JPH07504810A - Specific edible taste modifier - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Specific edible taste modifier Background of the invention This application is based on Application No. 071531338 filed on June 1, 1990. No. 07/799207 filed on November 27, 1991, which is a partial continuation application. This is a partial continuation application.

The present invention generally relates to taste-modifying compounds. do. More specifically, the present invention aims to reduce or reduce unpleasant taste in the sense used below. relates to a taste modifier in the sense used below for removal.

There are many compounds that have a salty taste but are problematic when used as salt substitutes. is known. Potassium chloride has a noticeably intense bitter taste and is used in Ammonium chloride has a fishy taste, at least for some people. I can feel the taste. Although lithium chloride has a slightly better taste as salt, it is extremely Very toxic. To date, there is no sodium to satisfy everyone. There is no substitute for salty taste that can replace ions.

Many documents have shown that it is desirable to reduce the intake of sodium ions by the human body. ing. Too much sodium ion intake can lead to high blood pressure and heart attacks at a younger age. It has been pointed out that there is a risk of

Over the past twenty years, many researchers have investigated this problem using various methods. It is being said.

Currently, reduction of sodium ion intake is supported by moderation and/or potassium chloride. Substitute for sodium chloride and/or mix sodium chloride with filler. used in an edible product without changing the amount of the substance added to the edible product in the sense defined below. This is done by a combination of reducing the amount of sodium chloride . Furthermore, in the case of substances whose surfaces are coated with salt, such as potato chips, In some cases, reducing the particle size of sodium chloride resulted in a perceived saltier taste. Therefore, it is known that even if the amount of salt added is reduced, the same concentration of salty taste will be perceived. It is.

Today, there are various products on the market that use potassium chloride as a salting agent. Ru. All salt substitutes of this type are used below the bitter taste of potassium chloride. other ingredients mixed with potassium chloride to mask the unpleasant taste in the sense of ing. These flavorful ingredients include onions, garlic, paprika, and red pepper. It consists of items such as chili powder, chili powder, and various other spices. This kind of mixture The substance or chloride power, lium itself, probably still has the bitter taste of potassium ions. None of them have been widely accepted due to detection.

Reducing sodium ion intake by substituting potassium chloride for sodium chloride In addition, if the bitterness caused by potassium ions is removed, sodium ions can be removed. Sodium used in the food industry that could benefit from substitution with lithium ions There are many examples of compounds containing ions. For example, products that require fermentation leavening agents In products, sodium, baking soda or baking powder are respectively Substitute with potassium baking soda or potassium baking powder Let's do it. Other possible and highly desirable substitutions include: I can list the following.

A. In the case of flavoring, glutamate-potassium Substitute for sodium glutamate.

B. In the case of preservatives, nitrate with potassium nitrate or potassium nitrite, respectively. Substitute for sodium acid or sodium nitrite.

C1 Particularly desirable preservatives include potassium benzoate, carlyrum sulfate, and is the substitution of the corresponding sodium salt by potassium sulfite.

Additionally, a number of edible products in the sense defined below that are commercially available today include: having a naturally bitter and/or unpleasant taste in the sense in which it is used. currently used Many of these substances have a bitter or bitter aftertaste, which can be partially Masked with additives such as flavoring agents similar to those mentioned above. These substances However, it still has a bitter taste and/or some aftertaste and is therefore used below. Mixed with or ingested with them, taste modifiers in the meaning of the meaning used below: may benefit from eliminating or significantly reducing the unpleasant taste of . For example, drugs, antibiotics, painkillers, aspirin, codin, ibuprofen, alcoholic drugs, etc. Cetaminophen, caffeine, unsweetened chocolate, and Edible sweeteners and other edibles in the sense of reduce unpleasant taste and/or can be removed as well as improve palatability. generally natural An edible substance having an unpleasant taste in the sense used below is used below as appropriate. It should be possible to make it more palatable by adding a taste modifier. Ru.

Summary of the invention It is widely accepted that there are individual differences in taste. This includes sweetness, sourness, bitterness, and It goes beyond basic or "true" tastes such as umami and saltiness. Flavors other than these Examples include alkaline, astringent, strong, dry, sharp, cool, and hot. hot, burning, acidic, spicy, stinging, and/or golden Examples include a pleasant taste.

As used in this specification and the appended claims, "unpleasant taste" refers to Taste, bitterness, sourness, alkaline taste, astringent taste, strong flavor, dry, sharpness, cool, hot, burning, acidic, spicy, stinging, woody, smoky It means any flavor such as key, umami, or golden taste. This type of unpleasant taste is a matter of taste. It includes any and all tastes as long as it is not If not, it shall include any and all aftertastes.

The correspondence of multiple perceptions to a single taste, whether the taste is the "true" taste or another taste There is. There are various differences in the ``bitterness'' that several people feel. This means that the following It can be proven in this way.

Taste modifying agents include 1. For example, caffeine ”reducing or substantially eliminating taste or off-taste but has little or no effect on drug and/or KCI off-taste There are taste modifiers.

2. For example, L-aspartyl-L-phenylalanine-methyl ester (commercially available) Product name: Aspartame).

It virtually eliminates but also has little to no interest in other strong sweeteners like saccharin. There are flavor modifiers that have no effect at all.

Specific specific examples of these effects include the following.

A, L-aspartyl-phenylalanine is L-aspartyl-L-phenylalanine. Off-taste related to phenylalanine-methyl ester (product name: Asvalterm) Although it has a substantial effect, it is less effective against off-flavors associated with saccharin.

B. Taurine has a substantial effect on saccharin interest, but L-asparti Related to L-L-phenylalanine methyl ester (trade name: aspartame) have little or no effect on interest.

C1 The burning aftertaste associated with some spirits is caused by 2,4-dihydroxybenzene. Although it can be substantially removed using potassium fragrant, L-aspartyl- - Phenylalanine and taurine are much less effective.

Other specific examples of this effect are shown in the table below. The concentration necessary to achieve these effects The degree of ing. The effects summarized in the table also indicate that other different bitter tastes exist. It shows. As seen from the table, L-aspartyl-phenylalanine is , blocks the bitterness of KCI but has little effect on the bitterness associated with caffeine. .

In contrast, N-(p-cyanophenylcarbamoyl)-aminomethane sulfur Fonic acid reduces the bitterness of caffeine but has no effect on the bitterness of KCI. this Therefore, the perception of bitterness requires independent and different receptors and/or one or more It is safe to conclude that independent sites of receptors are involved.

note: *L-7 Subarthyl-phenylalanine**24-dihydroxybenzoic acid Rium...N-(p-cyanophenylcarbamoyl)-L-7 Subarthyl-L-F Phenylara...Umbrella N-(p-nitrophenylcarbamoyl)-L-7 Subarthyl L-phenylara umbrella me 2- (4-methoxyphenoxy) propionic acid umbrella rate Cod Nishiki N-(p-cyanophenylcarbamoyl)-7minomethanesulfonic acid For those skilled in the art, the table above covers all taste modifiers and/or flavors. It is clear that this is not the case.

As used in this specification and the appended claims, "taste" refers to salty , bitter, sweet, sour, alkaline, umami, astringent, strong flavor, dry, sharp taste, cool, hot, burning, acidic, spicy, stinging, t and/or any golden taste. In this sense, taste is any It also includes all flavors and any and all aftertastes. Again, above It will be understood by those skilled in the art that the table is not exhaustive. Probably.

As used herein, "edible" refers to any substance that is ingested. It also means Edible food is eaten by humans, other mammals, fish, birds, and other animals. This includes, but is not limited to, substances that are ingested.

As used herein and in the appended claims, "substantially tasteless" ' is a substance that is essentially tasteless when initially ingested at an appropriate concentration as a taste modifier. It means that of a compound. Even if there is an aftertaste, it is not included in this definition. .

As used herein and in the appended claims, "sweetener" refers to means any substance that imparts the perception of sweetness, including: but is not limited to these.

A. Monosaccharide. including but not limited to glucose, galactose, and fructose Contains aldoses and ketoses that begin with triose, which is not specified. It is not limited to these.

B. Compound known as sugar. Monosaccharides, disaccharides, and sucrose, maltose , containing oligosaccharides including but not limited to lactose, etc. It is not limited to those.

C5 sugar alcohol. Contains sorbitol, mannitol, glycerol, but they It is not limited to.

D, hydrocarbons and polysaccharides. Contains polydextrose and maltodextrin. It is not limited to these.

E1 strong sweetener.

As used herein and in the appended claims, "intense sweeteners" includes, but is not limited to:

L-Aspartyl-phenylalanine e-methyl ester (trade name = Aspar Chirum) and other related dipeptide sweeteners, saccharin, L-aspartyl-D -Alanine-N-(2,2,4,4-tetramethyl thiatan-3-yl)ami (Product name: Aritime), 1,6-dichloro-1,6-sideoxy-β-D- Fructofuranoisyl-4-chloro-4-deoxy-α-D-galactobiranone (trade name, sucralose), 6-methyl-1,2,3-oxathiazine-4 ( 3H)-one 2,2-dioxide (trade name: acesulfame), 6-methyl -1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium um salt (trade name: Acesulfame K), cyclohexyl sulfamic acid (commercial name: acesulfamic acid) Product name: Cyclamate’), N-(L-aspartyl)-N’(2,2,5 , 5゜tetramethylcyclopentanoyl)1,1-(diaminoethane) and its related compounds, guanidinium sweeteners, dihydrochalcone sweeteners, stevio cyto, miraculin and thaumatin, and their physiologically acceptable salts.

Numerous other sweeteners are described in the following publications, which are incorporated herein by reference: ing.

1. Walters, D.E., Ocefa-1F, T., Dubois, G. E,, r Sweetener discovery, molecular design, chemoreception J (Sveeteners D iscovery, and Mo1ecular Design, and CheIoreception), ASC Symposium Series 450, USA Japanese Chemical Society, Washington DC, 1991゜ 2. Grenby, T., H., r Progress in Sweeteners J (Progressin S. weeteners), Elsevier Applied Science Series, Elsevier Science Publishing Edition, London-New York, 1989. The inventors of this invention are listed above. Neither the list nor any other list is all-inclusive. It acknowledges that it cannot be the same.

As used herein and in the appended claims, "low-potency sweeteners" means sweeteners excluding intense sweeteners.

As used in this specification and the appended claims, "masker" means , masking and/or subtly concealing and/or ambiguous the unpleasantness; means any flavorful edible substance used to disguise masker Examples of edibles commonly used as sweeteners include sweeteners, and onions and garlic. Two types of spices include garlic, paprika, red pepper, and chili powder. .

As used herein and in the appended claims, "low calorie edible" "food" or "low-calorie preparation" means any edible food that has been developed. Typically, thereby 25% of the calories present in normal non-low calorie preparations from edible sources The above will be removed.

As used herein and in the appended claims, the term "taste modifier" means edible food except:

1. It is shown by the formula in the figure below, and it is applied only in the case of organic bitterness. 2. L-glue Other edible tamil-glutamic acid (or its salts) with an unpleasant taste When mixed with other edible substances or consumed with other edible substances, it is A glutamic acid that eliminates or substantially reduces the unpleasant taste without adding its own taste. Leu L-glutamic acid (or salt).

