HUT68764A - Eatable taste modifiers - Google Patents

Abstract

Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.

Description

The present invention generally relates to taste modifying compounds. In particular, the present invention relates to taste modifiers, as used herein, which are useful for reducing or eliminating undesirable flavors.

Many compounds are known to have a salty taste but have problems with their use as salt substitutes. Potassium chloride has a very strong bitter, undesirable taste, and ammonium chloride is associated with fishy taste, at least for sensitive people. Lithium chloride, although a slightly better-tasting salt, is highly toxic. Nowadays there is no general satisfaction with salty taste substitutes instead of sodium ions.

The need to reduce sodium intake in humans has been well demonstrated. Excessive sodium intake is associated with hypertension and early heart attack. Over the past two decades, many researchers have approached this problem in different ways.

Nowadays, reduction of sodium ion intake is achieved by a combination of staying and / or replacing sodium chloride with potassium chloride and / or mixing sodium chloride with fillers to reduce the amount of sodium chloride in the diet, in the latter case by provided that the volume of material used remains the same. In addition, for materials with a salt coating, such as potato chips, it is known that a smaller particle size of sodium chloride produces a salty taste, so less salt should be used to produce the same salt taste.

There are many products on the market today that use potassium chloride as a salting agent. Each of these salt substitutes is based on the fact that they contain an additional ingredient mixed with potassium chloride, which masks the undesirable bitter taste of potassium chloride. These very tasty ingredients consist of substances like onions, garlic, peppers, chili powder and other spices. None of these potassium chloride-containing mixtures has become widely accepted, perhaps because the bitter taste of potassium ion still remains perceptible.

In addition to reducing the sodium ion intake by replacing sodium chloride with potassium chloride, many other sodium ion-containing compounds are used in the food industry where the bitter taste associated with potassium could be eliminated. For example, sodium baking soda or baking powder could be replaced by potassium baking soda or baking powder in products that require a propellant. Here are some other examples of substitutions:

A. as mono-potassium glutamate as a flavoring instead of monosodium glutamate,

B. in preservatives potassium nitrate or nitrite in place of the corresponding sodium nitrate or nitrite, and

C. potassium benzoate, potassium sulfate, or sulfite, rather than the corresponding sodium salts, would be highly desirable in preservatives.

In addition, many of the foods on the market today have a natural bitter taste and / or undesirable taste. Many of these substances are partially masked with the bitter taste or aftertaste, as they are used today, with additives such as those described above. Many of these substances still remain bitter and / or bitter aftertaste and would be beneficial to a taste modifier which, when mixed with or consumed with them, would eliminate or substantially reduce the undesirable taste (s). Foods such as drugs, antibiotics, painkillers, aspirin, codeine, ibuprofen, acetaminophen, caffeine and unsweetened chocolate, and sweeteners, can reduce and / or eliminate unwanted flavors and enhance the palatability of these foods. In general, foods with an undesirable taste in any natural form may be made more palatable by the addition of a suitable flavor modifier.

Differences in taste perception between individuals appear to be common. There are more flavors than sweet, sour, bitter, umami and salty bases or real flavors. Some examples of these additional flavors are alkaline, astringent, spicy, dry, strong, cold, hot, burning, acidic, spicy, spicy and / or metallic.

In the specification and claims, the term "undesirable flavor (s)" means any flavor which is sweet, bitter, sour, alkaline, sour, spicy, dry, strong, cold, hot, burning, acidic, spicy, spicy, woody, smoky, umami and / or metallic. These undesirable flavors include any and all flavors if this (s) are undesirable, including any and all aftertaste (s) that are not desired aftertaste.

A single taste can give more than one sensation, depending on whether it is a real taste or another taste. Some individuals may perceive several different bitter flavors. This Follower4 ·

- Detected by 5:

Some taste modifiers that are capable of reducing or essentially eliminating them

1. for example, caffeine flavors have little or no effect on the flavors of drugs and / or potassium chloride, or

2. for example, the taste of L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) has little or no effect on the taste of other high-intensity sweeteners, such as saccharin.

The following example illustrates this effect:

A. L-aspartyl-L-phenylalanine has a significant effect on L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ), while having less effect on saccharin-related by-taste.

B. Taurin has a significant effect on saccharin byproduct while it has little or no effect on L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ).

C. Burning aftertaste associated with some liqueurs is substantially eliminated by the use of potassium 2,4-dihydroxybenzoate, while L-aspartyl-L-phenylalanine and taurine have significantly less effect.

Further examples of this effect are given in the table below. The concentrations required to achieve these effects will depend on the particular taste modifier and the particular substance and will vary widely from example to example in the cases presented in the table. The table summarizes the effects as a further indication of the existence of various bitter flavors. Thus, as shown, L-aspartyl-L-phenylalanine blocks the bitter taste of potassium chloride but has little effect on the bitter taste associated with caffeine. In contrast, N- (p-cyanophenylcarbamoyl) -aminomethanesulfonic acid reduces the bitter taste of caffeine but has no effect on the bitter taste of potassium chloride. It is conceivable that different receptors and / or independent sites of one or more receptors are involved in the perception of bitter taste.

Related to the following materials The peculiar anvaq taste reduction KC1 saccharose Caffeine * AP Yes no no taurine Yes no no K-2,4-DHB ** Yes no no N-CN - $ - ASP-PHE *** Yes no Yes n-no ₂ - $ - asp-phe **** Yes no Yes Lactisole ***** Yes Yes Yes N-CN - $ - U-SO ₃ ****** no Yes Yes * L-aspartyl-L-phenyl · alanine

** potassium 2,4-dihydroxybenzoate *** N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine **** N- (p-nitrophenylcarbamoyl) -L ***** aspartyl-L-phenylalanine 2- (4-methoxyphenoxy) propionic acid _N _ ****** (p_ i _{c ano} to_s _en ii_k _{ar ainc b)} ii) amino acid.

It will be apparent to those skilled in the art that the above table does not include all flavor modifiers and / or flavors.

As used herein and in the claims, "taste" means any flavor which is salty, bitter, sweet, sour, alkaline, umami, sour, hot, dry, strong, cold, hot, burning, acidic, spicy, spicy and / or metallic. These flavors include any and all flavors and any and all aftertaste. Again, this list is not exhaustive and may be recognized by one of ordinary skill in the art.

The term "food (s)" means any substance that is consumed. Food includes, but is not limited to, substances consumed by humans, other mammals, fish, birds and other animals.

The term "substantially tasteless" as used herein also refers to compounds which are substantially non-flavored at the start of consumption at concentrations in which they are suitable as flavor modifiers. The aftertaste - if any - does not fall within this definition.

The term "sweetener" as used herein and in the claims means any material which produces a sweet taste, including, but not limited to:

A. monosaccharides, including, but not limited to, glucose, galactose and fructose, including, but not limited to, victims and ketoses, starting from the trioses,

B. compounds commonly known as sugars, including, but not limited to, mono-, di-, and oligosaccharides, including, but not limited to, sucrose, maltose, and lactose,

C. sugar alcohols, including, without limitation, sorbitol, mannitol and glycerol,

D. carbohydrates and polysaccharides, which include, without limitation, polydextrose and maltodextrin,

E. High intensity sweeteners.

The term "high-intensity sweetener" as used in the specification and claims includes, but is not limited to, the following:

L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) and other similar dipeptide sweeteners, saccharin, L-aspartyl-D-alanine-N- (2,2,4,4-tetramethylthiathan-3-yl) ) amide (Alitame ^R ), 1,6-dichloro-1,6-dideoxy-BD-fructofuranosyl-4-chloro-4-deoxy-αD-galactopyranoside (Sucralose ^R ), 6-methyl-1,2,3- oxathiazin-4 (3H) -one-2,2-dioxide (Acesulfame ^R ), 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium salt (Acesulfame-K ^R) ), cyclohexylsulfamic acid (Cyclamate ^R ), N- (L-aspartyl) -N '- (2,2,5,5-tetramethylcyclopentanoyl) -1,1-diaminoethane and related compounds, sweeteners, dihydrocalcone, stevioside, miraculin and thaumatin, and their physiologically acceptable salts. A number of other sweeteners are described in the following publications, which are incorporated herein by reference:

1. Walters, D.E., Orthoefer, F.T. and DuBois, G.E., (Ed.),

Sweeteners Discovery, and Molecular Design, and Chemoreception, ÁCS Symposium Series 450, American Chemical Society, Washington, DC, 1991, and

2. Grenby, T.H., Progress in Sweeteners, Elsevier Applied Science Series, Elsevier Science Publishing, London and New York, 1989.

The authors are aware that this list, or any other list, is incomplete and cannot be complete.

The term "low-intensity sweetener" is used herein to refer to any sweetener other than high-intensity sweetener.

The term "masking agent" as used herein also refers to any flavored food that may be used to conceal and / or mask and / or conceal an undesirable taste. Two examples of commonly used masking agents are sweeteners and spices such as onions, garlic, peppers and chillies.

The term "low calorie food" or "low calorie composition" as used herein includes both food in which the food is intentionally formulated as a reduced calorie product. Typically, this means that at least 25% of the calorie content of a regular non-low calorie preparation has been removed from the diet.

The term "flavor modifier" as used in the specification and claims is intended to include food, except:

1. a group of compounds represented by the general formula (I) wherein X is hydrogen, -CHO, -CN, -C00 (C1-C3 alkyl), -CO (C1-C3 alkyl), -CONH2. , Br, Cl, F, I or -NO2 and / or their physiologically acceptable salts and their use only in organic bitter taste, and

2. L-glutamyl-L-glutamic acid (or its salts), which when mixed with or consumed with other foodstuffs, eliminate or substantially reduce the undesirable taste (s) of that foodstuff without adding their own flavor to the mixture at the amount used.

Flavor modifiers may also be salt-flavor modifiers. Flavor modifiers have the property of blocking an undesirable taste, for example a bitter taste and / or in some cases simultaneously another undesirable taste. A particular taste modifier may itself have a specific taste, but its ability to block an unwanted taste is realized at a lower concentration than its own taste. Flavor modifiers may release flavors and / or flavors that were already present in the food prior to the addition of the flavor modifier. A flavor modifier may not add significant own flavor and / or own flavor. This property distinguishes the taste modifiers from the masking agents. For example, to determine whether a flavor modifier blocks the bitter taste, it can be added to a solution of a bitter substance, such as potassium chloride. If the substance is a taste modifier, it will block or substantially reduce the undesirable taste of potassium chloride before giving the solution a significant taste of its own. Note that it is possible that a taste modifier is more effective in blocking one unwanted taste than another. Some flavor modifiers may be able to effectively block only one unwanted taste. For example, a particular flavor modifier may block the bitter taste sensation in an amount of 10 to 20 ppm but may require 1000 to 10,000 ppm to effectively block each other's unwanted taste and / or tastes, or it may not be able to detect the sensation of another undesirable flavor in any concentration. block. This relative efficacy or inability to block certain flavors varies from taste modifier to taste modifier and / or varies with different concentrations of the same flavor modifier. Some specific flavor modifiers may block flavors that are undesirable for certain specific applications, such as sweet taste. Some flavor modifiers added to one food may increase the taste of another, such as the salty taste of the food. Blocking an unwanted taste may in some cases cause an increased sense of another taste. In this particular case, the increased sense of salt due to the addition of the taste modifier allows the taste modifier to function as if it were a salt taste enhancer.

The term "salt modifier" as used herein and in the claims means a taste modifier which is itself in combination with a salted or some salted food and mixed with or consumed with a food with an undesirable taste reduces or eliminates the undesired taste (s) of that food. Examples of such saline foods which may be used in combination with a flavor modifier include sodium chloride, potassium chloride or ammonium chloride.

Various flavor modifiers and nutritional products are referred to herein as the salt and / or the acid. Those skilled in the art will recognize that these labels are arbitrary and may be present in substantially any form of the acid salt and vice versa depending on the macro- and / or microenvironment in which the molecule is located. This environment - in some cases, can alter the effectiveness of a given flavor modifier. For example the ·

12 2,4-Dihydroxybenzoic acid is not nearly as potent as the taste modifier in potassium chloride as potassium 2,4-dihydroxybenzoate. (In certain specific acidic environments, the potassium-2,4-dihydroxybenzoate may lose its efficacy.) Therefore, in the specification and claims, the term acid and / or base is understood to include physiologically acceptable salts, and salt is the corresponding acid and / or salt. or base.

The solubility of the taste modifier in water is not sufficient to demonstrate its blocking ability. In this case, the solubility of the taste modifier can be increased by using another substance that helps to lack solubility. For example, ethyl alcohol is a substance that can be used to increase the solubility of potential flavor modifiers in the aforementioned flavor modifier assay.

Surfactants may also affect the taste modifier by increasing or decreasing its effectiveness. As used herein and in the claims, the term surfactant refers to an amphipathic molecule. Such surfactants include, but are not limited to, soaps and / or detergents, either ionic or nonionic, and / or membrane lipids. Some surfactants may increase the efficacy of certain taste modifiers while the same surfactant may reduce the effectiveness of another flavor modifier or not at all affect the particular flavor modifier. Surfactants can affect each taste modifier in different ways. Surfactants act positively, negatively, or indifferently on one taste modifier, while the same surfactant may act on another taste modifier in a different way (i.e., in a positive, negative, or neutral way, not necessarily in the same way).

Various transformations of a material, as will be used hereinafter, may also have a profound effect on its taste modifying nature.

Potassium 2,4-dihydroxybenzoate (potassium B-resorcylate) is suitable for illustrating many principles of taste modifiers. This material is sweet at a concentration of about 1 to 2% w / v in solution. When potassium 2,4-dihydroxybenzoate is mixed with potassium chloride, for example in an amount of 0.25-0.50% by weight relative to potassium chloride (depending on the individual's bitter sensitivity), it substantially eliminates the bitterness associated with potassium chloride. flavor. (This means that in a diet containing 1% potassium chloride, the required amount of potassium 2,4-dihydroxybenzoate is only 25-50 ppm.) Potassium 2,4-dihydroxybenzoate is a metallic taste related to saccharin. is also a taste modifier. Adding 25 to 50 mg of potassium 2,4-dihydroxybenzoate (69-138 ppm potassium 2,4-dihydroxybenzoate to carbonated softener) in a can of saccharin-flavored carbonated soft drinks significantly reduces or eliminates the metallic taste. other soda flavors become perceptible. The 25-138 ppm potassium 2,4-dihydroxybenzoate taste modifier in the above example is capable of blocking the bitter taste at a concentration that is substantially tasteless in itself. Potassium 2,4-dihydroxybenzoate is sweet only at significantly higher concentrations. In contrast, sucrose is not a taste modifier, since a 2% solution is sweet, but at this concentration does not significantly reduce the bitterness of potassium chloride. Sucrose is defined as a masking agent as used herein.

There have been several attempts to remove the bitter taste of foods by using additives. In this regard, a near complete summary can be found in Tamura, M., et al., Agric. Biol. Chem., 54, (1) 41-51 (1990)], Practical Debittering Using Model Peptides and Related Compounds. The authors investigated the following groups of compounds and the following methods for removing the bitter taste of solutions of amino acids, aminoacyl sugars, and peptides:

A. Chemical modification.

B. Masking agents such as cyclodextrins and starch.

C. Proteins and peptides such as skimmed milk, soybean casein, whey protein concentrate, or casein hydrolyzate.

D. Fats.

E. Specific amino acids.

The chemical modification of the bitter taste substances led to a reduction in the bitterness, but these substances were not flavor modifiers, since the chemical modification generally led to derivatives which had their own undesirable taste. The options outlined in Sections B-D were based on the direct interaction between the additive and the undesirable flavor component of the food to prevent its access to the bitter taste receptor. In the solution of point E, the authors used mole equivalents of acidic amino acids or taurine to reduce the bitter taste (the authors claim that taurine is, of course, not an acidic amino acid, although it has a sulfonyl group and shifts it toward the acidic range).

It is reported in the literature above that under the test conditions, the acidic amino acids remove some of the bitter flavors but impart their own acidic taste to the test solution. According to Figures 4 and 5 of the literature, taurine is ineffective at 0.33-1.5 molar equivalents of Arg, Phe, methyl-2,3-di-O- (1-phenylalanyl) -α-D-glucopyranoside, Phe. To remove the bitter taste of -Phe or Arg-Pro-Phe-Phe solutions. The results shown in Figures 4 and 5 are not consistent within the valine assay at 300 mM. While Figure 4 shows a decrease in bitterness of less than 50% when adding 0.333 equivalents of taurine to the test solution, Figure 5 achieves greater than 60% reduction when adding 0.22 equivalents of taurine (67 mmol / L). Inconsistent results from the taste test indicate that Tamura did not take into account an important knowledge that is included in our description, so the taste test was repeated. It is also clear that Tamura did not understand or ignore the effect that a taste modifier can play in a taste test. The teachings on this are set forth in the remainder of this description.

As mentioned above, the experiment for the valine taste test was repeated. A 300 mM Valine solution (as described in Tamura et al.) Was used and various levels of taurine as described in Tamura were used. The results obtained were confirmed by an independent testing laboratory. The results of the independent testing laboratory are summarized in the following table:

♦ · ·

Taurine concentration

The average bitterness of a 300 mM valine solution

Control (O taurin) mmoles / l

200 mmol / l

300 mmol / l

9.6

9.5

13.3

11.4

The data show that taurine has virtually no effect on the bitter taste of valine. If the taste test is repeated using taurine in the same molar amount (three times the amount shown in Figure 4 of the Tamura Communication and 16 times the amount shown in Figure 5), more than 50% of the bitterness of the valine test solution remains the. We did not repeat the taste test with aspartic acid and glutamic acid as they are not taste modifiers under the conditions of Tamura et al. The report shows that taurine is ineffective in masking the bitter taste of almost all tested solutions, even at the level of 300 mM. The high concentrations used in the study suggest that the authors wanted to mask the bitter taste. The authors did not understand or intended to use the principle of taste modifiers.

All experiments are based on the assumption that a control is built into the method, and that control is accurate and repeatable. When blockers are used randomly, controls are never accurate and repeatable. If you take a so-called control and then use a blocker,

- 17 fortified foods, the taste after the pre-consumed control will be different. If the authors of the Tamura study had recognized this, they would probably have set up an experimental design that avoided these problems and their results would have been accurate and reproducible.

In contrast, the present invention teaches that a flavor modifying agent, as defined above, can prevent a bitter taste component from interacting with the taste receptor at a concentration of the flavor modifier in which it is tasteless or substantially tasteless. Prevention interacts directly with the receptor site to prevent or substantially eliminate:

A. interaction of the unwanted taste-producing molecule (s) with the taste receptor and / or

B. Detection of unwanted taste.

U.S. Patent No. 4,944,990 to Glenn Roy et al. Discloses the use of N- (sulfomethyl) -N'-arylurea derivatives to inhibit or suppress sweet taste and organic bitter taste by the addition of sweet and / or mixed with organic bitter material. (The authors explicitly state that their substance has no effect on organic bitter taste by-taste.) The example used by the authors to demonstrate a perceptible decrease in bitter taste was a solution of 0.11% caffeine (1.1 mg). / ml) to which was added 4 mg / ml N- (sulfomethyl) -N'-arylurea. Roy and coworkers achieved only a 50% reduction in perceptible bitterness, even when given in a 4,00% excess to reduce the bitter taste; .....

·· · · * ·· ···

- 18 substances in relation to the bitter tasting food.

Low concentrations of potassium 2,4-dihydroxybenzoate (0.05%) have been shown to eliminate the bitter aftertaste of potassium chloride and the bitter aftertaste of saccharin. Potassium 2,4-dihydroxybenzoate only has a sweet taste at a much higher concentration than above. Similarly, according to our theory, taurine may be a flavor modifier and we have found that, contrary to the teachings of Tamura et al., Taurine is able to eliminate the potassium chloride aftertaste at a 5% (3% molar) ratio. or significantly reduce it. This means that for a 1% potassium chloride solution (10 mg / ml) only 0.5 mg / ml of taurine would be required, and if potassium 2,4-dihydroxybenzoate was used as an inhibitor, , 05 mg / ml of this material is required.

Similarly, adding 10 mg of taurine (354 ml of carbonated soft drink / box, 28 ppm taurine) to a can of carbonated soft drink, sweetened with saccharin only, substantially reduces or eliminates the sweet taste of saccharin while maintaining the sweet taste substantially.

The present disclosure is analogous to a competitive inhibition of a receptor binding site and / or a non-competitive inhibition of receptor binding sites. One of the teachings of the present invention is that the flavor modifier is effective at a low concentration relative to the amount of food with undesirable taste. This formulation is no less than a teaching, since in practice it would be impossible to give more bitter substance than the bitter substance itself. If for a 1% potassium chloride solution of taurine the lowest level recommended in the Tamura announcement • · «

- 19 (0.5 eq.), The resulting solution has a pronounced off-taste which is not present at 0.03 eq. (0.5 wt% based on the weight of potassium chloride). (The lowest levels of taurine suggested in the Tamura Bulletin will cause by-taste even when added to water.) The taurine-induced bytes when added to a potassium chloride solution are even more pronounced when using the amounts of 1.0 and 1.5 equivalents described therein. Taurine is not a taste modifier when used at the levels recommended in the Tamura Communication. There is no indication in the Tamura Communication that lowering the level they recommend to 1/5 - 1/100 results in better and more desirable taste test results.

According to the authors of the Tamura article, removing the bitter taste of peptides does not appear to be successful. The authors conclude that not even 1.5 equivalents of amino acids are effective. The order of attachment of the taste function groups to the taste receptor sites is likely to be discussed elsewhere.

Our teaching clearly demonstrates that it is possible to take away the bitter taste of peptides. If 5 to 7.5 mg of L-aspartyl-L-phenylalanine (14-21 ppm) is added to the carbonated soft drink (Aspartame ^R ) sweetened with L-aspartyl-L-phenylalanine methyl ester only (354 mL of carbonated soft drink), The by-taste of L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) is reduced or substantially eliminated. The amount of L-aspartyl-L-phenylalanine added as a flavor modifier in the sweetener with L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) is in addition to the amount of L-aspartyl-L-phenylalanine present in the L-aspartyl-L-phenylalanine. phenylalanine methyl ester (Aspartame ^R) · degradation "··" · "·" _β • · »· · is or may be present as impurities in production (or not present). The use of L-aspartyl-L-phenylalanine as a taste modifier is unexpected, previously unknown and was not expected. In fact while L-aspartyl-L-phenylalanine is one of the L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R) degradation products of L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R) degradation was not considered desirable event. Both manufacturers and users of L-aspartyl-Lf enylalanine methyl ester (Aspartame ^R ) are keen to prevent this degradation. To this end, they seek to adjust the composition of the products in which this material is used. In addition, manufacturers want to slow down the unwanted degradation of the product by selling the material in a dry state and purifying the material. (If L-aspartyl-L-phenylalanine is present as a manufacturing impurity, its typical concentration is less than 1% based on the amount of L-aspartyl-L-phenylalanine methyl ester.) 5 to 7.5 mg of L- addition of aspartyl L-phenylalanine represents about 4% of the amount of L-aspartyl L-phenylalanine methyl ester used to sweeten the carbonated soft drink. Decomposition products of L-aspartyl-L-phenylalanine methyl ester in carbonated softener include, for example, α-L-aspartyl-L-phenylalanine, BL-aspartyl-L-phenylalanine, methanol, L-aspartyl-L-phenylalanine. -dicetopiperazine, L-phenylalanine, L-aspartic acid, L-phenylalanine methyl ester and β-L-aspartyl-L-phenylalanine methyl ester. The ratio of these to each other and to further degradation products, depending on storage conditions (time and temperature) and specific composition of the carbonated soft drink (eg pH · · · · · ·;

* ·· ·· ···

- 21). The present invention teaches the use of these degradation products, whether the degradation of Laspartyl L-phenylalanine methyl ester (Aspartame ^R ) to one or more flavor modifiers is a deliberate or accidental process. Another product of the degradation of L-aspartyl-L-phenylalanine methyl ester (Aspartame R), which is also a taste modifier, is BL-aspartyl-L-phenylalanine.

If the carbonated soft drink is simultaneously sweetened with L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) and saccharin, two flavor modifiers are required to reduce or substantially eliminate the by-taste of the two high-intensity sweeteners. For example, taurine and L-aspartyl-L-phenylalanine should be used together. The amount of flavor modifiers required depends on the relative level of high intensity sweeteners used in the carbonated softener.

Occasionally, a combination of flavor modifiers is preferred. For potato flour flavored with 80% potassium chloride and 10% sodium chloride, the use of 5% taurine and 3% L-aspartyl-L-phenylalanine per potassium chloride is sometimes preferable to a single flavor modifier. The only flavor modifier is, for example, taurine, L-aspartyl-L-phenylalanine or potassium 2,4-dihydroxybenzoate.

The results of the taste tests carried out have confirmed that any method in which foods with and without blockers are randomly given up is defective because the random dispensing of foods with and without blockers causes the controls to move. The taste assessment of the controls is altered when a blocking agent is used in the same randomized kosher22 push test. This shift in controls occurs when the blocking agent is consumed earlier than the non-blocking food (if a food found to be bitter in a previous taste test is given to the reviewer near the end of a tasting trial containing a taste modifier, the typical result will be that the food that was previously found bitter is not nearly as bitter.) For example, in some randomized trials, foods containing pure potassium chloride, previously identified as very bad, were found to be bitter and metallic in the first round. , tasting close to the end of the test line seemed almost as good as sodium chloride foods.

The findings in this description regarding the properties of flavor modifiers are in stark contrast to those of Gemnemic Acid, 11th Edition (1989), where it is stated that Gimnemic acid completely suppresses bitter or sweet taste for a few hours ... (Such a description of the properties of Gimnamic acid is not fully consistent with the announcements given in the index as information, one of which states that after chewing one to two leaves one is unable to determine the sweet taste and the bitter taste is somewhat suppressed.) (Highlighted by us.) The index also states that gimnemic acid is a bitter taste compound. Recent reports using purified gimnemic acid A _x and A2 have a profound effect on the sweet taste response, which is present even after more than 15 minutes.

These statements claim that there is no effect on the bitter taste response. The publications do not refer to the taste of gimnemic acid A 1 and A ₂ , but gimnemic acid is not to be considered a taste modifier as defined herein.

There is an abundance of literature on the study of taste perception, especially in the area of sweet taste perception. Over the past two decades, many researchers have been trying to develop new, calorie-free sweeteners. This work began seriously after the introduction of Aspartame ^R (L-aspartyl-L-phenylalanine methyl ester) several years ago. As a result of this work, a variety of sweet molecules have become known.

Extensive research has been carried out into the perception of sweet taste and the interaction of molecules with the sweet taste receptors. · Each of these works points to the fact that the sweet taste receptor and the bitter taste receptor, and / or may be related to each other and / or presumed to be identical. It is also known that, for example, minor alterations to sweet molecules, especially when the change affects their spatial arrangement and / or orientation and / or the configuration and / or stereochemistry of their chiral center and / or the substitution and / or elimination of different substituents on the molecule such a molecule will be bitter or tasteless. Throughout the specification and claims, spatial rearrangement and / or change in orientation and / or configuration and / or chiral centers and / or stereochemistry of the molecules and / or substitution and / or elimination of different moieties in the molecule and / or introduction of new moieties are referred to below as transformation. (k). Occasionally, a molecule that:

A. Flavor modifier, transformed into a molecule that is more or less effective in flavor modifier or not at all, or

B. is not a taste modifier and becomes a taste modifier. Such transformations of the molecule can transform the molecule from its sweet, bitter or tasteless form to any other sweet, bitter or tasteless form of these molecules.

Based on this, we realized that:

A. the perception of sweet and bitter Taste may be related to the same receptor, are part of the same receptor, or are spatially closely related, or separate receptors that act together to give a combined sweet or bitter taste response, and

B. the perception of undesirable flavors may be related to the same receptor, a portion of the same receptor, receptors that are very spatially closely related to each other, or separate but interacting receptors, give the combined undesired taste.

(All terms related to receptor (s) are referred to as receptor site (s) or receptor (s).

Examples of dipeptide-like sweeteners illustrate well the transformations described. For example, L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) is intensely sweet. In contrast, L-aspartyl-L-phenylalanine methylamide is intensely bitter and L-aspartyl-L-phenylalanine free acid is tasteless. This relationship is illustrated in Scheme 1.

