Abstract:
A deodorant composition having an excellent effect of deodorizing bad breath, refrigerator odors, and odors from pets and domestic animals, and which does not adversely affect the environment. The composition contains (i) at least one natural extract selected from the group consisting of Rosemary extract, sunflower seed extract, raw coffee bean extract, tea extract, grape pericarp extract, grape seed extract and apple extract, and (ii) an enzyme capable of oxidizing phenolic compounds.

Description:
FIELD OF THE INVENTION 
     The present invention relates to a deodorant composition and more particularly to a deodorant composition used for eliminating odors from the environment that are offensive to humans, such as bad breath, refrigerator odors, pet and domestic animal odors, factory odors or offensive odors in industrial effluent. 
     BACKGROUND OF THE INVENTION 
     There are various odors around us, such as refrigerator odors, bad breath and odors from domestic animals. Because some of these odors are unpleasant to humans, a wide variety of approaches have been proposed to eliminate these odors. One such conventional deodorizing method is a method of adsorbing and eliminating the substance causing the offensive odor. Examples of deodorant substances used in such a method are activated carbon and catechin-containing tea. 
     However, activated carbon is disadvantageous in that it cannot sufficiently remove trace amounts of a substance, it cannot be added to foods for human consumption, and its use can cause environmental problems when activated carbon having a large amount of substance adsorbed thereon is discharged. In this regard, naturally occurring substances such as catechin are harmless toward the environment and can be blended with chewing gum and the like to eliminate bad breath. However, catechins do not provide a sufficient deodorant effect. 
     SUMMARY OF THE INVENTION 
     In view of the above, it is therefore an object of the present invention to develop a deodorant composition having excellent deodorant effects on bad breath, refrigerator odors, and odors from pets and domestic animals, and which deodorant composition does not harm the environment. 
     Japanese Patent Application No.212,999/95 previously filed by the present inventor describes that phenolic compounds such as catechins have deodorant properties, and that the effect is surprisingly improved by allowing polyphenol oxidase to coexist with these compounds. However, the materials proposed in this prior application were chemically synthesized substances. On the other hand, more recently, people have become concerned about the adverse effects of chemically synthesized substances on humans such that consumers refrain from using such products. Accordingly, the present invention has been achieved by employing naturally occurring substances, particularly natural extracts containing phenolic compounds for use as food additives or as foods. 
     That is, the present invention relates to a deodorant composition comprising (i) one or more natural extracts selected from the group consisting of rosemary extract, sunflower seed extract, raw coffee bean extract, tea extract, grape pericarp extract, grape seed extract and apple extract, and (ii) an enzyme which is capable of oxidizing phenolic compounds. 
     It is considered that the mechanism of the deodorant action of phenolic compounds in natural extracts is that these compounds are oxidized by oxygen in the atmosphere to form a highly reactive quinone structure. The quinone further reacts with a substance having an offensive odor to eliminate the same. Furthermore, in the present invention, an enzyme capable of oxidizing phenolic compounds is provided in the presence of the natural extract containing phenolic compounds to promote this auto-oxidation reaction, thus rapidly eliminating offensive odors at a high deodorization rate. 
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     The present invention is described in detail below. 
     The natural extract, namely, one of the two components in the deodorant composition of the present invention, comprises one or more extracts selected from rosemary extract, sunflower seed extract, raw coffee bean extract, tea extract, grape pericarp extract, grape seed extract and apple extract. The extract of the present invention is not particularly limited as long as it contains a phenolic compound that has been extracted with water, alcohol, an organic solvent or a mixture thereof. The extraction solvent is selected depending on the desired use of the deodorant composition. 
     When the composition is to be used as a deodorant agent for food, the solvent used therefor must also be selected from solvents acceptable for addition to foods. Examples of such solvents include water, ethanol, propanol, butanol, acetone, hexane, propylene glycol, water-containing ethanol, water-containing propylene glycol, etc., preferably hot water, water-containing ethanol and water-containing propylene glycol. 
