration of undecanoic acid may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of undecanoic acid may be, for example, 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, or 500 ppm (w / w) or more, and may be 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 The concentration may be 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, or 2 ppb (w / w) or less, or any compatible combination thereof.Specific examples of the ingested concentration of undecanoic acid include 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) 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 The undecanoic acid intake concentration may be, for example, 1 ppb (w / w) to 1000 ppm (w / w), 10 ppb (w / w) to 100 ppm (w / w), 10 ppb (w / w) to 10 ppm (w / w), 20 ppm (w / w) to 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), or 500 ppm (w / w) to 1000 ppm (w / w).

[0164] The ingestible concentration of β-naphthyl anthranilate may be, for example, within the range of the ingestible concentration of the active ingredient exemplified above. The ingested concentration of β-naphthyl anthranilate may be, for example, 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, or 1000 ppm (w / w) or more, and may be 2000 ppm (w / w) or less, 1000 The concentration may be less than or equal to ppm (w / w), 500 ppm (w / w), 200 ppm (w / w), 100 ppm (w / w), 50 ppm (w / w), 20 ppm (w / w), 10 ppm (w / w), 5 ppm (w / w), 2 ppm (w / w), 1 ppm (w / w), 500 ppb (w / w), 200 ppb (w / w), 100 ppb (w / w), 50 ppb (w / w), 20 ppb (w / w), 10 ppb (w / w), or 5 ppb (w / w), or any compatible combination thereof.Specific examples of the ingested concentration of β-naphthyl anthranilate include 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), 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), and 5 ppm (w / w) to 10 The ingested concentration of β-naphthyl anthranilate may be, for example, 2 ppb (w / w) to 2000 ppm (w / w), 20 ppb (w / w) to 200 ppm (w / w), 20 ppm (w / w) to 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), or 1000 ppm (w / w) to 2000 ppm (w / w).

[0165] The ingestible concentration of 5-methyl-2-phenyl-2-hexenal or propyl gallate may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. In addition, the ingested concentration of 5-methyl-2-phenyl-2-hexenal or propyl gallate is, for example, 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, or 2000 It may be ppm (w / w) or more, or may be 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, or 5 ppb (w / w) or less, or any consistent combination thereof.Specific examples of the ingested concentration of 5-methyl-2-phenyl-2-hexenal or propyl gallate include 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), 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 It may be between ppm (w / w) and 10 ppm (w / w), between 10 ppm (w / w) and 20 ppm (w / w), between 20 ppm (w / w) and 50 ppm (w / w), between 50 ppm (w / w) and 100 ppm (w / w), between 100 ppm (w / w) and 200 ppm (w / w), between 200 ppm (w / w) and 500 ppm (w / w), between 500 ppm (w / w) and 1000 ppm (w / w), between 1000 ppm (w / w) and 2000 ppm (w / w), or between 2000 ppm (w / w) and 5000 ppm (w / w). The ingested concentration of 5-methyl-2-phenyl-2-hexenal or propyl gallate may be, for example, 2 ppb (w / w) to 5000 ppm (w / w), 20 ppb (w / w) to 500 ppm (w / w), or 200 ppb (w / w) to 50 ppm (w / w).

[0166] The ingestible concentration of sclareol may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of sclareol may be, for example, 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 The concentration may be less than or equal to ppm (w / w), 2000 ppm (w / w), 1000 ppm (w / w), 500 ppm (w / w), 200 ppm (w / w), 100 ppm (w / w), 50 ppm (w / w), 20 ppm (w / w), 10 ppm (w / w), 5 ppm (w / w), 2 ppm (w / w), 1 ppm (w / w), 500 ppb (w / w), 200 ppb (w / w), 100 ppb (w / w), 50 ppb (w / w), 20 ppb (w / w), or 10 ppb (w / w), or any compatible combination thereof.Specific examples of sclareol intake concentrations include 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), 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 It may be between ppm (w / w) and 50 ppm (w / w), between 50 ppm (w / w) and 100 ppm (w / w), between 100 ppm (w / w) and 200 ppm (w / w), between 200 ppm (w / w) and 500 ppm (w / w), between 500 ppm (w / w) and 1000 ppm (w / w), between 1000 ppm (w / w) and 2000 ppm (w / w), between 2000 ppm (w / w) and 5000 ppm (w / w), or between 5000 ppm (w / w) and 10000 ppm (w / w). The ingested concentration of sclareol may be, for example, 5 ppb (w / w) to 10,000 ppm (w / w), 50 ppb (w / w) to 1,000 ppm (w / w), or 500 ppb (w / w) to 100 ppm (w / w).

