Food composition and masking agent for suppressing unpleasant odor

Abstract

The purpose of the present invention is to provide a food composition and a masking agent capable of suppressing unpleasant odor.　Provided is a food composition or a masking agent for suppressing unpleasant odor that contains at least one type selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol, wherein: if sclareolide is contained, the sclareolide content is 0.000001-100 ppm by weight of the entire composition or the entire agent; if sclareol is contained, the sclareol content is 0.01-1,000,000 ppm by weight of the entire composition or the entire agent; if E-β-damascone is contained, the E-β-damascone content is 0.000001-10 ppm by weight of the entire composition or the entire agent; and if 2-thiophenethiol is contained, the 2-thiophenethiol content is 0.0001-10,000 ppm by weight of the entire composition or the entire agent.

Description

Food composition and masking agent for suppressing unpleasant odors

[0001] The present invention relates to food compositions and masking agents for controlling unpleasant odors.

[0002] There is a problem of people finding odors in their living environment unpleasant due to personal preferences and changes in physical condition such as pregnancy. Examples of unpleasant odors in the living environment include indole, which is known to cause fecal odor (Patent Documents 1 to 4, Non-Patent Document 1), and 4-vinylphenol, which is known to cause off-flavors in wine and the retort odor generated during sterilization of canned green tea (Non-Patent Documents 2 and 3). It is known that pregnant women perceive the odor of cooked rice as unpleasant and may cause morning sickness. It is known that indole and 4-vinylphenol are contained in large amounts as components of the odor of cooked rice (Non-Patent Document 4).

[0003] Various methods for suppressing unpleasant odors have been investigated (Patent Documents 1 to 4).

[0004] JP 2008-36434 A JP 2015-193643 A JP 2022-25044 A WO 2023 / 074766

[0005] T. Watanabe, "Intestinal Carbohydrate Metabolism and Intestinal Bacteria," Journal of Intestinal Microbiology, Vol. 19, No. 3, pp. 169-177, 2005. T. Onda, "Phenol-Based Off-Flavor in Domestic Wine," Journal of Brewing, Vol. 888, No. 12, pp. 881-889, 2013. J. Kinugasa et al., "Mechanism of Retort Odor Formation during Sterilization of Canned Sencha and Its Deodorization Measures," Journal of the Agricultural Chemical Society of Japan, Vol. 63, No. 1, pp. 29-35, 1989. Ryo SHINODA et al., "Using SPME-GC / REMPI-TOFMS to Measure the Volatile Odor-Active Compounds in Freshly Cooked Rice," ACS Omega 2020, 5, 20638-20642.

[0006] An object of the present invention is to provide a food composition and a masking agent that can suppress the unpleasant odors of indole, 4-vinylphenol, etc.

[0007] The present inventors conducted extensive research to solve the above-mentioned problems and found that smelling a compound selected from sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol reduces the odor of indole and 4-vinylphenol. Based on this finding, the present inventors further discovered that ingesting a food composition such as a candy containing a compound selected from sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol can reduce the odor of indole and 4-vinylphenol present in the living environment. The present inventors further discovered that smelling a masking agent containing a compound selected from sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol (e.g., spraying a solution containing the compound onto a mask, handkerchief, etc. and then smelling it) can reduce the odor of indole and 4-vinylphenol present in the living environment. Based on the above-mentioned findings, the present inventors conducted further research and completed the present invention.

[0008] That is, the present invention is as follows: [1] A food composition containing at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol, wherein, when sclareolide is contained, the sclareolide content is 0.000001 to 100 ppm by weight of the entire food composition, when sclareol is contained, the sclareol content is 0.01 to 1,000,000 ppm by weight of the entire food composition, when E-β-damascone is contained, the E-β-damascone content is 0.000001 to 10 ppm by weight of the entire food composition, and when 2-thiophenethiol is contained, the 2-thiophenethiol content is 0.0001 to 10,000 ppm by weight of the entire food composition. [2] The food composition according to [1] above, containing two or more compounds selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [3] The food composition according to [1] above, containing at least sclareolide and sclareol. [4] The food composition according to any one of [1] to [3] above, wherein the food composition is selected from the group consisting of candy, gum, tablets, gummies, soft candy, oral patches, beverages, and powdered beverages. [5] The food composition according to any one of [1] to [3] above, wherein the food composition is selected from the group consisting of candy, gum, tablets, gummies, and soft candy. [6] A food composition for suppressing unpleasant odors, containing at least one compound selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [7] The food composition according to [6] above, wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole.[8] The food composition according to [6] above, wherein, if it contains sclareolide, the sclareolide content is 0.000001 to 100 ppm by weight of the whole food composition; if it contains sclareol, the sclareol content is 0.01 to 1,000,000 ppm by weight of the whole food composition; if it contains E-β-damascone, the E-β-damascone content is 0.000001 to 10 ppm by weight of the whole food composition; and if it contains 2-thiophenethiol, the 2-thiophenethiol content is 0.0001 to 10,000 ppm by weight of the whole food composition. [9] The food composition according to [6] above, comprising two or more members selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol.

[10] The food composition according to [6] above, comprising at least sclareolide and sclareol.

[11] The food composition according to any one of [6] to

[10] above, wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, soft candy, oral patch, beverage, and powdered beverage.

[12] The food composition according to any one of [6] to

[10] above, wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, and soft candy.