     The natural source for the extract includes rosemary, sunflower seeds, raw coffee beans, tea, grape pericarp, grape seeds and apples, and two or more of these may be used in combination. The extraction conditions may be usual extraction conditions. Also, the resulting extract is concentrated under reduced pressure and stored as a concentrate, and may be diluted before use at a suitable concentration for preparing the deodorant composition. 
     The enzyme capable of oxidizing phenolic compounds, that is, the second component in the deodorant composition of the present invention, is an enzyme having the activity of oxidizing said phenolic compound into a compound with a quinone structure or an enzyme having the action of adding a phenolic hydroxy group for oxidation into quinone. 
     Any enzyme having this action can be used and examples thereof include polyphenol oxidase, monophenol oxidase, oxidase forming hydrogen peroxide and peroxidase. More specifically, preferable enzymes include laccase, tyrosinase, glucose oxidase and peroxidase, and a burdock enzyme, pear enzyme, etc., obtained from natural sources can also be used. Two or more of these enzymes can be used in combination. 
     A material or composition containing said enzyme is also within the scope of the present enzyme capable of oxidizing phenolic compounds. Examples include an extract from a plant containing said enzyme, an extract from fungi containing said enzyme, and powder containing such an extract, for example, acetone powder (an acetone-dried preparation as prepared in Reference Example 1 below). 
     Plants containing said enzyme preferably include fruits and vegetables such as apple, pear, burdock etc., and fungi containing said enzyme include mushrooms of the genera Agaricus and Boletus such as Agaricus bisporus and Boletus pulverulentus. 
     These enzymes are not limited to commercially available enzymes, but may also be prepared according to conventional methods. 
     The deodorant composition of the present invention may further comprise conventional ingredients such as carriers, stabilizers and fillers added to and mixed with said two components. 
     The deodorant composition of the present invention can eliminate offensive odors. Examples of substances having such offensive odors include sulfur-containing compounds such as mercaptan or nitrogen-containing compounds such as indole, skatole, ammonia, urea, amines, etc. 
     Deodorization by the deodorant composition of the present invention is achieved by catalytic reaction with said composition in the presence of offensive odors. More particularly, the deodorant compositions and substances which release offensive odors are preferably mixed to permit the reaction to proceed easily, especially where water may be advantageously present to permit the reaction to proceed more smoothly. 
     Although the temperature in this reaction varies depending on the type of enzyme and may be any temperature at which the enzyme reaction proceeds, the reaction proceeds more rapidly when the enzyme is mixed in the range of room temperature to 40° C. Furthermore, the required reaction time depends on the type and amount of enzyme used, but a period of time ranging from a few minutes to several dozens of hours will usually suffice. Other conditions are not particularly limited if they are adapted to the circumstances under which the enzyme reaction may proceed. 
     The deodorant composition of the present invention comprises a natural extract containing a polyphenol compound, i.e., a deodorant base material, and an enzyme for oxidizing the same. Thus, the polyphenol compound is used in an activated form, to permit the reaction to proceed rapidly and to provide superior effects. When the present deodorant composition is used for the elimination of bad breath, an enzyme derived from foods such as vegetables or mushrooms is used to render the deodorizing method extremely safe. When offensive odors in the environment are to be eliminated, there is no problem with environmental pollution. 
     The addition amount of the natural extract is determined depending on the polyphenol content. In general, a natural extract containing from 2 to 100 mg of polyphenol compounds is added per about 100 mg of the deodorant composition. The addition amount of the enzyme capable of oxidizing phenolic compounds and a natural source containing the enzyme is determined depending on its enzyme activity, from 50 to 1000 units as defined in Reference Example 1 below, and may be any amount which allows the enzyme to oxidize phenolic compounds. The enzyme or a natural source containing the enzyme is preferably added in an amount which provides more than 100 units of enzyme activity per about 100 mg of the deodorant composition to permit the reaction to proceed more rapidly. 
    