The taste modifier can also be a salty taste modifier. Taste modifiers are one unpleasant taste, e.g. bitterness, and/or possibly also one other unpleasant taste at the same time. It has the property of stopping. Individual taste modifiers may have their own special taste. However, its ability to block unpleasant tastes depends on the concentration at which its own special taste is perceived. It is exhibited at the following concentrations. The taste modifier is added to the edible food before adding the taste modifier. Existing taste and/or off-taste may be brought out.

The taste modifier does not add any substantial taste and/or off-taste of its own. child properties that distinguish taste modifiers from masking substances. For example, a certain taste change To find out whether a quality agent is a bitter taste inhibitor, test it like KCI. It can be added to a solution of a bitter substance. If the substance is a taste modifier, Does it block the unpleasant taste of KCI before it imparts any significant taste of its own? or will be substantially reduced. Taste modifiers make one unpleasant taste better than another. It is thought that it has the ability to more effectively prevent the spread of cancer.

Some taste modifiers can effectively block only one unpleasant taste. Ru. For example, a given taste modifier may reduce the perception of bitterness at a concentration of 110-20 pp. 11,000-100 to effectively prevent one or more other unpleasant tastes. Must have a concentration of 00pp or any other concentration In some cases, it may not be possible to prevent the perception of unpleasant taste. This relative effectiveness, The inability to completely prevent certain tastes differs depending on the taste modifier. , and also vary depending on the concentration of the same taste modifier. Some taste modifiers may differ depending on their use. There are also things that block non-unpleasant tastes such as sweetness. Also, taste modifier Some enhance the perception of other tastes of the edible, such as salty taste, when added to the edible. There are some things.

In some cases, blocking unpleasant tastes can enhance the perception of other tastes. can. In such cases, the perception of saltiness may be enhanced by the addition of taste modifiers. Therefore, the taste modifier acts like a salty taste enhancer.

As used in this specification and the appended claims, "salty taste modifier" ' is salty by itself or in combination with other salty edibles and is non-salty. When mixed with or ingested with a pleasant-tasting edible, the Refers to a taste modifier that reduces or eliminates the perceived unpleasant taste of an edible product.

This type of salty taste modifier can be used together with a taste modifier to become a salty taste modifier. Many of the taste modifiers and edibles used in the specification and accompanying claims include salt. and/or molecules called by various names with an acid attached. Proficient in the technology For some people, these terms are arbitrary and the macro in which the molecule is placed Almost any acid can be called a salt depending on its target and/or micro environment. It is clear that the opposite is also true. In some cases, such a ring The efficacy of a particular taste modifier may vary depending on the environment. For example, 2.4-dihy Droxybenzoic acid is a 2,4-dihydroxybenzoic acid that is of interest to KCI as a taste modifier. Potassium zoate has no potency.

(In certain acidic environments, potassium 2,4-dihydroxybenzoate loses its potency. Lose the club. ) Therefore, throughout this specification and the appended claims, acids and/or References to bases or bases also apply to physiologically acceptable salts and refer to salts. The description is the corresponding acid special table 17-504810 (as) It should be understood that this also applies to bases and/or bases.

In some cases, the solubility of the taste modifier in water may not be sufficient to exhibit inhibitory ability. Ru. In such cases, other substances may be used to compensate for the lack of solubility to improve the taste. It is also possible to increase the solubility of the modifier.

Ethyl alcohol is a food product that may be used in the taste modifier tests described above. This is an example of a substance that can be used to increase the solubility of taste modifiers.

Surfactants improve the taste by increasing or decreasing the effect of the taste modifier. It may affect the medicine. As used herein and in the appended claims. By "surfactant" is meant an amphipathic molecule. This type of surfactant Agents include soaps and/or ionic or non-ionic detergents and/or membrane lipids, but are not limited to these. Inside the surfactant can enhance the effectiveness of certain taste modifiers, but the same surfactant can enhance the effectiveness of other taste modifiers. may reduce the effectiveness of certain taste modifiers or have no effect on certain taste modifiers. There are some things that don't resonate. Surfactants have different effects on each taste modifier. In some cases. Certain taste modifiers have positive, negative, or neutral meanings. The surfactants that affect taste are different from other taste modifiers (i.e. Niblas, (in a negative or neutral sense, and in different ways) .

Different transformations of a substance in the following senses have a large effect on its taste-modifying properties. In some cases, it may have negative effects.

Many of the principles for taste modifiers listed above apply to 2,4-dihydroxybenzoic acid. It can be shown using potassium (potassium β-resolrylate). of this substance Approximately 1-2 weight volume percent (1-2%) solutions have a sweet taste. 2.4-Jihee Potassium drobenzoate with KCI (depending on individual bitterness sensitivity) e.g. When combined in a proportion of 0.25% to 0.50% by weight relative to KCI, Most of the bitterness associated with potassium chloride is removed. (This uses KCl Potassium 2,4-dihydrobenzoate required for edible foods containing one percent (1%) The amount is meant to be no more than 25 to 50 ppm. )2,4-dihydro Potassium loxybenzoate is also used as a flavor modifier for the metallic taste associated with saccharin. It is also a quality agent.

A can of soda containing saccharin as a sweetener contains 2,4-dihydroxybenzoic acid. 25 to 50 milligrams of aluminum (2°4-dihydroxybenzoin to soda) The addition of 69 to 138 ppm of potassium chloride substantially reduces the metallic taste. or removed, allowing other flavors contained in the soda to emerge. In the above example, (2 5-138ppm) Potassium 2,4-dihydroxybenzoate has almost no It is a taste modifier because it has the ability to inhibit bitterness at almost tasteless concentrations.

Potassium 2.4-dihydroxybenzoate is sweet only at significantly higher concentrations. does not indicate. On the other hand, sucrose has a sweet taste in a 2% solution, but at this concentration is not a taste modifier because it does not substantially reduce the bitterness of KCI. sucrose can be said to be a masking material based on the definition given above.

The use of additives to reduce and eliminate bitterness in edibles has already been used by others. In recent years, a fairly comprehensive approach to this purpose has been attempted. Practical Bitter Taste Reduction and Removal Using Dell Peptides and Related Compounds (Pra ctical Debittering Model Pepti des and Re1ated Co+pounds) (Tamura Ml, Mori, N1. Myoshi T, Koya v T, etc.: Agric, Biol, Che m, 54. (1) 41-51 (1990)). of the same book The research reporter and others studied the following types of compounds, and furthermore, amino acids, aminoacyl We are researching operations to reduce and remove the bitterness of sugar and peptide solutions: A , chemical modification.

B, masking agents such as cyclodextrin and starch.

C. Skim milk, soybean casein, concentrated whey protein, or thawed casein such as proteins and peptides.

D. Fatty substances.

E, acidic amino acids.

Bitterness can be reduced by chemical modification of bitter tastants; The substance in question is not a taste modifier because only a derivative with an inherent unpleasant taste is obtained. There isn't. Case study 2-4 is a direct interaction between an additive and an unpleasant flavor component of an edible product. A strategy that prevents the unpleasant taste components from reaching bitter taste receptors by It is based on In case study 5, researchers conducted a study to reduce bitterness. ``acidic amino acid'' or taurine (researchers believe that [taurine has a sulfonyl group] It also shifts to the acidic range, but of course it is not an acidic amino acid." Molar equivalents are used.

The paper states that under the conditions tested, acidic amino acids slightly removed bitterness; reported that they added their own sour taste to the test solutions. Figure 4 of the same paper and Based on FIG. gSPheq methyl 1゜2.3-di0-(1-phenylalanyl)-α-D- Glycopyranoside, Phe-Phe, or Arg-Pro-Phe-Phe Bitterness reduction removal solution is ineffective. The results shown in Figures 4 and 5 are as follows: There are essentially contradictions regarding valine tested at concentrations of M. Figure 4 shows the test solution. When 0.333 equivalents of taurine was added, the reduction in bitterness was less than 50%. 50%), whereas Figure 5 shows that the solution contained 0 taurine. ．． The bitterness reduction was >60% when 22 equivalents (67mM) was added. are doing. This discrepancy in the taste test suggests that Tamura could not have anticipated the detailed description of the invention. First, the inventors of the present invention had to repeat similar taste tests. It shows. Additionally, Tamura understands the effect that taste modifiers can have on taste tests. Or it's obvious that it was unexpected. This application is based on this application as shown below. This is to disclose the effects.

As stated above, the inventors of the present invention have repeatedly conducted taste tests regarding valine. provided. This test was validated with the various concentrations of taurine reported in Tamura's paper. The test was carried out using a 300mM solution of chlorine (under the conditions of Tamura et al.). The inventors of the present invention, etc. The results were confirmed by other independent testing laboratories. Summary of results by the independent testing organization The bottom line is that taurine has no effect on the bitterness of valine. It is shown that. On an equimolar basis with valine (3 times the amount shown in Tamura's Figure 4) When we repeated the trial using taurine (16 times the amount shown in Figure 5), the valine test There was still >50% bitterness in the test solution. Aspartic acid and glutamic acid are not taste modifiers under the conditions of Tamura et al., the inventors of the present invention A taste test using this acid was not conducted. The paper shows that even at a concentration of 300mM, tau Phosphorus had no effect on "masking bitterness" in almost all solutions tested It is shown that. The fact that the researchers used high concentrations in their research suggests that It shows that they were aiming to mask the bitterness. Researchers, etc. They did not understand or anticipate the concept of modifiers.

Experiments with methodologies that incorporate control samples commonly include The assumption is that the hypothesis is accurate and reproducible. Inhibitors are used randomly If tested, the control sample is neither accurate nor reproducible. so-called pair If the inhibitor-added food is ingested after the control sample has been ingested, The subsequent taste of the control sample will be different. Researchers of Tamura's research If they understood this, they could set up observation propositions that avoided this problem. would have done so, and the results would have been accurate and reproducible. It would have been.

In contrast, the present application provides that the taste modifier as defined above is or at substantially tasteless concentrations to prevent interaction between bitter components and taste receptors. It discloses what can be done.

Prevention by direct interaction with receptor sites in the sense used below. , A. Interaction of unpleasant taste molecules with taste receptors and/or B. Recognition of unpleasant taste The goal is to prevent or substantially eliminate

Glenn Roy, Chris Culberson, George Muller, and Sriniva Sant Nagarjan is the US Patent No. 494 dated February 19, 1991. Using N-(sulfomethyl)-N'-arylurea in No. 4990, sweetness was obtained. and/or inhibits sweetness and/or organic bitterness when mixed with organic bitterness or is suppressed. (The researchers believe that the substance has an inorganic bitter taste. It specifically states that it does not affect off-flavors. ) The researchers, etc. As an example, 0.11% (1.1 mg/mL) N-(sulfomethyl)-N'-arylurea 4mg/m in Fein solution A solution containing L is used. 40 bitterness reducing substances compared to this bitter edible. Even when added in excess of 0 percent (400%), Roy et al. This shows that the reduction is only about 50%.

The inventors of the present invention have discovered that a low concentration (0.05%) of 2,4-dihydroxybenzoic acid that Rium can eliminate the bitter aftertaste of KCI and the bitter aftertaste of saccharin. Indicated. This is the reason why potassium 2.4-dihydroxybenzoate exhibits a sweet taste. Only at very high concentrations. Similarly, based on the proposition of the inventors of the present invention, , taurine must be a taste modifier, and indeed contrary to the disclosure of Tamura et al. Five percent (5%) of taurine relative to CI (3% on a molar basis) is present in KCI. It has been found that off-flavors are eliminated or substantially reduced. This means that KCI's 1 Percent (1%) solution (10mg/mL) contains 0.5mg/mL of taurine. Not required and also uses potassium 2,4-dihydroxybenzoate as an inhibitor In this case, it means that 0.05 mg/mL of the inhibitor is not necessary.