[13] A method for producing a food composition for suppressing unpleasant odors, comprising a step of adding at least one compound selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol to food. [13-2] The production method according to

[13] above, wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole. [13-3] The production method according to the above item

[13] , wherein, when sclareolide is added, the amount of sclareolide added is 0.000001 to 100 ppm by weight of the total food composition; when sclareol is added, the amount of sclareol added is 0.01 to 1,000,000 ppm by weight of the total food composition; when E-β-damascone is added, the amount of E-β-damascone added is 0.000001 to 10 ppm by weight of the total food composition; and when 2-thiophenethiol is added, the amount of 2-thiophenethiol added is 0.0001 to 10,000 ppm by weight of the total food composition.[13-4] The manufacturing method according to the above

[13] , wherein two or more selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol are added. [13-5] The manufacturing method according to the above

[13] , wherein at least sclareolide and sclareol are added. [13-6] The manufacturing method according to any one of the above

[13] or [13-2] to [13-5], wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, soft candy, oral patch, beverage, and powdered beverage. [13-7] The manufacturing method according to any one of the above

[13] or [13-2] to [13-5], wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, and soft candy.

[14] A method for suppressing the sense of smell for an unpleasant odor in a subject in need thereof, comprising having the subject ingest a food composition containing at least one compound selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [14-2] The method for suppressing the sense of smell according to

[14] above, wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole. [14-3] The method for suppressing the sense of smell according to

[14] above, wherein, when the food composition contains sclareolide, the sclareolide content is 0.000001 to 100 ppm by weight of the whole food composition, when the food composition contains sclareol, the sclareol content is 0.01 to 1,000,000 ppm by weight of the whole food composition, when the food composition contains E-β-damascone, the E-β-damascone content is 0.000001 to 10 ppm by weight of the whole food composition, and when the food composition contains 2-thiophenethiol, the 2-thiophenethiol content is 0.0001 to 10,000 ppm by weight of the whole food composition. [14-4] The method for suppressing the sense of smell according to

[14] above, wherein the food composition contains two or more members selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [14-5] The method for suppressing the sense of smell according to

[14] above, wherein the food composition contains at least sclareolide and sclareol.[14-6] The method for suppressing the sense of smell according to any one of

[14] or [14-2] to [14-5] above, wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, soft candy, an oral patch, a beverage, and a powdered beverage. [14-7] The method for suppressing the sense of smell according to any one of

[14] or [14-2] to [14-5] above, wherein the food composition is selected from the group consisting of candy, gum, tablet candy, gummy candy, and soft candy.

[0009]

[15] A masking agent for suppressing unpleasant odors, comprising at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol.

[16] The masking agent according to

[15] , wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole.

[17] The masking agent according to

[15] above, wherein, when it contains sclareolide, the sclareolide content is 0.000001 to 100 ppm by weight of the entire masking agent; when it contains sclareol, the sclareol content is 0.01 to 1,000,000 ppm by weight of the entire masking agent; when it contains E-β-damascone, the E-β-damascone content is 0.000001 to 10 ppm by weight of the entire masking agent; and when it contains 2-thiophenethiol, the 2-thiophenethiol content is 0.0001 to 10,000 ppm by weight of the entire masking agent.

[18] The masking agent according to

[15] above, comprising two or more members selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol.

[19] The masking agent according to

[15] above, comprising at least sclareolide and sclareol.

[20] The masking agent according to any one of

[15] to

[19] above, wherein the masking agent is liquid and is used by applying, spraying, or immersing paper, woven fabric, or nonwoven fabric in the masking agent.

[21] A method for producing a masking agent for suppressing unpleasant odors, comprising a step of adding at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol to a solvent. [21-2] The production method according to

[21] above, wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole.[21-3] The manufacturing method according to the above

[21] , wherein, when sclareolide is added, the amount of sclareolide added is 0.000001 to 100 ppm by weight of the entire masking agent, when sclareol is added, the amount of sclareol added is 0.01 to 1,000,000 ppm by weight of the entire masking agent, when E-β-damascone is added, the amount of E-β-damascone added is 0.000001 to 10 ppm by weight of the entire masking agent, and when 2-thiophenethiol is added, the amount of 2-thiophenethiol added is 0.0001 to 10,000 ppm by weight of the entire masking agent. [21-4] The manufacturing method according to the above

[21] , wherein two or more members selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol are added. [21-5] The manufacturing method according to the above

[21] , wherein at least sclareolide and sclareol are added. [21-6] The manufacturing method according to any one of the above

[21] or [21-2] to [21-5], wherein the masking agent is liquid and is used by applying, spraying, or immersing paper, woven fabric, or nonwoven fabric at the time of use.

[22] A method for suppressing the sense of smell of an unpleasant odor in a subject in need thereof, comprising having the subject smell a masking agent containing at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [22-2] The method for suppressing the sense of smell according to the above

[22] , wherein the compound causing the unpleasant odor is 4-vinylphenol and / or indole. [22-3] The method for suppressing the sense of smell according to the above item

[22] , wherein, when the masking agent contains sclareolide, the content of sclareolide is 0.000001 to 100 ppm by weight of the entire masking agent; when the masking agent contains sclareol, the content of sclareol is 0.01 to 1,000,000 ppm by weight of the entire masking agent; when the masking agent contains E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight of the entire masking agent; and when the masking agent contains 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10,000 ppm by weight of the entire masking agent.[22-4] The method for suppressing the sense of smell according to

[22] above, wherein the masking agent contains two or more selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. [22-5] The method for suppressing the sense of smell according to

[22] above, wherein the masking agent contains at least sclareolide and sclareol. [22-6] The method for suppressing the sense of smell according to any of

[22] above or [22-2] to [22-5] above, wherein the masking agent is liquid and is used by applying, spraying, or immersing paper, woven fabric, or nonwoven fabric when used.

[0010] Ingestion of the food composition of the present invention has the effect of suppressing the olfactory sense of unpleasant odors such as indole and 4-vinylphenol in a subject who ingests it (making it difficult to sense unpleasant odors). The masking agent of the present invention has the effect of suppressing the olfactory sense of unpleasant odors such as indole and 4-vinylphenol in a subject who smells it (making it difficult to sense unpleasant odors). Because the food composition and masking agent of the present invention have the effect of suppressing the olfactory sense of indole and 4-vinylphenol in a subject who ingests or smells them (making it difficult to sense odors), they are expected to be effective in alleviating morning sickness in pregnant women caused by the odor of cooked rice, which is known to contain large amounts of indole and 4-vinylphenol.