    
     EXAMPLES 
     Hereinafter, the present invention is described in more detail with reference to the following Examples. However, the present invention should not be construed as being limited thereto. 
     Reference Example 1 
     Preparation of Enzyme Capable of Oxidizing Phenolic Compounds 
     400 ml of acetone at −20° C. was introduced into 100 g of a plant or mushroom, and the sample was disrupted with a mixer and then filtered under suction. The residue was washed sufficiently with 500 ml of 80% aqueous acetone. The residue was lyophilized into a powder. The yield was 20% in the case of burdock. 
     Measurement of Specific Activity of the Plant-Derived Enzyme Extract 
     The sample was allowed to react with L-dopa (Nakarai Tesque K.K.) as a substrate in 3 ml of phosphate buffer, pH 6.5, where 1 unit was defined as the amount of enzyme causing an increase of 0.001 in absorbance at 265 nm in the UV region at 25° C. for 1 minute. 
     Burdock extract (10 mg)=644 units. 
     Pear extract (10 mg)=130 units. 
     Apple extract (10 mg)=530 units. 
     Commercial mushroom-derived polyphenol oxidase (PPO) (Sigma Chemical Co.) was also used as a commercial product of the enzyme. 
     Reference Example 2 
     Preparation of Extracts from Natural Sources 
     (1) Rosemary Extract (a Product of Tokyo Tanabe Co., Ltd.) 
     1 liter of ethanol with a water content of 40 to 60% was added to 100 g of rosemary leaves and flowers and refluxed for 3 hours under heating. The mixture was then filtered when warm to provide a filtrate containing anti-oxidant components (referred to hereinafter as “treatment extraction”). The residue was further extracted two more times, and the resulting filtrates were combined with the above filtrate. By adding 500 ml of water to the combined extract, water-insoluble antioxidant components were precipitated, and 10 g of activated carbon was further added thereto followed by stirring. This solution was stored overnight in a cool place and filtered to provide a filtrate. This filtrate was concentrated under reduced pressure to provide a fraction (solid) of water-soluble phenolic components (Japanese Patent Appln. Laid-Open Publication No. 18435/80). 
     (2) Sunflower Seed Extract (a Product of Dainippon Ink and Chemicals, Inc.) 
     Ethanol containing 60% (v/v) water was added to mechanically ground seeds of sunflower, and the seeds were extracted at 60° C. for 7 hours. After centrifugation under cooling, the supernatant was concentrated under reduced pressure and dried to provide a sunflower seed extract (Japanese Patent Appln. Laid-Open Publication No. 132,073/95). 
     (3) Raw Coffee Bean Extract 
     Raw coffee beans were ground by a grinder (5 mm in mesh size) and then extracted with water at 85 to 95° C. for 2 hours. The extract was filtered and the filtrate was adsorbed onto an XAD-2 column (Organo K.K.). It was washed with water and eluted with methanol, and the eluate was concentrated and evaporated to dryness to provide a raw coffee bean extract. 
     (4) Tea Extract (a Product of Mitsui Norin K.K.) 
     1 kg of green tea was extracted with 10 liters of hot water at 90° C. and the leaves were removed by filtration to provide 8.3 liters of extract. The extract was concentrated into 1 liter to which 1 liter of acetone was then added, and the resulting insolubles were removed by centrifugation. 1 liter of ethyl acetate was added to the supernatant, and the mixture was stirred and left to stand for 30 minutes. The resulting ethyl acetate layer was concentrated under reduced pressure to convert the same into an aqueous layer and then lyophilized to provide 97 g of tea phenol having a purity of 60% (Japanese Patent Appln. Laid-Open Publication No. 20589/92). 