Similarly, 10 mg of taurine was added to a can of soda that only uses saccharin as a sweetener. When added (354 mL of soda per can, 28 ppm of taurine), the amount of saccharin Off-flavors are substantially reduced or eliminated and sweetness remains relatively unchanged.

The teachings of the present invention provide for competitive inhibition of receptor binding sites and/or effects on receptor binding sites. This is analogous to non-competitive inhibition with the site of interest.

Therefore, one of the teachings of the present invention is that the taste modifier has an unpleasant taste compared to edibles. This means that the taste modifier is effective at low concentrations. This difference is practically considered a bitter substance. This is of great significance since it is impossible to add many bitterness reduction and removal substances. It is something that we have. Lower concentrations for taurine mentioned in Tamra's paper (0.5 equivalents of taurine) when added to a one percent (1%) KCI solution, The resulting solution uses only 0.03 equivalents (0.5% by weight relative to KCI) Sometimes exhibits a noticeable off-taste that is not present. (The lowest proposed in Tamra's paper Even when taurine is added to water at a high concentration, the water exhibits an off-taste. ) to KCI solution The off-taste of taurine when added is 1, 0 and 1.5 as reported in the paper. It becomes even more pronounced at equivalent concentrations. At the usage concentration suggested in Tamura's paper: Taurine is not a taste modifier. Tamura's paper was proposed by the researchers of the paper. It is better (and more preferable) to reduce the concentration to 115 to 1/100 of the actual concentration. There is no indication that a new taste test result would have been obtained.

According to the researchers in Tamura's paper cited above, ``Reduction and removal of peptide bitterness'' It doesn't seem to be working." Researchers [however, one of the acidic amino acids] ．． Even 5 equivalents did not work well. Presumably, food for taste receptor sites It is also necessary to consider the order in which taste functional groups are attached. ” concludes are doing.

The teachings of this application clearly demonstrate that bitter reduction removal of peptides is successful. be. L-Aspartyl-phenylalanine methyl ester (Product name: A Soda sweetened with only L-aspartyl-phenyl 5 to 7.5 mg of alanine (354 mL of soda per can (14 to 21 p. pm)), L-aspartyl-L-phenylalanine-methylester interest in Ter (trade name: Asvalterm) is reduced or substantially eliminated. It will be done. L-Aspartyl-L-phenylalanine methyl ester (Product name: A L-aspa added as a taste modifier to substances sweetened with Spartum) Rutile-phenylalanine is L-aspartyl-phenylalanine. As a decomposition product of methyl ester (trade name: Asvalterm) or its production Aspartyl and filtrate, which may or may not be present as impurities. It is added to the amount of phenylalanine. Noshiichi Aspar as a taste modifier The use of chilli-phenylalanine is a previously unknown or unexpected This is an unexpected result. In fact, L-aspartyl-L-phenylalani L-aspartyl-L-phenylalanine-methyl ester (trade name: A Although it is one of the decomposition products of L-aspartyl-phenylene Lualanine/methino is a favorable example of the decomposition of Stell (product name: aspartame) It was not thought that. L-aspartyl-phenylalanine methyl Both manufacturers and users of esters (product name: aspartame) Currently, efforts are being made to prevent such deterioration. In both cases, the substance is They are trying to do this by adjusting the formulation of the products they use. difference In addition, manufacturers may sell the substance in dry form or increase the purity of the substance. Undesirable decomposition of the product can be suppressed by (L- If aspartyl-L-phenylalanine is present as a manufacturing impurity, 1% of L-aspartyl-L-phenylalanine methyl ester Present in less than (<1%) amount. ) In the example mentioned above, aspartyl-L-phene The added amount of 5 to 7.5 mg of nilalanine is to add sweetness to soda. of L-aspartyl-L-phenylalanine methyl ester used in This corresponds to 4%. L~aspartyl-shi-phenyla in soda Examples of products from the decomposition of ranin methyl ester include α-L-asparty β-L-aspartyl-phenylalanine, β-L-aspartyl-phenylalanine, Tanol, L-aspartyl-phenylalanine diketopiperazine, L- Phenylalanine, L-aspartic acid, L-phenylalanine-methylester and β-L-aspartyl-monophenylalanine methyl ester. can be lost. The proportions of these and other possible degradation products are determined by storage conditions. conditions (time and temperature) and the specific composition of the soda (its pH, etc.). Ru. The present invention provides that whether such decomposition occurs intentionally or accidentally, , L-aspartyl-phenylalanine methyl ester (trade name: Asparty) It also discloses the use of decomposition products of It is. Aspartyl-Phenylalanine-Methyl serves as a taste modifier Other examples of decomposition products of esters (trade name: aspartame) include β-L- Examples include aspartyl-phenylalanine.

L-aspartyl-phenylalanine-methyl ester (product name: When sweetening is done with both aspartame) and saccharin, the strengths of the two Two taste modifiers are required to reduce or substantially eliminate off-flavors in sweeteners. There may be cases where this happens. For example, taurine and L-aspartyl-phenyla Nin could also be used together. The concentration of taste modifier required is determined by the concentration of taste modifier used in soda. It depends on the relative concentration of high intensity sweeteners used.

In some cases, it may be preferable to use a combination of flavor modifiers for stirring. . In potato chips, 80 percent KCl (80%) and 20 percent NaCl -cent (20%) and taurine to KCI of 5% (5%). %) Also added 3% (3%) of L-aspartyl-phenylalanine. It may be preferable to use a single taste modifier instead of a single taste modifier. Ru. Examples of taste modifiers used alone include taurine, L-aspartyl- -phenylalanine, or potassium 2,4-dihydroxybenzoate. It will be done.

From the results of trials conducted by the inventors of the present invention, edible products with and without inhibitors were found. The method of randomly presenting objects is such that edible and non-edible items with inhibitors are By randomly presenting edible edibles, a “control sample J” (controls ) has been confirmed to have a flaw in which it is moved. Evaluation of taste of control sample is varied by the use of inhibitors within the same random sample. child The "migration" of control samples such as It is something that arises from being treated. (In the taste test conducted earlier, there was a bitter taste.) the taste modifier is presented to the taster at or near the end of the tasting containing the taste modifier. Once bitter, the previously bitter food no longer feels as bitter. This is a typical result. ) In some trials conducted using random methods, If, for example, the first stage of the test is already very unpalatable, with a bitter and metallic taste, When a measured pure KCI food is tasted at or near the end of the trial, the N It was determined that the food taste was almost as good as the aC1 food.

The Merck Index, 11th edition, 1989, hereinafter simply (referred to as an ``indicator''), gymnemic acid ``completes the taste for several hours with respect to bitterness or The taste modifiers described in this specification and throughout the book The properties of this are significantly different from those of gymnemic acid. (gymne This description of the properties of muric acid is cited for this information in the indicator. It does not completely match the article. One of the articles reads, ``After chewing two leaves... can no longer taste sweetness. Moreover, bitterness is also suppressed to some extent. ” (underlined) ). ) The indicator also indicates that gymnemic acid is a bitter-tasting compound. It also states: It has a great effect on the purified Gi reaction, even after more than 15 minutes. It says it's still acceptable. These reports indicate no effect on bitter taste reactions. It is also written that. In addition, these reports are based on the dietary intake of gymnemic acids A and A2. No comment on taste, but under the definition herein Acid is not a taste modifier.

In the field of sweetness, there is a wealth of literature on research on taste perception. For the past 20 years, many researchers have been trying to develop new calorie-free sweeteners. Ta. This research was conducted several years ago using aspartame (trade name: L-aspartyl-L). - Phenylalanine methyl ester) was developed, followed by vigorous progress. This is something that has been developed over the years. As a result of this research, a wide variety of sweet molecules are now known. It has become.

There has been a considerable amount of research into sweet taste perception and the interactions between sweet taste receptors and sweet molecules. Research is already underway. These studies all focused on sweet and bitter receptors. and other taste receptors located in close proximity to each other and/or indicating the fact that they are related and/or in some cases identical in kind. ing. For example, the sweetening molecules can be specifically arranged and/or oriented and/or with respect to the shape and/or stereochemistry of the chiral center and/or within the molecule. With only slight changes by addition or substitution and/or removal of groups, It is known that the sweet molecules become bitter or tasteless. Specification through the spatial arrangement and/or orientation and/or shape of the chiral center of the molecule. and/or with respect to stereochemistry and/or the addition of various groups within the molecule or Changing by substitution and/or removal is hereinafter referred to as "transform". tion(s)). In molecular conversion: A1 taste modifier Conversion of the molecule to a more active or a less active taste modifier B1 Conversion of a molecule that is not a taste modifier may change the molecule into a taste modifier. .

These transformations in the molecules make them taste sweet, bitter, or can change from sweet, bitter, or tasteless. Ru.

As a result, the inventors of the present invention made the following considerations.

A. Sweet and bitter taste perception occurs in the same receptor, part of the same receptor, spatially very closely related receptors, or give related sweet or bitter responses It may be related to separate receptors acting together, such as B. The perception of unpleasant taste is caused by this same receptor, part of the same receptor, spatially distinct closely related receptors, or together to give a related unpleasant taste. It may be related to distinct receptors that act on it.

(All concepts related to receptors are referred to herein as "receptor site" or "receptor site"). It is called "vessel". ) This characteristic of transformation can be well demonstrated in the case of dipeptide-like sweeteners. Ru. For example, L-aspartyl-d-phenylalanine methyl ester (product Name: Asbalterm) has a strong sweet taste. On the other hand, L-aspartyl- L-phenylalanine methylamide has a strong bitter taste, and L-aspartyl- Shi-phenylalanine free acid is tasteless.

Such transformations can be applied to most of the known compounds, including aspartyl-D-alanine amide. This applies to all dipeptide sweeteners. However, aspartyl-D-a Among the lanine amides, aspartyl-D-alanine alkylamides are mostly Many of the corresponding amino acids exhibit a sweet taste and a bitter taste. A similar example is Amino - Malonic acid derivatives, aspartyl alanine esters, and many other peps It is also found in tide-like sweetener compounds. The transformation also leads to many other classes of compounds. This also applies. For example, in saccharin-type molecules, nitration or alkylation Presence or absence leads to molecules exhibiting tasteless, sweet, or bitter tastes Sometimes. The following equation shows such an example.

Other examples of conversion include substituted propoxybenzenes. The molecule is Whether tasteless or exhibiting sweet and/or bitter taste, NH and N O2 substitution Determined by the location, location, and number of bases.

An example is shown below.

Other examples of transformations include substituted ethoxybenzenes.

Further examples of conversions are shown below.

Such transformations apply to most types of sweet or bitter tasting substances.