[0167] The ingestible concentration of butylhydroxyanisole may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of butylhydroxyanisole may be, for example, 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, 5000 ppm (w / w) or more, or 10000 ppm (w / w) or more. The concentration may be less than or equal to ppm (w / w), 5000 ppm (w / w), 2000 ppm (w / w), 1000 ppm (w / w), 500 ppm (w / w), 200 ppm (w / w), 100 ppm (w / w), 50 ppm (w / w), 20 ppm (w / w), 10 ppm (w / w), 5 ppm (w / w), 2 ppm (w / w), 1 ppm (w / w), 500 ppb (w / w), 200 ppb (w / w), 100 ppb (w / w), or 50 ppb (w / w), or any compatible combination thereof.Specific examples of the ingested concentration of butylhydroxyanisole include 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), 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), 50 ppm (w / w) to 100 ppm (w / w), and 100 ppm (w / w) to 200 The ingested concentration of butylhydroxyanisole may be, for example, 20 ppb (w / w) to 20,000 ppm (w / w), 200 ppm (w / w) to 500 ppm (w / w), 500 ppm (w / w) to 1,000 ppm (w / w), 1,000 ppm (w / w) to 2,000 ppm (w / w), 2,000 ppm (w / w) to 5,000 ppm (w / w), 5,000 ppm (w / w) to 10,000 ppm (w / w), or 10,000 ppm (w / w) to 20,000 ppm (w / w).

[0168] The ingestible concentration of bis(2-methyl-3-furyl)disulfide may be, for example, within the range of the ingestible concentrations of the active ingredients exemplified above. The ingested concentration of bis(2-methyl-3-furyl) disulfide may be, for example, 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, or 200 ppb(w / w) or more, and may be 500 The concentration may be 500 ppt (w / w), 200 ppt (w / w), 100 ppt (w / w), 50 ppt (w / w), 20 ppt (w / w), 10 ppt (w / w), 50 ppt (w / w), 2 ppt (w / w), 1 ppt (w / w), or 1 ppt (w / w), or any combination thereof.Specific examples of the ingested concentration of bis(2-methyl-3-furyl) disulfide include 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) 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), and 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) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), or 200 ppb(w / w) to 500 ppb(w / w). The ingested concentration of bis(2-methyl-3-furyl) disulfide may be, for example, 0.5 ppt (w / w) to 500 ppb (w / w), 5 ppt (w / w) to 50 ppb (w / w), or 50 ppt (w / w) to 5 ppb (w / w).

[0169] The ingested concentration of 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, or diallyl trisulfide may be, for example, within the range of the ingested concentration of the active ingredient exemplified above.

[0170] Furthermore, the ingested concentration of the active ingredient 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 ingested concentration of the active ingredient may be, for example, within the range of the ingested concentrations of the active ingredient exemplified above, 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 flavor and taste of the active ingredient itself are not perceived when ingesting an aqueous solution containing the active ingredient alone. Examples of the threshold concentration of the active ingredient include the threshold concentrations described in the Examples.

[0171] 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.

[0172] Ingredients other than the active ingredient may be added to the raw materials of the food product so that the ingested concentration of the ingredients other than the active ingredient falls within a desired range (for example, the range described below).

[0173] The food of the present invention may contain a component (e.g., citral) that can produce a component that exhibits a lemon photodegradation odor. The food of the present invention may contain one or more components that can produce a component that exhibits a lemon photodegradation odor. That is, the food of the present invention may be manufactured to contain a component that can produce a component that exhibits a lemon photodegradation odor. A food containing a component that can produce a component that exhibits a lemon photodegradation odor can be manufactured, for example, by adding a component that can produce a component that exhibits a lemon photodegradation odor. That is, a second aspect of the method of the present invention may further include adding a component that can produce a component that exhibits a lemon photodegradation odor to a food ingredient. A food containing a component that can produce a component that exhibits a lemon photodegradation odor can be manufactured, for example, by adding the component itself that can produce a lemon photodegradation odor, or by adding a material that contains a component that can produce a lemon photodegradation odor. The component that can produce a lemon photodegradation odor may be a commercially available product, or may be obtained by appropriate manufacturing. The method for producing the component capable of producing the lemon photodegradation odor is not particularly limited. The component capable of producing the lemon photodegradation odor can be produced, for example, by chemical synthesis, enzymatic reaction, fermentation, extraction, or a combination thereof. The component capable of producing the lemon photodegradation odor can be added in the same manner as the addition of an active ingredient. The component capable of producing the lemon photodegradation odor may be added to a food ingredient, for example, so that the content of the component capable of producing the lemon photodegradation odor in the food of the present invention falls within a desired range (for example, the content range described below). Furthermore, a food containing a component capable of producing the lemon photodegradation odor can be produced, for example, using a food ingredient containing a component capable of producing the lemon photodegradation odor. That is, the food ingredient may contain a component capable of producing the lemon photodegradation odor.

