The present invention provides an effective method of removing off-flavor from
foods such as seafood, meat products and vegetables, which comprises causing a
polymer of phenol compounds having a styrene structure and/or a reaction mixture
produced by conducting an oxidation reaction of the phenol compounds having a styrene
structure in the presence of oxygen to be present in the food. Also provided is
a deodorizer comprising a polymer of phenol compounds having a styrene structure.