[0011] The present invention relates to a food composition containing at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol in the amounts shown below. In this specification, sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol may be referred to as the active ingredients of the present invention.

[0012] When the food composition of the present invention contains sclareolide, the content of sclareolide is 0.000001 to 100 ppm by weight, preferably 0.00001 to 10 ppm by weight, more preferably 0.0001 to 1 ppm by weight, and even more preferably 0.001 to 0.1 ppm by weight, based on the total weight of the food composition. When the food composition of the present invention contains sclareol, the content of sclareol is 0.01 to 1,000,000 ppm by weight, preferably 0.1 to 100,000 ppm by weight, more preferably 1 to 10,000 ppm by weight, and even more preferably 10 to 1,000 ppm by weight, based on the total weight of the food composition. When the food composition of the present invention contains E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight, preferably 0.00001 to 1 ppm by weight, more preferably 0.0001 to 0.1 ppm by weight, and even more preferably 0.001 to 0.01 ppm by weight, based on the total weight of the food composition. When the food composition of the present invention contains 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10,000 ppm by weight, preferably 0.001 to 1,000 ppm by weight, more preferably 0.01 to 100 ppm by weight, and even more preferably 0.1 to 10 ppm by weight, based on the total weight of the food composition. The contents of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol mentioned above are the contents (concentrations) at the time of consumption. For example, when the food composition of the present invention is a powdered beverage, the above content means the content (concentration) in a beverage prepared by diluting the powdered beverage with water or the like at the time of consumption.

[0013] The food composition of the present invention includes the following aspects: (1) A food composition containing sclareolide in the amount described above. (2) A food composition containing sclareol in the amount described above. (3) A food composition containing E-β-damascone in the amount described above. (4) A food composition containing 2-thiophenethiol in the amount described above. (5) A food composition containing sclareolide and sclareol, each in the amount described above. (6) A food composition containing sclareolide and E-β-damascone, each in the amount described above. (7) A food composition containing sclareolide and 2-thiophenethiol, each in the amount described above. (8) A food composition containing sclareol and E-β-damascone, each in the amount described above. (9) A food composition containing sclareol and 2-thiophenethiol, each in the amount described above. (10) A food composition containing E-β-damascone and 2-thiophenethiol in the amounts described above. (11) A food composition containing sclareolide, sclareol, and E-β-damascone in the amounts described above. (12) A food composition containing sclareolide, sclareol, and 2-thiophenethiol in the amounts described above. (13) A food composition containing sclareolide, E-β-damascone, and 2-thiophenethiol in the amounts described above. (14) A food composition containing sclareol, E-β-damascone, and 2-thiophenethiol in the amounts described above. (15) A food composition containing sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol in the amounts described above.

[0014] The food composition of the present invention preferably contains two or more selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol, and the food composition of the present invention preferably contains at least sclareolide and sclareol.

[0015] The food composition of the present invention can be produced by adding the active ingredient of the present invention to a food. The food to which the active ingredient of the present invention is added is the same as the food exemplified below as the food composition of the present invention.

[0016] Examples of the food composition of the present invention include candy, gum, tablet confectionery (e.g., Ramune soda, tablets), gummy candy, soft candy, oral patches, beverages, and powdered beverages, with foods that can be retained in the oral cavity for a certain period of time being preferred. As food compositions of the present invention, candy, gum, tablet confectionery (e.g., Ramune soda, tablets), gummy candy, soft candy, and oral patches are particularly preferred because they can be retained in the oral cavity for a certain period of time. In this specification, the term "food" broadly encompasses anything that can be taken orally (excluding pharmaceuticals), and includes not only so-called "food" but also beverages, health supplements, health functional foods (e.g., foods for specified health uses, foods with functional claims), supplements, and the like.

[0017] The food composition of the present invention can be used to suppress the unpleasant odors described below.

[0018] The present invention also relates to a food composition for suppressing unpleasant odors, which contains at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. The content of the at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol can be in the amount described above.

[0019] Since what constitutes an unpleasant odor varies depending on individual preferences and changes in physical condition, any odor can be considered an unpleasant odor. Generally, odors (mainly indole odors) emanating from excrement, garbage, and the like, which are the subject of disposal during caregiving or cleaning, are considered to be unpleasant odors. Even odors that are not generally considered unpleasant, for example, steam from cooking rice can be an unpleasant odor (causing morning sickness) for pregnant women. Furthermore, perfumes can be considered unpleasant odors depending on individual preferences. In the present invention, unpleasant odors include not only odors that are generally considered unpleasant, but also odors that some people find unpleasant. In the present invention, examples of unpleasant odors include, but are not limited to, fecal odors (e.g., toilet odors), body odor, perfume, steam from cooking rice (e.g., steam from cooking Japonica rice or Indica rice), coffee, alcoholic beverages, spices, oils and fats, soup stock, nuts, beans, vegetables, fruits, meat, citrus fruits, shellfish, eggs, dairy products, and odors emanating from excrement, garbage, etc.

[0020] In the present invention, examples of compounds that cause unpleasant odors include 4-vinylphenol and indole.

[0021] In the present invention, "suppression of unpleasant odors" refers to suppression of the subject's sense of smell for unpleasant odors (making it difficult to sense unpleasant odors).