[0174] When a component capable of producing a component exhibiting a lemon light-degradation odor can form a salt, the component capable of producing a component exhibiting a lemon light-degradation odor may be used in its free form, as a salt, or a combination thereof. That is, unless otherwise specified, the term "component capable of producing a component exhibiting a lemon light-degradation odor" may refer to the component capable of producing a component exhibiting a lemon light-degradation odor in its free form, its salt, or a combination thereof. "Free form" refers to the form in which no salt is formed. Furthermore, when a component capable of producing a component exhibiting a lemon light-degradation odor can form a hydrate, the component capable of producing a component exhibiting a lemon light-degradation odor may be used in its non-hydrate form, its hydrate form, or a combination thereof. That is, the term "component capable of producing a component exhibiting a lemon light-degradation odor" (e.g., "a component capable of producing a component exhibiting a lemon light-degradation odor in its free form" or "a salt of a component capable of producing a component exhibiting a lemon light-degradation odor") may encompass both the non-hydrate and the hydrate unless otherwise specified. The component capable of producing a component exhibiting a lemon light deterioration odor may be in any form, such as an ion, during use.

[0175] The salt is not particularly limited as long as it is orally ingestible. For example, specific examples of 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 with 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.

[0176] In addition, when a material containing a component that can produce a lemon light-degradation odor is used, the amount of a component that can produce a lemon light-degradation odor (e.g., content (concentration) or amount used) is calculated based on the amount of the component itself that can produce the lemon light-degradation odor in the material. Furthermore, when the component that can produce a lemon light-degradation odor forms a salt or hydrate, the amount of a component that can produce a lemon light-degradation odor (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 unhydrated free form. The same applies to components that produce lemon light-degradation odor.

[0177] When the food of the present invention contains a component that can produce a component that exhibits a lemon light deterioration odor (for example, citral), the content of the component that can produce a lemon light deterioration odor in the food of the present invention may be, for example, in terms of consumption concentration, 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 It may be ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, or 500 ppm (w / w) or more, and may be 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 It may be ppb (w / w) or less, 500 ppt (w / w) or less, or 200 ppt (w / w) or less, or any consistent combination thereof.The content of a component (e.g., citral) that may produce a component exhibiting a lemon light deterioration odor in the food of the present invention is specifically, for example, in the following ingestive concentrations: 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) 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), 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), or 500 ppm (w / w) to 1000 ppm (w / w). The content of a component (e.g., citral) capable of producing a lemon light-degradation odor in the food product of the present invention may be, for example, 100 ppt (w / w) to 1000 ppm (w / w), 1 ppb (w / w) to 1000 ppm (w / w), 10 ppb (w / w) to 1000 ppm (w / w), or 100 ppb (w / w) to 1000 ppm (w / w). When the food product of the present invention contains two or more components capable of producing a lemon light-degradation odor, the concentrations of the two or more components may be set independently or in total within the range of the concentrations of the components capable of producing a lemon light-degradation odor exemplified above.In addition, when the food product of the present invention contains two or more components that can produce components that exhibit a lemon photodegradation odor, the "concentration of components that can produce components that exhibit a lemon photodegradation odor" refers to the total concentration of those two or more components that are consumed, unless otherwise specified. In addition, in one aspect, the content of components that can produce components that exhibit a lemon photodegradation odor in the food product of the present invention exemplified above may be interpreted as the sum of the content of components that can produce components that exhibit a lemon photodegradation odor and the content of components that exhibit a lemon photodegradation odor in the food product of the present invention.

[0178] The food of the present invention may contain a component that exhibits a lemon photodegradation odor (e.g., photocitral A, photocitral B, or 2-decenal). The food of the present invention may contain one or more components that exhibit a lemon photodegradation odor. That is, the food of the present invention may be manufactured to contain a component that exhibits a lemon photodegradation odor. A food containing a component that exhibits a lemon photodegradation odor can be manufactured, for example, by adding a component that exhibits a lemon photodegradation odor. That is, a second aspect of the method of the present invention may further include adding a component that exhibits a lemon photodegradation odor to a food ingredient. A food containing a component that exhibits a lemon photodegradation odor may be manufactured, for example, by adding the component that exhibits a lemon photodegradation odor itself, or by adding a material that contains a component that exhibits a lemon photodegradation odor, such as a seasoning that contains a component that exhibits a lemon photodegradation odor. The component that exhibits a lemon photodegradation odor may be a commercially available product, or may be obtained by appropriate manufacturing. The method for manufacturing the component that exhibits a lemon photodegradation odor is not particularly limited. The component exhibiting the lemon photodegradation odor can be produced, for example, by chemical synthesis, enzymatic reaction, fermentation, extraction, or a combination thereof. The component exhibiting the lemon photodegradation odor can be added in the same manner as the addition of an active ingredient. The component exhibiting the lemon photodegradation odor may be added to a food ingredient, for example, so that the content of the component exhibiting the lemon photodegradation odor in the food of the present invention falls within a desired range (for example, the content range described below). Furthermore, a food containing the component exhibiting the lemon photodegradation odor can be produced, for example, using a food ingredient containing the component exhibiting the lemon photodegradation odor. That is, the food ingredient may contain the component exhibiting the lemon photodegradation odor. Furthermore, the component exhibiting the lemon photodegradation odor may be generated, for example, during the production process of the food of the present invention. Furthermore, the component exhibiting the lemon photodegradation odor may be generated, for example, after the production process of the food of the present invention is carried out (for example, during storage of the food of the present invention).

