The present invention provides a material having the excellent effect of inhibiting the sourness of a food product. A sourness inhibitor for a food product, the sourness inhibitor having a carotenoid degradation product as an active ingredient. This sourness inhibitor may be prepared by means of a production method comprising a step for obtaining a carotenoid degradation product by subjecting a carotenoid in oil or fat to an oxidation process. The carotenoid degradation product is preferably one or more degradation products selected from the group consisting of carotenes and xanthophylls. The sourness inhibitor is optimally used as a material for inhibiting the sourness of a food product, or the like, that contains a sour component.

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