Therefore, the use of non-sweet analogues of thaumatin (a large peptide) as potential taste modifiers. Its existence can be expected. In general, regardless of size or chemical structure, Most sweet or bitter edibles could be converted into taste modifiers. moreover, According to the present invention, polymeric substances and G, oligo-1 and poly-peptides The same thing can be expected with regard to substances. From these facts, the following conclusion can be drawn: Guided: A.1. A molecule has a spatial arrangement similar to known sweeteners, and 2. If the modification can render the molecule substantially tasteless, B.1. a molecule has a spatial arrangement similar to that of known bitter substances, and 2. If the molecule can be made substantially tasteless with slight modifications, The molecule interacts with receptors in a manner similar to the interaction of sweet or bitter taste molecules. However, no related taste occurs. If this happens, the virtually tasteless molecules This should prevent other molecules from entering the receptor. Therefore, the present invention The inventors reached the following conclusion and arrived at the present invention: If the A0 molecule is a taste modifier, it may prevent or reduce the sweetness of the substance. may also prevent or reduce unpleasant taste, and/or or 80 If the molecule is a taste modifier, it may prevent or reduce the bitterness of the substance. and, in some cases, other unpleasant tastes - which may be prevented or reduced. and/or a C1 sweet tasting molecule can be spatially modified to become substantially tasteless. the molecule is expected to be a taste modifier and/or D. If a molecule that exhibits bitter taste can be spatially modified to become substantially tasteless, then this This molecule is expected to be a taste modifier.

Additionally, if an edible has desirable characteristics, such as salty taste, The desirable properties of the taste modifier of the present invention may be inhibited or It was also made clear that there would be no impact.

Furthermore, in order to achieve a desirable degree of reduction and/or elimination of unpleasant taste, It was also revealed that there may be cases where two or more taste modifiers are required. two or more If several taste modifiers are required, each of the taste modifiers can be temporarily ingested by an appropriate method. and/or by chemically bonding the taste modifier. This will be obvious to those skilled in the art. Chemically combined taste modification In the case of flavoring agents, the base molecule may be combined with one or more similar or different taste modifiers. Can be combined with molecules.

In addition, in some cases, by molecular synergy, it can itself act as a taste modifier (taste modifier). Two or more molecules that are unlikely to be used are temporarily used in an appropriate manner to modify the taste of the molecules. It can also be used as a stimulant.

Furthermore, many taste modifiers, such as potassium chloride, potassium glutamate, Potassium zoate, potassium nitrate, potassium nitrite, potassium sulfate, potassium sulfite potassium baking powder and potassium baking soda (these (probably becomes potassium chloride or other potassium salt after baking), aspirin , acetaminophen, antibiotics, codin, caffeine, unsweetened chocolate It has also been shown to block the unpleasant taste of drugs, other drugs, or other unpleasant tastes of edibles. It was done.

It has also been revealed that some taste modifiers can enhance the salty taste. therefore , taste modifiers such as potassium chloride and/or sodium chloride and/or or with a mixture of substances with an unpleasant taste, such as ammonium chloride, to Sodium chloride and/or potassium chloride and/or Alternatively, it is also possible to enhance the saltiness of ammonium chloride.

Even edible foods that are not generally considered to have an unpleasant taste are treated with an appropriate taste modifier. Addition as a modifier may give favorable results. for example: A. Sodium chloride is not normally thought to have a bitter taste, but it has a moderate taste. The aftertaste is substantially smoothed by adding the modifier.

B. Yogurt that is made with Brain and has no added flavor or sweetness usually has a strong flavor and is acidic. Although it is considered to have a strong taste, adding a taste modifier can smooth it out. is obtained.

C. The bitterness of coffee can be substantially reduced by adding appropriate taste modifiers. or can be removed.

00 The burning sensation of strong distilled spirits can be reduced by adding an appropriate taste modifier. can be reduced or eliminated.

In the case of sour substances such as lemon juice, suitable taste modifiers and/or Addition of salty or salty taste modifiers results in a substantial change in unpleasant taste. This effect is Especially when salts such as potassium chloride or sodium chloride are added to the taste modifier. It is noticeably recognized. Adding salty modifiers reduces or eliminates unpleasant tastes You can also do that.

As used in this specification and the appended claims, the defined terms , has the same meaning in singular and plural form. In this specification and the appended claims. Where used, defined terms may or may not begin with an uppercase letter. (But the meaning is the same.

Detailed description of the invention - Taste modifier molecules as taste modifiers The taste modifiers useful in the present invention are those of the prior art that are substantially tasteless taste modifiers. It is a compound of Prior art substances that can often be taste modifiers that are not tasteless can be made virtually tasteless by transformation.

As used herein and in the appended claims, the substitutions for "Group 1" The group can be represented by: H, alkyl, substituted alkyl, alkyl xy, substituted alkoxy, aryl, substituted aryl, alkylene, substituted alkylene , aminoacyl, substituted aminoacyl, aryloxy, substituted aryloxy, hydro oxy, nitro, amino, substituted amino, cyano, halogen, aralkoxy, substituted ara Rukoxy, Acyl, Substituted Acyl, Aryl Acyl, Substituted Aryl Acyl, Triph fluoroacetyl, benzoyl, substituted benzoyl, alkylamino, substituted alkyl Amino, dialkylamino, substituted dialkylamino-8, trialkylamino-octasubstituted Realkylamino, carbonate, substituted carbonate, alkyl carbonate, substituted alkyl carbonate , aryl carbonate, substituted aryl carbonate, acylaminooctasubstituted acylamino, guar Nidino, substituted guanidino, alkylguanidinooctasubstituted alkylguanidino, acyl Guanidino, substituted acyl guanidino to aryl guanidino to substituted aryl guanidino Alkyl urethane, substituted alkyl urethane, aryl urethane, substituted aryl urethane urethane, urea, substituted urea, mono- or di- or tri-substituted urea, alkaline Killureas, substituted alkylureas, O, S, or N glycosides, phosphorylated glycosides ( However, glycosides include monosaccharides, trisaccharides, trisaccharides, oligosaccharides, substituted monosaccharides, ni-saccharides, tri-saccharides, or glycosides. is an oligosaccharide) CHO, substituted CHOSCOCHS7! C0CHCHCHO, substitution CH233ゝゝ　2 CHOlCOOH, CHC0OH, substituted CH2C0OH, Co.

CH-1 substitution C00CH0COCH, il substitution COCH3, C33ゝ　3 ON) (, substituted CONH2, NHCHO1 substituted NHCHOSSCH3, substituted SC HSCHCH, substituted 5CH2CH3, CH23ゝゝ23 SCH, substituted CHSCHSOH1SO2NH2, substituted S3 2 3ゝ 3 ONH9OCH, substituted 502CH3, CH25O3H122' 2 3 Substituted CH25O3H1 cycloalkyl, substituted cycloalkyl, heterocyclic, substituted heterocyclic Monocyclic, polycyclic, substituted polycyclic, and CH2502NH1 arylurea, substituted Aryl urea, polysubstituted arylurea, acid group of structural formula 20H, (however, Z is carbon, sulfur, boron, r or an element selected from the group consisting of phosphorus, q is an integer from 2 to 3, (r is an integer from 1 to 3); carboxylic acid ester, substituted carboxylic acid ester carboxamide, substituted carboxamide, N-alkyl carboxyl mido, substituted N-alkyl carboxamide, di-alkyl-carboxamide , a substituted dialkyl carboxamide, and/or two substituents together phenyl ring directly or through an oxygen, nitrogen, or sulfur group at two positions a substituent that has an aliphatic chain attached to it, provided that N151 or any H on O may be substituted with the second group or one of the substituents, and any of the above substituents and and/or all combinations, and any and/or of the foregoing substituents. All physiologically acceptable salts.

As used herein and in the appended claims, the "second group" substitutions The group can be represented by: H1 alkyl, substituted alkyl, dial Kyl, substituted dialkyl, aralkyl, substituted aralkyl, aryl, substituted aryl , diaryl, substituted diaryl, acyl, substituted acyl, cycloalkyl, substituted Chloalkyl, benzoyl, substituted benzoyl, trifluoroacetyl, alkyl Oxycarbonyl, substituted alkyloxycarbonyl, aryloxycarbonyl , substituted aryloxycarbonyl, alkylaminocarbonyl, substituted alkyl Minocarbonyl, arylaminocarbonyl, substituted arylaminocarbonyl, Amidine, substituted amidine, alkylamidine, substituted alkylamidine, aryl Amidine, substituted arylamidine monosaccharide, substituted monosaccharide, trisaccharide, substituted trisaccharide, trisaccharide, substituted Trisaccharide, oligosaccharide, substituted oligosaccharide, phosphorylated sugar, substituted phosphorylated sugar, arylacyl , substituted arylacyl, alkylene, substituted alkylene, heterocyclic, substituted heterocyclic , polycyclic, substituted polycyclic, cyano, nitro, but NSS, or any H on O may be substituted with one of the above substituents, and any of the above substituents and and/or all combinations, and any and/or all of the foregoing substituents. All physiologically acceptable salts.

As used herein and in the appended claims, the “third group” substitutions The group can be represented by: H1 alkyl, substituted alkyl, alkyl Ren, substituted alkylene, branched alkyl, substituted branched alkyl, branched alkylene, Substituted branched alkylene, aryl, substituted aryl, aralkyl, substituted aralkyl, silyl Chloalkyl, substituted cycloalkyl, acyl, substituted acyl, benzoyl, substituted base Zoyl, alkoxy, substituted alkoxy, aryloxy, substituted aryloxy, Lifluoromethyl, halogen, cyano, heterocyclic, substituted heterocyclic, polycyclic, substituted Polycyclic, and combinations of any and/or all of the foregoing substituents.

As used in this specification and the appended claims, "substitution" refers to Any hydrogen atom in the molecule can be substituted with any one of the substituents in the 1st, 2nd, or 3rd groups. Indicates what has been "replaced" in combination.

As used herein and in the appended claims, an acidic group or a base Specific taste modifiers containing functional groups include all their physiologically acceptable salts as well as Contains free acids and/or bases where appropriate.

As used in this specification and the appended claims, Section 1.2 above, or or any aromatic molecule of group 3 can be substituted with one of the substituents of group 1. .

It is understood by those skilled in the art that any substituent not specifically defined is H. will be understood.

Any person skilled in the art will understand that any of the above substitutions and descriptions are chemically Only those permitted by the laws of , physics, and nature may be included in each class of compounds listed below. It will be appreciated that it is of interest for use as a taste modifier as described.

Suitable classes of molecules for use as taste modifiers are listed below. and as used in the appended claims, the following molecule is referred to as A-1: The molecule shall represent the entire class of compounds having the following structural formula: (However, m represents 0 or 1, n represents 0.1.2 or 3, p represents 1 ．． 2.3.4, or 5, q represents 0 or 1, R is H or lower represents alkyl (e.g. 01-03 alkyl), and the substituents R° are the same or different. each of which may be represented by one of the substituents of the first group, in any combination. Used, + + X represents H or a physiologically acceptable cation) and of the above compounds Any and/or all physiologically acceptable salts.

