The problem addressed by the present invention is to suppress the unpleasant odor (protein odor) derived from plant-derived proteins and degradation products or peptides thereof. The problem can be solved by using at least one compound selected from the group consisting of 3-menthoxy-1,2-propanediol, N-[(ethoxycarbonyl)methyl]-p-menthane-3-carboxamide, 1,8-cineol, isobutyl salicylate, menthyl 3-hydroxybutyrate, L-menthol, methyl salicylate, ethyl salicylate, L-menthyl acetate, and L-menthyl lactate as a protein odor inhibitor.本發明之課題為抑制源自於來自動植物之蛋白質、其分解物或胜肽之令人不愉快的臭味(蛋白臭)。該課題可藉由使用選自由3-薄荷氧基-1,2-丙二醇、N-[(乙氧基羰基)甲基]-對薄荷烷-3-甲醯胺、1,8-桉油醇、水楊酸異丁酯、3-羥基丁酸薄荷酯、L-薄荷醇、水楊酸甲酯、水楊酸乙酯、醋酸L-薄荷酯及乳酸L-薄荷酯所組成之群組之至少1種化合物作為蛋白臭抑制劑而解決。