     (5) Grape Pericarp Extract 
     Ethanol was added to grape pericarp (variety: Campbell) and extracted at 70° C. for 2 hours under stirring. The extract was concentrated and evaporated to dryness to provide a grape pericarp extract. 
     (6) Grape Seed Extract (a Product of KIKKOMAN CORPORATION) 
     Grape seeds were extracted with water at a temperature of 70° C. or more for 10 minutes to 4 hours (Japanese Patent Appln. Laid-Open Publication No. 200781/91). 
     (7) Apple Extract (a Product of THE NIKKA WHISKEY DISTILLING CO., LTD.) 
     An apple was disrupted, then squeezed, treated with pectinase for clarification, centrifuged and filtered to provide fruit juice which was then purified through a column (Japanese Patent Appln. Laid-Open Publication No. 259453/96). 
     (8) Production of Caffeine Depleted Tea 
     10 g of green tea extract (containing 8.7% by weight of caffeine and 23.0% by weight of polyphenol) was dissolved in 200 ml of water and extracted twice with 200 ml of ethyl acetate. The resulting ethyl acetate extract was concentrated under reduced pressure to about 50 ml, and caffeine was precipitated from the concentrate in a refrigerator at 4° C. and separated by filtration to provide 200 mg of crystals. The filtrate was combined with the aqueous phase used for extraction, then concentrated and evaporated to dryness under reduced pressure to provide 9.8 g of a caffeine depleted fraction (containing 6.7% by weight of caffeine and 23.0% by weight of polyphenol). 
     The caffeine content and polyphenol content were determined in the following manner. 
     Method of Measuring Caffeine Content 
     The caffeine content was determined on the basis of the ratio of its peak to a peak of a purified product in a calibration curve using high performance liquid chromatography. 
     Column: 5C-18MS (Nakarai Tesque K.K.). 
     Developing solvent: 0.5% THF/acetonitrile. 
     Detection: UV 273 nm. 
     Flow rate: 1 ml/min. 
     Method of Measuring Polyphenol Content 
     The Folin-ciocalteu method was used (see Am. J. Enol. Vitic., 16, 144 (1965)). 
     Examples 1 to 8 
     50 mg of the above pear enzyme preparation as described in Reference Example 1, 1 ml of water, and 2 μl of about a 15 wt % aqueous methyl mercaptan sodium solution as a substance having an offensive odor were introduced into a 100 ml vial, and 0.5 ml of an aqueous solution of each of the natural extracts (containing 2 mg of phenolic compounds) shown in Table 1 and prepared in Reference Example 2 was added to each vial and shaken by hand. The color of the reaction solution was changed by shaking or allowing it to stand for 10 minutes. 50 ml of gas from each vial was passed through a detector tube (Gastech K.K.), and the concentration of the substance with the offensive odor remaining in the gas was determined. The concentration of the substance with the offensive odor was determined using a gas-detecting tube for detecting CH 3 SH (No. 71H, Gastech K.K.). Namely, 50 ml of gas from each vial was passed through the gas-detecting tube for detecting CH 3 SH, and the concentration of the offensive odor remaining in the gas was determined by the color changed tube length of the gas-detecting tube. The results are shown in Table 1. The control in the following Tables is an example where a natural extract was not used. 
     