[0022] The present invention also relates to a method for producing a food composition for suppressing unpleasant odors (sometimes referred to herein as the "method for producing the food composition of the present invention"), which comprises the step of adding to a food product at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. In the method for producing the food composition of the present invention, the amounts of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol added can be determined in accordance with the contents of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol described for the food composition of the present invention. In the method for producing the food composition of the present invention, the definitions and examples of the food, food composition, examples of unpleasant odors, and definitions of suppression of unpleasant odors are the same as those described for the food composition of the present invention. The active ingredient of the present invention can be added to a food product according to a method known in the food art.

[0023] The present invention also relates to a method for suppressing the sense of smell of unpleasant odors in a subject in need thereof (sometimes referred to herein as the "method for suppressing the sense of smell of the present invention"), comprising having the subject ingest a food composition containing at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. In the method for suppressing the sense of smell of the present invention, the "food composition containing at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol" can be the food composition of the present invention described above. In the method for suppressing the sense of smell of the present invention, the examples of unpleasant odors and the definitions of the suppression of unpleasant odors are the same as those described for the food composition of the present invention. In the method for suppressing the sense of smell of the present invention, the intake amount of the food composition may be appropriately determined based on the normal intake amount of the food used.

[0024] The present invention also relates to a method for suppressing unpleasant odors in foods (sometimes referred to herein as the "method for suppressing unpleasant odors of the present invention"), which comprises adding at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol to the food containing a compound that causes an unpleasant odor (e.g., 4-vinylphenol, indole). In the method for suppressing unpleasant odors of the present invention, the definitions of examples of unpleasant odors and suppression of unpleasant odors are the same as those explained for the food composition of the present invention.

[0025] The present invention also relates to a masking agent containing at least one member selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol in the amount shown below. In this specification, sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol may be referred to as the active ingredient of the present invention.

[0026] The form of the masking agent of the present invention is not particularly limited, and it may be in any of a liquid, semi-solid, or solid form.

[0027] The masking agent of the present invention preferably contains a solvent. Examples of the solvent in the masking agent of the present invention include water, alcohols, oils and fats, and mineral oils, with water being preferred.

[0028] When the masking agent of the present invention contains sclareolide, the content of sclareolide is 0.000001 to 100 ppm by weight, preferably 0.00001 to 10 ppm by weight, more preferably 0.0001 to 1 ppm by weight, and even more preferably 0.001 to 0.1 ppm by weight, based on the total weight of the masking agent. When the masking agent of the present invention contains sclareol, the content of sclareol is 0.01 to 1,000,000 ppm by weight, preferably 0.1 to 100,000 ppm by weight, more preferably 1 to 10,000 ppm by weight, and even more preferably 10 to 1,000 ppm by weight, based on the total weight of the masking agent. When the masking agent of the present invention contains E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight, preferably 0.00001 to 1 ppm by weight, more preferably 0.0001 to 0.1 ppm by weight, and even more preferably 0.001 to 0.01 ppm by weight, based on the total weight of the masking agent. When the masking agent of the present invention contains 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10,000 ppm by weight, preferably 0.001 to 1,000 ppm by weight, more preferably 0.01 to 100 ppm by weight, and even more preferably 0.1 to 10 ppm by weight, based on the total weight of the masking agent.

[0029] The masking agent of the present invention includes the following embodiments. (1) A masking agent containing sclareolide in the above-mentioned amount. (2) A masking agent containing sclareol in the above-mentioned amount. (3) A masking agent containing E-β-damascone in the above-mentioned amount. (4) A masking agent containing 2-thiophenethiol in the above-mentioned amount. (5) A masking agent containing sclareolide and sclareol, respectively, in the above-mentioned amounts. (6) A masking agent containing sclareolide and E-β-damascone, respectively, in the above-mentioned amounts. (7) A masking agent containing sclareolide and 2-thiophenethiol, respectively, in the above-mentioned amounts. (8) A masking agent containing sclareol and E-β-damascone, respectively, in the above-mentioned amounts. (9) A masking agent containing sclareolide and 2-thiophenethiol, respectively, in the above-mentioned amounts. (10) A masking agent containing E-β-damascone and 2-thiophenethiol in the amounts described above. (11) A masking agent containing sclareolide, sclareol, and E-β-damascone in the amounts described above. (12) A masking agent containing sclareolide, sclareol, and 2-thiophenethiol in the amounts described above. (13) A masking agent containing sclareolide, E-β-damascone, and 2-thiophenethiol in the amounts described above. (14) A masking agent containing sclareol, E-β-damascone, and 2-thiophenethiol in the amounts described above. (15) A masking agent containing sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol in the amounts described above.

[0030] The masking agent of the present invention preferably contains two or more compounds selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol, and the masking agent of the present invention preferably contains at least sclareolide and sclareol.

[0031] The masking agent of the present invention can be produced by adding the active ingredient of the present invention to a solvent. The addition of the active ingredient of the present invention to a solvent can be carried out according to known methods. When the masking agent of the present invention is liquid, it can be produced, for example, by adding the active ingredient of the present invention to a solvent (e.g., water, alcohols) and mixing. When the masking agent of the present invention is solid or semi-solid, it can be produced, for example, by adding the active ingredient of the present invention to a solvent (e.g., oils and fats, mineral oil) and mixing. The masking agent of the present invention can be produced by dissolving the active ingredient of the present invention in a solvent and forming it into a liquid, semi-solid (e.g., cream, gel, etc.), or solid (e.g., stick-type lip balm, etc.) according to known methods in the fields of cosmetics, pharmaceuticals, etc. The masking agent of the present invention may contain additives commonly used in the fields of cosmetics, pharmaceuticals, etc.

[0032] The masking agent of the present invention can be used to suppress the above-mentioned unpleasant odors. In the masking agent of the present invention, the examples of unpleasant odors and the definitions of the suppression of unpleasant odors are the same as those explained for the food composition of the present invention.