The specific compounds contained in this class of taste modifiers and their preparation methods are No. 4,567,053, which is incorporated herein by reference. It's included. Examples of compounds of particular interest in this class are shown below. :1, (-)-2-(4-methoxyphenoxy)propionic acid, 2, (±)- 2-(4-methoxyphenoxy)propionic acid, 3,(+)-2-(4-methoxy) cyphenoxy)propionic acid, 4,4-methoxyphenoxyacetic acid, 5,2-(4-methoxyphenyl)propionic acid, 6,2-(4-ethoxyphenyl) 7,3-(3,4-dimethoxyphenoxy)propionic acid, 7,3-(3,4-dimethoxyphenoxy)propionic acid ionic acid, 8,3-(3,4-dimethoxyphenyl)propionic acid, 9,3-( 2,3,4-trimethoxyphenoxy)propionic acid, 10,3-(2-methoxyphenyl)propionic acid, 11.1.4-benzodioic acid Xane-6-acetic acid, 12,3-(2,3,44rimethoxyphenyl)propio acid, 13,3-(3,4,5-trimethoxyphenyl)propionic acid, 14,3-(4-methoxyphenyl)propionic acid, 15,4-(4-methoxy phenyl)butyric acid, 16, 2-methoxyphenylacetic acid, 17, 3-methoxyphenylacetic acid, 18, 4-methylphenylacetic acid, 19, 4-trifluoromethylphenylacetic acid, 20, phenylpyruvic acid, 21-. 2.3-dihydrobenzoic acid, 22, 2-hydroxy-4-aminobenzoic acid, 23, 3-hydroxy-4- Aminobenzoic acid, 246 phenoxyacetic acid, 25, gallic acid 26.2.4-dihydroxybenzoic acid, 27.2.4-dihydroxyphenyl acetic acid Acid, 28,2-(2,4-dihydroxyphenyl)propionic acid, 29,2- (2,4-dihydroxyphenoxy)propionic acid, 30,2-(2,4- dihydroxyphenoxy)acetic acid and any of the aforementioned compounds and/or are all physiologically acceptable salts.

83 As used herein and in the appended claims, the following molecules are defined as: B-1, and the molecule shall represent the entire class of compounds with the following structural formula: .

(However, R can be selected from the group consisting of hydrogen and C1-03 alkyl, R can be selected from the group consisting of hydrogen and C1-03 alkyl, and R1 is (as used in this specification and the appended claims) The structural formula of is called B-2): Physiologically acceptable salts of any and/or all of the aforementioned compounds.

The specific compounds contained in this class of taste modifiers and their preparation methods are No. 4,544,565, incorporated herein by reference. It's included.

Examples of compounds of particular interest in this class are shown below =1,3-(3 ',4°-dimethylbenzoyl)propionic acid, 2,3-(2°,4°-dimethylbenzoyl) methylbenzoyl)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′-methylbenzoyl)propio 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'-dimeth xybenzoyl) propionic acid, 15,3-(4°-methoxybenzoyl)propionic acid, 16,3-(4’-methoxybenzoyl)propionic acid Toxybenzoyl)-2-methylpropionic acid, 17, 3-(4'-methoxybenzoyl)-3-methylpropionic acid, 18,3',4°-dimethoxybenzoyl-2,3-dimethylpropionic acid, and any and/or all of the aforementioned compounds are physiologically acceptable. salt.

C1 As used in this specification and the appended claims, the following molecules include: C-1, and the molecule shall represent the entire class of compounds with the following structural formula: .

(However, R, R, R, R, R, and R6 are independent from one of the substituents of the first group. (selected and used in any combination) and any of the above compounds and/or any physiologically acceptable salts.

The specific compounds contained in this class of taste modifiers and their preparation methods are No. 4,871,570, which is incorporated herein by reference. It's included.

Examples of compounds of particular interest within this class are shown below: 1, R=R =R=R=H, R=OC2H5, R=N5, 3. 4-dihydroxybenzoic acid protocatechuic acid), 6, 2. 4-dihydroxybenzoic acid, 7.3-hydro xy-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-dolihydro Xybenzoic acid, 13, 2. 6-dihydroxybenzoic acid, 14.2-aminote lephthalic acid, and any and/or all of the aforementioned compounds are physiologically acceptable. salt.

01 As used herein and in the appended claims, the following molecules are defined as D-1, and the molecule shall represent the entire class of compounds having the following structural formula: : [However, n and k are each 0.1 or 2; Y (same or different) ) is N (nitrogen), 0 (oxygen), or S (sulfur); Q is represented by one of the substituents of the third group; p and q are 1 when Y is O; p and q are independently 1 or 2 when Y is S, p and q are When N, it is independently 2 or 3, and when R (pal, it is the same or may be different) and R’ (when q>1, the same or different may be used) ) is one of the substituents of the second group or the three structural formulas below (hereinafter referred to herein and attached). The structural formula is written as D-2 as long as it is used in the claims of and may be used in any combination and appropriate stereochemistry; (with the proviso that 2 and 2° may be the same or different 0H1-0-X+, OR', NHNHR’, NCR”)2, R2 is alkyl, branched alkyl, alkyl Ryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cyclo Loalkyl, substituted aryl, substituted aralkyl, substituted alkaryl, and R#.

is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl Kyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted substituted alkaryl, or amino acid side chain (e.g., one of the 20 common amino acids) and X+ is H+ or a physiologically acceptable cation, preferably an alkali metal, alkaline earth metal, or ammonium cation)] and Physiologically acceptable salts of any and/or all of the following.

Examples of compounds of particular interest within this class are listed below: 1. L-As Partyl-shi-phenylalanine, 2, aminomalonyl-L-phenylalanine , 3, L-aspartyl-D-alanine, 4, L-aspartyl-D-serine , 5, L-glutamyl-phenylalanine, 6, N-(L-aspartyl)- p-aminobenzoic acid, 7, N-(L-aspartyl)-〇-aminobenzoic acid, 8 , L-aspartyl-tyrosine, 9, N-(p-cyanophenylcarbamo yl)-L-aspartyl-shi-phenylalanine, 10, N-(p-nitrophenylcarbamoyl)-L-aspartyl-cyphenate nilalanine, 11, L-β-aspartyl-phenylalanine e methyl ester, 12, L-aspartyl-p-hydroxyanilide, 13, L-β-aspartyl L-phenylalanine, 14, L-aspartyl-serine-methyleth 15, L-aspartyl-D-tyrosine methyl ester, 16, L-a Spartyl-L4 leonine-methyl ester and any of the above compounds and/or any physiologically acceptable salts.

81 As used herein and in the appended claims, the following molecules are defined as: E-1, and the molecule shall represent the entire class of compounds having the following structural formula: .

(However, R', R', R", and R6 are each independently one of the substituents of the second group. represented and used in any combination; R4 and R5 are the same or different (each independently represented by one of the substituents of the third group: n is 0.1.2. 3.4.5.6.7.8.9, or 10; Z is c, s, p, or B; , q is an integer between 2 and 3, and r is an integer between 0 and 3; if Z is C, then Baq is 2 and iZ! J(SSP, or B, then q is 2 or 3; 2 is If Z is P or B, r is 1; if Z is P or B, r is 2) and any and/or all of the above-mentioned compounds included in this class Examples of compounds of particular interest are shown below; 1, R''=CH3, R'' =4-cyanophenyl, R1=R4=R5=H, n=1, z=cSQ=2, r= l, 4, R'=CHR"=phenyl, R1=R'=R"=H.

3ゝ n=1, z=cS q=2, r=1. 5, R"=H, R"=4-cyanophenyl, R1=R4=R5=HS n=1, z=c, q=2, r=1.6, R”=HSR”’=4-nitrophenyl , R1=R4=R5=H, n-1, z=c, q=2, r=l, 7, R'=H SR"° = 4-methoxyphenyl, R' = R' = R5 = H, n = l, z = c, Q=2, r=l, 8, R"=H, R"=phenyl, R'=R4=R ”=HSn=1, z=cS q=2, r=l, 9, R"=CH3, R"°=4-cyanophenyl, R1=R4=R5=H1n =1, Z=S, q=3, r=l, 12, R"=CHR"=phenyl, R'=R ’=R”=H13ゝ n=1, Z=SS q=3, r=1. 13, R"=H, R"°=4-cyanophenyl, R"=R'=R"=H , n=1, Z=S, q=3, r=1.14, R"=H, R"=4-nitrophe Nil, R1=R'=R5=H, n=1, Z=S, q=3, r=l, 15, R "=H, R"°=4-methoxyphenyl, R1=R4=R"=H, n=1, z=s, Q=3, "=1.16, R'=H, R"'=phenyl, R" =R'=R''=H, n=1, Z=SS q=3, r=1, Tolerable salt.

F1 As used herein and in the appended claims, the following molecules include: F-1, and the molecule shall represent the entire class of compounds having the following structural formula: : [However, n is 0.1 or 2; Y (can be the same or different) ) is N (nitrogen), 0 (oxygen), or S (sulfur); Q is a substituent of group 3 If Y is 0, p and q are 1; if Y is S, p and q is independently 1 or 2, and if Y is N, p and q are independently 2 or 3. R (can be the same or different when p>1) and R' (q>1 may be the same or different) are one or the next three substituents of the second group. (as used herein and in the appended claims) (the formula is called F-2), and any combination and appropriate stereochemical structure can be used. Used in construction.

(However, 2 and 2゛ may be the same or different <OH.

where R is alkyl, branched alkyl, aryl, aralkyl, alkaryl, silyl. Chloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aral R1 is alkyl, branched alkyl, substituted alkaryl, and R1 is alkyl, branched alkyl, aryl. aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloa alkyl, substituted aryl, substituted aralkyl, substituted alkaryl, or amino acid side chain (e.g. one of the 20 common amino acids) and X+ is H+ or physiological cations, preferably alkali metals, alkaline earth metals, or alkali metals, ammonium cation)] and any of the aforementioned compounds and/or All physiologically acceptable salts.

Examples of compounds of particular interest in this class are shown below: Onyl-phenylalanine methyl ester, 2, L-phenol-L-phenyl ester Nylalanine e-methyl ester, 3, L-seryl-phenylalanine methyl ester ester, 4, L-methionyl-D-alanyl-tetramethylcyclopentyl Amide, 5, L-seryl-D-alanyl-tetramethylcyclopentylamide, 6, L-isoyl-〇-alanyl-tetramethylcyclopentylamide, 7, L-olethyl-β-alanine, 8, L-diaminobutyryl-β-alanine, 9, L-diaminopropionyl-β -alanine, 10, L-lysyl-β-alanine, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

G1 As used herein and in the appended claims, the following molecules include: G-1, and the molecule shall represent the entire class of compounds having the following structural formula: : (However, p is 1.2.3.4 or 5, and each substituent R1 is in the first group. It is represented by one substituent and used in any combination, and R2 is a substituent of the second group. ) and any and/or all of the compounds mentioned above. Physically acceptable salt.

Examples of compounds of particular interest in this class are the following compounds (with the exception of R2 =H, R1 is as follows: 1.3-C0OH.

10.3-C6H5CH2O, 11,4-C6H5CH2O, 12,2-t-butyl, 18.4-C2H5, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

H1 As used in this specification and the appended claims, the following molecules include: H-1, and the molecule shall represent the entire class of compounds with the following structural formula: : (However, R1 is 5-tetrazole, p is 1.2.3, or the second group substitution (represented by one of the groups), and any and/or all of the above-mentioned compounds. Physiologically acceptable salts.

Examples of compounds of particular interest in this class are listed below: 1.1-α- 5-tetrazolyl-6-chlorotryptamine, 241-α-5-tetrazolyl -6-fluorotryptamine, 3.1-α-5-tetrazolyl-6-methoxy tributamine and any and/or all of the aforementioned compounds acceptable salt.

1. As used in this specification and the appended claims, the following molecules are: 1-1, and the molecule shall represent the entire class of compounds having the following structural formula: .