       
         
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                   
                 TABLE 1 
               
               
                   
                   
               
               
                   
                   
                 Amount of 
                   
                   
               
               
                   
                   
                 Offensive 
                   
                 Degree of 
               
               
                   
                   
                 Odor 
                 Measured 
                 Deodorization 
               
               
                   
                   
                 Introduced 
                 Value 
                 (%) 
               
               
                   
                 Plant Extract 
                 (ml) 
                 (ppm) 
                 (%) 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Control 
                 50 
                 350 
                 0 
               
               
                 Example 1 
                 Rosemary (36.4 mg) 
                 50 
                 0 
                 100 
               
               
                 Example 2 
                 Raw coffee beans 
                 50 
                 0 
                 100 
               
               
                   
                 (7.2 mg) 
               
               
                 Example 3 
                 Sunflower seeds 
                 50 
                 0 
                 100 
               
               
                   
                 (38.5 mg) 
               
               
                 Example 4 
                 Tea (2.9 mg) 
                 50 
                 95 
                 73 
               
               
                 Example 5 
                 Caffeine depleted 
                 50 
                 75 
                 78 
               
               
                   
                 tea (2.9 mg) 
               
               
                 Example 6 
                 Grape seeds 
                 50 
                 135 
                 62 
               
               
                   
                 (7.7 mg) 
               
               
                 Example 7 
                 Grape pericarp 
                 50 
                 200 
                 42 
               
               
                   
                 (10.1 mg) 
               
               
                 Example 8 
                 Apple (2.7 mg) 
                 50 
                 0 
                 100 
               
               
                   
               
             
          
         
       
     
     Example 9 
     The polyphenol content as shown in Table 2 was adjusted with the addition of rosemary extract (containing 5.5% by weight of polyphenol). For example, 36.4 mg of the rosemary extract was added to obtain a polyphenol content of 2 mg, and 72.8 mg of the rosemary extract was added to obtain a polyphenol content of 4 mg. Each of the samples and 10 mg of the burdock enzyme were used to determine the degree of deodorization in the manner according to Example 1. The results are shown in Table 2. 
     
       
         
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 2 
               
               
                   
               
               
                   
                   
                 Amount of 
                   
                   
               
               
                   
                 Polyphenol 
                 Offensive Odor 
                 Measured 
                 Degree of 
               
               
                 Plant 
                 Content 
                 Introduced 
                 Value 
                 Deodorization 
               
               
                 Extract 
                 (mg) 
                 (ml) 
                 (ppm) 
                 (%) 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                 Control 
                 0 
                 50 
                 300 
                 0 
               
               
                 Rosemary 
                 2 
                 50 
                 165 
                 45 
               
               
                 Rosemary 
                 4 
                 50 
                 100 
                 66.7 
               
               
                 Rosemary 
                 6 
                 50 
                 75 
                 75 
               
               
                 Rosemary 
                 8 
                 50 
                 0 
                 100 
               
               
                   
               
             
          
         
       
     
     Examples 10 to 16 
     1.5 ml of 0.05 M phosphate buffer (pH 7.0) was added to a 100 ml vial containing a predetermined amount of each of the natural extracts (containing 2 mg of a phenolic compound) as shown in Table 3. Then, 10 mg of the burdock enzyme, 50 mg of the pear enzyme and 1 mg of PPO as enzyme preparations were added respectively to each vial as shown in Table 3. 2 μl of about a 15% aqueous CH 3 SNa solution was further added to each vial which was then sealed with a PARA film. The samples were then shaken at 24° C. or 40° C. for 10 minutes. Subsequently, 50 ml of gas from each of the vials was passed through the gas-detecting tube for CH 3 SH (No. 71H, Gastech K.K.) to determine the concentration of the offensive odor remaining in the gas. The results are shown in Table 3. 
     The above phosphate buffer was prepared in the following manner: 500 ml each of 3.9 g of sodium dihydrogen phosphate·2H 2 O and 3.55 g of sodium hydrogen phosphate anhydride, both of which had been dissolved in distilled water, were mixed and adjusted to pH 7 or 6.5. 
     
       
         
               
               
               
             
               
               
               
               
               
               
               
             
               
               
               
               
               
               
               
             
           
               
                   
                 TABLE 3 
               
             
             
               
                   
                   
               
               
                   
                 Reaction 
                 Degree of Deodorization by 
               
               
                   
                 Temper- 
                 Enzyme Extract (%) 
               
             
          
           
               
                   
                   
                 ature 
                 No 
                   
                   
                   
               
               
                   
                 Plant Extract 
                 (° C.) 
                 Enzyme 
                 Burdock 
                 Pear 
                 PPO 
               
               
                   
                   
               
             
          
           
               
                 Example 
                 Rosemary 
                 24 
                 0 
                 100 
                 100 
                 100 
               
               
                 10 
                 (36.4 mg) 
                 40 
                 0 
                 100 
                 100 
                 100 
               
               
                 Example 
                 Raw coffee 
                 24 
                 6 
                 100 
                 100 
                 50 
               