These transformations include almost all known dipeptide classes of sweeteners, including aspartyl D-alanine amides, many of the aspartyl D-alanine alkyl amides are sweet, and many of the corresponding L-amides are bitter. Similar example pairs exist for amino malonic acid derivatives, aspartyl alanine esters and most other classes of peptide-like sweetener compounds. Transformations also extend to many other classes of compounds. For example, saccharin-like molecules, in the presence or absence of nitration or alkylation, can provide tasteless or sweet or bitter molecules. This is illustrated in Scheme 2. Another example of the transformations is given in Scheme 3, where substituted propoxybenzene derivatives include the position and number of amino and nitro substituents that determine whether the molecule is sweet, tasteless, or bitter. Another example of transformation is shown in Scheme 4 for substituted ethoxybenzene derivatives. A further transformation is shown in Scheme 5.

Such transformations can be extended to most classes of sweet or bitter tasting substances. Consequently, it is likely that there is a non-sweet analogue of thaumatin (a large peptide) that would be a taste modifier. In general, most sweet or bitter foods should be transformable to taste modifiers, regardless of size or chemical structure. In addition, polymeric materials as well as di-, oligo- and polypeptide materials are contemplated herein. These facts lead to the following conclusions:

A. 1. If a molecule has a spatial arrangement similar to known sweeteners, and

2. the molecule may be rendered substantially tasteless by one modification,

B. 1. if a molecule has a similar spatial arrangement to a known bitter substance, and

2. the molecule can be rendered essentially tasteless by slight modification, such a molecule will interact with the receptor as a sweet or bitter taste molecule would do without giving it a taste sensation. When this occurs, this substantially tasteless molecule prevents other molecules from binding to the receptor.

As a result, we have come to the following insights:

A. When a molecule is a taste modifier, this molecule may inhibit or reduce the sweetness of sweet substances and in some cases may inhibit or reduce unwanted flavors and / or

B. if a molecule is a taste modifier, it may inhibit or reduce the bitterness of bitter substances and in some cases inhibit or reduce other undesirable substances, and / or

C. if a sweet molecule is spatially altered to be substantially tasteless, then that molecule is presumably a taste modifier, and / or

D. if a bitter molecule is spatially modified to be substantially tasteless, then that molecule is presumably a taste modifier.

In addition, it has been found that when a food has the desired properties, such as a salty taste, this desired property cannot be inhibited or impaired by the taste modifying inhibitors of the present invention.

Furthermore, in order to achieve the desired degree of reduction and / or elimination of unwanted taste (s), it may be necessary in some cases to employ multiple flavor modifiers. If multiple flavor modifiers are required, it will be apparent to those skilled in the art that each of these flavor modifiers must be consumed in a timely manner and / or that the flavor modifiers must be chemically coupled. In the case of chemical coupling of taste modifiers, the parent molecule may be linked to one or more similar or different taste modifying molecules.

Further, in some cases, a synergistic effect of the molecules occurs, consisting of the fact that two or more molecules which do not themselves appear to be taste modifiers act as taste modifiers when used in a timely manner.

We have also found that many of the flavor modifiers prevent or inhibit undesirable flavors such as potassium chloride, potassium glutamate, potassium benzoate, potassium nitrate, potassium sulfate, potassium sulfate, potassium sulphite, potassium baking powder, potassium baking soda (which is expected to be converted to potassium chloride or other potassium salts after baking), aspirin, acetaminophen, antibiotics, codeine, caffeine, unsweetened chocolate, other medicines,

Some flavor modifiers have been found to enhance the salty taste. These flavor modifiers may be used in combination with substances which have an undesirable taste, such as potassium chloride and / or sodium chloride and / or ammonium chloride

when used together, the above flavor modifiers reduce, on the one hand, the undesirable taste (s) and, on the other, enhance the salt taste of sodium and / or potassium and / or ammonium chloride.

Foods that are generally not considered to have an undesirable taste are also good for adding the right flavor modifier. for example

A. Sodium chloride, which is not normally considered bitter, will have a much smoother aftertaste when added with the appropriate flavor modifier.

B. Simple, unflavoured, unsweetened yoghurt, which usually has a pungent or acidic taste, becomes smoother when a flavor modifier is added.

C. The bitter taste of coffee can be significantly reduced or eliminated by adding the appropriate flavor modifier.

D. The burning sensation caused by concentrated spirits can be reduced or eliminated by adding the appropriate flavor modifier.

The undesirable taste of acidic substances, such as lemon juice, undergoes a substantial change with the use of an appropriate flavor modifier and / or salt. This is especially the case when a salt such as potassium or sodium chloride is added to the taste modifier. By adding a salt flavor modifier, unwanted taste can be reduced or eliminated.

There is no distinction between singular and plural of a given term in the specification and claims, which are considered the same. We also consider the same terms to be the same, alphabetically or alphabetically.

The invention will now be described in more detail.

Among the compounds known in the art, flavor modifiers which are substantially tasteless are useful in the context of the present invention. In many cases, the taste-modifying compounds known in the art which are not tasteless can be substantially tasteless by one or more transformations.

In the specification and claims, the group 1 substituents refer to the following substituents:

hydrogen, alkyl, substituted alkyl, alkoxy, substituted alkoxy, aryl, substituted aryl, alkylene, substituted alkylene, aminoacyl, substituted aminoacyl, aryloxy, substituted aryloxy -, hydroxy, nitro, amino, substituted amino, cyano, aralkoxy, substituted aralkoxy, acyl, substituted acyl, aryl acyl, substituted aryl acyl, trifluoroacetyl, benzoyl , substituted benzoyl, alkylamino, substituted alkylamino, dialkylamino, substituted dialkylamino, trialkylamino, substituted trialkylamino, acylamino, substituted acylamino, guanidino -, substituted guanidino, alkyl guanidino, substituted alkyl guanidino, acyl guanidino, substituted acyl guanidino, aryl guanidino and substituted arylguanidino, halogen, carbonates, substituted carbonates, alkyl carbonates, substituted alkyl carbonates, aryl carbonates, substituted aryl carbonates, alk il-urethanes, substituted alkylurethanes, arylurethanes, substituted arylurethanes, urea derivatives, substituted urea derivatives, mono- or di- or tri-substituted ureas, alkylureas, substituted alkylureas, a 0-, or N-glycoside. phosphorylated glycoside (wherein the glycoside may be monosaccharide, disaccharide, trisaccharide, oligosaccharide, substituted mono-, di-, tri- or oligosaccharide, CHO, substituted -CHO, -COCH3, substituted -COCH3, -CH2CHO, -C2CHO, -CH ₂ COOH, substituted CH2COOH, COOCH3, substituted COOCH3, OCOCH3, substituted OCOCH3, CONH2, substituted CONH2, NHCHO, substituted -NHCHO, _SCH3, substituted _SCH3, -SCH ₂ CH _3, substituted -SCH2CH3, -CH2SCH3, substituted -CH2SCH3, SO3 H, _{SO2 NH2,} substituted by -SO ₂ NH _2, -SO ₂ CH _3, substituted by _{-SO2 CH3,} -CH2SO3H, substituted -CH2SO3H, cycloalkyl , substituted cycloalkyl, het ring, substituted heterocyclic, polycyclic, substituted polycyclic and -CH2SO2NH2, aryl ureas, substituted aryl ureas, polysubstituted aryl ureas, ZOgH _r , wherein Z is carbon, sulfur, boron or phosphorus, is 2 or 3 and r is an integer from 1 to 3; carboxylic acid ester, substituted carboxylic acid ester, carboxamide, substituted carboxamide, N-alkylcarboxamide, substituted N-alkylcarboxamide, dialkylcarboxamides, substituted dialkylcarboxamides and / or two substituents bonded to one another at the two positions of the phenyl ring which may be attached directly or via an oxygen, nitrogen or sulfur atom to the ring, and any hydrogen atom attached to a nitrogen, sulfur or oxygen atom may be substituted by one of the second group of substituents and the physiologically acceptable salts of the above groups .

In the specification and claims, the group 2 substituents are understood to mean the following substituents:

hydrogen, alkyl, substituted alkyl, dialkyl, substituted dialkyl, aralkyl, substituted aralkyl, aryl, substituted aryl, diaryl, substituted diaryl, acyl, substituted acyl, cycloalkyl, substituted cycloalkyl, , benzoyl, substituted benzoyl, trifluoroacetyl, alkyloxycarbonyl, substituted alkyloxycarbonyl, aryloxycarbonyl, substituted aryloxycarbonyl, alkylaminocarbonyl, substituted alkylaminocarbonyl, arylaminocarbonyl and substituted arylaminocarbonyl, amidines, substituted amidines, alkylamidines, substituted alkyl amidines, aryl amidines, substituted aryl amidines, a monosaccharide, substituted monosaccharide, disaccharide, substituted disaccharide, trisaccharide, substituted trisaccharide, oligosaccharide, substituted oligosaccharide, phosphorylated saccharides, substituted phosphorylated saccharides, aryl acyl, substituted aryl acyl, alkyl substituted alkylene, heterocyclic, substituted heterocyclic, polycyclic, substituted polycyclic, cyano and nitro, and any hydrogen atom bonded to a nitrogen, sulfur or oxygen atom may be substituted with any of the foregoing and and / or any combination thereof and the physiologically acceptable salts of the above groups.

In the specification and claims, the group 3 substituents are understood to mean the following substituents:

hydrogen, alkyl, substituted alkyl, alkylene, substituted alkylene, branched alkyl, substituted branched alkyl, branched alkylene, substituted

branched alkylene, aryl, substituted aryl, aralkyl, substituted aralkyl, cycloalkyl, substituted cycloalkyl, acyl, substituted acyl, benzoyl, substituted benzoyl, alkoxy, substituted alkoxy, aryloxy -, substituted aryloxy, trifluoromethyl, cyano, heterocyclic, substituted heterocyclic, polycyclic and substituted polycyclic and halogen, and any and / or all combinations thereof.

Throughout the specification and claims, it is meant that any hydrogen atom in the molecule may be replaced by any one of Group 1, 2 or 3 substituents in any combination.

As used herein and in the claims, the term "flavor modifier" having an acidic or basic group is understood to include any physiologically acceptable salt as well as the free acid and / or base.

As used herein and in the claims, any aromatic molecule belonging to the first, second or third group may be substituted by a first group substituent.

One of ordinary skill in the art will recognize that each of the substituents is not specifically designated hydrogen.

It will be appreciated by those skilled in the art that the classes of compounds of the flavor modifiers described below include only the substitutions, substitutions, or within the scope of the foregoing description, which are permitted by the laws of chemistry, physics, and nature.

The following are the appropriate classes of molecules to be used as flavor modifiers:

A. Molecules of formula (A1): wherein m is 0 or 1, n is 0, 1, 2 or 3, p is 1, 2, 3, 4 or 5, g is 0 or 1; R is hydrogen or lower alkyl (e.g., C1-C3 alkyl), the substituents R 'being the same or different, being any combination of the first group, X ^{+ being} H ⁺ or a physiologically acceptable cation - and / or physiologically acceptable salts of the above compounds.

Some compounds of this class of taste modifiers and their preparation are disclosed in U.S. Patent 4,567,053, which is incorporated herein by reference.

For example, the following compounds and their physiologically acceptable salts are of particular interest to taste modifiers in this class:

1. (-) - 2- (4-Methoxy-phenoxy) -propionic acid. (±) -2- (4-methoxyphenoxy) propionic acid,. (+) - 2- (4-methoxyphenoxy) propionic acid,

4. 4-methoxyphenoxyacetic acid,

5. 2- (4-methoxyphenyl) propionic acid,. 2- (4-Ethoxy-phenoxy) -propionic acid,. 3- (3,4-dimethoxyphenyl) propionic acid,

8. 3- (3,4-Dimethoxyphenyl) propionic acid. 3- (2,3,4-trimethoxyphenyl) propionic acid,

10. 3- (2-methoxyphenyl) propionic acid, · ·

11. 1,4-benzodioxane-6-acetic acid,

12. 3- (2,3,4-trimethoxyphenyl) propionyl,

13. 3- (3,4,5-trimethoxyphenyl) propionyl,

14. 3- (4-methoxyphenyl) propionic acid,

15. 4- (4-methoxyphenyl) butyric acid,

16. 2-methoxyphenylacetic acid,

17. 3-methoxyphenylacetic acid,

18. 4-methylphenylacetic acid,

19. 4-Trifluoromethylphenylacetic acid,

20. phenylpyruvic acid,

21. 2,3-dihydroxybenzoic acid,

22. 2-Hydroxy-4-aminobenzoic acid,

23. 3-Hydroxy-4-aminobenzoic acid,

24. phenoxyacetic acid,

25. gallic acid,

26. 2,4-dihydroxybenzoic acid,

27. 2,4-Dihydroxyphenylacetic acid,

28. 2- (2,4-Dihydroxyphenyl) propionic acid,

29. 2- (2,4-Dihydroxyphenoxy) propionic acid,

30. 2- (2,4-Dihydroxyphenoxy) acetic acid.

B. Compounds of formula (B-1): wherein

R 7 is hydrogen or C 1 -C 3 alkyl, R 8 is hydrogen or C 1 -C 3 alkyl, and R 1 is a group of formula (B-2) wherein R ₂ , R 3, R 4, R 5 and R 6 are each independently in Group 1. and any physiologically acceptable salts thereof.

Certain compounds of this class of taste modifiers are described in U.S. Patent 4,544,565, which is incorporated herein by reference.

Examples of compounds of particular interest to this class of taste modifiers include:

1. 3- (3 ', 4'-dimethylbenzoyl) -propionic acid,

2. 3- (2 ', 4'-dimethylbenzoyl) -propionic acid,

3. 3- (2'-methyl-4'-ethyl-benzoyl) -propionic acid,

4. 3- (2 ', 4', 6'-Trimethylbenzoyl) -propionic acid,

5. 3- (4'-Carboxybenzoyl) -propionic acid,

6. 3- (4'-hydroxybenzoyl) propionic acid,

7. 3- (3'-methyl-4'-hydroxybenzoyl) propionic acid,

8. 3- (2, 4 * Dihydroxybenzoyl) propionic acid,

9. 3- (2 ', 4'-Dihydroxy-6'-methyl-benzoyl) -propionic acid,

10. 3- (3'-methyl-4'-ethoxybenzoyl) -propionic acid,

11. 3- (3'-ethyl-4'-ethoxybenzoyl) -propionic acid,

12. 3- (4'-Methoxy-benzoyl) -propionic acid,

13. 3 '- (4'-ethoxybenzoyl) propionic acid,

14. 3- (3 ', 4'-Dimethoxybenzoyl) -propionic acid,

15. 3- (4'-methoxybenzoyl) propionic acid,

16. 3- (4'-methoxybenzoyl) -2-methylpropionic acid,

17. 3- (4'-Methoxybenzoyl) -3-methylpropionic acid. 3 ', 4'-dimethoxybenzoyl-2,3-dimethylpropionic acid, and / or physiologically acceptable salts thereof.

C. Compounds of formula (Cl) - wherein R ¹ , R ² , R ³ , R ⁴ , R ⁵ and R ⁶ independently of one another are as defined in Table 1.

any of the combinations and / or the physiologically acceptable salts of the above compounds.

Some specific compounds of this class of taste modifiers are described in part in U.S. Patent No. 4,871,570, which is incorporated herein by reference. Of particular interest to compounds in this class are those in which the substituents have the meanings indicated or are given below:

1. R ² = R ³ = r 5 = r ⁶ = h, R ¹ = -OC 2 H ⁵ , R ⁴ = -NH-CO-NH 2,

2. R ¹ = -OCH 2 CH 2 CH 3, R ² = -NO 2, R ⁴ = -NH ₂ , R ³ = R ⁵ = R ⁶ = H,

3. R ¹ = -CH 3, R ² = -NH ² , R ⁶ = -NO ₂ , R ³ = R ⁴ = R ⁵ = H,

4. R ¹ = -CH 3, R ² = -NO ² , R ⁴ = -NH ₂ , R ³ = R ⁵ = R ⁶ = H,

5. 3,4-dihydroxybenzoic acid (protocatechinic acid),

6. 2,4-dihydroxybenzoic acid,

7. 3-hydroxy-4-methoxybenzoic acid,

8. 3,5-dihydroxybenzoic acid,

9. 2,3-dihydroxybenzoic acid,

10. 2-hydroxy-4-aminobenzoic acid,

11. 3-hydroxy-4-aminobenzoic acid,

12. 2,4,6-trihydroxybenzoic acid,

13. 2,6-dihydroxybenzoic acid,

14. 2-Amino-terephthalic acid and / or physiologically acceptable salts thereof.

D. Compounds of Formula D1 - wherein n and k are independently 0, 1 or 2, Y is a substituent which may be the same or different, nitrogen, oxygen or sulfur, Q is a group 3 substituent , p and q are 1 when Y is oxygen and p and q are independently 1 or 2 when Y is sulfur and p and q are independently 2 or 3 when Y is nitrogen; the substituents R, which are the same or different for p> 1, and the substituents R ', which are the same or different for q> 1, may be selected from the group of substituents or the three substituents represented by formula (D-2) any combination of the structure and the corresponding stereochemical forms may be represented by Z or Z *, which may be the same or different in the formula (D-2), -OH, -OX ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof.

Representatives of particular interest to this class of taste modifiers include:

1. L-aspartyl-L-phenylalanine, * ·

2. amino-malonyl-L-phenylalanine,

3. L-aspartyl-D-alanine,

4. L-aspartyl D-serine,

5. L-glutamyl-L-phenylalanine,

6. N- (L-aspartyl) -p-aminobenzoic acid,

7. N- (L-aspartyl) -o-aminobenzoic acid,

8. L-aspartyl-L-tyrosine. N- (p-cyanophenyl-carbamoyl) -L-aspartyl-L-phenylalanine,

10. N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-

phenylalanine,

11. L-B-aspartyl-L-phenylalanine methyl ester,

12. L-aspartyl p-hydroxyanilide,

13. L-B-aspartyl-L-phenylalanine,

14. L-aspartyl L-serine methyl ester,

15. L-aspartyl D-tyrosine methyl ester,

16. L-aspartyl L-threonine methyl ester,

17. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof.

E. Compounds of formula (E-1): wherein

R ', R, R''' and R ⁶ are each independently a substituent in Group 2, and any combination thereof; the substituents R ⁴ and R ⁵ , which may be the same or different, are selected from the group consisting of group 3, n being 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; Z is carbon, sulfur, phosphorus, or boron; q is 2 or 3 and r is an integer from 1 to 3; when Z is carbon, g is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; when Z is phosphorus or boron, r is 2 - and / or physiologically acceptable salts of the above compounds.

Interesting compounds of this class of taste modifiers include, in particular, those in which the meaning of the substituents is as follows:

First R = -ch ₃ , R = 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, η = 1 z = c, q = 2, r = 1, 2. R = -ch ₃ , R '= 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, η = 1 Z = C, q = 2, r = 1, 3. R = -CH ₃ , R ' ¹ = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, η = 1 Z = C, q = 2, r = 1,

4. R = -CH ₃ , R '' = phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2,

1

5th

R

H,

Rt I I

4-cyanophenyl,

R '= R ⁴ = R ⁵ = H,

1

C, q

2,

1

6th

R

H,

Rt I I

4-nitrophenyl,

R '= r4 = r5 _{= h} , i,

C, q

2,

1

R

H,

R

4-methoxyphenyl,

R '= R ⁴ = R ⁵ = H,

1

C, q

2,

8. R

H, R '' phenyl, R '= R ⁴ = R ⁵ = H, n = 1, z = c, q = 2,

1

9. R

-ch ₃ ,

Rt I t

4-cyanophenyl, R '= R ⁴ = R ⁵ = H, n = 1,

S, q

3, r = 1,

10th

R

-ch ₃ ,

R t · · ₌ 4-nitrophenyl, R 1 = R ⁴ = R ⁵ = H, n = 1,

Z = S, q = 3, r = 1,

11th R = -CH 3, R '''= 4-methoxyphenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = 1, 12th R = : -CH ₃ , R "· = phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = i, 13th R = H, R '''= 4-cyanophenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = i, 14th R - H, R '''= 4-nitrophenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = i, 15th R = H, R '' = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = 1, 16th R = H, R '''= phenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = = S, q = 3, r = 1,

and / or physiologically acceptable salts of the above compounds.

F. Compounds of formula F-1 wherein n is 0, 1 or 2; the substituents Y, which may be the same or different, have the meanings of nitrogen, oxygen or sulfur; Q is a group 3 substituent; p and q are 1 when Y is oxygen and p and q are independently 1 or 2 when y is sulfur and p and q are independently 2 or 3 when Y is nitrogen; the substituents R, which may be the same or different at p> 1, and the substituents R ', which may be the same or different at q> 1, belong to group 2 of the substituents, or three structures of the formula (F-2) in any combination, and in the corresponding stereochemical form, in which Z and Z 'are the same or different;

cyc-OH, -OX ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof.

Flavor modifiers of particular interest to this class include:

1. L-methionyl-L-phenylalanine methyl ester,

2. L-leucyl-L-phenylalanine methyl ester,

3. L-seryl-L-phenylalanine methyl ester,

4. L-methionyl-D-alanyl-tetramethyl-cyclopentylamide,

5. L-seryl-D-alanyl-tetramethyl-cyclopentyl-amide,

6. L-leucyl-D-alanyl-tetramethyl-cyclopentylamide,

7. L-ornithyl-B-alanine,

8. L-diamino-butyryl-B-alanine,

9. L-diaminopropionyl-B-alanine,

10. L-lysyl-B-alanine and / or physiologically acceptable salts thereof.

G. Compounds of formula (GI): wherein p is 1, 2, 3, 4 or 5; R ¹ is independently selected from any of the group 1 substituents in any combination, and R ² is a group 2 substituent, and / or physiologically acceptable salts thereof.

The scope, of particular interest Illustrative of compounds of this class are those in which ^R2 is hydrogen and ^R1 is one of the following substituents:

1. 3-COOH,

2. 3-COOCH3,

3. 3-COOC ₂ H ₅ ,

4. 3-CH3O,

5. 4-CH ₃ O,

6.2 C1,

7.3-C1,

8.4-C1,

9. 4-COOC ₂ H ₅ ,

10. 3-C ₆ H ₅ CH ₂ 0,

11. 4-C ₆ H ₅ CH ₂ 0,

12. 2-tert-butyl,

13. 4-tert-butyl,

14. 2-CH3,

15. 3-CH3,

16. 4-CH3,

17. 3-C ₂ H ₅ ,

18. 4-C ₂ H ₅ ,

19. 3,5-diCH ₃ , and / or physiologically acceptable salts thereof.

H. Compounds of formula (H-1): wherein

R ¹ is 5-tetrazole, p is 1, 2, 3 or 4;

and the substituents R ² , which may be the same or different, are included in the first group of substituents in any combination; and R ³ is a group 2 substituent, and / or physiologically acceptable salts thereof.

Examples of compounds of particular interest to this class of flavor modifiers include:

I. 1- [alpha] -5-tetrazolyl-6-chlorotryptamine,

2. 1-a-5-Tetrazolyl-6-fluoro-tryptamine,

3. 1-a-5-Tetrazolyl-6-methoxy-tryptamine and / or physiologically acceptable salts thereof.

I. Compounds of formula (I-1): wherein p and q are independently 1, 2, 3, 4 or 5;

and each of the substituents R ¹ and R ² , which may be the same or different, any one of the first group of substituents - and / or the physiologically acceptable salts thereof.

Special taste vessels in this class of flavor modifiers • · ·

Examples of compounds of interest to 44 are compounds of formula (1-2).

J. Compounds of formula (J-1): wherein

R ¹ is a group 2 substituent, and R ² and R ³ , which are the same or different, any group 3 substituent in any combination - and / or physiologically acceptable salts thereof.

Of particular interest to this class of flavor modifiers are those in which the meaning of the substituents is as follows:

1. R ³ = -CH ³ , R ² = H, R ¹ = isopropyl,

2. R ³ = benzyl, R ² = H, R ¹ = H,

3. R ¹ = R ³ = H, R ² = -COOH,

4. R ² = R ³ = H, R ² = p-cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof.

K. Compounds of formula (K1) wherein p is 1, 2, 3 or 4; the substituents R ² are the same or different and are each a combination of the first group of substituents and R ^{1 is} a substituent of the second group and R ¹ and R ² are present in any combination - and / or physiologically acceptable salts of the above compounds .

Examples of compounds of particular interest to this class of flavor modifiers include those in which the meaning of the substituents is as follows:

1. R ¹ = H, R ² = benzyl, p = 1,

2. R ¹ = H, R ² = -NO ₂ / P = 1,

3. R ² = H, R ² = -CN, p = 1,

4. R ² = H, R ¹ = cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof.

L. Compounds of formula (II) - wherein R, R ¹ and R ² , which are the same or different, represent one of the group 2 substituents; p is 0 or 1; R ³ and R ⁴ are independently selected from the group consisting of Group 3; n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur, boron or phosphorus; q is 2 or 3, and r is an integer from 1 to 3, when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; when Z is phosphorus or boron, r is 2; R ¹ or R ^{2 can be} eliminated with a hydroxyl group such as a cyclic amide - and / or physiologically acceptable salts thereof.

Examples of compounds of particular interest to this class of taste modifiers are those in which the substituents have the following meanings:

1. R ¹ = H, R ² = tert-butyl, Z = S, q = 3, r = 1, n = 0, p = 0,

2. R ¹ = Η, n = 0, R ² = 1,2,3-trimethylcyclohexyl, Z = S, q = 3, r = 1,

3. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, q = 3, r = 1 (This compound is also referred to as taurine).

4. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, Z = C, q = 2, R = 1, p = 0 (This compound is also called β-alanine).

5. R ¹ = p-cyanophenylcarbamoyl, R ² = R ³ = R ⁴ = Η, Z = C, q = 2, r = 1, n = 1, p = 0.

6. R ³ = R ⁴ = R ² = R ¹ = Η, n = 2, Z = P, q = 3, r = 2, p = 0, and / or physiologically acceptable salts thereof.

M. Compounds of formula (M1) - wherein p is 1, 2, 3 or 4, the substituents R, R ³ - and R ² are the same or different and are each a group 1 substituent in any combination, and R ³ is a group 2 substituent where R, R ¹ , R ² and R ³ may be present in any combination and / or physiologically acceptable salts of the above compounds.

Examples of compounds of particular interest to this class of taste modifiers are those in which the meaning of the substituents is as follows:

1. R ¹ = R ³ = phenyl, R ² = H, and / or pharmaceutically acceptable salts thereof.

N. Compounds of formula (N1) wherein p is 1, 2, 3 or 4; q is 1, 2, 3, 4 or 5; the substituents R ¹ and R ² are the same or different, are each of the first group of substituents in any combination, and / or the physiologically acceptable salts thereof.

Examples of compounds of particular interest to this class of taste modifiers include the compound of formula (N-2).

0. This class of taste modifiers includes amino acids and polyamino acids.

This class includes, but is not limited to, the following:

1. Naturally occurring amino acids a, β, / and δ and / or

2. generally the? -Amino acids and / or

3. artificial amino acids that do not occur naturally and / or

4. peptides and polyamino acids.

The nitrogen atoms of these compounds may be substituted by a

One, two or three of Group 2 substituents as appropriate. If oxygen or sulfur is present in these molecules, it may be substituted with an appropriate number of Group 2 substituents. Any aromatic group present in these compounds may be substituted with one or more substituents of the first group in any combination - and / or physiologically acceptable salts thereof.

Examples of compounds of particular interest to this class of flavor modifiers include:

1. D-glutamic acid,

2. D-aspartic acid,

3. amino malonic acid,

4. β-amino-ethanesulfonic acid,

5. β-alanine,

6. 3,4-dihydroxyphenylalanine,

7. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof.

P. Compounds of formula (P1), which are apparent to those skilled in the art from their general structure, are unlikely to exist as such, but are summarized in some tautomers, some of which are (P-1a), (P-1b), (P-). lc) and a tautomeric pair represented by the formulas P-ld - wherein R and R ^{3 are the} same or different and are each a combination of the first group of substituents; R ¹ and R ² are the same or different and are each a combination of the second group of substituents and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon is one of the first group of substituents or may be substituted in any combination, and when A is sulfur or nitrogen, this sulfur or nitrogen may carry a second group substituent - and / or physiologically acceptable salts of the above compounds.