[0033] The masking agent of the present invention (liquid, semi-solid (e.g., cream, gel), or solid (e.g., stick)) can be used as is, or by applying it directly to the skin (e.g., under the nose) of a subject whose sense of smell is to be suppressed, or by applying it to a cloth or the like and using it as a patch. By having the subject smell the masking agent of the present invention as is, or by applying it to the skin of the subject, or by using it as a patch, the subject's sense of smell for unpleasant odors can be suppressed.

[0034] The masking agent of the present invention (particularly the liquid masking agent of the present invention (sometimes referred to herein as "liquid masking agent of the present invention")) can be applied, sprayed, or immersed in paper (e.g., paper wipes, etc.), woven fabric, or nonwoven fabric at the time of use. The shape and thickness of the paper, woven fabric, or nonwoven fabric are not limited as long as it can hold the liquid masking agent, but those that can cover the mouth and nose are preferred. From the viewpoint of ease of covering the mouth and nose, a sheet form is preferred. Examples of paper, woven fabric, or nonwoven fabric include masks, handkerchiefs, gauze, and towels. Examples of a method for applying, spraying, or immersing paper, woven fabric, or nonwoven fabric in the liquid masking agent of the present invention include a method in which the liquid masking agent of the present invention is placed in a spray-type container and sprayed onto paper, woven fabric, or nonwoven fabric. The subject's sense of smell for unpleasant odors can be suppressed by covering the mouth or nose of a subject with paper, woven fabric, or nonwoven fabric that has been coated, sprayed, or soaked in the liquid masking agent of the present invention, or by holding the paper, woven fabric, or nonwoven fabric close to the subject's nose and having the subject smell it.

[0035] The present invention also relates to a method for producing a masking agent for suppressing unpleasant odors (sometimes referred to herein as "the method for producing the masking agent of the present invention"), which comprises the step of adding at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol to a solvent. In the method for producing the masking agent of the present invention, the amounts of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol added can be set in accordance with the contents of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol described for the masking agent of the present invention. In the method for producing the masking agent of the present invention, the definitions of exemplary solvents, exemplary unpleasant odors, and suppression of unpleasant odors are the same as those described for the masking agent of the present invention. The active ingredient of the present invention can be added to a solvent according to a known method.

[0036] The present invention also relates to a method for suppressing the olfactory sense of an unpleasant odor in a subject in need thereof (sometimes referred to herein as the "method for suppressing olfactory sense of the present invention"), which comprises having the subject smell a masking agent containing at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol. In the method for suppressing olfactory sense of the present invention, the "masking agent containing at least one selected from the group consisting of sclareolide, sclareol, E-β-damascone, and 2-thiophenethiol" can be the masking agent of the present invention described above. The olfactory sense of an unpleasant odor in a subject can be suppressed by covering the subject's mouth or nose with paper, woven fabric, or nonwoven fabric that has been coated, sprayed, or impregnated with the liquid masking agent of the present invention, or by holding the paper, woven fabric, or nonwoven fabric close to the subject's nose and having the subject smell it. Furthermore, the masking agent of the present invention (liquid, semi-solid, or solid) can be applied directly or to the skin of a subject, or used as a patch, and the subject can smell it to suppress the subject's sense of smell for unpleasant odors. In the method for suppressing the sense of smell of the present invention, examples of unpleasant odors, the definition of suppression of unpleasant odors, the method for preparing paper, woven fabric, or nonwoven fabric coated, sprayed, or impregnated with the masking agent of the present invention, and examples of paper, woven fabric, or nonwoven fabric are the same as those described for the masking agent of the present invention. In the method for suppressing the sense of smell of the present invention, the amount of liquid masking agent used is, for example, 10 μL to 5 mL per application. In the method for suppressing the sense of smell of the present invention, the amount of solid or semi-solid masking agent used is, for example, 10 mg to 5 g per application.

[0037] The present invention will be described in more detail below with reference to examples and test examples, but the present invention is not limited to these examples and test examples. ppm indicates ppm by weight.

[0038] Test Example 1: The off-flavor suppression effect of four aroma compounds (sclareolide, E-β-damascone, 2-thiophenethiol, and sclareol) in combinations of two, three, or four compounds was confirmed for 4-vinylphenol and indole, which are considered to be off-flavors. (Test Method) Each aroma compound was added to an aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole to the final concentration shown in Table 1, and the mixture was mixed to obtain the samples of Examples 1 to 11. The aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole was used as the sample of Comparative Example 1. (Sensory Evaluation) A panel of five experts smelled the samples of Examples 1 to 11 and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 1. (Evaluation Criteria (Odor Intensity)) The odor of water was scored as 0, and the odor of the sample of Comparative Example 1 was scored as 10. 9 points: 90% of the strength of the smell of a 10 point 8 points: 80% of the strength of the smell of a 10 point 7 points: 70% of the strength of the smell of a 10 point 6 points: 60% of the strength of the smell of a 10 point 5 points: 50% of the strength of the smell of a 10 point 4 points: 40% of the strength of the smell of a 10 point 3 points: 30% of the strength of the smell of a 10 point 2 points: 20% of the strength of the smell of a 10 point 1 point: 10% of the strength of the smell of a 10 point

[0039] The results in Table 1 confirm that any combination of two, three, or four of the four aroma compounds (sclareolide, E-β-damascone, 2-thiophenethiol, and sclareol) has a significant off-flavor suppressing effect.