(However, p and q are each 1.2.3.4 or 5; substituents R1 and and R2 may be the same or different (each represented by one of the substituents of the first group). used in any combination) and any of the aforementioned compounds and/or or any physiologically acceptable salt.

Examples of compounds of particular interest in this class are shown below; Let's call it I-2.

11 As used in this specification and the appended claims, the following molecules are defined as J-1, and the molecule shall represent the entire class of compounds having the following structural formula: .

(used in any combination), and any of the foregoing compounds and and/or any physiologically acceptable salts.

Examples of compounds of particular interest in this class are shown below =3, R1= R3=H, R2=C0OH14, R2=R3=H, R2=p-cyanophenylka rubamoyl, and any and/or all of the aforementioned compounds physiologically Acceptable salt.

K1 As used herein and in the appended claims, the following molecules include: -1, and the molecule shall represent the entire class of compounds having the following structural formula: .

(However, p is 1.2.3 or 4; substituents R2 are the same or different Each substituent may be represented by one of the first group substituents and may be used in any combination. , R1 is represented by one of the substituents of the first group, and R1 and R2 are any combination. ), and any and/or all of the aforementioned compounds Tolerable salt.

Examples of compounds of particular interest in this class are shown below: 1, R'= H, R2=benzyl, p=l, 3, R1=H, R2=CN, p=1.4, R 1=H, R2=cyanophenylcarbamoyl, and any of the above compounds and/or any physiologically acceptable salts.

L1 As used in this specification and the appended claims, the following molecules include: L-1, and the molecule shall represent the entire class of compounds having the following structural formula: .

(However, R, R1 and R2 may be the same or different (substituents in the second group) p is O or 1; R3 and R4 are each a group 3 group; Represented by one of the substituents; n is Oll, 2.3.4.5.6.7.8.9.10. 11.12.13.14.15.16.17.18.19, or 20; 2 is an element selected from the group consisting of carbon, sulfur, boron, or phosphorus; q is an integer from 2 to 3; r is an integer from 1 to 3; if Z is C, q is 2 ; if Z is SSP or B, then q is 2q or 3; if 2 is C or S; r is 1; if Z is P or B, r is 2; R1 and R2 are OH can be eliminated to form a cyclic amide), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Examples of compounds of particular interest included in this class are shown below = 1, R'' = H, R2=t-butyl, Z=SSq=3, r=1, n=-o, p=o, 2. R'=H, n=0, R2=1.2.3-trimethylcyclohexyl, z= sSq=+3, r=l, 3, R' = R2 = R3 = R' = H, n = 2, z-s, q = 3, r = 1, (This compound is also called taurine.) 4. R1=R2=R"=R'= HSn=2, z=C1q=2, r=1, p=o, (this compound has β-alanine and Also called. )5, R=p-cyanophenylcarbamoyl, R2=R3=R4= HSZ=CSq=2, r=1, nxl, p=o, 6, R'=R2=R"-R '=H, n=2, Z=P, q=3, r=2, p=o, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

M0 As used in this specification and the appended claims, the following molecules include: M-1, and the molecule shall represent the entire class of compounds with the following structural formula: .

(However, p is 1.2.3 or 4, and the substituents R, R'' and R2 are the same or different groups, each represented by one of the substituents of the first group. used in combination, R3 is represented by one of the substituents of the second group, R, R, R, and R3 is present in any combination), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Examples of compounds of particular interest in this class are shown below: 1, R'= R3=phenyl, R2=H.

and any and/or all physiologically acceptable salts of the aforementioned compounds. .

N0 As used in this specification and the appended claims, the following molecules are: N-1, and the molecule shall represent the entire class of compounds with the following structural formula: .

(However, p is 1.2.3 or 4, and q is 1.2.3.4 or 5. Yes; substituents R, R' and R2 may be the same or different and each It is represented by one of the substituents of the group and can be used in any combination. ), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

An example of a compound of particular interest in this class is represented by the molecular formula below. , referred to as N-2 as used herein and in the appended claims. Bu; 0, the entire class of compounds consisting of amino acids and polyamino acids.

This class includes, but is not limited to, the following amino acids: 1. Naturally occurring α, β, γ, δ amino acids and/or 2. Generally ω amino acids. amino acids and/or 3. unnatural amino acids and/or 4. peptides and and polyamino acids.

The nitrogen atom of these compounds is suitably substituted with -, two or three substituents of the second group. Can be replaced. Oxygen (0) or sulfur (S) atoms in these molecules If present, they can be substituted with an appropriate number of substituents of the second group. Ru. Any aromatic group in these compounds may be optionally combined with one or more substituents of Group 1. can be replaced together, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Examples of compounds of particular interest within this class are listed below: 1. D-Glue Tamic acid, 2, D-aspartic acid, 3, aminomalonic acid, 4. Cinic acid in β-aminoethane sulfur 5, β-alanine, 6.3.4-Dihydroxyphenylalanine, 7, L-aspartyl-shi-as paragic acid, and any and/or all of the aforementioned compounds Acceptable salt.

21 As used in this specification and the appended claims, the following molecules are defined as P-1, said molecule represents the entire class of compounds having the following general structural formula: shall be.

) represents a number of tautomers, some of which are You will understand that it is expressed by the formula.

(However, substituents R and R3 may be the same or different, and each substituent may be in the first group.) is represented by one of the substituents and used in any combination, and R and R2 are the same Any set of substituents, each represented by one of the substituents of group 2, may be used in combination, A is C, SSN or O, and if A is C then this carbon The substitution is carried out with any combination of one or more substituents of the first group, and A is S or If N, the substitution on this S or N is carried out with one of the substituents of the second group), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Examples of compounds of particular interest in this class are shown below = 1, xantho Syn-5゛　-monophosphate and any and/or of the aforementioned compounds are all physiologically acceptable salts.

91 As used herein and in the appended claims, the following molecules are defined as: Q-1, said molecule represents the entire class of compounds having the following general structural formula: Let: A person skilled in the art would understand this general structural formula (which is expected to be absent). ) represents some tautomers, some of which can be expressed by the following formula. (provided that the substituents R, RSR, and R5 are the same) or different groups, each represented by one of the substituents of the first group, in any combination. R and R6 may be the same or different and each is used in the second group. Represented by one substituent and used in any combination, A is CSS, N or 0, and if A is C, the substitution on this carbon can be made by arbitrarily combining one or more substituents of the first group. If A is S or N, this S or N substitution is a second group substitution. (performed at one of the bases), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Those skilled in the art will understand that this class refers to the oxidation state of the ring system, e.g. - or more double bonds. It will be understood that hydrogenation is intended to be included.

Examples of compounds of particular interest in this class are shown below = 1, orotic acid , 2, dihydroorotic acid, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

R1 A class of compounds commonly known as natural products. This class includes: but not limited to; alkyloids, terpines, monoterpines , ditylubine, triterpine, sesquiterpine, flavonoids, chalcone, dihydrogen Drochalcone, Tumurone, Lemonoid, Saponin, Coumarin, Isocoumarin, Citrus Nubin, steroids, flavinones, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 1. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 2. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 3. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula - but not limited to: and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 4. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 5. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 6. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 7. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 8. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 9. Said molecule exemplifies the entire class of compounds having the following general structure, but with the chain formula but not limited to: and any and/or all of the foregoing compounds. Physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 10. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 11. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 12. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 13. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 14. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 15. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 16. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 17. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 18. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 19. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 20. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 21. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 22. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 23. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 24. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 25. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 26. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 27. Said molecule exemplifies the entire class of metal compounds having the following general structural formula, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 28. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 29. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 30. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 31. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 32. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 33. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 34. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. Any and/or all of the compounds listed above are not limited to the formula: All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 35. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

As used herein and in the appended claims, the following molecules are defined as R- Call it 36. Said molecule exemplifies the entire class of compounds having the following general structure, but is not a chain. and any and/or all of the foregoing compounds. All physiologically acceptable salts.

The above examples and natural products of this class (in the sense defined above for that term) ) It can be converted into other taste modifiers by various chemical modifications.

Therefore, the inventors of the present invention believe that what is shown in the above example is modified by a change in valence state or oxidation state, or by oxidation or nuclear substitution. The epoxide is opened or reduced to an alcohol, or the lactone is hydrolyzed. Convert to hydroxy acid or cyclize hydroxy acid to lactone or Obtained by converting the enol tautomer to the appropriate keto tautomer Other taste modifiers were also considered.

Additionally, the ring systems shown in the examples above may include various aliphatic, cycloaliphatic, aromatic, and hydrogenated groups. substituted with droxy, amino or other substituents of Group 1 or Group 3 as defined above. The hydroxyl, amino or thio group can also be substituted with a defined second group. The chiral center is substituted with one of the substituents, and the chiral center is in the tan or tan configuration. Seem. In all examples, the nitrogen or oxygen atom is a substituent of the second group or the examples above. Monosaccharides or polysaccharides including those shown can be substituted. However, monosaccharides and The polysaccharides are not limited to those shown in the examples above.

Examples of compounds of particular interest within this class are listed below; As used in the following claims, the following molecule is referred to as R-37: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- I call it 38 and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 39: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 40: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 41: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 42: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 43: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 44: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 45: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 46: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 47: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 48: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 49: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 50: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 51: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 52: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 53: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are R- Call it 54: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

As used herein and in the appended claims, the following molecules are defined as R- Call it 55: and physiologically acceptable salts of any and/or all of the foregoing compounds. .

82 Compounds having the structure of the following molecule or a structure closely related to the following molecule: Kind of thing. As used in this specification and the appended claims, Call the child S-1: (where R1, R2, R3, and R4 are the same or They may be different and each is represented by - of the first group of substituents. R5 is the position of the second group. R6 is represented by one of the substituents of the third group, R1, R2, R 3, R4, R5, and R6 are present in any combination), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Of particular interest are compounds with the following structural formula (commonly known as shrimp renandu). known as lucin): T, the structure of the molecule below, or closely related to the molecule below. A class of compounds with related structures. As used herein and in the appended claims. The following molecule is called T-1 insofar as: (where p is 1.2.3.4, or 5; R1 may be the same or different and is one of the substituents of the first group. is represented by and used in any combination; R and R3 are the same or different each may be represented by one of the substituents of the second group, and R4 and R are independently It is represented by one of a group of substituents, and R1, R2, R3, R, and R5 are any group. exist in combination, n is 0.1.2 3.4.5.6.7.8.9.10.11 ．． 12.13, 4.15.16.17.18.19, or 20; 2 is is an element selected from the group consisting of carbon, sulfur, boron, or phosphorus; q is 2 is an integer from 1 to 3, r is an integer from 1 to 3, and if 2 is C, 2 is 2; ; If 2 is sSp or B, 9q is 2 or 3, and if Z is C or S, “is 1 and if Z is P or B, r is 2), and physiologically acceptable salts of any and/or all of the foregoing compounds. .

Examples of compounds of particular interest within this class are shown below: 1, R2=R 3=R4=R5=H, n=2, R1=p-cyano, 4, R=p-=Toro, R2= R3=R4=R5=H, n=1, 6, R=p-=p-nitro=R3=R'=R 5=H, n=1, Z=S, q=3, r=l, p==l, and physiologically acceptable salts of any and/or all of the foregoing compounds. .