               
                 11 
                 beans 
                 40 
                 6 
                 100 
                 100 
                 100 
               
               
                   
                 (7.2 mg) 
               
               
                 Example 
                 Sunflower 
                 24 
                 0 
                 100 
                 100 
                 56 
               
               
                 12 
                 seeds 
                 40 
                 0 
                 100 
                 100 
                 100 
               
               
                   
                 (38.5 mg) 
               
               
                 Example 
                 Tea (2.9 mg) 
                 24 
                 0 
                 12 
                 56 
                 56 
               
               
                 13 
                   
                 40 
                 0 
                 58 
                 96 
                 85 
               
               
                 Example 
                 Grape seeds 
                 24 
                 6 
                 12 
                 44 
                 19 
               
               
                 14 
                 (7.7 mg) 
                 40 
                 6 
                 32 
                 80 
                 37 
               
               
                 Example 
                 Grape 
                 24 
                 6 
                 6 
                 63 
                 19 
               
               
                 15 
                 pericarp 
                 40 
                 6 
                 26 
                 98 
                 26 
               
               
                   
                 (10.1 mg) 
               
               
                 Example 
                 Apple 
                 24 
                 0 
                 19 
                 100 
                 31 
               
               
                 16 
                 (2.7 mg) 
                 40 
                 0 
                 42 
                 100 
                 80 
               
               
                   
               
             
          
         
       
     
     Examples 17 to 23 
     A predetermined amount (i.e. containing 2 mg of a phenolic compound) of each of the natural extracts as shown in Table 4 and 1.5ml of distilled water were introduced into a 100 ml vial. Also, ammonia or trimethylamine was added thereto at a final concentration of 100 ppm, and each vial was sealed with a PARA film. The samples were then shaken at room temperature for 10 minutes, and 50 ml of gas from each of the vials was measured for its ammonia or trimethylamine content by the appropriate gas-detecting tube for each offensive odor (No. 31 and No. 180, respectively, Gastech K.K.). The results are shown in Table 4. The same results were obtained regardless of whether any one of the plant enzymes (from burdock and pear) and PPO was used. 
     
       
         
               
               
             
               
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 4 
               
             
             
               
                   
                   
               
               
                   
                 Degree of Deodorization of 
               
               
                   
                 Offensive Odor (%) 
               
             
          
           
               
                   
                 Plant Extract 
                 Ammonia 
                 Trimethylamine 
               
               
                   
                   
               
             
          
           
               
                 Example 17 
                 Rosemary 
                 100 
                 100 
               
               
                 Example 18 
                 Raw coffee beans 
                 100 
                 100 
               
               
                 Example 19 
                 Sunflower seeds 
                 100 
                 100 
               
               
                 Example 20 
                 Tea 
                 100 
                 100 
               
               
                 Example 21 
                 Grape seeds 
                 100 
                 100 
               
               
                 Example 22 
                 Grape pericarp 
                 100 
                 100 
               
               
                 Example 23 
                 Apple 
                 100 
                 100 
               
               
                   
               
             
          
         
       
     
     Examples 24 to 27 
     The following offensive odors were used as offensive odors encountered in daily living. 
     Solution of offensive odors; 
     (1) Garlic solution—One garlic bulb was smashed, then extracted with 1 liter of distilled water and filtered. The filtrate was used as a solution of a garlic offensive odor. 
     (2) Solution of tobacco odor—An aqueous solution of malodors from tobacco (prepared by allowing major smoke from 10 boxes of tobacco “Caster Mild” to be absorbed directly into 400 ml triethyl citrate) was diluted 50-fold and used as a solution of an offensive odor from tobacco. 
     (3) Malodors similar to matured persimmons (model odors of halitosis after drinking alcohol) were used to prepare a solution of offensive odors according to Japanese Patent Appln. Laid-Open Publication No. 16048/96 as follows. 
     