[0040]

[0041] Test Example 2: The off-flavor suppression effect of a combination of two or three of three fragrance compounds (sclareolide, 2-thiophenethiol, and sclareol) on the off-flavors 4-vinylphenol and indole was confirmed. (Test Method) Each fragrance compound was added to an aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole to the final concentration shown in Table 2, and the mixture was mixed to obtain the samples of Examples 12 to 14. The aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole was used as the sample of Comparative Example 2. (Sensory Evaluation) A panel of four experts smelled the samples of Examples 12 to 14 and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 2. (Evaluation Criteria (Odor Intensity)) The odor of water was scored as 0, and the odor of the sample of Comparative Example 2 was scored as 10. 9 points: 90% of the strength of the smell of a 10 point 8 points: 80% of the strength of the smell of a 10 point 7 points: 70% of the strength of the smell of a 10 point 6 points: 60% of the strength of the smell of a 10 point 5 points: 50% of the strength of the smell of a 10 point 4 points: 40% of the strength of the smell of a 10 point 3 points: 30% of the strength of the smell of a 10 point 2 points: 20% of the strength of the smell of a 10 point 1 point: 10% of the strength of the smell of a 10 point

[0042] The results in Table 2 confirm that any combination of two or three of the three aroma compounds (sclareolide, 2-thiophenethiol, and sclareol) has a significant off-flavor odor suppressing effect. In particular, Examples 13 and 14, which contain sclareolide and sclareol, showed a high off-flavor odor suppressing effect.

[0043]

[0044] Test Example 3: The suppression effect of the steam odor of cooked rice, an odor that induces morning sickness, was confirmed by licking a candy (food composition of the present invention) containing aroma compounds (sclareolide and sclareol). (Test Method) The candy ingredients shown in Table 3 were heated in a pot, and after the granulated sugar was completely dissolved, the aroma compounds (sclareolide and sclareol) were added so that the concentrations relative to the ingredients were as shown in Table 3, followed by stirring. The liquid ingredients were poured into candy molds and allowed to cool and solidify, yielding the candies of Examples 15 to 17. A candy obtained without the addition of the aroma compounds was designated as the candy of Comparative Example 3. While starch syrup and granulated sugar were used in this study, low-calorie, cariogenic carbohydrates may also be used. (Sensory evaluation) A panel of experts (8 people for Comparative Example 3 and Example 15, 4 people for Examples 16 and 17) smelled the steam from cooked rice while licking the candies of Examples 15 to 17, and evaluated the strength of the smell based on the following evaluation criteria. The results (average scores) are shown in Table 3. (Evaluation criteria (smell strength)) The smell of the room when not smelling steam was given a score of 0, and the smell when smelling the steam from cooked rice while licking the candy of Comparative Example 3 was given a score of 5. 4 points: 80% of the strength of the smell of 5 points 3 points: 60% of the strength of the smell of 5 points 2 points: 40% of the strength of the smell of 5 points 1 point: 20% of the strength of the smell of 5 points

[0045] The results in Table 3 confirm that the candies of Examples 15 to 17, which contained aroma compounds (sclareolide, sclareol), had a significant effect of suppressing the odor of steam from cooked rice. Example 16, which contained grapefruit flavoring, showed no difference in effect from Example 15, which did not contain grapefruit flavoring, demonstrating that the addition of grapefruit flavoring does not affect the effects of the present invention.

[0046]

[0047] Test Example 4: The off-flavor suppression effect of one of four aroma compounds (sclareolide, E-β-damascone, 2-thiophenethiol, and sclareol), or a combination of sclareolide and sclareol, on the off-flavor 4-vinylphenol and indole (either or a combination thereof) was confirmed. (Test Method) Each aroma compound was added to an aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole to the final concentration shown in Table 4, and the mixture was mixed to obtain the samples of Examples 18 to 30. An aqueous solution containing 500 ppm of 4-vinylphenol and 83.3 ppm of indole was used as the sample of Comparative Example 4. Each aroma compound was added to an aqueous solution containing 83.3 ppm of indole to the final concentration shown in Table 5, and the mixture was mixed to obtain the samples of Examples 31 to 43. An aqueous solution containing 83.3 ppm of indole was used as the sample of Comparative Example 5. Each aroma compound was added to an aqueous solution containing 500 ppm of 4-vinylphenol to the final concentration shown in Table 6, and the mixture was mixed to obtain the samples of Examples 44 to 56. The aqueous solution containing 500 ppm of 4-vinylphenol was used as the sample of Comparative Example 6. (Sensory Evaluation) A panel of experts (four members) smelled the samples of Examples 18 to 30 and evaluated the odor intensity based on the following evaluation criteria 1. The results (average scores) are shown in Table 4. (Evaluation Criteria (Odor Intensity)) The odor of water was scored as 0, and the odor of the sample of Comparative Example 4 was scored as 10. 9 points: 90% of the strength of the smell of a 10 point 8 points: 80% of the strength of the smell of a 10 point 7 points: 70% of the strength of the smell of a 10 point 6 points: 60% of the strength of the smell of a 10 point 5 points: 50% of the strength of the smell of a 10 point 4 points: 40% of the strength of the smell of a 10 point 3 points: 30% of the strength of the smell of a 10 point 2 points: 20% of the strength of the smell of a 10 point 1 point: 10% of the strength of the smell of a 10 point

[0048] A panel of four experts smelled the samples of Examples 31 to 43 and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 5. (Evaluation criteria (odor intensity)) The odor of water was scored as 0, and the odor of the sample of Comparative Example 5 was scored as 10. 9 points: 90% of the odor intensity of the 10 point sample 8 points: 80% of the odor intensity of the 10 point sample 7 points: 70% of the odor intensity of the 10 point sample 6 points: 60% of the odor intensity of the 10 point sample 5 points: 50% of the odor intensity of the 10 point sample 4 points: 40% of the odor intensity of the 10 point sample 3 points: 30% of the odor intensity of the 10 point sample 2 points: 20% of the odor intensity of the 10 point sample 1 point: 10% of the odor intensity of the 10 point sample

[0049] A panel of four experts smelled the samples of Examples 44 to 56 and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 6. (Evaluation criteria (odor intensity)) The odor of water was scored as 0, and the odor of the sample of Comparative Example 6 was scored as 10. 9 points: 90% of the odor intensity of the 10 point sample 8 points: 80% of the odor intensity of the 10 point sample 7 points: 70% of the odor intensity of the 10 point sample 6 points: 60% of the odor intensity of the 10 point sample 5 points: 50% of the odor intensity of the 10 point sample 4 points: 40% of the odor intensity of the 10 point sample 3 points: 30% of the odor intensity of the 10 point sample 2 points: 20% of the odor intensity of the 10 point sample 1 point: 10% of the odor intensity of the 10 point sample

[0050] The results in Tables 4 to 6 confirm that any one of the four aroma compounds (sclareolide, E-β-damascone, 2-thiophenethiol, and sclareol) or a combination of sclareolide and sclareol has a significant off-flavor suppressing effect.