[0179] When the food of the present invention contains a component that exhibits a lemon photodegradation odor (e.g., photocitral A, photocitral B, or 2-decenal), the content of the component that exhibits a lemon photodegradation odor in the food of the present invention may be, for example, in terms of ingestion concentration, 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 It may be 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 ppm (w / w) or more, and may be 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 It may be 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 of the component exhibiting the lemon light deterioration odor in the food of the present invention may be, specifically, for example, as an ingestible concentration, 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) 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), 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)~50 The content of the component(s) exhibiting a lemon light-deterioration odor in the food product of the present invention may be, for example, 1 ppt(w / w) to 100 ppm(w / w), 10 ppt(w / w) to 100 ppm(w / w), 100 ppt(w / w) to 100 ppm(w / w), 1 ppb(w / w) to 100 ppm(w / w), 10 ppb(w / w) to 10 ppm(w / w), or 50 ppb(w / w) to 2 ppm(w / w). When the food product of the present invention contains two or more components exhibiting a lemon light-deterioration odor, the concentrations of the two or more components may be set independently or in total within the range of the concentrations of the components exhibiting a lemon light-deterioration odor exemplified above.In addition, when the food product of the present invention contains two or more components that exhibit a lemon light-deterioration odor, the "eating concentration of the components that exhibit a lemon light-deterioration odor" means the total eating concentration of those two or more components, unless otherwise specified.

[0180] <2-4> Use of Active Ingredient The present invention also discloses the use of the active ingredient in the applications exemplified above. That is, the present invention discloses, for example, the use of the active ingredient for suppressing lemon light deterioration odor in food or for producing food, and the use of the active ingredient in suppressing lemon light deterioration odor in food or for producing a composition for producing food.

[0181] The present invention also discloses active ingredients for use in the above-exemplified applications. That is, the present invention discloses, for example, an active ingredient for use in suppressing lemon light deterioration odor in food or in producing food, and an active ingredient for use in suppressing lemon light deterioration odor in food or in producing a composition for producing food.

[0182] The present invention will be described in more detail below with reference to non-limiting examples.

[0183] 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.

[0184] Example 1: Screening for substances that suppress the light-degraded odor of lemon using olfactory receptors <1> Preparation of cells expressing human olfactory receptors <1-1> Preparation of expression vectors for human olfactory receptors As olfactory receptors, 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, OR 2AG1, OR2AG2, OR2AJ1P, OR2AK2, OR2AP1, OR2AT4, OR2B2, OR2B3, OR2B6, OR2B11, OR2C1, OR2C3, OR2D2, OR2D3, OR2F1, OR2G2, OR2G3, OR2G6, O R2H1, 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, O R4C6, 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, OR 4Q3, 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、OR10A5、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、OR11H4、OR11H6、OR11H12、OR11L1、OR12D2、OR12D3、OR13A1、OR13C2、OR13C3、OR13C4、OR13C8、OR13D1、OR13F1、OR13G1、OR13H1、OR13J1、OR14A2、OR14A16、OR14C36、OR14I1、OR14J1、OR14K1, OR14L1P, OR51A1P, OR51A4, OR51A7, OR51B2, OR51B4, OR51B5, OR51B6, OR51D1, OR51E1, OR51E2, OR51F1, OR51F2, OR51F 5P, OR51G1, OR51G2, OR51H1, OR51I1, OR51I2, OR51L1, OR51M1, OR51Q1, OR51S1, OR51T1, OR51V1, OR52A1, OR52A4, OR52A5, OR52B 2, 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).

[0185] We purchased 352 human olfactory receptor genes from the TrueClone cDNA Clone Collection (OriGene). Using primers designed based on the sequences registered in GenBank, we amplified subcloning fragments for each of the 352 human olfactory receptor genes by PCR using the purchased human olfactory receptor genes as templates. The amplified subcloning fragments for each gene were subcloned downstream of the Rho tag sequence in the Rho-pME18S vector (K. Kajiya et al., Journal of Neuroscience, 15 August 2001, 21 (16) 6018-6025) using the EcoRI and XhoI sites, yielding 352 expression vectors for human olfactory receptors.

[0186] <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 1 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 left to stand in a clean bench for 20 minutes, after which HEK293T cells (2.5-3.5 x 10 ) that had been seeded in a 10 cm Petri dish the day before were added. 6 After culturing for 5 hours in an incubator maintained at 37°C and 5% CO2, HEK293T cells (2.5 × 10 cells / 10 cm dish) were added to each well of a 96-well plate (BD). 5 100 μl of each of the olfactory receptors (100 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 performed to obtain a culture of HEK293T cells into which the empty vector Rho-pME18S had been introduced (hereinafter also referred to as "control cells").

[0187]

[0188] <2> Luciferase Assay: Olfactory receptors expressed in HEK293T cells conjugate with Golf to activate adenylate cyclase, thereby increasing the amount of intracellular cAMP. In this example, a luciferase reporter gene assay was used to measure the response of olfactory receptors to test substances. This assay monitors the increase in intracellular cAMP levels as an increase in luminescence intensity derived from firefly luciferase. The "luciferase reporter gene assay" is also referred to as the "luciferase assay." Firefly luciferase is expressed from the firefly luciferase gene carried by the pGL4.29[luc2P / CRE / Hygro] Vector in a manner dependent on the amount of intracellular cAMP. Additionally, the luminescence intensity derived from Renilla luciferase was used as an internal standard to correct for errors in gene transfer 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.

