Abstract: Provided herein are compositions and methods for reducing or inhibiting the release of noxious gases from food products that are capable of generating or emitting volatile lachrymatory agents. Aspects described herein relate to compositions including hydrogen peroxide and methods of using these compositions for reducing or inhibiting the generation of noxious gases or for reducing or inhibiting the release of noxious gases, and thereby for preventing or reducing lachrymatory responses in an individual.