Examples of compounds of particular interest to this class of taste modifiers include:

1. Xanthosine 5'-monophosphate,

2. Inosine,

3. Guanosine and / or physiologically acceptable salts thereof.

Q. The compounds of the formula (Q1) which are obvious to the person skilled in the art, are unlikely to exist in this form, the structure of which comprises some tautomers, for example, the tautomeric pairs of the formulas (Q-1a) and (Q-1b). - in the formulas, R ₁ , R ₂ , R 3 and R 5 are the same or different and each represents a first group substituent; R4 and R8 are the same or different and represent a second group substituent in any combination and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon is one or more group 1 substituents may be carried in any combination, and when A is sulfur or nitrogen, they may carry a second group substituent - and / or physiologically acceptable salts of the above compounds.

One skilled in the art will recognize that this class of compounds includes any oxidation state of the ring system, such as the hydrogenated form of one or more double bonds.

Examples of compounds of particular interest within this class of taste modifiers are:

1. orotic acid,

2) dihydrooroacetic acid and / or physiologically acceptable salts thereof.

R. This class includes compounds commonly known as natural substances such as, but not limited to:

alkaloids, terpenes, monoterpenes, diterpenes, triterpenes, sesquiterpenes, flavanoids, chalcones, dihydrocalcones, humulons, leumonoids, saponins, coumarins, isocoumarins, synapins, steroids and flavinones are acceptable, and / or the aforementioned compounds are acceptable.

These compounds include, but are not limited to, the compounds of formula (R1) and their physiologically acceptable salts, the compounds of formula (R-2) and their physiologically acceptable salts, the compounds of formula (R-3) and the acceptable salts, compounds of formula (R-4) and their physiologically acceptable salts, compounds of formula (R-5) and their physiologically acceptable salts, compounds of formula (R-6) and their physiologically acceptable salts, R-7 compounds and their physiologically acceptable salts, R-8 compounds and their physiologically acceptable salts, R-9 compounds and their physiologically acceptable salts, R-10 compounds and physiologically their acceptable salts, their compounds of formula (R-II) and their physiologically acceptable salts, their compounds of the formula (R-12) and their physiologically acceptable salts

their salts, the compounds of formula (R-13) and their physiologically acceptable salts, the compounds of formula (R-14) and their physiologically acceptable salts, the compounds of formula (R-15) and their physiologically acceptable salts, Compounds of formula R-16 and their physiologically acceptable salts, compounds of formula R-17 and their physiologically acceptable salts, compounds of formula R-18 and their physiologically acceptable salts, compounds of formula R-19 and the physiologically acceptable salts thereof, the compound of formula (R-20) and the physiologically acceptable salts, the compound of formula (R-21) and the physiologically acceptable salts thereof, the compound of formula (R-22) and the physiologically acceptable salts thereof, R-23 and physiologically acceptable salts thereof, R-24 and the physiologically acceptable salts thereof, the compound of formula (R-25) and the physiologically acceptable salts, the compound of formula (R-26) and the physiologically acceptable salts thereof, the compound of formula (R-27) and the physiologically acceptable salts thereof, R-28 and physiologically acceptable salts thereof, R-29 and physiologically acceptable salts thereof, R-30 and physiologically acceptable salts thereof, R-31 and the physiologically acceptable salts of the compound of formula (R-32) and the physiologically acceptable salts of the compound of formula (R-33) and the physiologically acceptable salts of the compound of formula (R-34) and the physiologically acceptable salts thereof -35 · and physiologically acceptable salts thereof, and R-36 and • · · t · * · «· * Physiologically acceptable salts thereof.

The compounds of the Examples above and other natural substances in this class may be transformed into further flavor modifiers (by the use of the term as defined above) by various chemical modifications.

Thus, other taste modifiers are contemplated which may be modified by altering the valence or oxidation state of any carbon atom in the compounds of the preceding Examples, in which the epoxides are opened by oxidation, or are opened by nucleophilic substitution, or which can be reduced to alcohols, or wherein the enol tautomers can be converted to the corresponding keto tautomers. Further, substitutions in the above ring systems may be made with various aliphatic, alicyclic or aromatic groups, hydroxyl or amino groups, or other substituents of formula 1 or

Group 3 substituents as defined above and hydroxyl, amino or thio groups may be substituted by one or more substituents from the second group as defined above. The stereochemistry of the substituents may be cis or trans and the chiral centers may be in the R or S configuration. Nitrogen or oxygen atoms in each of the examples may carry a second group of substituents as well as mono- or polysaccharide substituents which include, but are not limited to, those in the preceding examples.

Of particular interest to compounds of this class of taste modifiers are compounds of formula (R-37) wherein

1. R ¹ = β-D-glc, R ² = aL-rha-3-Me,

2. R ¹ = β-D-glc ² -α-L-rha, R ² = H, and physiologically acceptable salts thereof.

This class of compounds also includes compounds of formula R-38 wherein R = .... H

OH and their physiologically acceptable salts, the compounds of formula R-39 wherein R ¹ = R ² = H,

X = .... H; R ¹ = R ² = Η, X = 0; R ¹ = -OH, R ² = Η, X = H ₂ ; R ¹ = -OH, I OH

R ² = -OAc, X = H ₂ and their physiologically acceptable salts, compounds of the formula R-40 in which r ¹ = r ² = h,

X = .... H; R ¹ = -OAc, R ² = Η, X = H 2; R ¹ = R ² = -OAc, X = H 2 -,

I

OH and their physiologically acceptable salts, the compounds of formula (R-41) in which R = hydroxy or hydrogen, and their physiologically acceptable salts, the compound of formula (R-42) and the physiologically acceptable salts thereof, (R-43) and physiologically acceptable salts thereof, R-44 and physiologically acceptable salts thereof, R-45 and physiologically acceptable salts thereof, R-46 and physiologically acceptable salts thereof, a compound of formula (R-47) wherein R 1 = R 5 = O, R ₂ = R 3 = H, R 4 = β-OH, R 3 = R 4 = β-ΟΗ, R ₂ = R 3 = H, R 5 = O R3 = R5 = 0, · • "• · · · · · · · *« · ·· ·· "·· ^R 2 ^{= R} 3 ⁼ Π, ^R4 = ^{α_0Η; R} 1 = θ, ^r 2 = ^-0Η , ^R 3 = ^R 4 ^{= H} / R 5 = α-ΟΗ, R _x = α-ΟΗ, R ₃ = R 4 = H, R ₃ = -OH, R 5 = Ο - and the physiologically acceptable salts of the compound of formula (R-48) and the physiologically acceptable salts of the compound of formula (R-49) and the physiologically acceptable salts of the compound of formula (R-50) and the physiologically acceptable salts thereof -51) a compound of formula and physiologically acceptable salts of the compound (R-52) of formula: - wherein R is 3-OH, 3-OCH3, 4-OCH3, _3,4-di-OCH3, 3-COOC ₂ H ₅ , 4-COOC ₂ H ₅ ,

3-CH3OH, 4-CH2OH or 4-C1- and physiologically acceptable salts thereof, compound of formula (R-53) and physiologically acceptable salts thereof, compound of formula (R-54) and physiologically acceptable salts thereof, Compounds of Formula 55: wherein the substituents are R ¹ = α-ΟΗ, R ² = H, R ³ = -CH ² OH, R ⁴ = -CH 3; R ¹ = α-ΟΗ, R ² = H, R = ^3-CH20-G1c G1c, ^R4 = -CH3; R ¹ = α-ΟΗ, ^R2 = H, ^R3 = CH20-G1c, ^R4 = -CH3; R ¹ = O, R ² = H, R ³ = -OH, R ⁴ = -CH 3; ^R1 = 0, ^R2 = H, ^R3 = CH20-G1c-G1c, R ⁴ = CH 3: R ¹ = O, ^R2 = Glc, ^R3 = CH20-G1c, R ⁴ = CH 3: R ¹ = β-ΟΗ, R ² = H, R ³ = -CH ³ , R ⁴ = -CH ² OH; R ¹ = O, R ² = Glc, R ³ = -CH ³ , R ⁴ = -CH ² -O-G 1c; R ¹ = O, R ² = H, R ³ = -CH ³ , R ⁴ = -CH ² -O-G 1c-G 1c, Glc = β-D-glucopyranosyl and their physiologically acceptable salts.

S. The Illustrative this class of (Sl) is characterized by formula, or close to compounds of structure: - wherein R _x, R _3, R 3 and R 4 are the same or different, are one, R 5 represents the substituents of Group 1, 2 one, and R represents substituents. group consisting of wherein Ri, _R2, R3, R4, R5 and R substituents of group 3, in any combination can be present and / or physiologically acceptable salts of these compounds.

Of particular interest to these compounds is, for example, the compound of formula (2), commonly known as epihernandulcin.

T. Compounds of this class of taste modifiers may be represented by, or closely related to, the general formula (T1) wherein p is 1, 2, 3, 4 or 5; R ¹ substituents are the same or different and are each a group 1 substituent in any combination; R ² and R ^{3 are the} same or different substituents from Group 2; R ⁴ and R ⁵ are each independently selected from the group consisting of R ³ and R ¹ , R ² , R ³ , R ⁴ and R ⁵ may be present in any combination; n is 0, 1, 2, 3, 4,

5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur boron or phosphorus; q is 2 or 3 and r is 1, 2 or 3 when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; and when Z is phosphorus or boron, r is 2;

and / or physiologically acceptable salts of the above compounds.

Of particular interest to compounds in this class are those in which the substituents have the following meanings:

R ^{1 =} p-cyano, Z = C, q = 2, r = l, P = l, R ^{1 =} p-nitro, Z = C, q = 2, r = l, P = l, = R ⁵ = H, n = 1, Z = P, q = 3, r = 2 P = l,

4. R ^{1 =} p-nitro; R ² = R ³ = R ⁴ = R ⁵ = H, n = l, Z = P, q = 3, r = 2 P = l, 5. R ^{1 =} p-cyano; r2 _{= r} 3 _{= r} 4 _{= r} 5 _{= h>} n = l, z = s, q = ³ , r = l, P = l / 6. R ^{1 =} p-nitro; _R 2 _{= r} 3 _{= r} 4 _{= r} 5 _{= Hi} n = l, z = s, q = ³ / r = l, p = l,

and physiologically acceptable salts thereof.

U. Compounds of this class of taste modifiers are represented by, or very closely related to, Formula (Ul) wherein A is oxygen, sulfur or carbon, and when A is carbon, n is 1 if A is oxygen. or sulfur, n is 0; R ¹ , R ² , R ³ , R ⁴ , R ⁵ , R ⁶ , R ⁷ , R ⁸ , R ⁹ , R ¹⁰ , R ¹¹ and R ^{12 are the} same or different and these substituents may be present in any combination; any one of which is a group 1 substituent, or -OR ¹³ , -NH-R ¹³ , -N- (R ¹³ ) _2, or -SR ¹³ , wherein R ¹³ is a group 2 substituent, or two R substituents may be dehydrated to form an anhydride bond; or two R substituents, and / or physiologically acceptable salts of the above compounds.

It will be apparent to those skilled in the art that six-membered (pyranose) rings of compounds of this class may be isomerized to five-membered (furanose) rings, as is well known in many sugars.

Of particular interest within this range of compounds are:

1. 6-chloro-6-deoxy-trehalose,

2. 6 ', 6-dichloro-6', 6-dideoxy-trehalose,

3. 6-chloro-6-deoxy-D-galactose,

4. 6-chloro-6-deoxy-D-mannose, · ·

- 57 6-chloro-6-deoxy-D-mannitol, methyl 2,3-di (glycylglycyl) -α-glucopyranoside, methyl-2-O-methyl-αD-glucopyranoside, methyl-3-O-methyl α-D-glucopyranoside, methyl 4-O-methyl-αD-glucopyranoside,. methyl 6-O-methyl-αD-glucopyranoside,. 2,2'-di (O-methyl) -α, α-trehalose,. 3,3'-di (O-methyl) -α, α-trehalose,. 4,4'-di (O-methyl) -α, α-trehalose,. 6,6'-di (O-methyl) -α, α-trehalose,. 6 ¹ -O-Methyl Sucrose,. 4'-O-Methyl Sucrose. 6,6'-di (O-methyl) sucrose. 4,6'-di (O-methyl) sucrose. 1,6'-di (O-methyl) sucrose. cyclohexane-1,2 / 4,5-tetrol,. (+) - Cyclohexane-1,3,4 / 2,5-pentol [(+) - proto-quercite],. (-) - cyclohexane-1,3,4 / 2,5-pentol [(-) - vibo-quercite],. cyclohexane-1,2,3 / 4,5,6-hexol cyclohexane-1,2,3,5 / 4,6-hexol. cyclohexane-1,2,4,5 / 3,6-hexol. methyl BD-arabinopyranoside, [neo-inositol], [myo-inositol], [muco-inositol],. methyl 3-deoxy-αD-arabinohexopyranoside,. 3-deoxy-αD-arabinohexopyranosyl-3-deoxy-αD-arabinohexopyranose,. 2-deoxy-D-ribohexopyran osyl-2-deoxy-a-D58

-ribohexopiranóz,

30. 3-Deoxy-α-D-ribohexopyranosyl-3-deoxy-α-D-

-ribohexopiranóz,

31. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D-glucopyranose,

32. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D-altropyranose,

33. 1,6-anhydro-3-acetamido-3-deoxy-B-D-glucopyranose,

34. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gulopyranose,

35. 1,6-anhydro-3-amino-3-deoxy-β-D-gulopyranose,

36. methyl 3,6-anhydro-α-D-glucopyranoside,

37. 3,6-anhydro-α-D-glucopyranosyl-3,6-anhydro-α-D-glucopyranosyl,

38. 3,6-anhydro-α-D-glucopyranosyl-3,6-anhydro-β-D-fructofuranoside

39. 3,6-Anhydro-α-D-glucopyranosyl-1,4: 3,6-dianhydro-β-D-fructofuranoside and / or physiologically acceptable salts thereof.

V. Compounds of this class of taste modifiers may be represented by, or closely related to, Formula (VI): wherein a, r, 1 and m are 0 or 1; n, j and k are 0, 1, 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; and when r or m is 1 and Y is nitrogen then p or q may be 2 or 3; if r or m is 1 and Y is oxygen then p or q is 1; when r or m is 1 and Y is sulfur then p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) OH, O = (OH) 2 or O = B (H) OH; Q is a group 3 substituent; the substituents R are the same or different for q> 1 and the substituents R 'are the same or different for p> 1 and have the meaning of one of the group 2 substituents or (V-

2) any of the three structures designated in any combination and in the appropriate stereochemical form; the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; when d is 1, b is 0 and Y is nitrogen, then e is 2 or 3; when d is 1, b is 0 and Y is oxygen then e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; when d is 1, b is 0 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH, O = P (OH) 2 or O = B (H) OH; Q is a group 3 substituent; R '''and Q together may form a ring structure; and any of R ³ and Q may together form a ring structure; and each of the substituents R ³ and R 'together may form a ring structure, b is 0 or 2, and c is 0 or 1; Z and Z 'are the same or different and are -OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkaryl, and R '''represents alkyl- , branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof.

Within this range of compounds, the following may be of particular interest:

1. N- (L-aspartyl) -p-aminobenzenesulfonic acid,

2. N- (aminomalonyl) -p-aminobenzenesulfonic acid,

3. aminoethane phosphoric acid,

4. N- [N- (p-cyanophenylcarbamoyl) -L-aspartyl] -p-

amino acid,

5. N- (L-aspartyl) -1-aminocyclopentane-1-carboxylic acid,

6. N- (L-aspartyl) -1-aminocyclopropane-1-carboxylic acid,

7. N- (L-aspartyl) -1-aminocyclooctane-1-carboxylic acid,

8. N- (L-aspartyl) -1-aminocyclohexane-1-carboxylic acid,

9. N- (L-aspartyl) -2-aminocyclopentane-1-carboxylic acid and / or physiologically acceptable salts thereof.

W. Compounds in this class of taste modifiers are represented by the general formula (W1) or a structure thereof, wherein r, 1 and m are 0 or 1; j and k are 0, 1, 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; Y substituents, which are the same or separately 61

they are nitrogen, oxygen or sulfur; when r or m is 1 and Y is nitrogen, p or q is 2 or 3 / when r or m is 1 and Y is oxygen, p or q is 1; when r or m is 1 and Y is sulfur, p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) OH, O = P (OH) ₂ or O = B (H) OH; Q is a group 3 substituent; R '''and Q together may form a ring structure; any of the substituents R ³ and Q together may form a ring structure; and any of the substituents R ³ and R '''may be taken together to form a ring structure; the substituents R (which are the same or different for p> 1) and the substituents R '(which are the same or different for q> 1) are one of the group 2 substituents or one of the three general formulas (W-2) , in any combination, and in the corresponding stereochemical form, the Y substituents are the same or different and are each nitrogen, oxygen or sulfur; when d is 1, b is 0 and Y is nitrogen, e may be 2 or 3; when d is 1, b is 0 and Y is oxygen, e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; when d is 1, b is 0 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH, O = P (OH) 2 or O = B (H) 0H; Q is a group 3 substituent; b is 0, 1, or 2; and c is 0 or 1; the substituents Z and Z 'are the same or different and are -OH, -OX ⁺ , -OR, -NH 2, -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof.

Examples of compounds within this scope that are of particular interest include:

1. L-ornithil taurine,

2. L-ornithyl-B-alanine,

3. L-lysyl taurine,

4. L-diamino-butyryl taurine,

5. L-diamino-butyryl-B-alanine,

6. L-diaminopropionyl-B-alanine,

7. L-diaminopropionyl taurine,

8. L-lysyl-B-alanine,

9. L-methionyl taurine,

10. L-methionyl B-alanine,

11. N- (L-ornithyl) -p-aminobenzenesulfonic acid and / or physiologically acceptable salts thereof.

X. Compounds in this class are commonly referred to as chelating agents. These molecules are capable of forming shells, binding, forming complexes or coordinating metal ions with metal ions. Physiologically acceptable salts of these compounds also belong to this class.

Of particular interest within this range of compounds are:

1. ethylenediaminetetraacetic acid (EDTA) and its physiologically acceptable salts,

2. tartaric acid and its physiologically acceptable salts,

3. lactic acid and its physiologically acceptable salts,

4. ascorbic acid and its physiologically acceptable salts.

It is to be noted that the present invention is directed to the use of chelating agents which have different affinities for metal ions as compared to the compounds listed above. Many of these more or less potent compounds are listed in classes A to W above. Here are some examples:

1. 2,4-dihydroxybenzoic acid,

2. 3,4-dihydroxybenzoic acid,

3. α-amino acids,

4. α-hydroxy acids,

5. peptides,

6. sulfonamides,

7. β-amino acids and their physiologically acceptable salts.

Y. Muscle Modifying Enhancers: The effect of some of the flavor modifiers described in classes A to X may be enhanced by one surfactant, while the same surfactant may reduce or not affect the effect of other taste modifiers.

Examples of such surfactants include:

1. tergitols,

2. pluronics,

3. poloxamers,

4. quaternary ammonium salts,

5. sorbitan,

6. tritones,

7. polyoxyethylene ether,

8. Sulfonic acid salts.

Surfactants may increase the efficacy of some taste modifiers while the same surfactant may reduce or have no effect on another taste modifier. Surfactants can affect each taste modifier in different ways. A surfactant that acts in a positive or negative way on one taste modifier or is inactive towards another taste modifier (i.e., positively, negatively, or neutral on it) does not necessarily have the same effect).

A. Schallenberger and Acree (Z. Tastand Model, Naturre (London) 216: 480-482 (1967), incorporated herein by reference) state that any compound that elicits a sweet taste response is one. It has an AH, B system (where AH is a hydrogen bond donor and B is a hydrogen bond acceptor) separated by about 0.28-0.40 nm. In this theory, AH a hydroxyl or NH and B an oxygen atom in groups such as CO2H, SO ₂ H, S0 _2, CO, N0 ₂ groups, a cyano group or a nitrogen atom of halogen. For example, L-aspartyl-L-phenylalanine65

in methyl ester NH3 ⁺ is AH and -COO 'is B. It is believed that such compounds interact with a sweet taste receptor through a reciprocal hydrogen bond pair (via a complementary AH, B system). This theory is accepted by the majority of researchers in the field.

Kiier [J. Pharm. Sci., 61, 1394 (1972), which is incorporated herein by reference. Supplementing the model of Shallenberger and Acree, presupposes the presence of a third binding site involved in hydrophobic interaction, designated X. A molecule that interacts with all three sites (AH, B, and X) would be a more potent sweetener than one that interacts with only AH and B sites. Ariyoshi [Bull. Chem. Soc. Japan 47, 326-330 (1974) which is incorporated herein by reference] and van Der Heijden (Feed Chem. 207 (1978) which is incorporated herein by reference) made further configurational constraints. For group X, the spacing is 5.5 nm between B and X, and 3.5 nm for AH and X. This model has become widely accepted, and many researchers, including Goodman et al., Temussi et al., And Tinti and Nofre, have been extensively studying this topic, and Belitz has also studied the conditions for a bitter taste response in his model system.

Goodman (Sweeteners, ÁCS Symposium Series 450, Chapt. 10, 128-142, incorporated herein by reference) further refined the requirements for a molecule to produce a sweet taste response, AH,

- Developed 66 X, X system spatial requirements. Tinti and Nofre (Sweeteners, ÁCS Symposium Series 450, Chapters 7 and 15, which are incorporated herein by reference), identified a fourth primary binding site designated D (they denote X as G) and four secondary binding sites. a binding site was identified (see Figure 1). Site D in a sweetener is a hydrogen bond acceptor group, and appears particularly effective when this group is a cyano or nitro group. Using this eight-centered model, highly potent sweeteners have been developed that interact with all four primary sites and a few secondary sites.

Goodman [J. Chem. Soc. 101, 472-4714 (1987), which is incorporated herein by reference, discloses that four stereoisomers of tetramethylcyclopentane, L-aspartyl-L-alanyl-2,2,5,5- tetramethylcyclopentylamide, L-aspartyl-D-alanyl-2,2,5,5-tetramethylcyclopentylamide, N (L-aspartyl) -N '- (tetramethylcyclopentanoyl) - (S) - 1,1-diamino-ethane and N- (L-aspartyl) -N ¹ - (2,2,5,5-tetramethyl-cyclopentanoyl) - (R) -1,1-diaminoethane in the structure provides a unique opportunity - to study the relationship between taste. Small changes in the overall topology affect the taste of these analogues (L, L-amide bitter, while L, D-amide and retro-inverse analogues are intensely sweet). In addition, the bulky tetramethylcyclopentane group greatly reduces the conformational mobility of the peptide, allowing for improved NMR analysis. Assuming the presence of a trans peptide bond and a near planar zwitterionic aspartyl unit ring, the structure of the compounds can be determined by extensive NMR analysis.

- 67 by conformational analysis. The coupling constants, NOEs and temperature coefficients used to determine the conformation of the four molecules have been described. The conformations corresponding to the preferred minimum energy are shown in Figure 2. Based on the results of these conformational studies, Goodman proposed a model for the sweet-tasting analogs, which contains elements from the models of Kier, Temussi van Deer Heijden, Tinti and Nofre, and Shallenberger and Acree. The conformation of a sweet molecule can be described as having the form L, where the stem of L is the A-H and B zwitterionic ring of the aspartyl moiety, and is based on the hydrophobic X (G in the Tinti-Nofre model).

3). The plenumic nature of the molecule in the x and y dimensions is critical for sweet taste, and a significant difference from the plane in the dimension correlates with the tasteless (+ z) or bitter (z) molecules. The existence of an aspartyl zwitterionic ring cannot be exclusively proved, but it can be a priori hypothesized on the basis of evidence from NMR studies. The Ca-CB bond of the aspartyl moiety has a stepwise conformation where the carboxyl moiety and the amino group are in a remote position and the carbon atom of the terminal aspartyl carboxylate has a sp ² plane and the Ca-CB bond is coplanar. These conditions favor conformational formation of the zwitterionic aspartyl ring.

The X-ray structure of L-aspartyl-L-phenylalanine methyl ester is described by Kim [J. Chem. Soc., 107, 4279 (1985), which is incorporated herein by reference. The cell achieved crystallization of Ρ4χ tetragonal spatial group consisting of four molecules of L-aspartyl-L-phenylalanine methyl ester and one molecule of water per unit. The molecule is stretched

conformation, trans peptide bonds. However, the phenyl ring is perpendicular to the peptide backbone and not coplanar with the zwitterionic ring of aspartic acid as would be expected from a sweet dipeptide. This twisting of the phenyl ring is caused by the forces of compaction within the crystal structure which result in the neighboring L-aspartyl-L-phenylalanine methyl ester molecules clustering in stable columnar structures. The molecule isolated from the crystal structure is able to rotate 40 degrees around the </> (phe) bond, thereby achieving the isoenergetic conformation at which the rings are coplanar. This conformation is in close correlation with our proposed model for the structure of sweet dipeptides in solution (see Figure 3). Of course, in solution, the molecule L-aspartyl-Lf enylalanine methyl ester is solvated and free from compaction forces. Thus, the internal flexibility of this linear peptide readily adapts to the L-shape conformation required by the model. Figure 4 shows the L-aspartyl-L-phenylalanine methyl ester according to the Goodman model in L-shape for sweet taste, as compared to the 8-centered Tinti and Nofre model. In this configuration the _NH3 ^+, the C00 "and the phenyl ring is well suited to the sweet taste of AH, B and G sites of the ink and of Nofret model and AH of the Goodman model, B and X sites.

Belitz (Food Taste Chemistry, 1979, 93-131, incorporated herein by reference) discloses that the presence of an AH group and a hydrophobic unit is a minimum requirement for a molecule to produce a bitter taste. Using the above model attributed to Goodman, the hydrophobic Belitz unit is Goodman

* · 4 ·

by the -z (or bitter taste) region.

From the above model, it is obvious that a molecule that is the taste receptor site - as described by the above researchers and their models

- can bind to one or more of which, and which does not allow hydrophobic groups in the X (or G, sweet taste) region or (-z) (bitter taste) region, is expected to be tasteless (or nearly tasteless).

Such a molecule (a taste modifier as described above) is believed to bind competitively to receptors and inhibit one or more of the flavors perceived by such receptors (sweet, bitter or organic bitter taste).

It has been found that when a molecule is bitter or sweet and interacts with a receptor site described in the above model, such a molecule can be transformed by removing the hydrophobic portion of the molecule from the X (G, sweet taste) zone, and consequently, the hydrophobic moiety does not interact with the bitter taste (-z) zone, this molecule approaches the tasteless. Further, transformation of the hydrophobic zone substituent into a hydrophilic substituent and / or increasing or decreasing the size of the hydrophobic substituent and / or increasing or decreasing the distance between the various hydrogen bonds and hydrophobic interaction sites may result in a change in the binding conformation and / or structures, to substantially inhibit the interaction with the sweet taste (G or X) zone, or substantially to inhibit the interaction with the bitter taste (-z) zone, thereby producing a substantially tasteless molecule.

We have come to the realization that it is a sweet taste inhibitor

or a bitter taste inhibitor may interact with the receptor site in a variety of ways. As a result, depending on the nature of the taste modifier's interaction with the retention agent, the taste modifier may be able to compete favorably with a class of compounds, such as sweeteners, and unsuccessfully with other classes of compounds, such as bitter compounds.

Another consequence of our discovery is that if a model acquires both sweet and bitter taste, there is a possibility that there are different receptors or receptor sites for sensing sweet and bitter taste. Thus, if a taste modifier interacted with only one of these receptors or receptor sites, it would completely eliminate one sense of taste without affecting the other.

It has been previously described and we have recognized that there are at least two types of bitter taste. One is the organic bitter taste, which is triggered by compounds such as caffeine, the other is triggered by inorganic molecules, such as potassium ions. As a result, a taste modifier can compete successfully against organic bitter taste, perhaps also against sweet taste, and at the same time be ineffective against potassium ions, depending on the site of interaction. Conversely, a flavor modifier can successfully counteract the potassium ion taste, while at the same time being ineffective against organic bitter or sweet flavors.

