Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

Abstract: The invention concerns the use of a deoxy hesperetin dihydrochalcone or a salt of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of a plurality of salts of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of deoxy hesperetin dihydrochalcone (I) and a salt or a plurality of salts of the deoxy hesperetin dihydrochalcone (I), to influence the strength of taste impressions of sweet-tasting, unpleasant-, in particular bitter-, tasting or both sweet- and unpleasant-, in particular bitter-, tasting substances or mixtures of substances.

Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.

Abstract: The present invention primarily relates to the use of specific compounds of formula (I) or of specific salts of a compound of formula (I) or mixtures thereof for synergistically enhancing the sweet taste of a sweet-tasting substance.

Abstract: The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R1, R2, R3 and R4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R1, R2 or R3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula

Abstract: The use of hesperetin of formula (I) is described wherein the hesperetin of formula (I) is in the form of a (2S)-enantiomer, (2R)-enantiomer or any desired mixture of the two enantiomers, a salt of hesperetin of formula (I), —a mixture comprising or consisting of two or more salts of the hesperetin of formula (I), or a mixture comprising or consisting of hesperetin of formula (I) and one or more salts of hesperetin of formula (I) for enhancing the sweet taste of a sweet-tasting substance or sweet olfactory impression of a flavouring which gives a sweet olfactory impression.

Abstract: The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond, R1, R2 and R3, mutually independently, may in each case mean H, OH or (preferably C1-C4) alkoxy, providing that at least one of the residues R1 to R3 means OH, and R4 means H, OH or (preferably C1-C4) alkoxy, and/or (ii) the salts thereof and (iii) mixtures thereof to mask or reduce the unpleasant taste impression of an unpleasant tasting substance, as are corresponding methods and preparations.

Abstract: The invention relates to the use of a propenylphenyl glycoside of formula (I) wherein R is (1E)-prop-1-enyl, (1Z)-prop-1-enyl or prop-2-enyl; and Glc is an ?- or ?-glycosidically bonded mono- or oligo-saccharide, for enhancing the sweet taste of a sweet-tasting substance or the sweet odour impression of a flavouring that produces a sweet odour impression.

Abstract: The use of hydroxydeoxybenzoins of formula (I) wherein R1 and R2 independently of one another represent hydrogen or lower alkyl and R3, R4, R5 and R6 independently of one another represent hydrogen, hydroxy or lower alkoxy, salts thereof and mixtures thereof to mask or reduce the unpleasant taste impression of a substance that tastes unpleasant and/or to enhance the sweet taste of a substance that tastes sweet.