U, this class is a structure described as U-1 in the text and claims. Compounds having the following formula (or a structural formula closely related to this): (Here, A is the same as O (oxygen), S (sulfur), or C (carbon), or may be different and may be combined arbitrarily.

can dehydrate two R substituents to form an anhydride bond; alternatively, two R substituents can be can form a ring structure), and any and/or all physiologically acceptable salts of the compounds already mentioned. .

As those skilled in the art know for many sugars, this A 6-membered (pyranose) ring belonging to the class can isomerize to a 5-membered (furanose) ring. They should recognize that.

Compounds of particular interest belonging to this class include: 1,6-chloro-6-di Oxytrehalose 2, 6', 6-dichloro-6°, 6-dioxytrehalo -3,6-chloro-6-zooxy-D-galactose 4,6-chloro-6-zo Oxy-D-mannose 5.6-chloro-6-zooxy-D-mannitol 6, Methyl-2,3-di(glycyl-glycyl)-α-D-glucopyranoside, 7. Methyl-2-〇-methyl-α-D-glucobylanosacide, 8. Methyl-3- 〇-Methyl-α-D-glucopyranosacide, 9, methyl-4-0-methyl-α- D-glucopyranosacide, 10, methyl-6-〇-methyl-α-D-glucopyra Nosaside, 11, 2. 2°-di-0-methyl-α,α-trehalose, 12 ．． 3.3'-di0-methyl-α,α-trehalose, 13.4.4°-di0 -Methyl-α,α-trehalos, 14°6.6°-di-O-methyl-α,α-t Rehalose, 15, 6'-0-methylsaccharose, 16, 4'-0- Methyl sucrose, 17, 6. 6°-di-O-methylsucrose, 1 8, 4. 6°-di-O-methylsucrose, 19, 1.　6’　-ji -0-methylsaccharose, 20, cyclohexane 1.　2/4. 5 Tet Roll, 21, (+)-cyclohexane 1. 3. 4/2. 5 Pento le [(+)-protoquercitol], 22, C-)-cyclohexane 1. 3. 4/2. 5 Pentol [(- ) - Vivo Quercitol], 23. Cyclohexane 1. 2. 3/4. 5. 6 Hexol [Neo] inositolco 24. Cyclohexane 1. 2. 3. 5/4. 6 Hexol [Mio] inositol], 25. Cyclohexane 1. 2. 4゜3/3. 6 Hexol Nositol], 26, Methyl-β-D-arabinopyranoside, 27, Methyl-3-deoxy-α -D-arabinohexopyranoside, 28.3-deoxy-α-D-arabinohexopyranoside Sopyranosyl-3-deoxy-α-D-arabinohexopyranose, 29.2- Deoxy-α-D-ribohexopyranosyl-2-deoxy-α-D-ribohex Sopyranose, 30.3-deoxy-α-D-ribohexopyranosyl-3-de Oxy-α-D-ribohexopyranose, 31.1.6-anhydro-3-dime thylamino-3-deoxy-β-D-glucobylanose, 32, 1. 6-Anhydro-3-dimethylamino-3-deoxy-β-D- altropyranose, 33, 1. 6-Anhydro-3-acetamido-3-deoxy-β-D-g Lucobilla North, 34, 1. 6-Anhydro-3-acetamido-3-deoxy-β-D-glue Kobira North, 35, 1. 6-Anhydro-3-amino-3-deoxy-β-D-glucopi Lanose, 36, methyl-3,6-anhydro-α-D-glucopyranoside, 37.3.6 -Anhydro-α-D-glucopyranosyl-3,6-anhydro-β-D-glue Copyranoside, 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-fructofura nosides and any and/or all of the compounds already mentioned. Salt that can be made.

■, this class is a structure described as V-1 in the text and appended claims. It may have or differ from the structural formula (or a structural formula closely related to this), and each Y (same or different) represented by one of the substituents of glue 3 is N (nitrogen), 0 (oxygen) or S (sulfur); r or m is 1, and , Y is N, p or q is 2 or 3, r or m is 1, , and if Y is 0, then p or q is 1; r or m is 1; and if Y is S, then p is 1 or 2; A is H%C=O1 o=s=o, s=o, 0=P(■)Oll, 0=P(0■)2, or 0=B (fl)011; Q is represented by one of the substituents of group 3 and R( If p>l, they are the same or different), and R' (if q>1, they are the same or different), and R' (if q>1, they are the same or or different) represents one of the substituents of group 2 or any combination and and the following three structural formulas in appropriate stereochemistry (in the text and appended claims): V-2).

(Here, Y (same or different) is N (nitrogen), O (oxygen), or S (sulfur). yellow); when d is 1, b is 0, and Y is N , e is 2 or 3, d is 1, and b is 0, and Y is 0 , then e is 1; f is 0, 1.2.3.4.6.7.8.9.10 Yes; if d is 1, b is 0, and Y is S, then e is 1 or or 2; A is HSC=0, o=s=o 1s=o, 0-P(II)O ll, 0-P(011)2, or 0=B([1)OR; Q is the group R'' and Q together form a cyclic structure. any of R3 and Q - taken together to form a cyclic structure; R3 and Q; and R°°゛ together form a cyclic structure; b is 0.1 or is 2 and C is 0 or 1; Z and Zo are −10 Same deer or different, SO LTE 0B-OX, OR", NH3, NIIR", N (R’“)2; Roo is alkyl, branched alkyl, aryl, alkyl, ralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl , substituted aryl, substituted aralkyl, substituted alkaryl, and R'' is alkyl. branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, Substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted alkyl a reel, 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 any and/or all physiologically acceptable salts of the compounds already mentioned.

Compounds of particular interest belonging to this class are: 1, N-(L-aspar methyl)-p-aminobenzenesulfonic acid, 2,N-(aminomalonyl)-p-a minobenzenesulfonic acid, 3, aminoethane phosphoric acid, 4, N-[N-(p-cyanophenylcarbamoyl)-L-asunorutyl] -p-aminobenzenesulfonic acid, 5,N (-L-aspartyl)-1-amino nocyclopentane-1-carboxylic acid, 6, N (-L-aspartyl)-1-aminocyclopropane-1-carvone acid, 7, N (-L-aspartyl)-1-aminocyclooctane-1-carvone acid, 13, N (-L-aspartyl)-1-aminocyclohexane-1-carbo acid, 9, N(-L-aspartyl)-1-aminocyclopentane-1-.

carboxylic acid, and any and/or all physiologically acceptable salts of the compounds already mentioned.

W, this class is described as W-1 in the text and appended claims. A compound having a structural formula (or a structural formula closely related to this): [Here, rS I and m are 0 or 1; j and k are 0.1.2 or 3. R2 and R3 are individually the same or different, and each represents one of the substituents of Group 3; Y (same or different) is N (nitrogen), 0 (oxygen); ) or S (sulfur); when r or m is 1 and Y is N, If p or q is 2 or 3, r or m is 1, and Y is 0, then , p or q is l; if r or m is 1 and Y is S, then p is 1 or 2; A is H, C=O, 0=S=0, S=0.

0 = P (H) 0 days, 0 = P (0 ■) 2 or 0 = B (■) 0 ■; Q is group R゛° and Q taken together form a cyclic structure. any of R3 and Q together form a cyclic structure, and any of R3 R and Ro"° together form a cyclic structure; R (if p>l, the same or different), and R' (same or different if q>l) of group 2. represents one of the substituents, or the following three in any combination and appropriate stereochemistry: (described as W-2 in the text and appended claims) (where Y (same or different) is N (nitrogen), 0 (oxygen) or S (sulfur) ); when d is 1, b is 0, and Y is N, e is 2 or is 3, d is 1, b is 0, and Y is 0, then e is 1, f is 0.1.2.3.4.5.6.7.8.9.10; d is 1, and if b is 0 and Y is S, then e is 1 or 2. , A is H, C=0, 0=S=O, S=0, O; P(H)OH, 0IIP (OHh or 0=B(11)OH; Q is substituted by one of the group 3 substituents. b is 0.1 or 2, and C is O or 1, and 2 and 2' are the same or different, 'ott, -o-x'', or'', N■, , NtlR'' , NCR")2; R°" is alkyl, branched alkyl, aryl, Aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl represented by substituted aryl, substituted aryl, substituted aralkyl, substituted alkaryl; alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl , substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted aralkyl lucaryl 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, an alkali a potash earth metal or ammonium cation)] and as already mentioned. Any and/or all physiologically acceptable salts of the compound.

Compounds of particular interest belonging to this class include: 1. L-ornithiluta Urin 2゜L-olethyl-β-alanine 3. L-lysyl-taurine 4, L-diaminobutyryl-taurine 5, L-diaminobutyryl-β-alanine 6, L-diaminopropionyl-β- Alanine 7, L-diaminopropionyl-taurine 8, L-lysyl-β-alani hmm 9. L-methionyl-taurine 10, L-methionyl-β-alanine 11, -N-(L-olinityl)-p-aminobenzenesulfonic acid and the above-mentioned Physiologically acceptable salts of any and/or all of the compounds.

X, common lysate compounds commonly called chelators It is. These compounds chelate, bind, complex or coordinate with metal ions It is a molecule that can. This class includes any of the compounds listed above and/or includes all physiologically acceptable salts.

Compounds of particular interest belonging to this class include: 1. Ethylenediamine tetra Acetic acid (EDTA) and physiologically acceptable salts thereof.

2. Tartaric acid and physiologically acceptable salts thereof.

3. Lactic acid and physiologically acceptable salts thereof.

4. Ascorbic acid and physiologically acceptable salts thereof.

The present invention relates to the above-mentioned compounds, which have various degrees of affinity with metal ions. It should be understood that this covers the use of oxidizing agents.

A number of these more or less effective compounds are shown above from A to W.

A few notable examples are listed below.

1.2.4-dihydroxybenzoic acid, 2,3,4-dihydroxybenzoic acid, 3, α-amino acid, 4, α-hydroxy acid, 5, peptide, 6, sulfamide, 7, β-amino acid, and physiologically acceptable salts thereof.

Y1 taste modification enhancer: The effect of any of the individual taste modifiers listed in Classes A-X is one surfactant. However, the same surfactants can improve the effectiveness of other taste modifiers. It weakens or does not affect certain taste modifiers at all. Significant properties of surfactants Give an example: 1. Tajitor 2. Pluronics 3. Borosamar 4. Quaternary ammonium salt 7. Polyoxyethene ether 8. Sulfonate Surfactants can increase the effectiveness of some taste modifiers, but they also If the same surfactant weakens the effect of other taste modifiers or It has no effect on quality agents. The effect of surfactants depends on each flavor modifier. That's different. to a positive, negative, or neutral degree for a specific taste modifier. Surfactants that have different effects on other taste modifiers may have different effects on other taste modifiers. (i.e. in a positive, negative or neutral sense but in the same way) ).

2. Taste modifier model: In 1967, Shallenberger and Acree (Nature ( London) 1967, 216.480-482. Incorporated herein by reference ], all compounds that induce a sweet taste response are approximately 0.28 to 0.40 nanometers apart. (AH is the hydrogen bond donor and B is the hydrogen bond donor) proposed to have a In this theory, AH is Of or NO and B, such as COO[l5So, It, SO,, Co, NO2 The oxygen atom 1 in the group, the nitrogen atom of CN or even the halogen. For example, L-as In partyl-1-phenylalanine methyl ester, NB3+ is Ail and C00- is B. They say that this type of compound consists of a pair of mutual water It is proposed that the sweet receptor interacts with the sweet taste receptor through an elementary bond (complementary AH, B system). Ta. This theory was widely accepted by most researchers in the field.