Exemplary transformations capable of eliciting responses described above include L-aspartyl-L-phenylalanine methyl ester, which is about two hundred times sweeter than sucrose. The L-aspartyl-L-phenylalanine methyl ester can be converted to a bitter taste compound by reacting the L-phenylalanine methyl ester with D71.

-phenylalanine methyl ester [thereby placing the phenyl ring in the -z (bitter taste) zone]. The L-aspartyl-L-phenylalanine methyl ester can also be converted to a tasteless compound by converting the methyl ester to a carboxylic acid. L-aspartyl-L-phenylalanine (L-aspartyl-L-phenylalanine methyl ester in the absence of methyl ester) is tasteless and has been shown to effectively block the bitter taste of potassium ion. L-aspartyl-L-phenylalanine has minimal effect on the sweet taste of L-aspartyl-L-phenylalanine methyl ester, but at very high concentrations (relative to sucrose) blocks the sweet taste of sucrose). L-aspartyl-L-phenylalanine has very little effect on the bitter taste of caffeine but blocks the by-taste of L-aspartyl-L-phenylalanine methyl ester. As described by Tinti and Nofre, N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine methyl ester is 14,000 times sweeter than sucrose. When this compound is transformed into N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine, i.e., the super-sweetener is deprived of the methyl ester, the compound becomes substantially tasteless. This compound interacts with the AH, B, and D portions of the receptor site but does not interact with X (G) and has been found to effectively block the bitter taste of potassium ion and the bitter taste of caffeine while the sweet taste of sucrose it has very little effect. N- (p-cyanophenylcarbamoyl) -aminomethanesulfonate, which has sites D and B and is essentially tasteless, inhibits the organic bitter taste (caffeine) and the sweet taste, but does not inhibit the bitter taste associated with potassium chloride. flavor. Taurine and β-alanine, each of which have the AH and B arrangements, are examples of taste modifiers.

Consequently, it is possible to transform known sweeteners or known bitter compounds to form compounds which are essentially tasteless molecules and are capable of blocking the sweet taste response, the organic bitter taste response, the inorganic bitter taste response, or various combinations thereof. Thus, a new and unexpected teaching of the present invention is that the models of Goodman et al., and others, may be used to pre-label flavorless compounds that may be used as taste modifiers in the present invention. Such taste modifiers are expected to be tasteless or near-tasteless compounds that are formed by transforming sweet or bitter compounds in a manner that is hydrophobic in the taste receptor (s) -z or X (G) region (as defined by Goodman or Tinti and Nofre). interactions are eliminated. These taste modifiers are capable of blocking or inhibiting any or all of the three flavors, sweet, organic bitter or inorganic bitter.

A molecule must interact with only one of the hydrogen bonding sites described above and may or may not exert a small hydrophobic interaction in the X or G zone or zone to be a taste modifier. Often, molecules that can interact with only one hydrogen-bonding site and have a hydrophobic unit that has sufficient flexibility (depending on its size) to enter the -z zone will consequently have a bitter taste. Molecules that are capable of hydrogen bonding at more than one complementary site on the receptor are more likely to have their hydrophobic moieties away 73 ···· ··· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·· ·· ·· «

are feared from the X (G) and -z zones, and as a result are likely to be taste modifiers.

According to the above logic, molecules that are capable of interacting with the reciprocal AH and / or B hydrogen binding site of a receptor as described by Goodman (see Figure 3), and whose conformation and / or structure prevents the X (sweet taste) region Hydrophobic interaction which does not allow hydrophobic interaction in the -z (bitter taste) zone can be considered as a taste modifier within the meaning of the present invention.

Also according to the above logic, molecules that are reciprocal of the receptor with the AH and / or B and / or D (or secondary) hydrogen bonding sites - as shown in the Tinti and Nofre model (see Figure 1) and which conformation and / or structure prevents any hydrophobic interaction with the G (sweet taste) region and prevents interaction in the -z (bitter taste) zone, which occurs when the AH, B, D, G system according to Tinti and Nofre is projected onto AH, B, X systems (Figure 4), taste modifiers.

The specification of the AH, B, D, Εχ, _E2, XH, Y, X, G, L, shape designations, and the x, y, z co-ordinates are meant indicated hereinbefore and the remainder of the claims.

The symbols used in Figure 1 are as follows:

AH - hydrogen bond donor group

B - hydrogen bond acceptor group

G - hydrophobic group

D - hydrogen bond acceptor group

XH - weak hydrogen bond donor group

Y - weak hydrogen bond acceptor group · · · ** *** · • 4 ··· · · 4 ··· · · 4 · te ··

- 74 Elementally weak hydrogen bond acceptor group ^e 2 - weak hydrogen bond acceptor group

Figures 2a-d show N- (L-aspartyl) -N '- (tetramethylcyclopentanoyl) - (R) -1,1-diaminoethane (A), N- (L-aspartyl) -N' - ( tetramethylcyclopentanoyl) - (S) -1,1-diaminoethane (B), L-aspartyl-D-alanyl-tetramethylcyclopentylamide (C) and L-aspartyl-L-alanyl-tetramethylcyclopentyl preferred amide (D) conformations of minimum energy.

Figure 3 shows a Goodman sweet taste model overlaid with Laspartyl L-phenylalanine methyl ester. The φ bond marked with an arrow was rotated 40 ° from the X-ray diffraction structure. In addition, hydrogen atoms are denoted by standard bonding distances and angles. The AH-B and X groups of the molecule are depicted as suggested by Shallenberger-Kier.

Figure 4 depicts the L-aspartyl-L-phenylalanine methyl ester in Good L suggested by Sweetman as a sweet taste receptor over an 8-center model of Tinti and Nofre.

Many of these taste modifiers exist as racemic mixtures (±), minus (-), plus (+), or as optical isomers of diastereomers. It is noted that the invention includes the use of flavor modifiers both as racemates and as individual optical isomers. It is likely that one or another of the optical isomers of the racemic taste modifiers exerts a greater, if not complete, blocking effect. For example, it has been found that the (-) isomer of 2- (4-methoxyphenoxy) propionic acid exhibits most of the activity that reduces unwanted flavors. The use of the more active isomer alone is advantageous in that fewer flavor modifiers are required for the undesired 'e'.

- to achieve 75 taste (s) reduction.

It has also been found that, in addition to inhibiting the bitter taste, the taste modifiers described above, in particular (-) - 2- (4-methoxyphenoxy) propionic acid, enhance the salt taste of sodium-containing compounds when used at a satisfactory concentration. Thus, the present invention relates to the preparation of foods containing, for example, low concentrations of sodium chloride and an amount of a flavor modifier that satisfactorily enhances the salinity of the sodium chloride.

The present invention also relates to the production of foods which contain a mixture of undesirable flavors, such as potassium chloride, magnesium chloride, sodium chloride and / or ammonium chloride, and which contain flavor modifiers in an amount which simultaneously reduces the undesired taste (flavors). , and enhance the salty taste of sodium chloride. Preferred edible product mixtures of the invention contain from about 0% to about 300% by weight of an undesirable flavor substance, such as potassium chloride and magnesium chloride, and from 0% to 50% sodium chloride in combination with effective concentrations of the taste modifier (s), the concentration being typically from 0.001 to about 50% by weight, preferably from 0.1 to about 5% by weight.

The present invention also relates to the preparation of foods such as breads, sponges, pancakes, cakes, pretzels, fast food preparations, baked goods containing, for example, potassium bicarbonate or potassium carbonate as a laxative instead of the corresponding sodium salt, and along with so many flavor modifiers

- 76, which are capable of eliminating undesirable taste or other flavors associated with potassium ion. The amount of taste modifiers in these foods is typically from about 0.001% to about 50% by weight, preferably from about 0.1% to about 10%, by weight of the undesired taste material. The present invention also relates to the preparation of food preservatives which contain various potassium salts, such as potassium benzoate, nitrate, nitrite, sulfate and / or sulfite, together with an appropriate concentration of flavor modifiers which do not feed the food. serve. Preferably, the flavor modifier is generally present in an amount of from about 0.001% to about 10% by weight, preferably from about 0.1% to about 5% by weight, based on the weight of the undesirable flavor.

The present invention relates to the use of potassium salts in flavoring agents (e.g. glutamate) instead of sodium salts. As a result, most or all of the undesirable taste of monopotassium glutamate and / or guanalate and / or inosinate used with the appropriate flavor modifier disappears, thereby rendering monopotassium glutamate substantially equivalent to monosodium glutamate. The flavor modifier may be present in an amount of from about 0.0000001% to about 300% by weight, preferably from about 0.1% to about 5% by weight, of the undesirable taste substance.

The invention also relates to the manufacture of medicaments, such as aspirin, acetaminophen, ibuprofen, codeine and antibiotics, in a sufficient amount of flavor modifiers capable of eliminating or reducing the undesired taste (s) of these substances. The flavor modifier is generally used in an amount of from 0.001 to 50% by weight, preferably from about 0.5 to 5% by weight, based on the weight of the undesirable flavor. It is also an object of the present invention to provide foods which, by their nature, have an undesirable taste, such as unsweetened chocolate, by adding sufficient amounts of a flavor modifier to eliminate or reduce the bitterness of these products. The amount of taste modifier is generally from about 0.001% to about 50% by weight, preferably from about 0.2% to about 5% by weight, based on the weight of the undesirable flavor.

It will be apparent to those skilled in the art that such reduction of unwanted taste (s) may result in a reshaping of the products. Here are some examples:

1. Making lower calorie chocolate products,

2. Making lower calorie soft drinks,

3. Preparation of foods containing less high-intensity sweeteners, or

4. Preparing foods that contain less low-intensity sweeteners.

By using at least one flavor modifier in an undesirable taste food, the food may be reshaped to result in a caloric and / or masking agent content, such as a low-intensity and high-intensity sweetener, a spice and / or other flavoring.

The concentration of the flavor modifier used to reduce the undesirable taste (s) is always variable, depending on the amount of flavor modifier used, the amount (s) of desired undesired taste (s) and the other flavors and aromas present in the mixture. . In most cases, unwanted taste is sufficient • ·

From about 0.001% to about 30% by weight, preferably from about 0.05% to about 5%, by weight of the substance.

By way of example, when used in combination with sodium chloride and an undesirable flavoring agent, such as potassium chloride and / or magnesium chloride, it is generally necessary to use at least 0.2 to 10% w / w of the salt modifier (s). to achieve both a reduction in unwanted taste (s) and an increase in salty taste.

The foods to which the taste modifiers of the present invention may be added are unlimited, and include foods and foods that are substantially devoid of nutritional value, such as medications, medications, and other foods. The taste modifiers of the present invention are effective when used with any substance having an undesirable taste (s). Such undesirable flavors which may be used with the flavor modifiers of the present invention include, for example, potassium chloride, ammonium chloride, sodium chloride, magnesium chloride, halogen salts, halogen salts, naringin, caffeine, urea, magnesium sulfate, saccharin, acetosulfams, aspirin, potassium benzoate, potassium bicarbonate, potassium carbonate, potassium nitrate, potassium nitrite, potassium sulfate , potassium glutamate, food preservatives in the form of their physiologically acceptable salts, ibuprofen, acetaminophen, antibiotics, codeine, cognac, unsweetened chocolate, cocoa beans, yogurt, preservatives, flavor enhancers, dietary supplements, gelling agents, pH regulators, processing aids, builders, dispersants, stabilizers, dyes, coloring diluents, anti-caking agents

First

agents, antimicrobial agents, formulation aids, laxatives, surfactants, nutritional additives, alkalis, acids, sequestering agents, meat stripping agents, general purpose buffers, thickeners, anti-caking agents, barley and meat colorants, meat and meat colorings, , dough improvers, maturing agents, yeast foods, mold inhibitors, emulsifiers, texturizing agents, binders, general purpose food additives, tableting aids, alkaline peeling agents, washing water additives, oxidizing agents, antioxidants, enzymes, bulking agents, fungicides, dry mixes, non-dairy creams, salts, animal-glue binders, cheeses, nuts, meat and meat products, poultry and poultry products, pork and pork products, fish and fish products, vegetables and vegetable preparations k, fruit and fruit preparations, smoked products such as meat, cheese, fish, poultry and vegetables, foaming agents, salivary gelling agents in chewing gums, paste solidifying agents, animal nutrition, poultry feed, fish nutrition, pig food, antifoam, alcoholic beverages, fruit juices, substances or beverages, soft drinks, including but not limited to alcoholic and non-alcoholic carbonated and / or non-carbonated soft drinks, foams, food grade thickeners, including, without limitation, starches, maize dry matter, polysaccharides and other polymers carbohydrates, coatings and potassium or metal containing undesirable flavors and similar products.

While the above list is abundant, it is by no means exhaustive. One skilled in the art will recognize that

A. sodium salts or compounds and / or

B. sodium-based salts and / or compounds converted to their non-sodium-based counterparts and / or

C. potassium-based salts or compounds and / or

D. acids or their corresponding salts (sodium and / or non-sodium based compounds), and / or

E. alkalis or alkalis formed into their corresponding salts, and / or substances approved by the FDA (Food and Drug Administration) as edible and / or certified by the Flavor Extras Manufacturers' Association as GRAS certified, can be further flavored using flavor modifiers (hereinafter referred to as substance (s)). These materials could be made more palatable by eliminating any unwanted taste (s) associated with them. (Generally, the sodium-based salts have a better taste than the corresponding non-sodium-based salts.) The use of taste modifiers with any of these materials, as well as any intended use thereof, is part of the teachings of the present invention.

Despite the broad scope of the disclosure, one skilled in the art will be able to provide further examples based on the teachings herein.

EXAMPLE 1 An aqueous solution of 20 g of a mixture of 95% potassium chloride and 5% sodium chloride and 0.05 g of the sodium salt of (-) -2- (4-methoxyphenoxy) propionic acid was prepared. The solution has a sodium chloride-like taste which does not contain substantially the bitter taste normally associated with potassium chloride.

• ·

Example 2

An aqueous solution (100 ml) was prepared using 2 g of potassium chloride and 0.06 g of monopotassium salt of L-aspartyl L-phenylalanine to give a clear salt taste which is substantially free of the bitter taste normally associated with potassium chloride.

EXAMPLE 3 An aqueous solution of 10 g of sodium chloride and 1 g of sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid is prepared, and the solution is substantially saltier than 1% sodium chloride. solution alone ·

EXAMPLE 4 An aqueous solution of 22.5 g of potassium chloride and 0.79 g of sodium salt of 3-methoxyphenylacetic acid was prepared and the solution had a substantially bitter taste.

EXAMPLE 5 An aqueous solution of 20 g of potassium chloride and 0.2 g of potassium salt of 2,6-dihydroxybenzoic acid was prepared, and the solution was almost free of the bitter taste typical of potassium chloride.

Example 6 A solid preparation containing a mixture of g of potassium chloride, 10 g of sodium chloride and 0.25 g of sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid has a clear, salty, sodium chloride-like taste. .

Example 7 A solid preparation containing g of potassium chloride, 10 g of sodium chloride, 10 g of magnesium chloride and 0.25 g of the sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid is substantially free of bitter salt. flavor.

Example 8

The taste of lithium chloride is significantly improved by the addition of 1% by weight of sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid. The salty taste is greatly enhanced.

Example 9

Addition of 0.5% by weight of (-) - 2- (4-methoxyphenoxy) -propionic acid sodium salt of monopotassium glutamate gives it almost the same taste as monosodium glutamate. Essentially, no bitter taste is perceptible.

EXAMPLE 10 Addition by weight of a sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid to aspirin gives a composition with a slightly sour, substantially no bitter taste or a typical aspirin-like bitter aftertaste.

EXAMPLE 11 Addition of a sodium salt of (-) - 2- (4-methoxyphenoxy) -propionic acid to aspirin gives a composition substantially free of aspirin's bitter taste.

Example 12

A solution containing 100 ppm of caffeine and 10 ppm of sodium salt of (-) - 2- (4-methoxyphenoxy) -propionic acid based on the weight of caffeine is almost tasteless and essentially eliminates all bitterness.

Example 13

The highly bitter taste of unsweetened chocolate is almost eliminated by adding 0.25% by weight of (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt.

Example 14

In foods, instead of sodium benzoate, 0.5% by weight (-) - 2

- Potassium benzoate containing sodium salt of (4-methoxyphenoxy) propionic acid is added. There is no noticeable difference in taste between the two foods.

Example 15

Foods containing potassium nitrate and potassium nitrite containing 0.5% sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid are added instead of the corresponding sodium salts. There is no noticeable difference in the taste of the products.

Example 16

For baking a sponge cake, potassium bicarbonate containing 0.5% by weight of the sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid was used instead of baking soda. Essentially, there is no perception of bitterness.

Example 17

For making pancakes, a potassium bicarbonate / carbonate mixture containing 0.5% by weight of the sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid is used instead of baking powder. Essentially, we do not detect the bitter taste.

Example 18

When 10-20 ppm (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt is added to black coffee, the very bitter taste of coffee disappears almost completely.

EXAMPLE 19 A 1 liter aqueous solution containing g of potassium chloride and 0.6 g of monosodium D-glutamate is significantly less bitter than a 2% solution of potassium chloride.

Example 20 One liter of aqueous solution of potassium chloride and 1.2 g of monopotassium D-glutamate has essentially no bitter taste normally associated with potassium chloride.

Example 21

Addition of 0.25% w / w hesperidine methyl chalcone to a 2% potassium chloride solution reduces the bitterness of the potassium chloride.

Example 22

When 0.25% by weight of sodium salt of (-) - 2- (4-methoxyphenoxy) propionic acid is added to a 1% sodium nitrite solution, the salt taste of sodium nitrite is enhanced.

Example 23

Adding 5% by weight of hesperidine based on the weight of potassium chloride to a 2% potassium chloride solution and heating to 40 ° C almost eliminates the bitterness of the potassium chloride.

Example 24

Addition of 6.6% w / w sodium D-aspartate to a 2% potassium chloride solution reduces the bitter taste of potassium chloride with essentially no aftertaste.

Example 25

Adding 0.06 g of the phenoxyacetic acid sodium salt to an aqueous solution containing 18 g of water and 2 g of sodium chloride substantially eliminates the bitter taste of potassium chloride.

Example 26

Adding 5% by weight of 2-methyl-3-nitroaniline to a 2% solution of potassium chloride, based on the weight of the potassium chloride, substantially eliminates the bitter taste.

Example 27 r

The bitter component of 85% by weight of 100% aqueous calcium chloride solution is substantially eliminated by 0.2 g (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt.

Example 28

The bitter component of 100 ml of a 1% by weight aqueous solution of magnesium chloride is reduced by the addition of 0.2 g of (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt.

Example 29

The bitter component of 100% 2% aqueous magnesium sulfate solution is greatly reduced by the addition of 0.04 g (-) - 2- (4-methoxyphenoxy) -propionic acid sodium salt.

Example 30

Adding 100 ppm (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt to whiskey significantly reduces the whiskey's highly burning sensation.

Example 31

Adding 100 ppm (-) - 2- (4-methoxyphenoxy) -propionic acid sodium salt to cognac greatly reduces the burning sensation caused by cognac.

Example 32

When 100 ppm (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt is mixed with commercially prepared salsa sauce, the sourness of the sauce is significantly reduced.

Example 33

Addition of 10% by weight of the racemic 2- (4-methoxyphenoxy) -propionic acid sodium salt to a 0.1% sodium saccharinate solution substantially eliminates the bitter taste. No aftertaste is noticeable.

• ·

Example 34

Adding 1% by weight of (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt, based on the weight of potassium nitrate, to a 3% aqueous solution of potassium nitrate almost eliminates the bitter taste of potassium nitrate.

Example 35

Adding 0.25% (-) - 2- (4-methoxyphenoxy) propionic acid sodium salt to 10 g of La Victoria Hot Salsa sauce will make the salsa sauce significantly less bitter.

Example 36

In a solution of a mixture of 90 parts by weight of the sodium salt of (+) - 2- (4-methoxyphenoxy) -propionic acid and 10 parts by weight of the sodium salt of (-) - 2- (4-methoxyphenoxy) -propionic acid and Contains 100 ppm of sodium saccharinate, the sweet taste of sodium saccharinate is not appreciably reduced, but the aftertaste is significantly reduced.

Example 37

By adding 0.5% by weight of potassium 2,4-dihydroxybenzoate, based on the weight of the potassium chloride, to a 1% potassium chloride solution, the bitter taste of the potassium chloride is substantially eliminated.

Example 38

If 0.5% by weight of potassium 2,4-dihydroxybenzoate, based on the weight of potassium chloride, is added to a 1% potassium chloride solution containing 2% sucrose, the bitter taste of potassium chloride is substantially eliminated. , while not significantly affecting the taste of sucrose.

• ·

Example 39

When 25 mg of potassium 2,4-dihydroxybenzoate (69 ppm by volume of cola) is added to saccharin-sweetened cola, the metallic aftertaste of saccharin is substantially eliminated.

Example 40

When 25 ppm potassium 2,4-dihydroxybenzoate is added to a solution containing 100 ppm sodium saccharinate, there is no appreciable reduction in the sweet taste of the saccharin, but the aftertaste is significantly milder.

Example 41

Addition of 5% w / w sodium ethylenediaminetetraacetic acid (EDTA) to a 2% aqueous potassium chloride solution significantly reduces the bitter taste of potassium chloride.

Example 42

By adding 100 mg of potassium 2,4-dihydroxybenzoate to 100 ml of a solution containing 0.11% caffeine, the bitterness of the solution is reduced to that of a 0.08% caffeine solution.

Example 43

A jury of six reviewers unanimously judged a potato chip flavored with a 1.6: 10% potassium chloride / sodium chloride / L-aspartyl-L-phenylalanine potassium salt mixture to a ratio of 90: 10: 3. It was flavored with 1.6% w / w potassium chloride / sodium chloride 90:10, as the former was significantly less bitter.

Example 44

One 1% sodium chloride and 0.005% potassium 2,4-dihydroxy

The benzoate-containing solution appears to be significantly more saline than the aqueous solution containing only 1% sodium chloride.

Example 45

The bitter taste of 200 ml of freshly cooked Sarks Espresso was significantly reduced by the addition of 20 mg of potassium 2,4-dihydroxybenzoate.

Example 46

An aqueous suspension of 0.5 g sodium acetyl salicylate, 2 ml water and 0.375 g potassium 2,4-dihydroxybenzoate essentially lacks the bitter and sour taste of sodium acetyl salicylate.

EXAMPLE 47 The bitterness of an aqueous solution of potassium chloride is almost eliminated by the addition of 1% by weight of DL-3,4-dihydroxyphenylalanine (DL-DOPA) based on potassium chloride.

Example 48

A sample of 100 g of freshly baked beans salted with 0.98 g of potassium chloride, 0.42 g of sodium chloride and 0.15 g of sodium tartrate gives a pure, salty, almost bitter taste to 100 g of baked beans, salted with 0 g 98 g of potassium chloride and 0.42 g of sodium chloride.

EXAMPLE 49 The bitterness of potassium chloride aqueous solution with respect to potassium chloride is significantly reduced by the addition of 5% by weight of sodium tartrate to potassium chloride.

Example 50

100g of baked beans salted with 0.98g of potassium chloride, 0.42g of sodium chloride (70:30 ratio) and 0.7g of disodium ethylenediaminetetraacetic acid give a pure, salty taste that is essentially bitter In comparison, 100 g of baked beans, salted with only 0.98 g of potassium chloride and 0.42 g of sodium chloride, were used.

Example 51

To a cup (200 ml) of Tetley tea sweetened with 40 mg of sodium saccharinate, 5 mg of sodium 2,4-dihydroxybenzoate is added, which almost eliminates the bitter metallic aftertaste of saccharin.

Example 52

A solid lyophilized salt formulation containing 70 parts by weight of potassium chloride, 30 parts by weight of sodium chloride and

Containing 0.35 parts by weight of potassium 2,4-dihydroxybenzoate, it produces a sweeter, salt-like initial taste, but is otherwise essentially indistinguishable from lyophilized sodium chloride.

EXAMPLE 53. The bitter taste of aqueous potassium chloride can be significantly reduced by adding 5% by weight of sodium (+) lactate to potassium chloride.

EXAMPLE 54. The bitter taste associated with potassium chloride in aqueous potassium chloride solution is significantly reduced by the addition of 5% by weight of sodium ascorbate relative to potassium chloride.

Example 55 The bitter taste associated with potassium chloride in aqueous potassium chloride solution is reduced by the addition of 1% by weight of sodium p-anisate per potassium chloride.

Example 56 Addition of mg of sodium 2,4-dihydroxybenzoate to 1 liter of 0.04% caffeine solution (400 mg) reduced the caffeine-related bitter taste.

EXAMPLE 57 The bitter taste associated with potassium chloride in aqueous potassium chloride solution is reduced by the addition of 0.5% by weight of DL-methionine methylsulfonium chloride relative to potassium chloride.

Example 58

Adding 6 g of maltose to 100 ml of 2% aqueous potassium chloride solution reduces the bitter taste of potassium chloride.

Example 59 To a g of potato is added 1.2 ml of a solution of 17.3 g of potassium chloride, 1.9 g of sodium chloride and 0.8 g of (+) - 2- (4) in 100 ml. -methoxyphenoxy) -propionic acid sodium salt. The potatoes have a clean, salty taste, almost free of the bitter taste associated with potassium chloride.

Example 60

To 100 ml of a 2% aqueous solution of potassium chloride is added 8 mg of xanthosine-5'-monophosphate, thereby reducing the bitterness of the potassium chloride and increasing the taste of salt.

EXAMPLE 61 To a 5% aqueous solution of potassium chloride is added 5% by weight of sodium 2-hydroxyphenyl acetate relative to potassium chloride, thereby significantly reducing the bitter taste associated with potassium chloride.

EXAMPLE 62 0.5% by weight of 1-hydroxy-2-naphthoate, based on the weight of potassium chloride, is added to an aqueous potassium chloride solution, and the bitter taste associated with potassium chloride is significantly reduced.

·· - »« «·« · * · '· ·· * * · · · «ΐ

· .. ·: · .. · · .. *.:.

Example 63 To a 1% aqueous solution of potassium chloride is added 1% by weight of sodium 3-hydroxy-2-naphthoate, based on the weight of potassium chloride, and the bitter taste associated with potassium chloride is significantly reduced.

Example 64 To a 5% aqueous solution of potassium chloride is added 5% by weight of sodium 2,4,6-trihydroxybenzoate, based on the weight of potassium chloride, and the bitter taste associated with potassium chloride is significantly reduced.

EXAMPLE 65 0.5% by weight of sodium 4-aminosalicylate, based on the weight of potassium chloride, is added to an aqueous potassium chloride solution, and the bitter taste associated with potassium chloride is reduced.

Example 66. To a 1% aqueous solution of potassium chloride, 1% by weight of sodium anthranilate, based on the weight of potassium chloride, decreases the bitter taste associated with potassium chloride.

Example 67 0.5% by weight of sodium aniline 2-sulfonate, based on the weight of potassium chloride, is added to the aqueous potassium chloride solution, and the bitter taste associated with potassium chloride is reduced.

Example 68

To a 2.25% aqueous solution of potassium chloride is added 3.5% by weight of 3-methoxyphenylacetic acid based on potassium chloride, and the bitter taste associated with potassium chloride is reduced.

EXAMPLE 69 0.65% by weight of neodiosmin, based on the weight of potassium chloride, is added to the aqueous potassium chloride solution, and the bitter taste associated with potassium chloride 92 is reduced.

Example 70

Unsalted 200 ml of Health Valley Chicken Broth with 0.8 g of potassium chloride, 0.2 g of sodium chloride and 0.03 g of sodium (+) - 2- (4-methoxyphenoxy) propionate (80 ml). : 20: 3 ratio) to give a well-salted, essentially bitter taste.

EXAMPLE 71 mg of sodium 2,4-dihydroxybenzoate is added to a box of 354 ml of C&C Diet Cola containing 126 mg of sodium saccharinate, which reduces the aftertaste of sodium saccharinate.

Example 72 To a 6% aqueous solution of potassium chloride was added 6.6% by weight of sodium syringate [4- (3-hydroxypropenyl) -2,6-dimethoxyphenyl-D-glucoside] based on potassium chloride, this reduces the bitter taste associated with potassium chloride.

Example 73

To a 100 ml aqueous solution containing 0.1 g of aspirin is added 0.1 g of guanosine, thereby significantly reducing the bitter taste associated with aspirin.