       
         
               
               
               
               
               
               
             
           
               
                   
               
             
             
               
                 acetaldehyde 
                 362 
                 ppm 
                 isobutyl alcohol 
                 327 
                 ppm 
               
               
                 acetone 
                 93 
                 ppm 
                 isoamyl alcohol 
                 263 
                 ppm 
               
               
                 ethyl acetate 
                 263 
                 ppm 
                 ethanolamine 
                 82 
                 ppm 
               
               
                 ethyl alcohol 
                 45400 
                 ppm 
                 isobutyl amine 
                 60 
                 ppm 
               
               
                 n-propyl alcohol 
                 205 
                 ppm 
               
               
                   
               
             
          
         
       
     
     The above aqueous solution. 
     (4) Solution of offensive odors—10-fold diluted aqueous solution of rat feces and urine 
     The measurement of deodorization of offensive odors was carried out in the following manner. 
     Measurement Method 
     7.2 mg raw coffee bean extract (containing 2 mg polyphenol) and 17.2 mg burdock crude enzyme extract, 36.4 mg of rosemary extract and 50 mg pear crude enzyme extract, 38.5 mg sunflower seed extract and 50 mg pear crude extract, or 2.9 mg tea extract and 50 mg pear crude extract were added to a 100 ml vial. 1.5 ml of each of the solutions of the offensive odors was added to each vial and shaken for 10 minutes by hand. Then, the odors of the gas in each vial was actually smelled by 12 specialists. For comparison, 3 kinds of samples, namely, those not containing the crude enzyme extract, those not containing the natural extract and those not containing either of the enzyme extract and natural extract were prepared and treated in the same manner, and the odors in the gas were smelled and compared for evaluation. The results are shown in Table 5. As indicated in Table 5, “good” means good deodorizing activity. 
     
       
         
               
               
               
               
               
               
             
           
               
                 TABLE 5 
               
               
                   
               
               
                   
                   
                   
                 Pear &amp; 
                   
                 Burdock &amp; 
               
               
                   
                 Offensive 
                 Pear &amp; 
                 Sunflower 
                 Pear &amp; 
                 Raw Coffee 
               
               
                 Example 
                 Odor 
                 Rosemary 
                 Seeds 
                 Tea 
                 Beans 
               
               
                   
               
             
             
               
                 24 
                 Garlic 
                 Good 
                 Very 
                 Slightly 
                 — 
               
               
                   
                 Odor 
                   
                 Good 
                 Good 
               
               
                 25 
                 Tobacco 
                 Very 
                 Very 
                 Slightly 
                 — 
               
               
                   
                 Odor 
                 Good 
                 Good 
                 Good 
               
               
                 26 
                 Odors 
                 Very 
                 Very 
                 Slightly 
                 — 
               
               
                   
                 similar to 
                 Good 
                 Good 
                 Good 
               
               
                   
                 Matured 
               
               
                   
                 Persimmons 
               
               
                 27 
                 Odor of Rat 
                 — 
                 — 
                 — 
                 Good 
               
               
                   
                 Feces and 
               
               
                   
                 Urine 
               
               
                   
               
             
          
         
       
     
     Example 28 
     3 g of chewing gum (A) containing a raw coffee bean extract (having a polyphenol content of 2 mg) and 10 mg burdock acetone powder was prepared. Separately, 3 g of chewing gum (B) containing a raw coffee bean extract (having a polyphenol content of 2 mg) was also prepared. 
     0.5 g of smashed garlic was placed in the mouth of Examinee (A) so that its odors were felt in the mouth, and the mouth was then washed with water. Chewing gum (A) was chewed for 10 minutes and breath from the mouth was collected in a polyester bag (TEDLAR®BAGS, 170×205 mm) and the odors in the bag were organoleptically evaluated by 12 panelists. The same procedure was carried out except that chewing gum (B) was chewed by Examinee (B). The results indicated that the breath from Examinee (A) was almost free of the odor, whereas the garlic odor remained in the breath from Examinee (B). 
     While the invention has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope thereof.