To provide a method for masking a degradation odor caused by light irradiation or heat exposure, with respect to a vegetable and/or fruit-containing composition.SOLUTION: At least one selected from the group consisting of Momordicae grosvenori extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose and thaumatin is used as a vegetable and/or fruit degradation odor masking agent by additional blending to a target vegetable and/or fruit-containing composition.SELECTED DRAWING: None

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