Abstract: The present invention relates to a method for inhibiting an undesirable taste in oral compositions such as foods, beverages, and pharmaceuticals. The present invention also relates to oral and pharmaceutical compositions comprising undesirable tasting compounds wherein undesirable tastes are inhibited by the addition of a phosphorylated amino acid, such as phosphotyrosine, phosphoserine, phosphothreonine, and mixtures thereof, to said oral and pharmaceutical compositions.
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