[0189] The medium was removed from the culture of HEK293T cells expressing each of the 352 olfactory receptors obtained in <1-2> above, and 60 μL of 300 μM photocitral A solution or 300 μM photocitral B solution was added to each cell to obtain a reaction solution. The photocitral A solution and photocitral B solution were prepared by dissolving photocitral A and photocitral B 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 sufficient intracellular expression of the firefly luciferase gene. The luminescence value derived from intracellular firefly luciferase was measured and defined as the "Luc value." The luminescence value derived from intracellular Renilla luciferase was also measured and defined as the "hRLuc value." The luminescence value derived from each luciferase was measured using Dual-Glo TM Measurement was performed using a luciferase assay system (Promega) according to the product's operating manual.

[0190] The luminescence value (Luc value) derived from firefly luciferase induced by photocitral A or photocitral B stimulation was divided by the luminescence value (hRluc value) derived from Renilla luciferase in the same well to obtain the "Luc / hRluc value." The Luc / hRluc value in cells stimulated with photocitral A or photocitral B was divided by the Luc / hRluc value in cells not stimulated with photocitral A or photocitral B to obtain the "fold increase." Furthermore, the fold increase in cells transfected with an olfactory receptor expression vector 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 strength of the olfactory receptor response to photocitral A or photocitral B.

[0191] The results are shown in Figures 1 to 4. The responses of 352 olfactory receptors to 300 μM photocitral A and 300 μM photocitral B were measured, and OR51I2 consistently responded (Figures 1 and 2). The responses of OR51I2 to photocitral A and photocitral B were concentration-dependent (Figures 3 and 4). OR51I2 is a novel photocitral receptor that has not previously been found to respond to photocitrals.

[0192] <3> Screening for OR51I2 antagonists We searched for OR51I2 antagonists using Photocitral A as a receptor activator.

[0193] The medium was removed from the culture of OR51I2-expressing HEK293T cells obtained in <1-2> above, and 60 μL of a test substance / photocitral A mixed solution (containing 100 μM of test substance and 300 μM of photocitral A) or a photocitral A solution (containing 300 μM of photocitral A) was added to prepare a reaction solution. Each solution was prepared by dissolving the corresponding component in CD293 (Life Technologies, Inc.). The cells were cultured at 37°C in a CO2 incubator for 3 hours to allow sufficient intracellular expression of the firefly luciferase gene. The luminescence value derived from intracellular firefly luciferase was measured and used as the "Luc value." The luminescence value derived from firefly luciferase was measured using Dual-Glo TM Measurement was performed using a luciferase assay system (Promega) according to the product's operating manual.

[0194] The rate of inhibition of receptor response by a test substance was calculated as follows: The Luc value (X) of cells stimulated with photocitral A alone was subtracted by the Luc value (Y) of cells not stimulated with photocitral A. Similarly, the Luc value (Z) of cells stimulated with a mixture of photocitral A and the test substance was subtracted by the Luc value (Y) of cells not stimulated with photocitral A. The receptor activity inhibitory activity of the test substance was calculated using the increase in luminescence value (X-Y) due to stimulation with photocitral A alone using the following formula. Experiments were performed in duplicate, and the average value was obtained. Inhibition rate (%) = {1-(Z-Y) / (X-Y)} x 100

[0195] The concentration dependence of inhibitory activity was examined for test substances that showed inhibitory activity against receptor activity. The concentrations of the test substances were 0.3, 1, 3, 10, 30, or 100 μM. The receptor response to photocitral A (300 μM) in the presence of each concentration of test substance was measured as a relative response intensity, with the receptor response intensity to photocitral A (300 μM) in the absence of the test substance taken as 100%. From the results, the 50% inhibitory concentration (IC) of each test substance was determined. 50The values ​​(μM) were calculated. The results are shown in Table 2.

[0196]

[0197] Example 2: Evaluation of lemon light-degradation odor masking effect In this example, the 19 types of compounds that showed inhibitory activity against olfactory receptor responses in Example 1 were evaluated for their lemon light-degradation odor masking effect using Fanta Premier Lemon (manufactured by Coca-Cola Bottlers Japan Inc.) as the evaluation system.

[0198] (Preparation of Evaluation Samples) Refrigerated Fanta Premier Lemon was used as the positive control (PC). Fanta Premier Lemon was irradiated with 8000 Lux light at 5°C for 3 days to serve as the negative control (NC). Each compound shown in Tables 3 and 4 was added to the NC to prepare evaluation samples. The concentration of each compound added was twice the maximum concentration (for convenience of explanation, referred to as the "threshold") at which the flavor and taste of the compound itself were not perceived when an aqueous solution containing each compound alone was held in the mouth and swallowed, among the multiple concentrations previously evaluated. However, for compounds that produced an off-flavor at twice the threshold, the added concentration was the same as the threshold or half the threshold.