[0051]

[0052]

[0053]

[0054] Test Example 5: The suppression effect of an aqueous solution (beverage) (food composition of the present invention) containing aroma compounds (sclareolide and sclareol) on the odor of cooked rice (Vietnamese Indica rice), an odor that induces morning sickness, was confirmed when the aqueous solution (beverage) containing aroma compounds (sclareolide and sclareol) was held in the mouth. (Test Method) The aroma compounds (sclareolide and sclareol) were added to drinking water to the final concentrations shown in Table 7, and the mixture was mixed to obtain an aqueous solution containing the aroma compounds of Example 57. (Sensory Evaluation) A panel of five experts smelled the aroma of cooked rice (Vietnamese Indica rice) while holding the aqueous solution containing the aroma compounds of Example 57 in their mouths, and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 7. (Evaluation criteria (odor intensity)) The odor in the room when no steam was smelled was scored as 0, and the odor when smelling the steam from cooked rice (Vietnamese indica rice) without anything in the mouth (Comparative Example 7) was scored as 5. 4 points: 80% of the odor intensity of 5 points 3 points: 60% of the odor intensity of 5 points 2 points: 40% of the odor intensity of 5 points 1 point: 20% of the odor intensity of 5 points

[0055] The results in Table 7 confirm that the aqueous solution containing the aroma compounds (sclareolide, sclareol) of Example 57 has a significant effect of suppressing the steam odor of cooked rice (Vietnamese Indica rice).

[0056]

[0057] Test Example 6: The suppression effect of the steam odor of cooked rice (Vietnamese Indica rice), an odor that induces morning sickness, was confirmed by licking a candy (food composition of the present invention) containing aroma compounds (sclareolide and sclareol). (Test Method) The candy ingredients shown in Table 8 were heated in a pot. After the granulated sugar was completely dissolved, the aroma compounds (sclareolide and sclareol) were added to the ingredients to achieve the concentrations shown in Table 8, and the mixture was stirred. The liquid ingredients were poured into candy molds and allowed to cool and solidify, yielding the candy of Example 58. The candy obtained without the aroma compounds was used as the candy of Comparative Example 8. While starch syrup and granulated sugar were used in this study, low-calorie, cariogenic carbohydrates may also be used. (Sensory Evaluation) A panel of four experts smelled the steam odor of cooked rice (Vietnamese Indica rice) while licking the candy of Example 58, and evaluated the odor intensity based on the following evaluation criteria. The results (average scores) are shown in Table 8. (Evaluation criteria (smell intensity)) The smell in the room when not smelling steam was given a score of 0, and the smell when smelling the steam from cooking rice while sucking on the candy of Comparative Example 8 was given a score of 5. 4 points: 80% of the strength of the smell of 5 points 3 points: 60% of the strength of the smell of 5 points 2 points: 40% of the strength of the smell of 5 points 1 point: 20% of the strength of the smell of 5 points

[0058] From the results in Table 8, it was confirmed that the candy of Example 58, to which aroma compounds (sclareolide, sclareol) were added, had a significant effect of suppressing the odor of steam from cooked rice.

[0059]

[0060] Test Example 7: The odor-suppressing effect of a candy (food composition of the present invention) containing aroma compounds (sclareolide and sclareol) on unpleasant everyday toilet odor was confirmed when the candy was licked. (Test Method) The candy ingredients shown in Table 9 were heated in a pan. After the granulated sugar was completely dissolved, the aroma compounds (sclareolide and sclareol) were added and stirred to the concentrations relative to the ingredients shown in Table 9. The liquid ingredients were poured into a candy mold and allowed to cool and solidify, yielding the candy of Example 59. A candy obtained without the addition of the aroma compounds was used as the candy of Comparative Example 9. While starch syrup and granulated sugar were used in this study, low-calorie, cariogenic carbohydrates may also be used. (Sensory Evaluation) A panel of three experts licked the candy of Example 59 while smelling the odor of a public toilet, and the odor intensity was evaluated based on the following evaluation criteria. The same evaluation was also performed in another public toilet. The results (average of the scores in the evaluations at two public restrooms) are shown in Table 9. (Evaluation criteria (odor strength)) The smell of the outside air was given a score of 0, and the smell of the restroom when smelling it while sucking on the candy of Comparative Example 9 was given a score of 5. 4 points: 80% of the strength of the smell of 5 points 3 points: 60% of the strength of the smell of 5 points 2 points: 40% of the strength of the smell of 5 points 1 point: 20% of the strength of the smell of 5 points

[0061] From the results in Table 9, it was confirmed that the candy of Example 59, to which the aroma compounds (sclareolide, sclareol) were added, had a significant effect of suppressing toilet odor.