Example 74

100 ml of unsalted Campbell's Chicken Broth are salted with 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.01 g of potassium 2,4-dihydroxybenzoate (90: 10: 0.5 ratio), good , a salty taste broth is obtained which is essentially free of bitter taste.

Example 75 To a 5% aqueous solution of potassium chloride is added 5% by weight of sodium salt of 3,4-dihydroxyphenylacetic acid, based on potassium chloride.

the bitter taste associated with potassium chloride is reduced.

Example 76 A bitter taste of potassium chloride aqueous solution with potassium chloride is reduced when the solution is saturated with uric acid.

Example 77 3.7% by weight of guanosine based on potassium chloride is added to an aqueous potassium chloride solution to reduce the bitter taste associated with potassium chloride.

EXAMPLE 78 A% aqueous potassium chloride solution is saturated with uracil, thereby reducing the bitter taste associated with potassium chloride.

Example 79 A% aqueous potassium chloride solution is saturated with d-biotin, thereby reducing the bitter taste associated with potassium chloride.

EXAMPLE 80 A% aqueous potassium chloride solution is saturated with DL-dihydrooroacetic acid, thereby reducing the bitter taste associated with potassium chloride.

Example 81

100 g of unsalted baked beans with 0.98 g of potassium chloride, 0.42 g of sodium chloride, 5.0 mg of potassium 2,4-dihydroxybenzoate and 0.7 g of disodium ethylenediaminetetraacetic acid (14% pH of 6.8, using 5 ml of the solution), salted to give a clear, salty taste which is substantially free of bitterness.

Example 82 The bitter taste of an aqueous potassium chloride solution is reduced by the addition of 20% by weight of L-threonine relative to potassium chloride.

Example 83. The bitter taste of aqueous potassium chloride% can be substantially eliminated by the addition of 20% w / w sodium malate to potassium chloride.

Example 84

Hains No Salt Vegetable Soup (100 g) is salted with 0.9 g of potassium chloride, 0.1 g of sodium chloride and 0.005 g of potassium 2,4-dihydroxybenzoate (90/10 / 0.5 ratio), we get a good-tasting soup that is essentially free of bitterness.

Example 85

100 g of Hains No Salt Vegetable Soup are salted with 0.9 g of potassium chloride, 0.1 g of sodium chloride and 0.005 g of sodium 2,4,6-trihydroxybenzoate (90: 10: 0.5), brine , we get a good-tasting soup that is essentially free of bitterness.

Example 86

100 g Hains No Salt Vegetable Soup with 0.9 g potassium chloride, 0.1 g sodium chloride, 0.015 g potassium salt of L-aspartyl L-phenylalanine and 0.0025 g potassium 2,4-dihydroxybenzoate (90: 10: 1.5: 0.25) salt to give a substantially bitter taste. This broth is saltier than that of 0.9 g of potassium chloride, 0.1 g of sodium chloride and 0.03 g of potassium salt of L-aspartyl-L-phenylalanine (90: 10: 3) or 0.9 g of potassium chloride , Salted with 0.1 g of sodium chloride and 0.005 g of potassium 2,4-dihydroxybenzoate (90: 10: 0.5 ratio).

Example 87

100 g Charles's unsalted potato chip is salted with 1.6 g of potassium chloride and 0.008 g of potassium 2,4-dihydroxybenzoate, a good taste with essentially no bitter taste

- We win 95.

88. Your example

100 g Charles's unsalted potato chip is salted with 0.98 g potassium chloride, 0.42 g sodium chloride, and 0.005 g potassium 2,4-dihydroxybenzoate (70: 30: 0.35), good salt we get a taste without bitterness. This chip is essentially indistinguishable from sodium chloride.

Example 89

100 g Charles's unsalted potato chip is salted with 0.67 g potassium chloride, 0.67 g sodium chloride and 0.0034 g potassium 2,4-dihydroxybenzoate (50:50: 0.25), good salt yielding a taste that is similar to making the chip with pure sodium chloride.

Example 90

A sample of 100 g of unsalted baked beans is salted with 0.98 g of potassium chloride, 0.42 g of sodium chloride (70:30 ratio) and 0.1 g of sodium (+) - lactate to give a pure salty taste similar to that of sodium chloride.

Example 91

A sample of 100 g of unsalted, roasted beans was prepared with 1.12 g of potassium chloride, 0.48 g of sodium chloride, 0.0056 g of potassium 2,4-dihydroxybenzoate (ratio 70: 30: 0.35) and 0.3 g. g of sodium (+) - lactate to give a substantially bitter taste. This sample has a saltier taste than salted with 1.2 g potassium chloride, 0.4 g sodium chloride (70:30 ratio) and 0.1 g sodium (+) - lactate.

Example 92

A sample of 100 g of unsalted baked beans contains 1.2 g of potassium chloride ♦

96 salt, 0.4 g of sodium chloride (70:30 ratio) and 0.3 g of sodium (+) - lactate were added to give a sodium chloride-like taste. An even more salty taste is obtained by salting the baked beans with 1.2 g of potassium chloride, 0.4 g of sodium chloride (70:30 ratio) and 0.1 g of sodium (+) - lactate.

Example 93

The bitter taste of 100 ml of a 1000 ppm caffeine solution was substantially lethal by the addition of 20 mg of guanidine.

Example 94

The bitter taste of 100 ml of 1000 ppm caffeine solution is substantially completely eliminated by the addition of 20 mg of inosine.

Example 95

100 ml of an aqueous solution containing 2.0 g of potassium chloride and 0.1 g of mono- potassium salt of N- (L-aspartyl) -p-aminobenzoic acid gives a bitter taste without the bitterness associated with potassium chloride.

Example 96

100 ml of an aqueous solution containing 2.0 g of potassium chloride and 0.02 g of mono- potassium salt of N- (L-aspartyl) -p-aminobenzoic acid gave a salty taste in which the bitterness of potassium chloride was significantly reduced.

Example 97

A solid composition containing 1.8 g of potassium chloride, 0.2 g of sodium chloride, and 0.02 g of mono- potassium salt of N- (L-aspartyl) -p-aminobenzoic acid gives a clear salt-like, sodium chloride-like taste.

Example 98

The solid obtained by lyophilization from an aqueous solution of 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.1 g of monopotassium salt of N- (L-aspartyl) -o-aminobenzoic acid has a clear sodium chloride-like taste. ad that is essentially free of potassium • ·

♦ *.

- the usual bitter taste associated with chloride.

Example 99

The solid obtained from an aqueous solution containing 1.8 g of potassium chloride, 0.02 g of sodium chloride and a monopotassium salt of N- (L-aspartyl) -o-aminobenzoic acid has a substantially bitter taste.

Example 100

Addition of 5% w / w potassium L-aspartyl L-tyrosine to 2% potassium chloride solution completely eliminates the bitter taste associated with potassium chloride.

Example 101

Addition of 1% by weight of potassium L-aspartyl L-tyrosine to potassium chloride in a 2% potassium chloride solution substantially eliminates the bitter taste associated with potassium chloride.

EXAMPLE 102 To a potassium chloride solution was added 0.5% by weight of potassium N- (p-cyanophenylcarbamoyl) -L-aspartyl-Lf-enylalanine, based on the weight of the potassium chloride. free of bitter taste.

EXAMPLE 103 0.1% by weight of potassium N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine, based on the weight of potassium chloride, is added to the aqueous potassium chloride solution, which essentially eliminates bitter taste of potassium chloride.

Example 104 To a potassium chloride solution is added 0.5% by weight of potassium N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine, potassium chloride, bitter taste

this can essentially be eliminated.

Example 105

When added to a 2% solution of potassium chloride, 0.1% by weight of potassium N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine, based on the weight of the potassium chloride, essentially no bitter taste is observed.

Example 106

100 ml of an aqueous solution containing 2.0 g of potassium chloride and 0.1 g of potassium L-B-aspartyl-L-phenylalanine have no salty taste and no bitter taste associated with potassium chloride.

Example 107

100 ml of an aqueous solution containing 2.0 g of potassium chloride and 0.02 g of potassium L-B-aspartyl-L-phenylalanine have a salty taste and the bitter taste of potassium chloride is significantly reduced.

Example 108

To 100 ml of a 0.05% solution of caffeine add 500 mg (10 times the amount of caffeine) of potassium (-) - 2- (4-methoxyphenoxy) propionate, which completely eliminates the bitter taste a sweet aftertaste can be observed.

Example 109

To 100 ml of a 0.05% caffeine solution is added 250 mg of potassium (-) - 2- (4-methoxyphenoxy) propionate (5 times the amount of caffeine), thereby significantly reducing the bitter taste with a sweet aftertaste.

Example 110

Solids obtained by lyophilization from a solution containing 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.010 g of potassium N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine · * ♦ · • * «·

- It has a 99-chloride-like taste, essentially no bitter taste associated with potassium chloride.

Example 111

The addition of 500 mg of potassium N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine to 100 ml of a 0.05% caffeine solution completely eliminates the bitter taste.

Example 112

Adding 250 mg of potassium N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine to 100 ml of 0.05% caffeine solution almost eliminates the bitter taste.

Example 113 100 ml of an aqueous solution containing caffeine mg and 500 mg potassium N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine have a slightly sweet taste and are completely free of bitter taste.

Example 114 A 100 ml aqueous solution containing 250 mg of caffeine and 250 mg of potassium N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine is almost free of bitter taste and has a slight sweet taste.

Example 115

Addition of 1% by weight of potassium 2,4,6-trihydroxybenzoate to a 2% solution of potassium chloride, based on the weight of potassium chloride, completely eliminates the bitter taste of potassium chloride.

Example 116

Addition of 0.5% by weight of potassium 2,4,6-trihydroxybenzoate, based on the weight of potassium chloride, to a 2% potassium chloride solution gives a saline solution which is free of the bitter taste associated with potassium chloride.

100

Example 117

When 0.25% by weight of potassium 2,4,6-trihydroxybenzoate, based on the weight of potassium chloride, is added to a 2% potassium chloride solution, the resulting solution is salty and free of bitter taste.

Example 118

The solid obtained by lyophilization from an aqueous solution of 1.6 g of potassium chloride, 0.4 g of sodium chloride and 0.01 g of potassium 2,4,6-trihydroxybenzoate has a sodium chloride-like taste and is free of potassium. chloride-related bitter taste.

Example 119

The solids obtained by lyophilization of a solution containing 1.6 g of potassium chloride, 0.4 g of sodium chloride and 0.005 g of potassium 2,4,6-trihydroxybenzoate have a salty taste and are substantially free of the bitter taste associated with potassium chloride.

Example 120

Adding 5% by weight of potassium taurate based on the amount of potassium chloride to a 2% potassium chloride solution completely eliminates the bitter taste associated with potassium chloride.

Example 121

The sweetness of 100 ml of a 4% sugar solution was significantly reduced by the addition of 40 mg of N- (L-aspartyl) -o-aminobenzoic acid mono potassium salt.

Example 122

200 mg of monopotassium salt of N- (L-aspartyl) -o-aminobenzoic acid are added to 100 ml of a 4% sugar solution to completely eliminate its sweetness.

Example 123

The sweetness of 100 ml of a 4% sugar solution was 1.2 g of L-aspartyl L101

o.j J • *. . ·: ··. . ·. í ·· · ·· ·· ...

-phenylalanine monopotassium salt (30% based on sugar).

Example 124

The sweetness of 100 ml of 0.04% Aspartame ^R solution is slightly reduced and the prolonged taste is eliminated by the addition of 400 mg (10 times the amount of Aspartame ^R ) of L-aspartyl-L-phenylalanine monopotassium salt.

Example 125 In a 75 ml aqueous solution containing glycerol g and 0.37 g taurine, the burning aftertaste of glycerol is significantly reduced or eliminated.

Example 126 In 75 ml of aqueous solution of glycerol containing 0.62 g of L-aspartyl-L-phenylalanine adjusted to pH 6, the burning aftertaste of glycerol is significantly reduced or eliminated, and the mixture appears slightly sweeter.

Example 127 75g of aqueous solution of glycerol containing 0g of glycerol and 0.12g of potassium 2,4-dihydroxybenzoate reduces the aftertaste of glycerol.

EXAMPLE 128 75 ml of an aqueous solution of glycerol containing g of glycerol and 0.60 g of β-alanine reduces the burning aftertaste of glycerol.

Example 129

The aftertaste of L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) used to sweeten Diet Coke ^R (354 ml box) is significantly reduced by the addition of 7.5 mg of L-aspartyl-L-phenylalanine.

102 • ··· · ·· ··

Example 130

The aftertaste of L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) used to sweeten Diet Pepsi ^R (354 ml box) is significantly reduced by the addition of 7.5 mg of L-aspartyl-L-phenylalanine.

Example 131

The aftertaste of saccharin used to sweeten C&C Diet Cola ^R (box 354 ml) is significantly reduced by the addition of 10 ml taurine.

Example 132

Adding 5% by weight of β-alanine based on the weight of potassium chloride to a 2% solution of potassium chloride completely eliminates the bitter taste of potassium chloride.

Example 133

An aqueous solution containing 2.0 g of potassium chloride and 0.1 g of monopotassium salt of N- (L-aspartyl) -α-aminocyclopentanecarboxylic acid is almost free of bitter taste associated with potassium chloride.

Example 134

The solid obtained by lyophilizing an aqueous solution of 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.1 g of mono- potassium salt of N- (L-aspartyl) -α-aminocyclopentanecarboxylic acid, with a salty, sodium chloride-like taste which is free of bitter taste associated with potassium chloride.

Example 135

The solids obtained by lyophilization from a solution of 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.02 g of mono- potassium salt of N- (L-aspartyl) -α-aminocyclopentanecarboxylic acid have a pure, saline taste and are essentially free of potassium - bitterness from chloride - 103.

Example 136

The product obtained by lyophilization of a solution containing 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.1 g of monopotassium salt of N- (L-aspartyl) -α-aminocyclooctanoic acid has a saline taste. Potassium chloride is essentially free of the bitter taste.

Example 137

To a 2% solution of potassium chloride, 5% by weight of β-alanine, based on the weight of the potassium chloride, is added to eliminate the bitter taste of potassium chloride.

Example 138

The powder obtained by lyophilizing an aqueous mixture of 1.8 g of potassium chloride, 0.2 g of sodium chloride, and 0.1 g of β-alanine has a clear sodium chloride-like taste.

Example 139

The powder obtained by lyophilization of a mixture of 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.02 g of β-alanine has a salty taste without the bitter taste associated with potassium chloride.

Example 140

Adding 5% by weight of potassium N- (phenylcarbamoyl) -L-aspartyl-L-phenylalanine based on the weight of potassium to a 2% potassium chloride solution eliminates the bitter taste associated with potassium chloride.

Example 141

100 ml of an aqueous solution of 0.1 g of L-ornithine-B-alanine di-hydrochloride and 2.0 g of potassium chloride at pH 6.1 gives a salty taste without a bitter taste.

Example 142

104

Lyophilized powder obtained by lyophilization of an aqueous solution of 1.8 g potassium chloride time, 0.2 g sodium chloride and L-ornithine-B-alanine di (hydrogen chloride), without salty taste, to be bitter.

Example 143

The powder obtained by lyophilizing an aqueous solution containing 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.02 g of L-ornithine-B-alanine di-hydrogen chloride has a saline taste and is substantially free of potassium. -chloride-related bitter taste.

Example 144

Addition of 1% by weight of B-aminoethylphosphonic acid, based on the weight of potassium chloride, to a 2% solution of potassium chloride gives a saline solution, free from the bitter taste of potassium chloride.

Example 145

Addition of 5% by weight of B-aminoethylphosphonic acid, based on the weight of potassium chloride, to a 2% solution of potassium chloride gives a saline solution which is free of the bitter taste of potassium chloride.

Example 146

The solid obtained by lyophilization of a mixture of 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.02 g of B-aminoethylphosphonic acid has a clear, salty taste without the bitter taste associated with potassium chloride.

Example 147

The solids obtained from a solution containing 1.8 g of potassium chloride, 0.2 g of sodium chloride and 0.1 g of B-aminoethylphosphonic acid are completely free of the bitter taste of potassium chloride.

Example 148

If 0.02 g is added to 100 ml of a 2% solution of potassium chloride, a

1% potassium salt of 2-aminoterephthalic acid (105% potassium chloride) is added, and the bitter taste associated with potassium chloride is completely eliminated.

Example 149

If 0.1 g is added to 100 ml of a 2% solution of potassium chloride, 5% of 2-aminoterephthalate, based on potassium chloride,

acid potassium salt with potassium chloride related bitter taste is completely eliminated. Example 150 If a 0.1% Acesulfame K solution 100 ml 0.05 g (the Acesulfame K refers to 50% ) taurint added the

The aftertaste associated with Acesulfame K is significantly reduced.

Example 151

Adding 0.10 g of taurine to an aqueous solution containing 0.10 g of Acesulfame K reduces the sweet taste and completely eliminates the aftertaste.

Example 152

Adding 0.01 g of β-alanine (10% relative to Acesulfame K) to 100 ml of 0.1% Acesulfame K solution completely eliminates the aftertaste of Acesulfame K to give a pure sweet taste.

Example 153

Adding 0.05 g of β-alanine (50% relative to Acesulfame K) to a 0.1% solution of Acesulfame K completely eliminates the aftertaste of Acesulfame K, reducing the sweet taste by about 70%.

Example 154

Adding 0.025 g of β-alanine to a box of Shasta diet Cola (354 ml) results in sodium saccharinate and / or aspartame

106 significantly reduced.

Example 155

Addition of 0.02 g of β-alanine to a can of VONS sugar-free Cola (355 ml) containing 0.107 g of sodium saccharinate completely eliminates the saccharine-bound aftertaste.

Example 156

Adding 0.02 g of β-alanine to a box of dietary Pepsi (355 ml) significantly reduces the aftertaste associated with Aspartame.

Example 157

Adding 50% by weight of potassium L-aspartyl-L-phenylalanine to Acesulfame K 0.1% Acesulfame K also reduces the sweet taste and aftertaste associated with Acesulfame K.

Example 158

Adding 5% by weight of L-aspartyl-L-aspartic acid relative to potassium chloride to a 2% potassium chloride solution adjusted to pH 6 substantially eliminates the bitter taste of potassium chloride.

Claims (39)