[0199] (Evaluation of Lemon Photodegradation Odor Masking Effect) For each evaluation sample, the lemon photodegradation odor was evaluated as a retronasal aroma and / or an orthonasal aroma. For the retronasal aroma, the lemon photodegradation odor intensity was evaluated when each evaluation sample was held in the mouth and swallowed naturally. For the orthonasal aroma, the lemon photodegradation odor intensity was evaluated when each evaluation sample was sniffed with the nose. For the compounds listed in Table 3, the lemon photodegradation odor intensity was evaluated by a panel of three experts in a range of 1 to 5 points in 0.1 increments based on the following evaluation criteria. For the compounds listed in Table 4, the lemon photodegradation odor intensity was evaluated by a panel of three experts in a range of 1 to 5 points in 0.1 increments based on the following evaluation criteria, and the average of the scores of all the experts was calculated.

[0200] [Evaluation criteria for lemon light degradation odor intensity] 5 points: Very strong lemon light degradation odor (same lemon light degradation odor intensity as NC) 2.5 points: Lemon light degradation odor is detectable but not very strong (same lemon light degradation odor intensity as a 1:1 PC:NC mixture) 1 point: Almost no lemon light degradation odor is detectable (same lemon light degradation odor intensity as PC)

[0201] The results are shown in Tables 3 and 4. All of the evaluated compounds exhibited a masking effect on the light-degradation odor of lemon.

[0202]

[0203]

[0204] Example 3: Evaluation of lemon light-degradation odor masking effect In this example, the 19 types of compounds that showed inhibitory activity against olfactory receptor responses in Example 1 were evaluated for their lemon light-degradation odor masking effect using Fanta Premier Lemon (manufactured by Coca-Cola Bottlers Japan Inc.) as the evaluation system.

[0205] (Preparation of Evaluation Samples) Refrigerated Fanta Premier Lemon was used as a positive control (PC). Fanta Premier Lemon to which photocitral A was added at 7.5 ppm was used as a negative control (NC). Each compound shown in Table 5 was added to the NC to prepare evaluation samples.

[0206] (Evaluation of Lemon Light Degradation Odor Masking Effect) For each evaluation sample, the lemon light degradation odor was evaluated as a retronasal aroma and / or an orthonasal aroma. For retronasal aroma, the lemon light degradation odor intensity was evaluated when each evaluation sample was held in the mouth and swallowed naturally. For orthonasal aroma, the lemon light degradation odor intensity was evaluated when each evaluation sample was sniffed with the nose. Based on the following evaluation criteria, three expert panels rated the lemon light degradation odor intensity on a scale of 1 to 5 in 0.1-point increments, and the average of the scores of all expert panels was calculated.

[0207] [Evaluation criteria for lemon light degradation odor intensity] 5 points: Very strong lemon light degradation odor (same lemon light degradation odor intensity as NC) 2.5 points: Lemon light degradation odor is detectable but not very strong (same lemon light degradation odor intensity as a 1:1 PC:NC mixture) 1 point: Almost no lemon light degradation odor is detectable (same lemon light degradation odor intensity as PC)

[0208] The results are shown in Table 5. All of the evaluated compounds exhibited a masking effect on the light-degradation odor of lemon (specifically, a photocitral A odor masking effect).

[0209]

[0210] Example 4: Screening for substances suppressing lemon photodegradation odor using olfactory receptors <1> Identification of components that exhibit lemon photodegradation odor When Fanta Premier Lemon obtained in Example 2 was subjected to GC-MS analysis before and after light irradiation, 2-decenal was found to appear upon light irradiation. In other words, 2-decenal was presumed to be a novel component that exhibits the lemon photodegradation odor. 2-decenal exhibits an odor similar to burnt vinyl.

[0211] <2> Identification of olfactory receptors that respond to 2-decenal Using the same procedures as in <1> and <2> of Example 1, the responses of 352 types of olfactory receptors to 2-decenal were measured, and OR2C1 showed a response. OR2C1 is a novel 2-decenal receptor that has not previously been found to respond to 2-decenal.

[0212] Separately, the response of OR2C1 to various compounds was measured using procedures similar to those in Example 1<1> and <2>. As a result, OR2C1 responded to 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, in addition to 2-decenal.

[0213] <3> Screening for OR2C1 antagonists We searched for OR2C1 antagonists using 3-methyl-2-butene-1-thiol as a receptor activator.

[0214] The medium was removed from the culture of OR2C1-expressing HEK293T cells obtained in Example 1<1-2>, and 60 μL of a test substance / 3-methyl-2-butene-1-thiol mixed solution (containing 100 μM of the test substance and 300 μM of 3-methyl-2-butene-1-thiol) or a 3-methyl-2-butene-1-thiol solution (containing 300 μM of 3-methyl-2-butene-1-thiol) was added to prepare a reaction solution. Each solution was prepared by dissolving the corresponding component in CD293 (Life Technologies, Inc.). The cells were cultured at 37°C in a CO2 incubator for 3 hours to allow sufficient intracellular expression of the firefly luciferase gene. The luminescence intensity derived from intracellular firefly luciferase was measured and used as the "Luc value." The luminescence intensity derived from firefly luciferase was measured using Dual-Glo TM Measurement was performed using a luciferase assay system (Promega) according to the product's operating manual.

