The invention relates to substance mixtures which contain (a) sodium carboxymethyl cellulose and (b) at least one bitter principle selected from the group consisting of xanthines, phenolic glycosides, flavanoid glycosides, hydrolysable or non-hydrolysable tannins, flavones and the glycosides thereof, caffeic acid and the esters thereof, terpenoid bitter principles, catechin, epicatechin, epigallocatechin, gallocatechin, gallocatechin-3-gallate, leucine, isoleucine, valine, tryptophan and phenylalanine, protein hydrolysates, peptides and metal salts and their mixtures, and optionally (c) dextrins, with the proviso that the components (a) and (b) are in the weight ratio of from 1:1 to 1:1,000.

The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided.

Disclosed is a) a conjugated peptide being conjugated with at least one reducing sugar and a degree of conjugation of at least 10 percent, preferably being in solid form such as powders; b) a method for preparing non-bitter conjugated protein hydrolysates comprising hydrolyzing a protein by at least one enzyme, mixing the resulting protein hydrolysate and at least one reducing sugar, heating the mixture to perform a Maillard reaction and drying the composition; c) a method for masking the bitter taste of a peptide comprising mixing a peptide and a reducing sugar, heating the mixture to perform a Maillard reaction and drying to obtain a powder; and d) the use of a conjugated peptide for food products, dietary supplements, pharmaceutical products and animal feed products.

An object of the present invention is to control a stimulation of a tingling aftertaste caused by limonene and alcohol in an alcoholic beverage containing limonene. The present invention provides an alcoholic beverage containing 10 to 60 ppm of limonene and 5 to 25 ppm of eriocitrin.

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

A Lepidium meyenii extract, as well as aromatic alkamides thereof are described for use in compositions and methods for improving the taste of a consumable containing a component having an astringent, bitter or off-taste.

Disclosed is a composition comprising a combination of at least one flavor compound and a taste-modulating portion of a filamentous fungus mycelial aqueous culture, e.g. a mycelia is from a Cordyceps spp, where the flavor compound is a combination and sodium chloride and potassium chloride and when combined with food, beverage or other product, reduces metallic and/or bitter taste resulting from the presence of KCl and provides an extended “salt” flavor perception in the product. The flavor compound can also include at where the at least one flavor compound is a bitterness blocker or a bitterness masker, wherein the combination is capable of synergistically reducing bitter tastes or reducing aftertastes of a food, beverage, or other product. Methods to enhance the taste of a food, beverage or other product using the flavor compounds and taste-modifying portions of a filamentous fungus are also disclosed.

The present, invention aims to provide a protein-containing oral composition in which the unpleasant flavor of proteins is reduced, and a method of improving the flavor of a protein-containing oral composition which can reduce the unpleasant flavor of proteins. The present invention relates to a protein-containing oral composition containing a protein and hydroxypropyl cellulose at a ratio by weight of the hydroxypropyl cellulose to the protein (hydroxypropyl cellulose/protein) of 0.020 to 0.50, and the like.

A taste-masking formulation for distasteful ketone body compounds is disclosed.

The present invention aims to provide a catechin-containing beverage having reduced bitterness, a production method thereof, and a method of reducing the bitterness of a catechin-containing beverage. The present invention relates to, for example, a catechin-containing beverage containing one or more catechins; and ethyl glycoside, wherein a weight ratio of the ethyl glycoside to the catechins (ethyl glycoside/catechins) is 0.5 to 35.