Claims CLAIMS 1. A composition comprising a food with an undesirable taste and at least one flavor modifier in an amount sufficient to reduce the undesirable taste. Composition according to claim 1 or 145, characterized in that the material consumed has a bitter taste. The nutritional composition of claim 2, wherein the taste modifier is a substantially odorless sweet taste inhibitor. The nutritional composition according to claim 2, wherein the substance is potassium chloride. The nutritional composition according to claim 1 or 145, wherein the amount of each flavor modifier is from about 0.0000001% to about 300% by weight. 6. A composition comprising a dietary supplement containing sodium chloride and at least one flavor modifier, the latter in an amount which increases the salt taste. 7. A method of reducing the undesirable taste of a food having an undesirable taste, characterized in that at least one flavor modifier is added to the food in an amount sufficient to reduce the undesirable taste. A nutritional composition according to claim 1 or 145, characterized in that it is 108 is a flavor modifier having the structure: wherein: m is 0 or 1, n is 0, 1, 2 or 3, p is 1, 2, 3, 4 or 5, q is 0 or 1; R is hydrogen or lower alkyl (e.g., C 1 -C 3 alkyl), the substituents R 2 are the same or different, they are any combination of the first group, X ⁺ is H ⁺ or a physiologically acceptable cation - and / or physiologically acceptable salts of the above compounds. 9. A nutritional composition according to claim 8, wherein the flavor modifier is: 1. (-) - 2- (4-methoxyphenoxy) propionic acid, 2. (±) -2- (4-methoxyphenoxy) propionic acid, 3. (+) - 2- (4-methoxyphenoxy) propionic acid, 4. 4-methoxyphenoxyacetic acid, 5. 2- (4-methoxyphenyl) propionic acid, 6. 2- (4-ethoxy-phenoxy) -propionic acid, 7th 3- (3,4-dimethoxyphenyl) propionic acid, 8th 3- (3,4-dimethoxyphenyl) propionic acid, 9th 3- (2,3,4-trimethoxyphenyl) propionic acid, 10. 3- (2-methoxyphenyl) propionic acid, 11. 1,4-benzodioxane-6-acetic acid, 12th 3- (2,3,4-trimethoxyphenyl) -propionsv, 13th 3- (3,4,5-trimethoxyphenyl) -propionsv, 14th 3- (4-methoxyphenyl) propionic acid, 109 15. 4- (4-methoxyphenyl) butyric acid, 16. 2-methoxyphenylacetic acid, 17. 3-methoxyphenylacetic acid, 18. 4-methylphenylacetic acid, 19. 4-Trifluoromethylphenylacetic acid, 20. phenylpyruvic acid, 21. 2,3-dihydroxybenzoic acid, 22. 2-Hydroxy-4-aminobenzoic acid, 23. 3-Hydroxy-4-aminobenzoic acid, 24. phenoxyacetic acid, 25. gallic acid, 26. 2,4-dihydroxybenzoic acid, 27. 2,4-Dihydroxyphenylacetic acid, 28. 2- (2,4-Dihydroxyphenyl) propionic acid, 29th 2- (2,4-dihydroxyphenyl) propionic acid, 30. 2- (2,4-Dihydroxyphenoxy) acetic acid, and / or physiologically acceptable salts thereof, and / or all of them. 10. A process according to claim 7 or claim 146, wherein the taste modifier is of formula (A1): wherein m is 0 or 1, n is 0, 1, 2 or 3, p is 1, 2 , 3, 4 or 5, q is 0 or 1; R is hydrogen or lower alkyl (e.g., C 1 -C 3 alkyl), the substituents R 'being the same or different, being any one of the first group of substituents, X ^{+ being} H ⁺ or a physiologically acceptable cation -, And / or physiologically acceptable salts thereof. 11. A process according to claim 10, wherein the flavoring agents are the following compounds and / or the physiologically acceptable salts of any and / or all of them: 1. (-) - 2- (4-methoxyphenoxy) propionic acid, 2. (±) -2- (4-methoxyphenoxy) propionic acid, 3. (+) - 2- (4-methoxyphenoxy) propionic acid, 4. 4-methoxyphenoxyacetic acid, 5. 2- (4-methoxyphenyl) propionic acid, 6th 2- (4-ethoxyphenyl) propionic acid, 7. 3- (3,4-Dimethoxy-phenoxy) -propionic acid, 8. 3- (3,4-dimethoxyphenyl) propionic acid, 9th 3- (2,3,4-trimethoxyphenyl) propionic acid, 10. 3- (2-methoxyphenyl) propionic acid, 11. 1,4-benzodioxane-6-acetic acid, 12. 3- (2,3,4-trimethoxyphenyl) propionyl, 13th 3- (3,4,5-trimethoxyphenyl) -propionsv, 14. 3- (4-methoxyphenyl) propionic acid, 15. 4- (4-methoxyphenyl) butyric acid, 16. 2-methoxyphenylacetic acid, 17. 3-methoxyphenylacetic acid, 18. 4-methylphenylacetic acid, 19. 4-Trifluoromethylphenylacetic acid, 20. phenylpyruvic acid, 21. 2,3-dihydroxybenzoic acid, 22. 2-Hydroxy-4-aminobenzoic acid, 111 23. 3-Hydroxy-4-aminobenzoic acid, 24. phenoxyacetic acid, 25. gallic acid, 26. 2,4-dihydroxybenzoic acid, 27. 2,4-Dihydroxyphenylacetic acid, 28. 2- (2,4-Dihydroxyphenyl) propionic acid, 29. 2- (2,4-Dihydroxyphenoxy) propionic acid, 30. 2- (2,4-Dihydroxyphenoxy) acetic acid. A nutritional composition according to claim 1 or 145, characterized in that it comprises a flavor modifier having the structure of formula (B-1): R7 is hydrogen or (C1-C3) -alkyl, Rg is hydrogen or (C1-C3) -alkyl, and R1 is a group of formula (B-2) wherein R2, R3, R4, R5 and Rg are independently selected from group 1; any combination thereof, and / or physiologically acceptable salts thereof. A nutritional composition according to claim 12, characterized in that it comprises the following compounds as a flavor modifier: 1. 3- (3 ', 4'-dimethylbenzoyl) -propionic acid, 2. 3- (2 ', 4'-dimethylbenzoyl) propionic acid, 3. 3- (2'-methyl-4 · ethyl-benzoyl) -propionic acid, 4. 3- (2 ', 4', 6'-Trimethylbenzoyl) -propionic acid, 5. 3- (4'-Carboxybenzoyl) -propionic acid, 6th 3- (4'-hydroxybenzoyl) propionic acid, 112 7th 3- (3'-methyl-4'-hydroxybenzoyl) propionic acid, 8. 3- (2 ', 4'-Dihydroxybenzoyl) -propionic acid, 9. 3- (2 ', 4'-Dihydroxy-6'-methyl-benzoyl) -propionic acid, 10 3- ^{(3-1-methyl-4'-ethoxybenzoyl)} propionic acid, 11. 3- (3'-ethyl-4'-ethoxybenzoyl) -propionic acid, 12. 3- (4'-methoxybenzoyl) propionic acid, 13th 3 '- (4'-ethoxybenzoyl) propionic acid, 14. 3- (3 ', 4'-Dimethoxybenzoyl) -propionic acid, 15. 3- (4'-methoxybenzoyl) propionic acid, 16. 3- (4'-methoxybenzoyl) -2-methylpropionic acid, 17. 3- (4'-methoxybenzoyl) -3-methylpropionic acid, 18. 3 ', 4'-Dimethoxybenzoyl-2,3-dimethylpropionic acid. 14. A process according to claim 7 or claim 146, wherein the flavor modifier having the structure of formula (B-1) is used. R 7 is hydrogen or C 1 -C 3 alkyl, R 3 is hydrogen or C 1 -C 3 alkyl, and R 1 is a group of formula (B-2) wherein R 2, R 3, R 4, R 5 and R 5 are independently selected from group 1; any combination thereof; and physiologically acceptable salts thereof. 15. The method of claim 14, wherein the flavor modifier is selected from the group consisting of: 1. 3- (3 ', 4'-dimethylbenzoyl) -propionic acid, 2. 3- (2 ', 4'-dimethylbenzoyl) -propionic acid, 3. 3- (2'-methyl-4'-ethyl-benzoyl) -propionic acid, 113 4. 3- (2 ', 4', 6'-Trimethylbenzoyl) -propionic acid, 5. 3- (4'-Carboxybenzoyl) -propionic acid, 6. 3- (4'-hydroxybenzoyl) propionic acid, 7. 3- (3'-methyl-4'-hydroxybenzoyl) propionic acid, 8th 3- (2 ', 4'-dihydroxybenzoyl) propionic acid, 9. 3- (2 ', 4'-Dihydroxy-6'-methyl-benzoyl) -propionic acid, 10. 3- (3'-methyl-4'-ethoxybenzoyl) -propionic acid, 11. 3- (3'-ethyl-4'-ethoxybenzoyl) -propionic acid, 12. 3- (4'-methoxybenzoyl) propionic acid, 13. 3 '- (4'-ethoxybenzoyl) propionic acid, 14. 3- (3 ', 4'-Dimethoxybenzoyl) -propionic acid, 15. 3- ^{(1-methoxy-4-methylbenzoyl)} propionic acid, 16. 3- (4'-methoxybenzoyl) -2-methylpropionic acid, 17. 3- (4'-methoxybenzoyl) -3-methylpropionic acid, 18. 3 ', 4'-Dimethoxybenzoyl-2,3-dimethylpropionic acid and / or physiologically acceptable salts thereof. 16. A nutritional composition according to claim 1 or 145, characterized in that it comprises a flavor modifier of the formula (CI): wherein R ¹ , R ² , R ³ , R ⁴ , R ⁵ and R ⁶ each independently represents a group 1 substituent in any combination - and / or physiologically acceptable salts thereof. A nutritional composition according to claim 16, characterized in that it comprises a flavor modifier having the formula (C-1) 1. r ² = r ³ = r ⁵ = r ⁶ = h, r ¹ = -oc2h5, r ⁴ = -nh-co-nh2, 114 2. R ¹ = -OCH 2 CH 2 CH 3, R ² = -NO ² , R ⁴ = -NH ₂ , R ³ = R ⁵ = R ⁶ = H, 3. R ¹ = -CH 3, R ² = -NH ² , R ⁶ = -NO ₂ , R ³ = R ⁴ = R ⁵ = H, 4. R ¹ = -CH 3, R ² = -NO 2, R ⁴ = -NH ₂ , R ³ = R ⁵ = R ⁶ = H, 5. 3,4-dihydroxybenzoic acid (protocatechinic acid), 6. 2,4-dihydroxybenzoic acid, 7. 3-hydroxy-4-methoxybenzoic acid, 8. 3,5-dihydroxybenzoic acid, 9. 2,3-dihydroxybenzoic acid, 10. 2-hydroxy-4-aminobenzoic acid, 11. 3-hydroxy-4-aminobenzoic acid, 12. 2,4,6-trihydroxybenzoic acid, 13. 2,6-dihydroxybenzoic acid, 14. 2-Amino-terephthalic acid and / or physiologically acceptable salts thereof. 18. The method of claim 7 or 146, wherein the flavor modifier is of the formula (C-1): C. Compounds of Formula (Cl): wherein R ¹ , R ² , R ³ , R ⁴ , R ⁵ and R ⁶ are each independently selected from Group 1 substituents in any combination and / or physiologically acceptable salts. 19. The method of claim 18, wherein the taste modifier is a compound of formula (C-1) wherein the substituents are as follows or the compound is as follows: 1. R ² = R ³ = R ⁵ = R ⁶ = H, R ¹ = -O-C ² H ⁵ , R ⁴ = -NH-CO-NH 2, * · - 115 - 2. R ¹ = -OCH 2 CH 2 CH 3, R ² = -NO 2, R ⁴ = -NH ₂ , R ³ = R ⁵ = R ⁶ = H, 3. R ¹ = -CH 3, R ² = -NH ² , R ⁶ = -NO ₂ , R ³ = R ⁴ = R ⁵ = H, 4. R ¹ = -CH 3, r 2 = -NO 2, R ⁴ = -NH 2, R ³ = R ⁵ = R ⁶ = H, 5. 3,4-dihydroxybenzoic acid (protocatechinic acid), 6. 2,4-dihydroxybenzoic acid, 7. 3-hydroxy-4-methoxybenzoic acid, 8. 3,5-dihydroxybenzoic acid, 9. 2,3-dihydroxybenzoic acid, 10. 2-hydroxy-4-aminobenzoic acid, 11. 3-hydroxy-4-aminobenzoic acid, 12. 2,4,6-trihydroxybenzoic acid, 13. 2,6-dihydroxybenzoic acid, 14. 2-Amino-terephthalic acid and / or physiologically acceptable salts thereof. 20. A nutritional composition according to claim 1 or 145, wherein the flavor modifier is a compound of formula (D1): wherein n and k are independently 0, 1 or 2, and Y is a substituent. the same or different, they may be nitrogen, oxygen or sulfur, Q is one of the group 3 substituents, p and q are 1 if Y is oxygen and p and q are independently 1 or 2 when Y is sulfur, and p and q is independently 2 or 3 when Y is N; the substituents R which are the same or different for p> 1 and the substituents R 'which are the same or different for q> 1 116 They may be selected from group 2 substituents, or any combination of the three structures represented by the formula (D-2) and the corresponding stereochemical forms, wherein Z and Z 'in the formula (D-2) are the same or different and have the meaning OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (for example, one of 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 21. The nutritional composition of claim 20, wherein the flavoring agent is selected from the group consisting of: 1. L-aspartyl-L-phenylalanine, 2. amino-malonyl-L-phenylalanine, 3. L-aspartyl-D-alanine, 4. L-aspartyl D-serine, 5. L-glutamyl-L-phenylalanine, 6. N- (L-aspartyl) -p-aminobenzoic acid, 7. N- (L-aspartyl) -o-aminobenzoic acid, 117 8. L-aspartyl L-tyrosine, 9. N- (p-cyanophenylcarbamoyl) -L-aspartyl-L- phenylalanine, 10. N- (p-nitrophenylcarbamoyl) -L-aspartyl-L- phenylalanine, 11. L-B-aspartyl-L-phenylalanine methyl ester, 12. L-aspartyl p-hydroxyanilide, 13. L-B-aspartyl-L-phenylalanine, 14. L-aspartyl L-serine methyl ester, 15. L-aspartyl D-tyrosine methyl ester, 16. L-aspartyl L-threonine methyl ester, 17. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof. 22. The method of claim 7 or 146, wherein the taste modifier of formula (D1) is - wherein n and k are independently 0, 1 or 2, the Y substituents being the same or different are nitrogen. , oxygen or sulfur, Q is one of the substituents in Group 3, p and q are 1 if Y is oxygen and p and q are independently 1 or 2 when Y is sulfur and p and q are independently 2 or 3 when Y is N; the substituents R, which are the same or different for p> 1, and the substituents R ', which are the same or different for q> 1, may be selected from the group of substituents, or the three groups represented by formula (D-2) any combination of structure and * 9 4 · · 118 may be the corresponding stereochemical forms wherein Z and Z 'in formula (D-2) are the same or different and are -OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R 'is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R''' represents alkyl- , branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (for example, one of 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 23. The method of claim 22, wherein the flavor modifier is selected from the group consisting of: 1. L-aspartyl-L-phenylalanine, 2. amino-malonyl-L-phenylalanine, 3. L-aspartyl-D-alanine, 4. L-aspartyl D-serine, 5. L-glutamyl-L-phenylalanine, 6. N- (L-aspartyl) -p-aminobenzoic acid, 7. N- (L-aspartyl) -o-aminobenzoic acid, 8. L-aspartyl L-tyrosine, 9. N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine, 119 • <·· * «» · »♦ * ·· 10. N- (p-nitrophenylcarbamoyl) -L-aspartyl-L- phenylalanine, 11. L-B-aspartyl-L-phenylalanine methyl ester, 12. L-aspartyl p-hydroxyanilide, 13. L-B-aspartyl-L-phenylalanine, 14. L-aspartyl L-serine methyl ester, 15. L-aspartyl D-tyrosine methyl ester, 16. L-aspartyl L-threonine methyl ester, 17. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof. 24. A nutritional composition according to claim 1 or 145, wherein the flavor modifier is a compound of formula (E-1): R ', R, R''' and R ⁶ independently represent a group 2 substituent, any combination thereof, R ⁴ and R ⁵ substituents, which may be the same or different, being a group 3 substituent, n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; Z is carbon, sulfur, phosphorus, or boron; q is 2 or 3 and r is an integer from 1 to 3; when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; when Z is phosphorus or boron, r is 2 - and / or physiologically acceptable salts of the above compounds. 25. The nutritional compote of claim 24, wherein: 120, characterized in that it comprises a flavor modifier of the formula (E-1) in which: 1. R -ch ₃ , RI I I 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, n = 1, C 2, r = 1, R -ch ₃ , 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, n = 1, = C, 2, r = 1, R -CH ₃ , 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n = 1, C 2, 4. R ch ₃ , phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z C, q = 2, 1 R H, 4-cyanophenyl, 1 C, q 2, I, R H, 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, 1 C, q 2, 1 R H, R 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, 1 C, q 1 9. R S, q S, q 11th S, q 12th 3, r 13th 3, r 2, 3 R 3 R 3 R 1 H, R '' ' -ch ₃ , r = 1, -ch ₃ , r = 1, -CH ₃ , r = 1, -ch ₃ , R R = H, R '' ' 1, phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2, R. i i 4-cyanophenyl, 4-nitrophenyl, R '' '= 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, R '= R ⁴ = R ⁵ = H, R '= R ⁴ = R ⁵ = H, phenyl, R' = R ⁴ = R ⁵ = H, n = 1, 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, n = 1, n = 1, n = 1, n = 1, Z = S, Z = S, ··· ♦ - 121 - 14th R = H, R11 11 = 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = 1, 15th R = H, R '' ' = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = 1, 16th R = H, R11 11 = phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = s, q = 3, r = i, and / or upper compounds from physiological point of view elfő- its salts. 26. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (E-1): R ', R, R''' and R ⁶ independently represent a group 2 substituent, any combination thereof, R ⁴ and R ⁵ substituents, which may be the same or different, being a group 3 substituent, n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; Z is carbon, sulfur, phosphorus, or boron; q is 2 or 3 and r is an integer from 1 to 3; when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; when Z is phosphorus or boron, r is 2 - and / or physiologically acceptable salts of the above compounds. 27. The method of claim 26, wherein the taste modifier is of formula (E-1) wherein: 1. R -CH ₃ , R '''= 4-cyanophenyl, R' = R ⁴ = R ⁵ = H, n 1 122 ··· «• · ·· · * ·:. ·· • ·· * • · * • ·· ♦ ··» • «·· Ζ = C, q = 2, r = 1, 2. R = -CH ₃ , R '' = 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2, r = 1, 3. R = -CH 3, R '' = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2, r = 1, 4. R = -CH ₃ , R '' = phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2, r = 1, 5th R = H, R11 11 Z = C, q = 2, r = 1 6th R = H, R11 11 Z = C, q = 2, r = 1 7th R = H, R '' ' Z = C, q = 2, r = 1 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, n 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, n 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n 1 1 1 8. R = H, R '' = phenyl, R '= R ⁴ = R ⁵ = H, n = 1, Z = C, q = 2, r = 1, 9th R = -ch ₃ , R11 11 = 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, η = 1 Z = S, q - 3, r = 1, 10th R = -ch ₃ , R '' '= 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, η = 1 Z = S, q = 3, r = 1, 11th R = -ch ₃ , R '' = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, η = 1 Z = S, q = 3, r = 1, 12th R = -CH ₃ , R '' '= phenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = S q = 3, r = 1, 13th R = H, R '' '= 4-cyanophenyl, R '= R ⁴ = R ⁵ = H, n = 1 z = s q = 3, r = 1, 14th R = H, R '' '= 4-nitrophenyl, R '= R ⁴ = R ⁵ = H, n = z = s q = 3, r = 1, 15th R = H, R '' = 4-methoxyphenyl, R '= R ⁴ = R ⁵ = H, n = 1 z = s ···: .... ... _t ·· '*: ·%: ··.: · 1 - 123 q = 3, r = 1, 16. R = H, R '''= phenyl, R' = R ⁴ = R ⁵ = H, n = 1, Z = S, q = 3, r = 1, and / or physiologically acceptable salts thereof. . 28. A nutritional composition according to claim 1 or 145, wherein the composition comprises a flavor modifier having the formula: wherein n is 0, 1 or 2; the Y substituents, which may be the same or different, have the meanings of nitrogen, oxygen or sulfur; Q is a group 3 substituent; p and q are 1 when Y is oxygen and p and q are independently 1 or 2 when Y is sulfur and p and q are independently 2 or 3 when Y is nitrogen; the substituents R, which may be the same or different at p> 1, and the substituents R ', which may be the same or different at q> 1, belong to group 2 of the substituents or three structures in the series of formulas (F-2) any combination, and the corresponding stereochemical form, in which Z and Z 'are the same or different and are -OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, space124 * ··· ···: ····················································· an aralkyl or substituted alkaryl group or an amino acid side chain (e. g. one of the 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 29. A nutritional composition according to claim 28, wherein the flavor modifier is selected from the group consisting of: 1. L-methionyl-L-phenylalanine methyl ester, 2. L-leucyl-L-phenylalanine methyl ester, 3. L-seryl-L-phenylalanine methyl ester, 4. L-methionyl-D-alanyl-tetramethyl-cyclopentylamide, 5. L-seryl-D-alanyl-tetramethyl-cyclopentyl-amide, 6. L-leucyl-D-alanyl-tetramethyl-cyclopentylamide, 7. L-ornithyl-B-alanine, 8. L-diamino-butyryl-B-alanine, 9. L-diaminopropionyl-B-alanine, 10. L-lysyl-B-alanine and / or physiologically acceptable salts thereof. 30. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (F-1) wherein n is 0, 1 or 2; the substituents Y, which may be the same or different, have the meanings of nitrogen, oxygen or sulfur; Q is a group 3 substituent 125 substitutes; p and q are 1 when Y is oxygen and p and q are independently 1 or 2 when Y is sulfur and p and q are independently 2 or 3 when Y is nitrogen; the substituents R, which may be the same or different at p> 1, and the substituents R ', which may be the same or different at q> 1, belong to group 2 of the substituents or three structures in the series of formulas (F-2) any combination, and in the corresponding stereochemical form, in which Z and Z 'are the same or different and are -OH, -O-X ⁺ , -O-R, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (for example, one of 20 common amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 31. The method of claim 30, wherein the tastand is selected from the group consisting of: 1. L-methionyl-L-phenylalanine methyl ester, 2. L-leucyl-L-phenylalanine methyl ester, 126 3. L-seryl-L-phenylalanine methyl ester, 4. L-methionyl-D-alanyl-tetramethyl-cyclopentylamide, 5. L-seryl-D-alanyl-tetramethyl-cyclopentyl-amide, 6. L-leucyl-D-alanyl-tetramethyl-cyclopentylamide, 7. L-ornithyl-B-alanine, 8. L-diamino-butyryl-B-alanine, 9. L-diaminopropionyl-B-alanine, 10. L-lysyl-B-alanine and / or physiologically acceptable salts thereof. 32. The nutritional composition of claim 1 or 145, wherein the flavor modifier is a compound of formula (GI): wherein: p is 1, 2, 3, 4 or 5; R ¹ is independently selected from any of the group 1 substituents in any combination, and R ² is a group 2 substituent, and / or physiologically acceptable salts thereof. A nutritional composition according to claim 32, characterized in that it comprises a flavor modifier wherein R ² = H and R 1 are 1. 3-COOH, 2. 3-COOCH3, 3. 3-COOC ₂ H ₅ , 4. 3-CH3O, 127 5. 4-CH ₃ O, 6.2 C1, 7.3-Cl, 8.4-C1, 9. 4 — COOC ₂ H ₅ , 10. 3-C ₆ H ₅ CH ₂ O, 11. 4-C ₆ H ₅ CH ₂ O, 12. 2-tert-butyl, 13. 4-tert-butyl, 14. 2-CH ₃ , 15. 3-CH3, 16. 4-CH3, 17. 3-C ₂ H ₅ , 18. 4-C ₂ H ₅ , 19. 3,5-diCH ₃ , and / or physiologically acceptable salts thereof. 36. A nutritional composition according to claim 1 or claim 145, wherein the flavor modifier is a compound of formula (H-1): wherein: R ¹ is 5-tetrazole, p is 1, 2, 3 or 4; and the substituents R ² , which may be the same or different, are included in the first group of substituents in any combination; and R ³ is a group 2 substituent, and / or physiologically acceptable salts thereof. 128 37. A nutritional composition according to claim 36, wherein the taste modifier is present. 1. 1-a-5-Tetrazolyl-6-chlorotryptamine; 2. 1-a-5-Tetrazolyl-6-fluoro-tryptamine, 3. 1-a-5-Tetrazolyl-6-methoxy-tryptamine and / or physiologically acceptable salts thereof. 38. The method of claim 7 or 146, wherein the flavor modifier has the structure of formula (H-1): R ¹ is 5-tetrazole, p is 1, 2, 3 or 4; and the substituents R ² , which may be the same or different, are included in the first group of substituents in any combination; and R ³ is a group 2 substituent, and / or physiologically acceptable salts thereof. 39. The method of claim 38, wherein the flavor modifier is selected from the group consisting of: 1. 1-a-5-Tetrazolyl-6-chlorotryptamine; 2. 1-a-5-Tetrazolyl-6-fluoro-tryptamine, 3. 1-a-5-Tetrazolyl-6-methoxy-tryptamine and / or physiologically acceptable salts thereof. A nutritional composition according to claim 1 or 145, characterized in that: 129 comprises as a flavor modifier a compound of formula (I-1) wherein p and q are independently 1, 2, 3, 4 or 5; and each of the substituents R ¹ and R ² , which may be the same or different, any one of the first group of substituents - and / or the physiologically acceptable salts thereof. A nutritional composition according to claim 40, characterized in that it comprises a compound of formula (1-2) and / or a physiologically acceptable salt thereof as a flavor modifier. 42. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (I-1) wherein p and q are independently 1, 2, 3, 4 or 5; and each of the substituents R ¹ and R ² , which may be the same or different, any one of the first group of substituents - and / or the physiologically acceptable salts thereof. 43. The process of claim 42, wherein the flavor modifier is a compound of formula (1-2) and / or physiologically acceptable salts thereof. 44. A nutritional composition according to claim 1 or claim 145, wherein the flavor modifier has the structure of formula (J-1). Contains 130 compounds in the formula R ¹ is a group 2 substituent, R ² and R ³ are the same or different, each is a group 3 substituent in any combination - and / or physiologically acceptable salts of the above compounds. 45. A composition according to claim 44, characterized by formula (J-1) 1. R ³ = -CH ³ , R ² = H, R ¹ = isopropyl, 2. R ³ = benzyl, R ² = H, R ¹ = H, 3. R ^x = R ³ = H, R ² = -COOH, 4. R ² = R ³ = H, R ² = p-cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof. 46. The method of claim 7 or 146, wherein the taste modifier of structure J-1 is used, wherein: R ¹ is a group 2 substituent, R ² and R ³ are the same or different, each is a group 3 substituent in any combination - and / or physiologically acceptable salts of the above compounds. 47. The method of claim 46, wherein the flavor modifier is a compound of formula (J-1) wherein: 1. R ³ = -CH ³ , R ² = H, R ¹ = isopropyl, 131 2. R ³ = benzyl, R ² = H, R ¹ = H, 3. R ¹ = R ³ = H, R ² = -COOH, 4. R ² = R ³ = H, R ² = p-cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof. 48. A nutritional composition according to claim 1 or claim 145, wherein the composition comprises a flavor modifier having the structure of formula (K1): wherein p is 1, 2, 3 or 4; the substituents R ² are the same or different and are each a combination of the first group of substituents and R ^{1 is} a substituent of the second group and R ¹ and R ² are present in any combination - and / or physiologically acceptable salts of the above compounds . 49. The nutritional composition of claim 48, wherein the composition comprises a flavor modifier having the formula (K-1). 1. R ¹ = H, R ² = benzyl, p = 1, 2. R ¹ = H, R ² = NO ₂ , P = 1, 3. R ² = H, R ² = -CN, p = 1, 4. R ² = H, R ¹ = cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof. 50. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (K1) wherein p is 1, 2, 3 or 4; the substituents R ² are the same 132 or different substituents of any one of the first group of substituents; and R ³ may be any of the substituents of the second group and R ¹ and R ² may be present in any combination; and / or physiologically acceptable salts thereof. 51. The method of claim 50, wherein the taste modifier has the formula (K-1) 1. R ¹ = H, R ² = benzyl, p = 1, 2. R ¹ = H, R ² = NO ₂ , p = 1, 3. R ² = H, R ² = -CN, p = 1, 4. R ² = H, R ¹ = cyanophenylcarbamoyl, and / or physiologically acceptable salts thereof. 52. The nutritional composition according to claim 1 or 145, wherein the flavor modifier comprises a compound of formula (II) - wherein R, R ¹ and R ² , which are the same or different, are group 2. corresponding to one of the substituents; p is 0 or 1; R ³ and R ⁴ are independently selected from the group consisting of Group 3; n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur, boron or phosphorus; q is 2 or 3, and r is an integer from 1 to 3, when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or 133 sulfur atoms, r = 1; when Z is phosphorus or boron, r is 2; R ¹ or R ^{2 can be} eliminated with a hydroxyl group such as a cyclic amide and / or physiologically acceptable salts thereof. A nutritional composition according to claim 52, characterized in that it comprises a flavor modifier of formula (L-1) in which: First R ¹ = H, R ² = = tert-butyl, Z = S, q = 3, r = 1, n = 0, P = She, Second R ¹ = H, n = 0, ^R2 = 1,2,3-trimethyl-cyclohexyl, Z = S, q = 3 r = 1 3. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, q = 3, r = 1 (This compound is also referred to as taurine). 4. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, Z = C, q = 2, R = 1, p = 0 (This compound is also called β-alanine). 5. R ¹ = p-cyanophenylcarbamoyl, R ² = R ³ = R ⁴ = Η, Z = C, q = 2, r = 1, n = 1, p = 0. 6. R ³ = R ⁴ = R ² = R ¹ = Η, n = 2, Z = P, q = 3, r = 2, p = 0, and / or physiologically acceptable salts thereof. 54. The method of claim 7 or 146, wherein the flavor modifier of formula (II) is used wherein R, R ¹ and R ² , which are the same or different, represent one of the group 2 substituents; p is 0 or 1; R ³ and R ⁴ are independently selected from the group consisting of Group 3; n is 0, 1, 2, 3, 4, 5, 134 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur, skin or phosphorus; q is 2 or 3, and r is an integer from 1 to 3, when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; when Z is phosphorus or boron, r is 2; R ¹ or R ^{2 can be} eliminated with a hydroxyl group such as a cyclic amide and / or physiologically acceptable salts thereof. 55. The method of claim 54, wherein the taste modifier comprises a compound of formula (L-1) 1. R ¹ = H, R ² = tert-butyl, Z = S, q = 3, r = 1, n = 0, p = 0, 2. R ¹ = Η, n = 0, R ² = 1,2,3-trimethylcyclohexyl, Z = S, q = 3, r = 1, 3. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, q = 3, r = 1 (This vein is also referred to as taurin). 4. R ¹ = R ² = R ³ = R ⁴ = Η, n = 2, Z = C, q = 2, R = 1, p = 0 (This compound is also called β-alanine). 5. R ¹ = p-cyanophenylcarbamoyl, R ² = R ³ = R ⁴ = Η, Z = C, q = 2, r = 1, n = 1, p = 0. 6. R ³ = R ⁴ = R ² = R ¹ = Η, n = 2, Z = P, q = 3, r = 2, p = 0, and / or physiologically acceptable salts thereof. 56. The nutritional composition of claim 1 or claim 145 wherein said composition is a Comprising 135 flavor modifiers of formula (M1) - wherein p is 1, 2, 3 or 4, the substituents R, R ¹ and R ² are the same or different and are each a group 1 substituent and R ³ has the meaning given in FIG. a substituent selected from the group consisting of R, R ¹ , R ² and R ^{3 in} any combination, and / or physiologically acceptable salts thereof. 57. The nutritional composition of claim 56, wherein the composition is a flavor modifier of formula (M-1) wherein: 1. R ¹ = R ³ = phenyl, R ² = H, and / or pharmaceutically acceptable salts thereof. 58. The method of claim 1 or claim 146, wherein the flavor modifier is of formula (M1) - wherein p is 1, 2, 3 or 4, and R, R ¹ and R ^{2 are} substituted. the same or different, being a group 1 substituent in any combination, and R ³ being a group 2 substituent where R, R ¹ , R ² and R ³ may be present in any combination, and / or the physiological properties of the above compounds and salts thereof. 59. The method of claim 58, wherein the taste modifier is a compound of formula (M-1). 136 1. R ¹ = R ³ = phenyl, R ² = H, and / or pharmaceutically acceptable salts thereof. 60. The nutritional composition according to claim 1 or 145, wherein the flavor modifier is a compound of formula (N1): wherein p is 1, 2, 3 or 4; q is 1, 2, 3, 4 or 5; the substituents R ¹ and R ² are the same or different, are each of the first group of substituents in any combination, and / or the physiologically acceptable salts thereof. 