[0215] The rate of inhibition of receptor response by a test substance was calculated as follows. The Luc value (X) of cells stimulated with 3-methyl-2-butene-1-thiol alone was subtracted by the Luc value (Y) of cells not stimulated with 3-methyl-2-butene-1-thiol. Similarly, the Luc value (Z) of cells stimulated with a mixture of 3-methyl-2-butene-1-thiol and a test substance was subtracted by the Luc value (Y) of cells not stimulated with 3-methyl-2-butene-1-thiol. The receptor activity inhibitory activity of a test substance was calculated using the increase in luminescence value (X-Y) due to stimulation with 3-methyl-2-butene-1-thiol alone as the standard using the following formula. The experiment was performed in duplicate, and the average value was obtained. Inhibition rate (%) = {1-(Z-Y) / (X-Y)} x 100

[0216] The concentration dependency of inhibitory activity was examined for test substances that showed inhibitory activity against receptor activity. The concentrations of the test substances were 0.3, 1, 3, 10, 30, or 100 μM. The receptor response to 3-methyl-2-butene-1-thiol (300 μM) in the presence of each concentration of test substance was measured as a relative response intensity, with the receptor response intensity to 3-methyl-2-butene-1-thiol (300 μM) in the absence of the test substance taken as 100%. From the results, the 50% inhibitory concentration (IC) of each test substance was determined. 50 The IC value (μM) of bis(2-methyl-3-furyl) disulfide was calculated to be 97 μM. 50 In addition to bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, tridecylic acid, and diallyl trisulfide also showed receptor activity inhibitory activity.

[0217] Example 5: Evaluation of lemon light-degradation odor masking effect In this example, the lemon light-degradation odor masking effect of bis(2-methyl-3-furyl) disulfide, which showed inhibitory activity against olfactory receptor responses in Example 4, was evaluated using Fanta Premier Lemon (manufactured by Coca-Cola Bottlers Japan Inc.) as the evaluation system.

[0218] (Preparation of Evaluation Samples) Refrigerated Fanta Premier Lemon was used as the positive control (PC). 2-Decenal was added to Fanta Premier Lemon to a concentration of 0.05 ppm to serve as the negative control (NC). Bis(2-methyl-3-furyl) disulfide was added to the NC to a concentration of 0.0005 ppm to prepare an evaluation sample. The concentration of bis(2-methyl-3-furyl) disulfide added was twice the maximum concentration (for convenience of explanation, referred to as the "threshold") at which the flavor and taste of bis(2-methyl-3-furyl) disulfide itself was not perceived when an aqueous solution containing bis(2-methyl-3-furyl) disulfide alone was placed in the mouth and swallowed, among the multiple concentrations previously evaluated.

[0219] (Evaluation of Lemon Light Degradation Odor Masking Effect) The intensity of the lemon light degradation odor was evaluated when the evaluation sample was held in the mouth and swallowed naturally. Based on the following evaluation criteria, three expert panel members rated the lemon light degradation odor intensity on a scale of 1 to 5 in 0.1 point increments, and the average score of all expert panel members was calculated.

[0220] [Evaluation criteria for lemon light degradation odor intensity] 5 points: Very strong lemon light degradation odor (same lemon light degradation odor intensity as NC) 1 point: Almost no lemon light degradation odor (same lemon light degradation odor intensity as PC)

[0221] The results are shown in Table 6. Bis(2-methyl-3-furyl) disulfide exhibited a masking effect on the lemon light deterioration odor.

[0222]

[0223] <Explanation of the sequence listing> SEQ ID NO: 1: Nucleotide sequence of human OR51I2 gene 2: Amino acid sequence of human OR51I2 protein 3: Nucleotide sequence of human OR2C1 gene 4: Amino acid sequence of human OR2C1 protein

Claims

1. A method for screening for a substance that suppresses the light-deteriorated odor of lemon, comprising 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 the light-deteriorated odor of lemon based on the response; wherein, when the response is inhibited by the test substance, the test substance is identified as a substance that suppresses the light-deteriorated odor of lemon, and the olfactory receptor is OR51I2 or OR2C1.

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 of 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) a step of measuring the degree of activation D1 of the olfactory receptor when step (A) is carried out; (C1) a step of identifying the test substance as a substance that suppresses the light deterioration odor of lemon 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 the light deterioration odor of lemon 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 condition is the following condition (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) a condition in 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 the step of measuring said degree of activation D2.

10. The method according to claim 7, wherein the test substance is identified as a substance that suppresses lemon light deterioration odor if the degree of activation D1 is lower than the degree of activation D2.