[0062]

[0063] Test Example 8: A combination of two aroma compounds (sclareolide and sclareol) was sprayed onto a sheet of paper cloth to suppress the off-flavors 4-vinylphenol and indole, and the effect of suppressing the off-flavor odor was confirmed when the odor was smelled. (Test Method) An aqueous solution containing 100 ppm of 4-vinylphenol and 400 ppm of indole was obtained. Each aroma compound was added to water to the final concentration shown in Table 10, and the mixture was mixed to obtain the liquid masking agent of Example 60. The obtained liquid masking agent was dispensed into a spray-type container and sprayed onto a sheet of paper cloth to obtain a sheet of paper cloth sprayed with the liquid masking agent of Example 60 (hereinafter also referred to as the "paper sheet of Example 60"). (Sensory Evaluation) A panel of five experts covered their noses and mouths with the paper sheet of Example 60 obtained above, with the side of the paper sheet sprayed with the liquid masking agent facing inward. While the paper sheet was still covered, they smelled the odor of an aqueous solution containing 100 ppm of 4-vinylphenol and 400 ppm of indole, and evaluated the odor intensity based on the following evaluation criteria. Instead of the "sheet-shaped paper cloth sprayed with the liquid masking agent of Example 60," a "sheet-shaped paper cloth sprayed with nothing" (Comparative Example 11) or a "sheet-shaped paper cloth sprayed with water" (Comparative Example 12) was used and similar evaluation was performed. The results (average scores) are shown in Table 10. (Evaluation Criteria (Odor Intensity)) The odor of water was scored as 0 points, and the odor when directly smelling an aqueous solution containing 100 ppm of 4-vinylphenol and 400 ppm of indole (Comparative Example 10) was scored as 5 points. 4 points: 80% of the strength of the smell of 5 points 3 points: 60% of the strength of the smell of 5 points 2 points: 40% of the strength of the smell of 5 points 1 point: 20% of the strength of the smell of 5 points

[0064] The results in Table 10 confirm that a significant off-flavor odor suppression effect was achieved when the combination of two aroma compounds (sclareolide and sclareol) was smelled (when a sheet-like paper cloth sprayed with the liquid masking agent of Example 60 was used). Based on the above results, the masking agent of the present invention can be expected to have a significant off-flavor odor suppression effect by applying, spraying, immersing, etc., to a mask, handkerchief, gauze, towel, etc., and then smelling the aroma compounds of the masking agent.

[0065]

[0066] According to the present invention, a food composition and a masking agent capable of suppressing the unpleasant odors of indole, 4-vinylphenol, etc. can be provided.

[0067] This application is based on patent application No. 2023-220119 filed in Japan, the contents of which are incorporated in their entirety herein.

Claims

1. A food composition containing at least one selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol, wherein when containing skuralenoid, the content of skuralenoid is 0.000001 to 100 ppm by weight of the whole food composition; when containing skuralol, the content of skuralol is 0.01 to 1,000,000 ppm by weight of the whole food composition; when containing E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight of the whole food composition; when containing 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10,000 ppm by weight of the whole food composition.

2. The food composition according to claim 1, containing two or more selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

3. The food composition according to claim 1, containing at least skuralenoid and skuralol.

4. The food composition according to any one of claims 1 to 3, wherein the food composition is selected from the group consisting of candies, gums, tablets, gummies, soft candies, oral patches, beverages, and powdered beverages.

5. The food composition according to any one of claims 1 to 3, wherein the food composition is selected from the group consisting of candies, gums, tablets, gummies, and soft candies.

6. A food composition for suppressing unpleasant odors, containing at least one selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

7. The food composition according to claim 6, wherein the causative compound of the unpleasant odor is 4-vinylphenol and / or indole.

8. When containing skuralenoid, the content of skuralenoid is 0.000001 to 100 ppm by weight of the whole food composition; when containing skuralol, the content of skuralol is 0.01 to 1,000,000 ppm by weight of the whole food composition; when containing E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight of the whole food composition; when containing 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10,000 ppm by weight of the whole food composition. The food composition according to claim 6.

9. The food composition according to claim 6, containing two or more selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

10. The food composition according to claim 6, containing at least skuralenoid and skuralol.

11. The food composition according to any one of claims 6 to 10, wherein the food composition is selected from the group consisting of confectionery, gum, tablets, gummies, soft candy, oral patches, beverages, and powdered beverages.

12. The food composition according to any one of claims 6 to 10, wherein the food composition is selected from the group consisting of confectionery, gum, tablets, gummies, and soft candy.

13. A method for producing a food composition for suppressing an unpleasant odor, including a step of adding at least one selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol to food.

14. A method for suppressing the sense of smell against an unpleasant odor in a subject, including causing the subject to ingest a food composition containing at least one selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

15. A masking agent for suppressing an unpleasant odor, containing at least one selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

16. The masking agent according to claim 15, wherein the causative compound of the unpleasant odor is 4-vinylphenol and / or indole.

17. When containing skuralenoid, the content of skuralenoid is 0.000001 to 100 ppm by weight of the whole masking agent; when containing skuralol, the content of skuralol is 0.01 to 1000000 ppm by weight of the whole masking agent; when containing E-β-damascone, the content of E-β-damascone is 0.000001 to 10 ppm by weight of the whole masking agent; when containing 2-thiophenethiol, the content of 2-thiophenethiol is 0.0001 to 10000 ppm by weight of the whole masking agent. The masking agent according to claim 15.

18. The masking agent according to claim 15, containing two or more selected from the group consisting of skuralenoid, skuralol, E-β-damascone, and 2-thiophenethiol.

19. The masking agent according to claim 15, containing at least skatole and skatol.

20. The masking agent according to any one of claims 15 to 19, wherein the masking agent is in a liquid state and is used by applying, spraying or dipping it onto paper, fabric or non-woven fabric during use.

21. A method for producing a masking agent for suppressing an unpleasant odor, comprising a step of adding at least one selected from the group consisting of skatole, skatol, E-β-damascone, and 2-thiophenethiol to a solvent.

22. A method for suppressing the sense of smell against an unpleasant odor in a subject, comprising allowing the subject in need to smell a masking agent containing at least one selected from the group consisting of skatole, skatol, E-β-damascone, and 2-thiophenethiol.

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