61. A nutritional composition according to claim 60, wherein the flavor modifier is a compound of formula (N-2) and / or physiologically acceptable salts thereof. 62. The method of claim 7 or 146, wherein the flavor modifier of formula (N1) is used wherein p is 1, 2, 3 or 4; q is 1, 2, 3, 4 or 5; the substituents R ¹ and R ² are the same or different, are each of the first group of substituents in any combination, and / or the physiologically acceptable salts thereof. 63. The method of claim 62, wherein the flavor modifier and / or its physiologically acceptable salts are of formula (N-2). 64. The food of claim 1 or claim 145 Composition containing 137, characterized in that it comprises amino acids and / or polyamino acids and / or their physiologically acceptable salts as flavor modifiers. 65. The nutritional composition of claim 64, wherein the flavoring agent is selected from the group consisting of: 1. D-glutamic acid, 2. D-aspartic acid, 3. amino malonic acid, 4. B-Amino-ethanesulfonic acid, 5. β-alanine, 6. 3,4-dihydroxyphenylalanine, 7. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof. 66. The method of claim 7 or claim 146, wherein it is a taste modifier 1. amino acids, 2. polyamino acids and / or their physiologically acceptable salts. 67. The method of claim 66, wherein the flavor modifier is selected from the group consisting of: 1. D-glutamic acid, 2. D-aspartic acid, 3. amino malonic acid, 4. β-amino-ethanesulfonic acid, 138 5. β-alanine, 6. 3,4-dihydroxyphenylalanine, 7. L-aspartyl-L-aspartic acid and / or physiologically acceptable salts thereof. 68. The nutritional composition of claim 1 or 145, wherein the flavor modifier comprises a compound of formula (P1), which is (P-1a), (P-1b), (P-1c). ) and tautomers of formula P-ld - wherein R and R ^{3 are the} same or different and each represents a first group of substituents; R ¹ and R ² are the same or different and are each a combination of the second group of substituents and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon is one or more of the first group of substituents in any combination, it may be substituted, and when A is sulfur or nitrogen, this sulfur or nitrogen may carry a second group substituent, and / or physiologically acceptable salts of the above compounds. 69. A nutritional composition according to claim 68, wherein the flavor modifier comprises the following compounds: 1. Xanthosine 5'-monophosphate, 2. Inosine, 3. Guanosine, 139 and / or physiologically acceptable salts thereof. 70. The method of claim 7 or 146, wherein the taste modifier of formula (P1) is selected from (P-1a), (P-1b), (P-1c) and (P-1c). ld) includes tautomers of the general formula wherein R and R ^{3 are the} same or different and are each a combination of the first group of substituents; R ¹ and R ² are the same or different and are each a combination of the second group of substituents and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon is one of the first group of substituents or may be substituted in any combination, and when A is sulfur or nitrogen, this sulfur or nitrogen may carry a second group substituent - and / or physiologically acceptable salts of the above compounds. 71. The method of claim 70, wherein the flavor modifier is selected from the group consisting of: 1. Xanthosine 5'-monophosphate, 2. inosine, 3. guanosine and / or physiologically acceptable salts thereof. 72. The nutritional composition of claim 1 or 145, wherein: 140 * contains a compound of the formula (Ql) as a flavor modifier comprising the tautomers (Q-1a) and (Q-1b) - wherein R 1, R ₂ , R 3 and R 5 are the same or different and are each a substituent of the first group in any combination; R4 and R8 are the same or different and represent a second group substituent in any combination and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon is one or more group 1 substituents may be carried in any combination, and when A is sulfur or nitrogen, they may carry a second group substituent - and / or physiologically acceptable salts of the above compounds. 73. A nutritional composition according to claim 72, wherein the flavoring agent is selected from the group consisting of: 1. orotic acid, 2) dihydrooroacetic acid and / or physiologically acceptable salts thereof. 74. The process of claim 7 or 146, wherein the taste modifier is a compound of formula (Q1), the above formula comprising tautomers of formula (Q-1a) and (Q-1b) R 1, R ₂ , R 3 and R 5 are the same or different and are each a substituent of the first group in any combination; R4 and R8 are the same or different and are each a second group substituent 141, and A is carbon, sulfur, nitrogen or oxygen, and when A is carbon, this carbon may carry one or more group 1 substituents in any combination; and when A is sulfur or nitrogen, a second group substituent and / or physiologically acceptable salts thereof. 75. The method of claim 74, wherein the flavor modifier is selected from the group consisting of: 1. orotic acid, 2) dihydrooroacetic acid and / or physiologically acceptable salts thereof. 76. A nutritional composition according to claim 1 or claim 145, wherein the flavor modifier is a naturally occurring compound. 77. The nutritional composition of claim 76, wherein the naturally occurring compound is selected from the group consisting of: 1. alkaloids, Terpene 2, 3. monoterpenes, 4. diterpenes, 5. triterpenes, 6. sesquiterpenes, 7. flavanoids, 8. canons, - 142 9 dihydrocalcones, 10th humuIonok, 11th leumonoidok, 12. saponins, 13th coumarins, 14th isocoumarins, 15th sinapine, 16th steroids and 17. Flavinones and / or physiologically acceptable salts thereof. 78th A foodstuff according to claim 76 A composition comprising a naturally occurring flavor modifier of the formulas (R1), (R-2), (R-3), (R-4), (R-5), (R-6), formula (R-7), formula (R-8), formula (R-9), formula (R-10), formula (R-11), formula (R-12), formula (R-13), (R-14), (R-15), (R-16), (R-17), (R-18), (R-19), (R-20), (R-21) , (R-22), (R-23), (R-24), (R-25), (R-26), (R-27), (R-28), (R-29), ( R-30), (R-31), (R-32), (R-33), (R-34), (R-35), (R-36). 79. The nutritional composition of claim 78, wherein the composition is a flavor modifier of formula R-37, wherein: 1. R ¹ - β-D-glc, R ² - aL-rha-3-Me, 2. R ¹ = BD-glc ² -aL-rha, R ² = H, and physiologically acceptable salts thereof. 143 • * · · · · · 80. A nutritional composition according to claim 78, characterized in that it comprises a flavor modifier of the formula (R-38) and / or physiologically acceptable salts thereof, wherein R = ... H. I OH 81. A nutritional composition according to claim 78, wherein the flavor modifier is a compound of formula (R-39): wherein R ¹ = R ² = H, X = .... H; R ¹ = R ² = Η, X = 0; R ¹ = -OH, R ² = Η, X = H ₂ : OH R ¹ = -OH, R ² = -OAc, X = H ₂ -, and / or physiologically acceptable salts thereof. 82. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula R-40 wherein R ¹ = R ² = H, X = .... H, R ¹ = -OAc, R ² = Η, X = H 2; R ¹ = R ² = -OAc, X = H 2 -, OH and / or physiologically acceptable salts thereof. 83. The nutritional composition of claim 78, wherein the flavor modifying compounds of formula (R-41) are those wherein R is hydroxy-substituted or hydrogen and / or their physiologically acceptable salts. 84. A nutritional composition according to claim 78, wherein the taste modifier is a compound of formula (R-42) and / or its physiologically acceptable salts. 85. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-43) and / or physiologically acceptable salts thereof. 86. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-44) and / or physiologically acceptable salts thereof. 87. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-45) and / or physiologically acceptable salts thereof. 88. The food composition of claim 78, wherein the flavor modifier is a compound of formula (R-46) and / or physiologically acceptable salts thereof. 89. The nutritional composition of claim 78, wherein the flavor modifying compounds of formula (R-47) - wherein R 1 = R 5 = O, R ₂ = R 3 = H, R ₄ = β-OH, R _x = R ₄ = β-OH; R ₂ = R 3 = H, R ₅ = 0, R 1 = R 5 = 0, R ₂ = R 3 = H, R ₄ = ct-OH; R ₁ = O, R ₂ = -OH, R 3 = R ₄ = H, R ₅ = α-OH: R 1 = α-OH, R ₂ = R ₄ = H, R ₃ = -OH, R ₅ = O and / or physiologically acceptable salts thereof. 90. The nutritional composition of claim 78, wherein the flavor modifier is a compound of the formula (R-48) and / or physiologically basic. · · Ί • · ··· fr · • * · «·« · ι · * · «· # · ♦ ·· - Contains 145 soluble salts. 91. A nutritional composition according to claim 78, wherein the flavor modifier is a compound of formula (R-49) and / or its physiologically acceptable salts. 92. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-50) and / or physiologically acceptable salts thereof. 93. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-51) and / or physiologically acceptable salts thereof. 94. The dietary composition of claim 78, wherein the flavor modifier is a compound of formula (R-52) wherein R is 3-OH, 3-OCH ₃ , 4-OCH ₃ , 3,4- _di-OCH3, 3-COOC ₂ H _5, 4-COOC ₂ H 5, 3-CH ₃ OH, 4-CH ₂ OH or 4-C1 - and / or physiologically acceptable salts thereof. 95. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-53) and / or physiologically acceptable salts thereof. 96. The nutritional composition of claim 78, wherein the flavor modifier is a compound of formula (R-54) and / or physiologically acceptable salts thereof. 97. The dietary composition of claim 78, wherein the compounds of formula (R-55) as flavor modifiers in which R ¹ = a-OH, R ² = H , R ³ = -CH ² OH, R ⁴ = -CH 3; R ^{1 =} OH, ^R2 = H, ^R3 = -CH2-G1c G1c, ^R4 = -CH3j R ¹ = OH, R ² = H, R ³ = -CH 2 G1c, ^R4 = CH3; R ² O, R ² = H, R ³ = -OH; R ⁴ = -CH 3; R ^X = O, R ² = H, R ³ = -CH ² O -G 1c -G 1c, R ⁴ = CH 3; R ² O, R ² = G 1c, R ³ = -CH ² O -G 1c, R ⁴ = -CH 3; R ¹ = B-OH, R ² = H, R ³ = -CH ³ , R ⁴ = -CH ² OH; R ² = O, R ² = G 1c, R ³ = -CH ³ , R ⁴ = -CH 2 -O-G 1c; R ¹ = O, R ² = H, R ³ = -CH ³ , R ⁴ = -CH ₂ -O-G 1c -G 1c; Glc = β-D-glucopyranosyl and / or their physiologically acceptable salts. 98. The method of claim 7 or 146, wherein the (R1), (R-2), (R-3), (R-4), (R-5), (R-6) ), (R-7), (R-8), (R-9), (R-10), (R-11), (R-12), (R) -13), (R-14), (R-15), (R-16), (R-17), (R-18), (R-19), (R-20), ( R-21), (R-22), (R-23), (R-24), (R-25), (R-26), (R-27), (R-28), (R- 29), (R-30), (R31), (R-32), (R-33), (R-34), (R-35) or (R-36), and / or containing their physiologically acceptable salts. 99. The method of claim 98, wherein the flavor modifier is a compound of formula (R-37) wherein: 1. R ¹ = β-D-glc, R ² = aL-rha-3-Me, 2. R ¹ = BD-glc ² -aL-rha, R ² = H, and / or physiologically acceptable salts thereof. 100. The method of claim 98, wherein: ·: ············································· · · · · It is claimed that as a flavor modifier a compound of formula (R-38) R = ... H - and / or physiologically acceptable salts thereof I OH. 101. The method of claim 98, wherein the flavor modifying compounds of formula R-39 are those wherein R ³ = R ² = H, X = .... H; R ¹ = R ² = Η, X = 0; R ¹ = -OH, R ² = Η, X = H ₂ ; I OH R ¹ = -OH, R ² = -OAc, X = H ₂ -, and / or physiologically acceptable salts thereof. 102. The method of claim 98, wherein the taste modifier is a compound of formula (R-40) wherein R ³ = R ² = H, X =. ... H; R ³ = -OAc, R ² = Η, X = H 2; R ³ - = R ² = -OAc, X = H 2 -, OH and / or physiologically acceptable salts thereof. 103. The method of claim 98, wherein the flavor modifier is a compound of formula (R-41) wherein R is hydroxy or hydrogen and / or physiologically acceptable salts thereof. 104. The method of claim 98, wherein the flavor modifier and / or physiologically acceptable salts thereof are of formula (R-42). 105. The method of claim 98, wherein: The use of a flavor modifier (R-43) and / or physiologically acceptable salts thereof. 106. The method of claim 98, wherein the flavor modifier and / or physiologically acceptable salts thereof are of formula (R-44). 107. The method of claim 98, wherein the flavor modifier (R-45) and / or its physiologically acceptable salts are used. 108. The method of claim 98, wherein the flavor modifier and / or its physiologically acceptable salts are of formula (R-46). 109. The method of claim 98, wherein the taste modifiers of formula R-47 are wherein R 1 = R 5 = O, R ₂ = R 3 = H, R 4 = B-OH; R 1 = R 4 = β-ΟΗ, R ₂ = R ₃ = H, R ₅ = O; R _x = R ₅ = 0, R ₂ = R ₃ = H, R ₄ = a-OH; R _x = O, R ₂ = -OH, R ₃ = R ₄ = H, R 5 = a-OH; R _x = a-OH, R ₂ = R ₄ = OH, R ₂ = R 4 = H, R ₃ = -OH, R ₅ = O - and / or their physiologically acceptable salts. 110. The method of claim 98, wherein the compound of formula (R-48) and / or its physiologically acceptable salts are used. 111. The method of claim 98, wherein the compound of formula (R-49) and / or its physiologically acceptable salts are used. 112. The method of claim 98, wherein the compound of formula (R-50) and / or its physiologically acceptable salts are used. 113. The method of claim 98, wherein: 149 The use of a compound of formula (R-51) and / or physiologically acceptable salts thereof as a flavor modifier. 114. The method of claim 98, wherein the flavor modifier is a compound of formula (R-52) wherein R is 3-OH, 3-OCH 3, 4-OCH 3, 3,4-di-OCH ₃ , 3 -COOC ₂ H ₅ , 4-CO ₂ C ₂ H ₅ , 3-CH 3 OH, 4-CH ₂ OH or 4-Cl and / or their physiologically acceptable salts. 115. The method of claim 98, wherein the flavor modifier is a compound of formula (R-53) and / or physiologically acceptable salts thereof. 116. The method of claim 98, wherein the tastand is a compound of formula (R-54) and / or physiologically acceptable salts thereof. 117. The method of claim 98, wherein the flavor modifier is a compound of formula (R-55): wherein the substituents are R ^x = a-OH, R ² = H, R ³ = -CH ² OH, R ⁴ = CH3; R ¹ = OH, R ² = H, R = ^3-CH20-G1c G1c, ^R4 = -CH3; R ¹ = a-OH, R ² = H, R ³ = -CH ² O-G 1c, R ⁴ = -CH 3; R ¹ = O, R ² = H, R ³ = -OH, R ⁴ = -CH 3; R ^x = O, R ² = H, R ³ = -CH 2 O -G 1c -G 1c, R ⁴ = CH 3; R ^{1 =} 0, R ² = G 1c, R ³ = -CH 2 O -G 1c, r ⁴ = -ch ³ ; r ¹ = b-oh, r ² = h, r ³ = -ch ³ , R ⁴ = -CH ² OH; R ^x = O, R ² = G 1c, R ³ = -CH ³ , R ⁴ = -CH 2 -O-G 1c; r ^x = o, r ² = h, R ³ = -CH ³ , R ⁴ = -CH ₂ -O-G 1c-G 1c, Glc = BD-glucopyranosyl - and / or their physiologically acceptable salts. 118. The nutritional composition according to claim 1 or 145, wherein the flavor modifying compounds of formula (S1) - wherein R ₁ , R ₂ , R ₃ and R 4 are the same or different - are group 1. belonging to valame 150, R5 is one of the group 2 substituents, and Rg is one of the group 3 substituents where R 1, R ₂ , R 3, R 4, R 5 and R 8 may be present in any combination - and / or physiologically contains acceptable salts thereof. 119. The nutritional composition of claim 118, wherein the flavor modifier is epihernandulcin. 120. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (S1) wherein R 1, R ₂ , R ₃ and R 4 are the same or different and are selected from group 1, R 5 is a group 2 substituent and Rg is a group 3 substituent wherein R 1, R ₂ , R 3, R 4, R 5 and R 8 may be present in any combination - and / or physiologically acceptable salts thereof. 121. The method of claim 120, wherein the flavor modifier is epihernandulcin. 122. A nutritional composition according to claim 1 or 145, wherein the composition comprises a flavor modifier having the formula: wherein p is 1, 2, 3, 4 or 5; R ¹ substituents are the same or different and are each a group 1 substituent in any combination; R ² and R ^{3 are the} same or different substituents from Group 2; R ⁴ and R ⁵ are independently selected from the group consisting of 3 and 4; One of 151 substituents selected from the group consisting of R ¹ , R ² , R ³ , R ⁴ and R ^{5 in} any combination; n is 0, 1, 2,3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur boron or phosphorus; g is 2 or 3 and r is 1, 2 or 3 when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, g is 2 or 3; when Z is carbon or sulfur, r is 1; and when Z is phosphorus or boron, r is 2; and / or physiologically acceptable salts of the above compounds. 123. The composition of claim 122, wherein the taste modifier is a general compound (T-1) wherein: First 5th 6th R ^{1 =} p-cyano; R ¹ = p-nitro; R ¹ = p-cyano; R ^{1 =} p-nitro; r2 _{= r} 3 _{= r} 4 _{= r} 5 _=: r2 ₌ r3 — r4 — r5 ₌ H, n = 2, R ¹ = p-cyano, Z = C, q = 2, r = l, p = l, H, n = 2, R ^{1 =} p-nitro, Z = C, q = 2, r = l, p = l, _r 2 _{= r} 3 _{= r} 4 _{= r} 5 _{= H / n = 1 /} Z = P, q = 3, r = 2 , p = 1, _R 2 _{= R} 3 _{= R} 4 _{= R} 5 _{= H} , _{n = 1 /} Z = P, q = 3, r = 2 , P = 1, _R 2 _{= r} 3 _{= r} 4 _{= r} 5 _{= h} , _{n = 1 /} Z = S, q = 3, r = l , p = 1, R ² = R ³ = R ⁴ = R 5 = H, n = 1, Z = S, q = 3, r = l , P = 1, and / or physiologically acceptable salts thereof. 124. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (T1) wherein p is 1, 2, 3, 4 or 5; R ¹ substituents are the same or different and are each a group 1 substituent in any combination; R ² and R ^{3 are the} same or different as defined in Group 2 152 one of the substitutes; R ⁴ and R ⁵ are each independently selected from the group consisting of R ³ and R ¹ , R ² , R ³ , R ⁴ and R ⁵ may be present in any combination; n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20; Z is carbon, sulfur boron or phosphorus; q is 2 or 3 and r is 1, 2 or 3 when Z is carbon, q is 2; when Z is sulfur, phosphorus or boron, q is 2 or 3; when Z is carbon or sulfur, r is 1; and if Z is phosphorus or boron, r is 2; and / or physiologically acceptable salts of the above compounds. 125. The method of claim 124, wherein the taste modifiers are of the formula (T-1) wherein: First 5th 6th R j = p-cyano; R ^{1 =} p-nitro; R j = p-cyano; R ^{1 =} p-nitro; r2 _{= r} 3 _{= r} 4 _{= r} 5 _=: r2 _{= r} 3 _{= r} 4 _{= r} 5 ₌ H, n = 2, R ^{1 =} p-cyano, Z = C, q = 2, r = l, P = i, H, n = 2, R ^{1 =} p-nitro, Z = C, q = 2, r = l, p = l, _R 2 _{= r} 3 _{= r} 4 _{= r} 5 _{= H / n = 1 /} Z = P, q = ³ , r = 2 p = l, R ² = R ³ = R ⁴ = R ⁵ = H, n = 1, Z = P, q = ³ , r = 2 p = l, r ² = r ³ = r ⁴ = r5 = h, n = l, z = s, q = ³ / r = l, p = lr r2 _{= r} 3 _{= r} 4 _{= r} 5 _{= Hz n = 1 <} z = s, q = 3, r = l, P = i, and / or physiologically acceptable salts thereof. 126. The nutritional composition of claim 1 or 145, wherein the composition comprises a flavor modifier having the structure of formula (Ul): wherein A is oxygen, sulfur or carbon, and when A is carbon, n is 1, when A is oxygen or sulfur, n is 0; R ¹ , R ² , R ³ , R ⁴ , R ⁵ , R ⁶ , 153 ^{R7, R8, R9,} R ^18, R ^3-1 and R ¹² are the same or different, and these substituents can be present in any combination; any one of which is a group 1 substituent or a group of the formula -O-R ¹³ , -NH-R ¹³ , -N- (R ¹³ ) 2, or -SR ¹³ , wherein R ¹³ is a group 2 substituent a substituent or two R substituents may be dehydrated to form an anhydride bond; or two R substituents, and / or physiologically acceptable salts of the above compounds. 127. The composition of claim 126, wherein the flavor modifier is one or more of the following: 1. 6-chloro-6-deoxy-trehalose, 2. 6 ', 6-dichloro-6', 6-dideoxy-trehalose, 3. 6-chloro-6-deoxy-D-galactose, 4. 6-chloro-6-deoxy-D-mannose, 5. 6-chloro-6-deoxy-D-mannitol, 6. methyl 2,3-di (glycylglycyl) -α-D-glucopyranoside, 7. methyl 2-O-methyl-α-D-glucopyranoside, 8. methyl-3-O-methyl-α-D-glucopyranoside, 9. methyl 4-O-methyl-α-D-glucopyranoside, 10. methyl 6-O-methyl-α-D-glucopyranoside, 11. 2,2'-di (0-methyl) -α, α-trehalose, 12. 3,3'-di (0-methyl) -α, α-trehalose, 13. 4,4'-di (0-methyl) -α, a-trehalose, 14. 6,6'-di (0-methyl) -α, a-trehalose, 15. 6'-O-Methyl Sucrose, 16. 4'-O-Methyl Sucrose, 154 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st 32. 33. 34th 35th 36th 37th 6,6'-di (O-methyl) -sucrose, 4,6'-di (O-methyl) -sucrose, 1,6'-di (O-methyl) sucrose, cyclohexane-1,2 / 4,5-tetrol, (+) - cyclohexane-1,3,4 / 2,5-pentol [(+) - proto- quercite], (-) - cyclohexane-1,3,4 / 2,5-pentol [(+) - vibo-quercite], cyclohexane-1,2,3 / 4,5,6-hexol [neo-inositol] , cyclohexane-1,2,3,5 / 4,6-hexol [myo-inositol], cyclohexane-1,2,4,5 / 3,6-hexol [muco-inositol], methyl BD-ribopyranoside , methyl 3-deoxy-αD-ribo-hexopyranoside, 3-deoxy-a-D-ribohexopyran osyl-3-deoxy-a-D -arabinohexopiranóz, 2-deoxy-D-ribohexopyran osyl-2-deoxy-D -ribohexopiranóz, 3-deoxy-a-D-ribohexopyran osyl-3-deoxy-a-D -ribohexopiranóz, 1.6-anhydro-3-dimethylamino-3-deoxy-B-D-glucopyranose, 1.6-anhydro-3-dimethylamino-3-deoxy-β-D-altropyranose, 1.6-anhydro-3-acetamido-3-deoxy-B-D-glucopyranose, 1.6-anhydro-3-acetamido-3-deoxy-B-D-gulopyranose, 1,6-anhydro-3-amino-3-deoxy-β-D-gulopyranoside, methyl 3,6-anhydro-α-D-glucopyranoside, 3.6-anhydro-α-D-glucopyranosyl-3,6-anhydro-α-D155 -glucopyranose id, 38. 3,6-Anhydro-α-D-glucopyranosyl-3,6-anhydro-β-D- -fructofuranoz id, 39. 3,6-Anhydro-α-D-glucopyranosyl-1,4: 3,6-dianhydro-β-D-fructofuranoside and / or physiologically acceptable salts thereof. 128. The method of claim 7 or 146, wherein the flavor modifier has the structure: wherein A is oxygen, sulfur or carbon, and when A is carbon, n is 1 if A is oxygen or sulfur, n is 0; R ¹ , R ² , R ³ , R ⁴ , R ⁵ , R ⁶ , R ⁷ , R ⁸ , R ⁹ , R ¹⁰ , R ¹¹ and R ^{12 are the} same or different and these substituents may be present in any combination; any one of which is a group 1 substituent, or -OR ³ - ³ , -NH-R ³ - ³ , -N - (R ³ - ³ ) ₂ or -SR ³ - ³ , wherein R ³ - ³ a substituent in Group 2 or two R substituents may be dehydrated to form an anhydride bond; or two R substituents, and / or physiologically acceptable salts of the above compounds. 129. The method of claim 128, wherein the flavor modifier is one or more of the following: 1. 6-chloro-6-deoxy-trehalose, 2. 6 ', 6-dichloro-6', 6-dideoxy-trehalose, 3. 6-chloro-6-deoxy-D-galactose, 4. 6-chloro-6-deoxy-D-mannose, 156 6-chloro-6-deoxy-D-mannitol, methyl-2,3-di (glycylglycyl) -α-glucopyranoside, methyl-2-O-methyl-αD-glucopyranoside, methyl-3-O-methyl-αD -glucopyranoside, methyl 4-O-methyl-αD-glucopyranoside,. methyl 6-O-methyl-α-D-glucopyranoside. 2,2'-di (0-methyl) -α, α-trehalose,. 3,3'-di (0-methyl) -α, α-trehalose,. 4,4'-di (0-methyl) -α, α-trehalose,. 6,6'-di (0-methyl) -α, α-trehalose,. 6'-O-methyl sucrose. 4'-O-Methyl Sucrose. 6,6'-di (0-methyl) sucrose. 4,6'-di (O-methyl) sucrose,. 1,6'-di (0-methyl) sucrose, cyclohexane-1,2 / 4,5-tetrol, (+) - cyclohexane-1,3,4 / 2,5-pentol [(+) - proto- quercite], (-) - cyclohexane-1,3,4 / 2,5-pentol [(+) - vibo-quercite], cyclohexane-1,2,3 / 4,5,6-hexol cyclohexane-1,2 , 3,5 / 4,6-hexol cyclohexane-1,2,4,5 / 3,6-hexol. methyl B-D-arabinopyranoside, [neo-inositol], [myo-inositol], [muco-inositol],. methyl 3-deoxy-α-D-ribohexopyranoside,. 3-deoxy-α-D-ribohexopyranosyl-3-deoxy-α-D-arabinohexopyranose,. 2-deoxy-a-D-ribo-hexopyranosyl-2-deoxy-D157 -ribohexopiranóz, 30. 3-Deoxy-α-D-ribo-hexopyranosyl-3-deoxy-α-D-ribohexopyranose 31. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D-glucopyranose, 32. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D-altropyranose, 33. 1,6-anhydro-3-acetamido-3-deoxy-B-D-glucopyranose, 34. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gulopyranose, 35. 1,6-anhydro-3-amino-3-deoxy-β-D-gulopyranose, 36. methyl 3,6-anhydro-α-D-glucopyranoside, 37. 3,6-anhydro-α-D-glucopyranosyl-3,6-anhydro-α-D-glucopyranosyl, 38. 3,6-Anhydro-α-D-glucopyranosyl-3,6-anhydro-β-D- -fructofuranoz id, 39. 3,6-Anhydro-α-D-glucopyranosyl-1,4: 3,6-dianhydro-β-D-fructofuranoside and / or physiologically acceptable salts thereof. 130. The nutritional composition of claim 1 or 145, wherein the composition comprises a flavor modifier having the formula: wherein a, r, 1 and m are 0 or 1; n, j and k are 0, 1, 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; and when r or m is 1 and Y is nitrogen then p or q is 2 or 3 158, if r or m is 1 and Y is oxygen then p or q is 1; when r or m is 1 and Y is sulfur then p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) OH, O = (O) 2 or O = B (H) OH; Q is a group 3 substituent; the substituents R for p> 1 are the same or different, and the substituents R 'for q> 1 are the same or different and represent one of the group 2 substituents or any combination of the three structures (V2) , and in the appropriate stereochemical form; the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; when d is 1 and Y is nitrogen then e is 2 or 3; when d is 1 and Y is oxygen then e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; when d is 1 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH or O = P (OH) 2 or O = B (H) OH; Q is a One of group 3 substitutes; R '''and Q together may form a ring structure; and any of R ³ and Q may together form a ring structure; and each of the substituents R ³ and R '''together may form a ring structure, b is 0, 1 or 2, and c is 0 or 1; Z and Z 'are the same or different and are -OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkaryl, and R '''represents alkyl- , branched chain 159 alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts of the above compounds. 131. The nutritional composition of claim 130, wherein the flavor modifier is one or more of the following: 1. N- (L-aspartyl) -p-aminobenzenesulfonic acid, 2. N- (aminomalonyl) -p-aminobenzenesulfonic acid, 3. aminoethane phosphoric acid, 4. N- [N- (p-cyanophenylcarbamoyl) -L-aspartyl] -p-aminobenzenesulfonic acid, 5. N- (L-aspartyl) -1-aminocyclopentane-1-carboxylic acid, 6. N- (L-aspartyl) -1-aminocyclopropane-1-carboxylic acid, 7. N- (L-aspartyl) -1-aminocyclooctane-1-carboxylic acid, 8. N- (L-aspartyl) -1-aminocyclohexane-1-carboxylic acid, 9. N- (L-aspartyl) -2-aminocyclopentane-1-carboxylic acid and / or physiologically acceptable salts thereof. 132. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (V-1): wherein a, r, 1 and m are 0 or 1; n, j and k are 0, 1, 160 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; and when r or m is 1 and Y is nitrogen then p or g may be 2 or 3; if r or m is 1 and Y is oxygen then p or q is 1; when r or m is 1 and Y is sulfur then p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) OH, O = (OH) ₂ or O = B (H) OH; Q is a group 3 substituent; the substituents R for p> 1 are the same or different and the substituents R 'for g> 1 are the same or different and are represented by one of the group 2 substituents or one of the three structures (V-2) in any combination, and in the appropriate stereochemical form; Y is the same or different and is nitrogen, oxygen or sulfur; when d is 1 and Y is nitrogen then 3 is 2 or 3; when d is 1 and Y is oxygen then e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; when d is 1 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH, O = P (OH) ₂ or O = B (H) OH; Q is a group 3 substituent; R '''and Q together may form a ring structure; and the substituents R ³ and Q may together form a ring structure; and any of the substituents R ³ and the substituent R ' ¹ ' together may form a ring structure, b is 0, 1 or 2, and c is 0 or 1; Z and Z · same or different, meaning -OH, -O ”X ⁺ , 161 -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkaryl, and R '''represents alkyl- , branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 133. The method of claim 132, wherein the flavor modifier is one or more of the following: 1. N- (L-aspartyl) -p-aminobenzenesulfonic acid, 2. N- (aminomalonyl) -p-aminobenzenesulfonic acid, 3. aminoethane phosphoric acid, 4. N- [N- (p-cyanophenylcarbamoyl) -L-aspartyl] -p-aminobenzenesulfonic acid, 5. N- (L-aspartyl) -1-aminocyclopentane-1-carboxylic acid, 6. N- (L-aspartyl) -1-aminocyclopropane-1-carboxylic acid, 7. N- (L-aspartyl) -1-aminocyclooctane-1-carboxylic acid, 8. N- (L-aspartyl) -1-aminocyclohexane-1-carboxylic acid, 9. N- (L-aspartyl) -2-aminocyclopentane-1-carboxylic acid and / or physiologically acceptable salts thereof. 134. The nutritional composition of claim 1 or 145, wherein the taste modifier is a compound of formula (W1): wherein r, 1 and m are 0 or 1; j and k are 0, 1, 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; the Y substituents, which may be the same or different, are nitrogen, oxygen or sulfur; when r or m is 1 and Y is N, p or q is 2 or 3; when r or m is 1 and Y is oxygen, p or q is 1; when r or m is 1 and Y is sulfur, p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) OH, O = P (OH) 2 or O = B (H) OH; Q is a group 3 substituent; R '''and Q together may form a ring structure; any of the substituents R ³ and Q together may form a ring structure; and any of the substituents R ³ and R '''may be taken together to form a ring structure; the substituents R (which are the same or different for p> 1) and the substituents R '(which are the same or different for q> 1) are one of the group 2 substituents or one of the three general formulas (W-2) , in any combination, and in the corresponding stereochemical form, the Y substituents are the same or different and are each nitrogen, oxygen or sulfur; when d is 1, b is 0 and Y is nitrogen, e may be 2 or 3; when d is 1, b is 0 and Y is oxygen, e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; ha d 163 is 1, b is 0 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH, O = P (OH) ₂ or O = B (H) OH; Q is a group 3 substituent; b is 0, 1, or 2; and c is 0 or 1; Z and Z 'are the same or different and are -OH, -O "X ⁺ , -OR, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkaryl, and R ¹ 'is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 135. The nutritional composition of claim 134, wherein the flavor modifier is one or more of the following: 1. L-ornithil taurine, 2. L-ornithyl-B-alanine, 3. L-lysyl taurine, 4. L-diamino-butyryl taurine, 5. L-diamino-butyryl-B-alanine, 6. L-diaminopropionyl-B-alanine, 164 7. L-diaminopropionyl taurine, 8. L-lysyl-B-alanine, 9. L-methionyl taurine, 10. L-methionyl B-alanine, 11. N- (L-ornithyl) -p-aminobenzenesulfonic acid and / or physiologically acceptable salts thereof. 