11. The method according to claim 7, wherein the test substance is identified as a substance that suppresses lemon light deterioration odor 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 indicator.

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, wherein the OR51I2 is a protein described in (a), (b), or (c) below: (a) a protein comprising the amino acid sequence shown in SEQ ID NO: 2; (b) a protein comprising an amino acid sequence comprising the amino acid sequence shown in SEQ ID NO: 2 but with a substitution, deletion, insertion, and / or addition of 1 to 10 amino acid residues, and having responsiveness to the olfactory receptor activator; (c) 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.

16. The method according to claim 1 or 2, wherein the OR2C1 is a protein described in (a), (b), or (c) below: (a) a protein having the amino acid sequence shown in SEQ ID NO: 4; (b) a protein having an amino acid sequence including 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; (c) a protein having 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.

17. The method of claim 1 or 2, wherein the olfactory receptor is OR51I2 and the olfactory receptor activator is photocitral A or photocitral B.

18. The method of claim 1 or 2, wherein the olfactory receptor is OR2C1, and the olfactory receptor activator is 2-decenal, 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, or γ-octalactone.

19. The method according to claim 1 or 2, further comprising a step of evaluating whether the identified substance that inhibits the light deterioration odor of lemon has the function of inhibiting the light deterioration odor of lemon.

20. The method of claim 19, wherein the evaluation is performed by sensory evaluation.

21. A composition for suppressing lemon light deterioration odor in food, comprising the following components (A) and / or (B): (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylated hydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

22. A composition for use in the manufacture of food products, comprising the following components (A) and / or (B): (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylated hydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

23. The composition according to claim 22, wherein the food product is a food product in which lemon light deterioration odor is suppressed.

24. The composition according to any one of claims 21 to 23, wherein the food product contains a component that exhibits a lemon light deterioration odor and / or a component that can produce a lemon light deterioration odor.

25. The composition according to claim 24, wherein the component that exhibits the lemon light deterioration odor is at least one component selected from the group consisting of photocitral A, photocitral B, and 2-decenal.

26. The composition according to claim 24, wherein the component capable of producing the lemon light deterioration odor is citral.

27. The composition according to claim 21 or 23, wherein the composition contains the component (A) and the lemon light degradation odor is photocitral A odor and / or photocitral B odor.

28. The composition according to claim 21 or 23, wherein the composition contains the component (B) and the lemon light deterioration odor is a 2-decenal odor.

29. The composition according to any one of claims 21 to 23, wherein component (B) is bis(2-methyl-3-furyl) disulfide.

30. A method for suppressing lemon light deterioration odor in food, comprising the step of adding the following components (A) and / or (B) to a raw material of the food: (A) at least one component selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylated hydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

31. A method for producing a food product, comprising the step of adding the following ingredients (A) and / or (B) to a food ingredient: (A) at least one ingredient selected from the group consisting of sclareol, trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, terpinolene, cinnamyl cinnamate, propyl gallate, 2-butyl-2-octenal, β-naphthyl anthranilate, black pepper oleoresin, butylated hydroxyanisole, undecanoic acid, 2-phenyl-2-butenal, sclareolide, omega-6-hexadecene lactone, β-elemene, allyl isothiocyanate, benzenemethanethiol, E-β-damascone, and 3-mercaptohexyl acetate; (B) at least one component selected from the group consisting of trans,trans-2,4-decadienal, 5-methyl-2-phenyl-2-hexenal, cinnamyl cinnamate, bis(2-methyl-3-furyl)disulfide, 2-methyl-3-furanthiol, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (3R / 3S)-3-sulfanylpentan-2-one, 1-pentan-3-one, tridecylic acid, and diallyl trisulfide.

32. The method according to claim 31, wherein the food product is a food product in which lemon light deterioration odor is suppressed.

33. The method according to any one of claims 30 to 32, wherein the food or the raw material contains a component that exhibits a lemon light deterioration odor and / or a component that can produce a component that exhibits a lemon light deterioration odor.

34. The method according to claim 33, wherein the component that exhibits the lemon light deterioration odor is at least one component selected from the group consisting of photocitral A, photocitral B, and 2-decenal.

35. The method according to claim 33, wherein the component capable of producing the lemon light deterioration odor is citral.

36. The method according to claim 30 or 32, wherein the method comprises the step of adding the component (A) to a food ingredient, and the lemon light degradation odor is photocitral A odor and / or photocitral B odor.

37. The method according to claim 30 or 32, wherein the method comprises the step of adding the component (B) to a food ingredient, and the lemon light deterioration odor is a 2-decenal odor.

38. The method according to any one of claims 30 to 32, wherein the component (A) is added so that its concentration at ingestion is 0.01 ppt (w / w) to 20,000 ppm (w / w).

39. The method according to any one of claims 30 to 32, wherein the component (B) is added so that its concentration when consumed is 0.01 ppt (w / w) to 20,000 ppm (w / w).

40. The method according to any one of claims 30 to 32, wherein component (B) is bis(2-methyl-3-furyl) disulfide.

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