| abstract |
The present invention provides a composition and method that can deactivate generated odor components.nA composition for deactivation of an odor component containing lactoperoxidase, glucose oxidase, and glucose and used in the presence of thiocyanic acid or its salt; the odor component is preferably derived from food and/or derived from smoke Tobacco; the aforementioned odor component derived from food is preferably an odor component derived from food containing Allium plants. |