136. The method of claim 7 or 146, wherein the flavor modifier is a compound of formula (W1) wherein: r, 1 and m are 0 or 1; j and k are 0, 1, 2 or 3; R ² and R ³ are each the same or different and are each a group 3 substituent; the Y substituents, which may be the same or different, are nitrogen, oxygen or sulfur; when r or m is 1 and Y is N, p or q is 2 or 3; when r or m is 1 and Y is oxygen, p or q is 1; when r or m is 1 and Y is sulfur, p is 1 or 2; A is hydrogen, C = O, O = S = O, S = O, O = P (H) O, O = P (OH) ₂ or O = B (H) O; Q is a group 3 substituent; R '''and Q together may form a ring structure; any of the substituents R ³ and Q together may form a ring structure; any of the substituents R ³ and R '' ^{1 taken} together may form a ring structure; the substituents R (which are the same or different for p> 1) and the substituents R '(which are the same or different for q> 1) are one of the substituents in Group 2 or one of the three general formulas (W-2) , any - 165 in combination, and in the corresponding stereochemical form, the Y substituents are the same or different and are selected from the group consisting of nitrogen, oxygen and sulfur; when d is 1, b is 0 and Y is nitrogen, e may be 2 or 3; when d is 1, b is 0 and Y is oxygen, e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; when d is 1, b is 0 and Y is sulfur, then e is 1 or 2; A is hydrogen, = C = O, O = S = O, = S = O, O = P (H) OH, O = P (OH) ₂ or O = B (H) O; Q is a group 3 substituent; b is 0, 1, or 2; and c is 0 or 1; the substituents Z and Z 'are the same or different and are -OH, -O-X ⁺ , -O-R, -NH ₂ , -NHR, -N (R) ₂ ; R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, and R '''is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or substituted alkaryl, or an amino acid residue (e.g., one of the 20 natural amino acids), X ⁺ is H ⁺ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal or ammonium cation, and / or physiologically acceptable salts thereof. 137. The method of claim 136, wherein the flavor modifier is one or more of the following: • · · «« · ' - 166 - 1. L-ornithil taurine, 2. L-ornithyl-B-alanine, 3. L-lysyl taurine, 4. L-diamino-butyryl taurine, 5. L-diamino-butyryl-B-alanine, 6. L-diaminopropionyl-B-alanine, 7. L-diaminopropionyl taurine, 8. L-lysyl-B-alanine, 9. L-methionyl taurine, 10. L-methionyl B-alanine, 11. N- (L-ornithyl) -p-aminobenzenesulfonic acid and / or physiologically acceptable salts thereof. 138. The nutritional composition according to claim 1 or 145, wherein the flavor modifier is a compound known as a chelating agent and / or their physiologically acceptable salts. 139. The nutritional composition of claim 138, wherein the chelating agent comprises one or more of the following: 1. ethylenediaminetetraacetic acid, 2. tartaric acid, 3. lactic acid, 4. ascorbic acid and / or their physiologically acceptable salts. 140. The nutritional composition of claim 138, wherein said chelating agent is: 4th 167 Contains one or more of the following: 1. 2,4-dihydroxybenzoic acid, 2. 3,4-dihydroxybenzoic acid, 3. α-amino acids, 4. α-hydroxy acids, 5. peptides, 6. sulfonamides, 7. β-amino acids and / or their physiologically acceptable salts. 141. The nutritional composition according to claim 1 or 145, wherein the surfactant comprises an amphipathic molecule and / or its physiologically acceptable salts. 142. The nutritional composition of claim 141, wherein the surfactant is one or more of the following: 1. tergitols, 2. pluronics, 3. poloxamers, 4. quaternary ammonium salts, 5. sorbitan, 6. tritones, 7. polyoxyethylene ether, 8. sulfonic acid salts and / or physiologically acceptable salts of the above compounds. 143. The method of claim 7 or 146, wherein Characterized in that at least one surfactant is used in combination with at least one flavor modifier to increase the effect of the at least one flavor modifier. 144. The method of claim 7 or 146, wherein the at least one surfactant is used with at least one flavor modifier to reduce the efficacy of the at least one flavor modifier. 145. The method of claim 144, wherein characterized in that the following compounds are used as taste modifiers one or more of the following: 1. tergitols, 2. pluronics, 3. poloxamers, 4. quaternary ammonium salts, 5. sorbitan, 6. tritones, 7. polyoxyethylene ether, 8. salts of sulfonic acids, and / or the above compounds are physiologically acceptable salts. 146. A composition comprising an unwanted taste food and at least one flavor modifier, wherein the taste modifier is a molecule that is capable of interacting with at least one hydrogen-binding site of the taste receptor that is complementary or reciprocal of sweet taste molecules AH, B, D, Εχ. , E2, XH or Y hydrogen bonding configurations and whose conformation and / or structure prevents essential hydrophobic interactions in the Y (G) zone and which do not allow 169 significant hydrophobic interactions in the -Z zone. 147. A method of reducing undesirable taste in a food having undesirable taste characteristics, the method comprising introducing at least one flavor modifier in an amount sufficient to reduce the undesirable taste and the taste modifier is a molecule capable of interacting with at least one hydrogen moiety of the taste receptor. which is complementary or reciprocal with the hydrogen bonding configurations AH, B, D, Εχ, E ₂ , XH or Y of the sweet taste molecules and whose conformation and / or structure prevents essential hydrophobic interactions in the Y (G) zone and which do not allow substantial hydrophobic interaction in the -Z zone. 148. The nutritional composition according to claim 6, characterized in that it contains a bitter taste substance and sodium chloride or ammonium chloride and additionally at least one flavor modifier in an amount that reduces the bitter taste of the bitter food and at the same time it enhances the salt taste of sodium chloride or ammonium chloride. 149. The nutritional composition of claim 147, wherein the bitter taste is potassium chloride. 150. The method of claim 7 or 146, wherein the undesirable bitter taste is reduced. 151. The method of claim 7 or claim 146, wherein the material is bitter and has the desired taste characteristics. 152. The method of claim 7 or 146, wherein ···· ···· ....... •%. *; ·%. · '· Ί 170 characterized by the use of potassium chloride. 153. The method of claim 7 or 146, wherein each flavor modifier is present in an amount of from about 0.0000001% to about 50% by weight. 154. The method of claim 1 or 145, wherein the diet comprises L-aspartyl-L-phenylalanine methyl ester (Aspartame ^R ) and physiologically acceptable salts thereof. 155. The composition of claim 1 or 145, wherein the food comprises saccharin and / or physiologically acceptable salts thereof. 156. The composition of claim 1 or 145, wherein the diet comprises L-aspartyl-D-alanine-L- (2,2,4,4-tetramethylthiathan-3-yl) amide (Alitame ^R). ) and its physiologically acceptable salts. 157. The composition of claim 1 or 145, wherein the diet comprises 1,6-dichloro-1,6-dideoxy-BD-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside (Suclarose ^R ) and physiologically acceptable salts thereof. 158. The composition of claim 1 or 145, wherein the diet comprises 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide (Acesulfame ^R ) and is physiologically acceptable. salts thereof. 159. The composition of claim 1 or 145, wherein the diet comprises 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium salt (Acesulfame-K ^R ). and physiologically acceptable salts thereof. • · - 171 - 160. The composition of claim 1 or 145, wherein the food comprises cyclohexylsulfamic acid and physiologically acceptable salts thereof. 161. The composition of claim 1 or 145, wherein the food is N- (1-aspartyl) -N '- (2,2,5,5-tetramethylcyclopentanoyl) -1,1-diaminoethane. and physiologically acceptable salts thereof. 162. The composition of claim 1 or 145, wherein the diet comprises cyclohexylsulfamic acid and physiologically acceptable salts thereof. 163. The composition of claim 1 or 145, wherein the food comprises sweeteners of the guanidine class and their physiologically acceptable salts. 164. The composition of claim 1 or 145, wherein the food comprises sweeteners of the dihydrocalcone class and / or their physiologically acceptable salts. 165. The composition of claim 1 or 145, wherein the food comprises stevioside and physiologically acceptable salts thereof. 166. The composition of claim 1 or 145, wherein the food comprises miraculin and physiologically acceptable salts thereof. 167. The composition of claim 1 or 145, wherein the food comprises thaumatin and It contains 172 physiologically acceptable salts. 168. The composition of claim 1 or 145, wherein the food comprises N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine methyl ester and physiologically acceptable salts thereof. 169. The composition of claim 1 or claim 145, wherein the flavor modifier is (-) - 2- (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts. 170. The method of claim 7 or 146, wherein the (-) - 2- (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts are used as flavor modifiers. 171. A composition according to claim 1 or claim 145, wherein the taste modifier is (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts. 172. The method of claim 7 or 146, wherein (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts are used as flavor modifiers. 173. The composition of claim 1 or 145, wherein the flavor modifier is (±) -2- (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts. 174. The method of claim 7 or 146, wherein the (?) -2- (4-methoxyphenoxy) propionic acid is a flavor modifier and is physiologically acceptable. 173 salts thereof. 175. A composition according to claim 1 or 145, wherein the flavor modifier is (-) - 2- (4-methoxyphenoxy) propionic acid and its physiologically acceptable salts. 176. The method of claim 7 or 146, wherein the flavor modifier is (-) - 2- (4-methoxyphenoxy) propionic acid and physiologically acceptable salts thereof. 177. The composition of claim 1 or claim 145, wherein the flavor modifier is (+) - 2- (4-methoxyphenoxy) propionic acid and physiologically acceptable salts thereof. 178. The method of claim 7 or 146, wherein the flavor modifier is (+) - 2- (4-methoxyphenoxy) propionic acid and physiologically acceptable salts thereof. 179. A composition according to claim 1 or claim 145, wherein the flavor modifier is (+) - lactic acid and physiologically acceptable salts thereof. 180. The method of claim 7 or claim 146, wherein the (+) - lactic acid and physiologically acceptable salts thereof are used as flavor modifiers. 181. A composition according to claim 1 or claim 145 wherein the flavor modifier is (-) - lactic acid and its physiologically acceptable salts. 182. The method of claim 7 or 146, wherein the (-) - lactic acid and physi 174 logically acceptable salts are used. 183. The composition of claim 1 or claim 145, wherein the taste modifier is β-alanine and physiologically acceptable salts thereof. 184. The method of claim 7 or 146, wherein β-alanine and its physiologically acceptable salts are used as flavor modifiers. 185. The composition of claim 1 or 145, wherein the flavor modifier is β-aminoethylphosphonic acid and its physiologically acceptable salts. 186. The method of claim 7 or 146, wherein the taste modifier is β-aminoethylphosphonic acid and its physiologically acceptable salts. 187. The composition of claim 1 or claim 145 wherein the flavor modifier is acetylsalicylic acid and physiologically acceptable salts thereof. 188. The method of claim 7 or 146, wherein the flavor modifier is acetylsalicylic acid and physiologically acceptable salts thereof. 189. The composition of claim 1 or 145, wherein the flavor modifier is aniline-2-sulfonic acid and physiologically acceptable salts thereof. 190. The method of claim 7 or claim 146, wherein the flavor modifier is aniline-2-sulfonic acid 175 and physiologically acceptable salts thereof. 191. A composition according to claim 1 or claim 145, wherein said flavor modifier comprises anthranilic acid and physiologically acceptable salts thereof. 192. The method of claim 7 or 146, wherein the flavor modifier is anthranilic acid and physiologically acceptable salts thereof. 193. The composition of claim 1 or claim 145, wherein the flavor modifier is d-biotin and physiologically acceptable salts thereof. 194. The method of claim 7 or 146, wherein d-biotin and physiologically acceptable salts thereof are used as flavor modifiers. 195. The composition of claim 1 or 145, wherein the flavor modifier is D-aspartic acid and its physiologically acceptable salts. 196. The method of claim 7 or 146, wherein the taste modifier is D-aspartic acid and its physiologically acceptable salts. 197. The composition of claim 1 or 145, wherein the flavor modifier is D-glutamic acid and its physiologically acceptable salts. 198. The method of claim 7 or claim 146, wherein the flavor modifier is D-glutamic acid and physiologically acceptable salts thereof. 199. The method of claim 1 or 145, wherein the taste modifier is ethylenediaminetetraacetic acid (EDTA) and physiologically acceptable salts thereof. 176. 200. A process according to claim 7 or 146 wherein the flavor modifier is ethylenediaminetetraacetic acid (EDTA) and physiologically acceptable salts thereof. 201. The composition of claim 1 or 145, wherein the flavor modifier is DL-3,4-dihydroxyphenylalanine (DL-DOPA) and physiologically acceptable salts thereof. 202. The method of claim 7 or 146, wherein the flavor modifier is DL-3,4-dihydroxy. phenylalanine (DL-DOPA) and physiologically acceptable salts thereof. 203. A composition according to claim 1 or claim 145, wherein the flavor modifier is DL-dihydrooro-acid and physiologically acceptable salts thereof. 204. The method of claim 7 or claim 146, wherein the flavor modifier is DL-dihydrooroacetic acid and physiologically acceptable salts thereof. 205. A composition according to claim 1 or claim 145, wherein the flavor modifier is DL-methionine methylsulfonium chloride and its physiologically acceptable salts. 206. The method of claim 7 or 146, wherein the flavor modifier is DL-methionine methylsulfonium chloride and its physiologically acceptable salts. 177 207. A composition according to claim 1 or claim 145 wherein the flavor modifier is guanosine and physiologically acceptable salts thereof. 208. The method of claim 7 or claim 146, wherein the flavor modifier is guanosine and physiologically acceptable salts thereof. 209. A composition according to claim 1 or claim 145, wherein the taste modifier is hesperidine and its physiologically acceptable salts. 210. The method of claim 7 or 146, wherein the taste modifier is hesperidine and physiologically acceptable salts thereof. 211. The composition of claim 1 or claim 145, wherein the flavor modifier is hesperidinomethylcalcone and physiologically acceptable salts thereof. 212. The method of claim 7 or 146, wherein the flavor modifier is hesperidine methylcalcone and physiologically acceptable salts thereof. 213. The composition of claim 1 or 145, wherein the flavor modifier is inosine and physiologically acceptable salts thereof. 214. The method of claim 7 or 146, wherein the tastand is inosine and physiologically acceptable salts thereof. 215. A composition according to claim 1 or 145, wherein the flavor modifier is L-aspartyl-L. 178 -phenylalanine and its physiologically acceptable salts. 216. The method of claim 7 or 146, wherein the flavor modifier is L-aspartyl-L-phenylalanine and physiologically acceptable salts thereof. 217. A composition according to claim 1 or claim 145, wherein the flavor modifier is L-threonine and its physiologically acceptable salts. 218. The method of claim 7 or 146, wherein L-threonine and its physiologically acceptable salts are used as flavor modifiers. 219. The composition of claim 1 or claim 145, wherein the flavor modifier is L-B-aspartyl-L-phenylalanine and physiologically acceptable salts thereof. 220. The method of claim 7 or 146, wherein the flavor modifier is L-B-aspartyl-L-. phenylalanine and physiologically acceptable salts thereof. 221. The composition of claim 1 or claim 145, wherein the flavor modifier is L-aspartyl L-tyrosine and physiologically acceptable salts thereof. 222. The method of claim 7 or 146, wherein the flavor modifier is L-aspartyl L-tyrosine and physiologically acceptable salts thereof. 179 223. The composition of claim 1 or 145, wherein the flavor modifier is L-ornithine-β-alanine di-hydrochloride and its physiologically acceptable salts. 224. The method of claim 7 or claim 146, wherein the flavor modifier is L-ornithine-B-alanine di-hydrochloride and physiologically acceptable salts thereof. 225. The composition of claim 1 or 145, wherein the flavor modifier comprises malic acid and physiologically acceptable salts thereof. 226. The method of claim 7 or 146, wherein malic acid and physiologically acceptable salts thereof are used as flavor modifiers. 227. A composition according to claim 1 or 145, wherein the flavor modifier is N- (Laspartyl) -α-aminocyclooctanoic acid and physiologically acceptable salts thereof. 228. The method of claim 7 or 146 wherein the flavor modifier is N- (L-aspartyl) -? - aminocyclooctanoic acid and physiologically acceptable salts thereof. 229. The composition of claim 1 or claim 145, wherein the flavor modifier is N- (L-aspartyl) -α-aminocyclopentanecarboxylic acid and physiologically acceptable salts thereof. 230. The method of claim 7 or 146, wherein the flavor modifier is N- (L-aspartyl) -a180 -aminocyclopentanecarboxylic acid and physiologically acceptable salts thereof. 231. A composition according to claim 1 or claim 145, wherein the flavor modifier is N- (Laspartyl) -o-aminobenzoic acid and its physiologically acceptable salts. 232. The method of claim 7 or 146 wherein the flavor modifier is N- (L-aspartyl) -o-aminobenzoic acid and physiologically acceptable salts thereof. 233. The composition of claim 1 or 145, wherein the flavor modifier is N- (L-aspartyl) -p-aminobenzoic acid and its physiologically acceptable salts. 234. The method of claim 7 or claim 146, wherein the flavor modifier is N- (L-aspartyl) -p-aminobenzoic acid and physiologically acceptable salts thereof. 235. The composition according to claim 1 or 145, wherein the flavor modifier is N- (p-cyano). -phenylcarbamoyl) -L-aspartyl-L-phenylalanine-N- (phenylcarbamoyl) -L-aspartyl-L-phenylalanine and its physiologically acceptable salts. 236. The method of claim 7 or 146, wherein the flavor modifier is N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine-N- (phenylcarbamoyl) -L-aspartyl-L phenylalanine and physiologically acceptable salts thereof. - 181 - 237. A composition according to claim 1 or claim 145, wherein the flavor modifier is neodiosin and physiologically acceptable salts thereof. 238. The method of claim 7 or claim 146, wherein the flavor modifier is neodiosin and physiologically acceptable salts thereof. 239. A composition according to claim 1 or claim 145, wherein said flavor modifier is p-anisate and physiologically acceptable salts thereof. 240. The method of claim 7 or 146, wherein the flavor modifier is p-anisate and physiologically acceptable salts thereof. 241. A composition according to claim 1 or claim 145 wherein the flavor modifier is phenoxyacetic acid and its physiologically acceptable salts. 242. The method of claim 7 or 146, wherein the flavor modifier is phenoxyacetic acid and physiologically acceptable salts thereof. 243. A composition according to claim 1 or claim 145, wherein the flavor modifier is selected from the group consisting of syringic acid and physiologically acceptable salts thereof. 244. The method of claim 7 or 146, wherein the tastand is selected from the group consisting of syringic acid and physiologically acceptable salts thereof. 245. A composition according to claim 1 or claim 145 wherein the flavor modifier is tartaric acid and physiologically acceptable salts thereof. 246. The method of claim 7 or 146, wherein 182, characterized in that tartaric acid and its physiologically acceptable salts are used as flavor modifiers. 247. The composition of claim 1 or claim 145, wherein the flavor modifier is taurine and its physiologically acceptable salts. 248. The method of claim 7 or 146, wherein taurine and its physiologically acceptable salts are used as flavor modifiers. 249. The composition of claim 1 or claim 145, wherein the flavor modifier is uracil and physiologically acceptable salts thereof. 250. The method of claim 7 or claim 146, wherein the flavor modifier is uracil and physiologically acceptable salts thereof. 251. A composition according to claim 1 or claim 145 wherein the flavor modifier is uric acid and physiologically acceptable salts thereof. 252. The method of claim 7 or 146 wherein the flavor modifier is uric acid and physiologically acceptable salts thereof. 253. The composition of claim 1 or claim 145, wherein the flavor modifier is xanthosine-5'monophosphate and physiologically acceptable salts thereof. 254. The method of claim 7 or 146, wherein the flavor modifier is xanthosine 5'-monophosphate and physiologically acceptable salts thereof. - 183 - 255. A composition according to claim 1 or claim 145 wherein the flavor modifier is 1-hydroxy-2-naphthoate and physiologically acceptable salts thereof. 256. The method of claim 7 or 146, wherein the flavor modifier is 1-hydroxy-2-naphthoate and physiologically acceptable salts thereof. 257. A composition according to claim 1 or claim 145, wherein the flavor modifier is 2-methyl-3-nitroaniline and physiologically acceptable salts thereof. 258. The method of claim 7 or 146, wherein the flavor modifier is 2-methyl-3-nitroaniline and physiologically acceptable salts thereof. 259. The composition of claim 1 or 145, wherein the flavor modifier is 2-hydroxyphenylacetic acid and physiologically acceptable salts thereof. 260. The method of claim 7 or 146, wherein the flavor modifier is 2-hydroxyphenylacetic acid and physiologically acceptable salts thereof. 261. A composition according to claim 1 or claim 145, wherein the flavor modifier is 2-aminoterephthalic acid and physiologically acceptable salts thereof. * - 184 - 262. The method of claim 7 or 146 wherein the flavor modifier is 2-aminoterephthalic acid and physiologically acceptable salts thereof. 263. A composition according to claim 1 or claim 145, wherein the flavor modifier is 3-methoxyphenylacetic acid and physiologically acceptable salts thereof. 264. The method of claim 7 or 146, wherein the flavor modifier is 3-methoxyphenylacetic acid and physiologically acceptable salts thereof. 265. A composition according to claim 1 or claim 145 wherein the flavor modifier is 3-hydroxy-2-naphthoic acid and physiologically acceptable salts thereof. 266. The method of claim 7 or 146, wherein the flavor modifier is 3-hydroxy-2-naphthoic acid and physiologically acceptable salts thereof. 267. A composition according to claim 1 or claim 145, wherein the flavor modifier is 4-aminosalicylic acid and physiologically acceptable salts thereof. 268. The method of claim 7 or 146, wherein the flavor modifier is 4-amino salicylic acid and physiologically acceptable salts thereof. 269. The composition of claim 1 or 145, wherein the flavor modifier is 2,4-dihydroxybenzoic acid and physiologically acceptable salts thereof. 185 of it. 270. The method of claim 7 or 146, wherein the flavor modifier is 2,4-dihydroxybenzoic acid and physiologically acceptable salts thereof. 271. A composition according to claim 1 or claim 145 wherein the flavor modifier is 2,6-dihydroxybenzoic acid and physiologically acceptable salts thereof. 272. The method of claim 7 or 146, wherein the flavor modifier is 2,6-dihydroxybenzoic acid and physiologically acceptable salts thereof. 273. A composition according to claim 1 or claim 145 wherein the flavor modifier is 3,4-dihydroxyphenylacetic acid and physiologically acceptable salts thereof. 274. The method of claim 7 or 146, wherein the flavor modifier is 3,4-dihydroxyphenylacetic acid and physiologically acceptable salts thereof. 275. A composition according to claim 1 or 145 wherein the flavor modifier is 2,4,6-trihydroxybenzoic acid and its physiologically acceptable salts. 276. The method of claim 7 or 146, wherein the flavor modifier is 2,4,6-trihydroxybenzoic acid and physiologically acceptable salts thereof. 277. The composition of claim 1 or 145, Γ It is characterized in that it contains lactic acid and its physiologically acceptable salts as a flavor modifier. 278. The method of claim 7 or 146, wherein the flavor modifier is lactic acid and physiologically acceptable salts thereof. 279. The composition of claim 1 or 145, wherein the flavor modifier is N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine and its physiologically acceptable salts. 280. The method of claim 7 or 146, wherein the flavor modifier is N- (p-cyanophenylcarbamoyl) -L-aspartyl-L-phenylalanine and its physiologically acceptable salts. 281. A composition according to claim 1 or 145, wherein the flavor modifier is N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine and its physiologically acceptable salts. 282. The method of claim 7 or claim 146, wherein the flavor modifier is N- (p-nitrophenylcarbamoyl) -L-aspartyl-L-phenylalanine and physiologically acceptable salts thereof. 283. The composition of claim 1 or claim 145, wherein the flavor modifier is L-aspartyl L-aspartic acid and its physiologically acceptable salts. 284. The method of claim 7 or 146, wherein the flavor modifier is L-aspartyl L-aspartic acid and its physiologically acceptable salts. 285. The composition of claim 1 or 145, wherein the diet comprises a low calorie formulation. 286. The composition of claim 1 or claim 145 wherein the diet comprises potassium chloride. 287. The composition of claim 1 or 145, wherein the food comprises sodium chloride. 288. The composition of claim 1 or 145, wherein the food is a beverage. 289. The composition of claim 1 or 145, wherein the food comprises polydextrose. 290. A composition for improving the taste of foods comprising an undesirable flavor component, wherein the composition comprises: 1. at least one flavor modifier, 2. an unwanted Taste Food, and 3. Contains a masking agent where a reduced amount of masking agent is required. 291. The composition of claim 290, further comprising a sweetener as a masking agent. 292. The composition of claim 291, wherein the sweetener is a low-intensity sweetener. Contains 188 sweeteners. 293. The composition of claim 291, wherein the sweetener is a high-intensity sweetener. 294. The composition of claim 290, wherein the masking agent is a spice. 295. A method for improving the taste of foods containing an undesirable flavor component, characterized in that: 1. at least one flavor modifier, 2. a food with an undesirable taste, and 3. using a masking agent, wherein the masking agent is used in a reduced amount. 296. The method of claim 295, wherein the masking agent is a sweetener. 297. The method of claim 296, wherein the sweetener is a low-intensity sweetener. 298. The method of claim 296, wherein the sweetener is a high-intensity sweetener. 299. The method of claim 295, wherein the masking agent is a spice. 300. A method for improving the taste of beverages comprising an undesirable taste-forming component, characterized in that the beverage is flavored with L- 189 · ♦ ······· * · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · as as aspartyl-L-phenylalanine, taurint , β-alanine, 2,4-dihydroxybenzoic acid and / or 2,4,6-trihydroxybenzoic acid and / or a physiologically acceptable salt thereof or any mixture thereof. 301. The method of claim 300, wherein the flavor modifier is added to a beverage containing a sweetener. 302. The method of claim 301, further comprising improving the taste of a beverage having an undesirable flavor component other than a sweetener. 303. The method of claim 301, wherein the beverage is a carbohydrate-containing sweetener. 304. The method of claim 247, wherein the beverage comprises at least one high-intensity sweetener. 305. The method of claim 304, wherein the high-intensity sweetener is a beverage comprising one or more of the following: L-aspartyl-L-phenylalanine methyl ester; saccharin; L-aspartyl-D-alanine N- (2,2,4,4-tetramethyl-tiatan-3-yl) -amide; 1,6-dichloro-l, 6-dideoxy-B-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside; 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide; 6-methyl-l, 2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium salt; cyclohexylsulfamic acid; N- (L-aspartyl) -N '- (2,2,5,5-tetramethyl-cyclopentanoyl) -1,1-diaminoethane; guanidinium class 190 sweeteners; sweeteners of the dihydrocalcone class, stevioside, miraculin, thaumatin and physiologically acceptable salts of the above compounds. 306. The method of claim 304, wherein the sweetener is a soft drink containing L-aspartyl-L-phenylalanine methyl ester or a physiologically acceptable salt thereof. 307. The further development of a potassium chloride-containing food product comprising the addition of L-aspartyl-L-phenylalanine, taurine, β-alanine, 2,4-dihydroxybenzoic acid and / or their physiologically acceptable salts or mixtures thereof as flavor modifiers. . 308. The enhancement of claim 307, wherein the food comprises common salt. 309. The enhancement of claim 307, wherein the food comprises a soup. 310. The enhancement of claim 307, wherein the food is a fast food food. 311. The enhancement of claim 307, wherein the food is a savory savory dish. 312. Further development of a food containing a bulking agent which produces an undesirable taste, which comprises the addition of α-aspartyl-L-phenylalanine as a food flavoring, 191 taurine, β-alanine, 2,4-dihydroxybenzoic acid and / or their physiologically acceptable salts or mixtures thereof are added. 313. The enhancement of claim 312, wherein the bulking agent comprises a polymeric carbohydrate. 314. A method for improving the taste of a food containing an undesirable flavor-forming component, comprising adding to the diet L-aspartyl-L-phenylalanine, physiologically acceptable salts thereof, or any mixture thereof. 315. The method of claim 314, wherein the unwanted taste component comprises L-aspartyl-L-phenylalanine methyl ester.