In 1972, Kier (J, Pharm, Sci, 1972, 61. 1934, incorporated by reference), Shallenberger and A. Cree's model extended and proposed the existence of a third binding site involving hydrophobic interactions. I named this one X. The portion that interacts with all three types of sites (AHSB and X) The molecules are more potent sweeteners than molecules that interact only with AHSB sites.

Aryyoshi (Bull, Chem, Soc, Japan, 19 74, 47.326-330; incorporated by reference), and van d er　He1jden(Feed　CheIll,　.

1978, 3.207; incorporated by reference) is the configuration with respect to the X group. As a result of adding the limiting conditions, the spacing of 5.5 nanometers for the B and X sites, And a separation of 3.5 nanometers was given for the AH and X sites. child The model has been widely accepted, and Goodman and his collaborators Tea+ ussi and his collaborators Tinti and Nofre and his collaborators and himself Be also studied the requirements for bitterness responses in the modeling system of It has been extensively studied by many researchers including 1itz.

Goodman (Sweetener ACS Symposium Series 450 Chap tlo, 128-142; incorporated herein by reference), Afl. B, Sensing response to sweet taste by developing three-dimensional requirements regarding the X system The requirements that a molecule needs to induce are further elaborated. Tinti and Nofre (Sweetener ACC Symposium Series 450, Chapters 7 and 15: Reference and (incorporated herein) was named rDJ by them (they referred to rXJ identified a fourth primary binding site (designated rGJ) and four secondary binding sites. (Figure 1). The D site in the sweetener is a hydrogen bond acceptor group, and , appears to be particularly effective when this group is a -CN or -NO2 group. . Using this eight-center model, they discovered that all four primary binding sites and We have developed a highly potent sweetener that interacts with the glutinous acid and several secondary binding sites.

Goodman (J, Am, CheIQ, Soc, 1987.101 ．． 4712-4714: incorporated herein by reference) has four stereoisomers of tetramethylcyclopentane compound, namely 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-diaminoethane and N-(L-aspartyl)-N'-(2,2, 5,5,-Tetramethylcyclopentanoyl)-(R)-1,1-diaminoethane provides a unique and good clue for studying the relationship between structural formula and taste. is reported. Small changes in the overall topology are (L, L amide is bitter, but L, D amide and Its inverse analogue is intensely sweet). Furthermore, bulky tetramethylcyclopentane The group controls the conformational mobility of the peptide. y), allowing a more complete analysis by l1NIl. aspa A peptide bond that is trans with respect to the rutile moiety and a nearly flat zwitterionic ring (pl anar zvitter-ionic ring) The structures of the above compounds were determined from extensive morphological analysis by NI[R. You can decide. Used to define four molecular conformations. The binding constants, NOE values and temperature coefficients were reported. Preferred minimum energy form The situation is shown in Figure 2. Based on the results of this morphological study, Goodman determined that Kie r.

Tinti and proposed by Nofre and Shallenberger and Acree. We proposed a sweet analogue model that includes elements of the proposed model. sweet molecule shape The structure is composed of A-11 forming the stem and B zwitterion ring of the aspartyl component. , a hydrophobic X forming the base of the L shape (in the Tinti and Nofre models) It can be described as a molecule having an "L-shape" with a group of (Figure 3). molecular Planarity in the x and y dimensions is important for sweetness. , if there is a substantial deviation from this plane in two dimensions, the deviation is null. It has a correlation with taste <+z>> or bitterness (-2) molecules. aspartyl zwitterio Although the existence of a ring cannot be conclusively proven, based on evidence obtained from NMR experiments, It can be assumed in an entaku way. The Ca-Cβ bond of aspartyl residues is a staggered ( It has a staggered configuration and a carbox in a chair-type (coach-type) position. The terminal aspartyl carboxy condition has a syl moiety and an amino group. These conditions are morphologically favorable for the formation of an aspartyl ring.

X-ray structural analysis of L-aspartyl-shi-phenylalanine methyl ester , K1ll1 (J, ^cm, Chem, Soc, 1985.107.427 9, herein incorporated by reference). Crystallization is the four L's -Asperthyl-L-phenylalanine methyl ester molecule and unit cell This was achieved in a four-sided space group p41 with a water molecule in Tariji. The molecule is trans It is an extended form with a strong peptide bond. However, the phenyl ring perpendicular to the backbone, but asparagus as expected for a sweet dipeptide. Not coplanar with the zwitterionic ring of gic acid. This kind of twist of the phenyl ring makes the crystal due to packing forces within the structure, resulting in adjacent L-aspertyl-L-phenyl Arani methyl ester molecules are stacked into a stable cylindrical structure. Crystal structure The isolated molecule from is rotatable 40 degrees around the φ(phe) bond and the ring Achieve an isoenergetic form in which the are in the same plane. This form is sweetened in solution. Regarding the structure of putide, it has a close correlation with the model intended by the present inventor (No. Figure 3). Of course, in solution, L-aspartyl-shi-phenylaara The nin methyl ester molecules are dissolved and have no filling power at all. Therefore, this The inherent flexibility of linear peptides facilitates the “L-form” morphology required by the model. should be acquired. Overlaid on Tint and Nofre models with 8 centers In the Goodmen model, Noshiichi Aspa is needed for sweetness and has a "shape". Figure 4 shows rutile-monophenylalanine ester. N in this arrangement H3, C00- and phenyl rings are sweet in the Tinti and Nofre models. ^HSB and G sites required for taste, and in the Gooda+an model ^B, B and X sites fit well.

Be1itz (AC3, Food Ta5te Chemistry y), 1979.93-131, incorporated herein by reference) is the A11 group and as a molecule with a hydrophobic moiety, it presents the minimal conditions for the perception of bitterness. There is.

Using the model based on Gooda+an above, the hydrophobic part of Beitz is , should be in the -2 (or bitter) region suggested by Goodman.

According to these researchers' theories and inferences from their models, one or more taste A molecule that can bind to a receptor “site” and has an “X” ( Alternatively, a hydrophobic group is included in the G1 (sweet taste) region or in the (-z) (bitter taste) region It is concluded that molecules that do not allow be done. Molecules of this type (the taste modifiers mentioned above) bind competitively to receptors and and one or more tastes (sweet, bitter, It is expected that this will result in suppression of organic bitterness (organic bitterness).

According to the present inventor's findings, if a molecule is bitter or sweet, then , which interacts with the receptor site as shown by the previous model. , and this type of molecule is separated from the X (G, sweet taste) region by the hydrophobicity of the molecule. The hydrophobic part interacts with the bitter (-z) region using a method that displaces the part. Molecules of this type tend to become tasteless if they can be altered in a way that makes them unusable. There is a direction. Furthermore, converting a substituent in a hydrophobic region to a hydrophilic substituent and/or increases or decreases the size of hydrophobic substituents and/or various hydrogen bonds. By increasing or decreasing the distance between and the site of hydrophobic interaction, Preventing substantial interaction with sweet tasting (G or X) regions or bitter tasting (G or -2) a form in which the molecule is bound in such a way as to prevent substantial interaction with the region; can change the state and/or structure, thus producing a virtually tasteless molecule. to be accomplished.

The inventors have demonstrated that sweet or bitter taste inhibitors interact with receptor sites in a variety of ways. I discovered that it is possible to use Therefore, the taste modifier and the receptor Depending on the type of interacting action, the taste modifiers mentioned above may be eg sweeteners. They act competitively against a group of compounds in a favorable direction, such as bitter compounds. Competitive action against another group of compounds, such as compounds, in an unfavorable direction is possible.

According to another result discovered by the inventor, a model that explains both sweetness and bitterness is , separate receptors or receptor parts for the perception of sweet and bitter tastes There is a possibility that there is a

Therefore, if the taste modifier consists of only one of these receptors or receptor sites, If one interacts only with the other, it will affect the sense of taste of the other. It should be possible to completely eliminate one sense of taste without any problems.

It has been reported that there are at least two types of bitterness, and The present inventor also discovered this. One type of bitterness is caused by compounds like caffeine. and the other type of bitterness is organic bitterness induced by It is a bitter taste induced by inorganic molecules such as lithium ions. Therefore, taste change Depending on the site of interaction between the taste agent and the receptor, some taste modifiers may Competing favorably against organic bitterness, and probably favoring sweetness as well. competes in an unfavorable direction for potassium ions, but competes in an unfavorable direction for potassium ions It can be something. On the contrary, this taste modifier is favorable for potassium ions. It also competes in a direction that favors sterility for organic bitter or sweet tastes. It is possible.

As an example of a change in a compound molecule that can induce the above-mentioned taste sensing response, L-as Partyl-L-phenylalanine methyl ester is about 2 times smaller than sucrose. I can say that it is 00 times sweeter.

L-aspartyl-phenylalanine methyl ester is L-phenyl Convert alanine methyl ester to D-phenylalanine methyl ester (by placing a phenyl ring in the -Z (bitter) region), it is possible to create a bitter taste. It can be converted into a compound. Also, L-aspartyl-L-phenylalanine methyl Esters are made into tasteless compounds by converting phenyl esters into carboxylic acids. Can change into things. L-aspartyl-phenylalanine (L-a Methyl ester from spartyl-phenylalanine methyl ester ) is tasteless and can effectively block the bitter taste of potassium ions. has been proven. L-aspartyl-phenylalanine is L-aspartyl-phenylalanine. The lowest effect on the sweetness of rutile-L-phenylalanine methyl ester However, at very high concentrations (with respect to saccharose), saccharose It prevents the sweet taste of su. L-aspartyl-phenylalanine is caffeine It has almost no effect on the bitterness of L-aspartyl-phenylalanine. Prevents off-taste associated with methyl esters. Tin According to Ti and Nofre, N-(p-cyanophenylcarbamoyl)-L- Aspartyl-phenylalanine methyl ester is derived from sucrose. It is also reported to be 14,000 times sweeter. This compound is N-(p-cyano phenylcarbamoyl)-L-aspartyl-phenylalanine, i.e. When seasoning is converted into a compound with the methyl ester removed, it becomes a virtually tasteless compound. It becomes a compound. This compound can interact with AH, B and D sites, but It cannot interact with X(G), which is a part of the receptor site, and this Compounds have only a very small effect on the sweetness of saccharose, but potassium This drug is said to effectively block the bitterness of muion and the bitterness of caffeine. The bright person found out. N-( having D and B parts and being substantially tasteless p-cyanophenylcarbamoyl)-aminomethane sulfonate is an organic bitter (caffeine) and sweetness, but not the bitterness associated with potassium chloride.

Taurine and β-alanine, both of which have the HSB sequence, both have taste-modifying properties. This is an example of a drug.

Therefore, a known sweetener or a known bitter compound can be used for sweet response, organic bitter response, blocking either the inorganic bitter response or a combination of these various responses. Modify and construct compounds by turning them into virtually tasteless molecules that can be Tailor).

Thus, the model of Qoodman and his collaborators and others described here This method can be used to predict tasteless compounds that can be used as taste modifiers. New and previously unanticipated lessons are derived from the present invention. This type of taste modification The agents are expected to be tasteless or nearly tasteless compounds; Alternatively, bitter compounds can be added to the -2 or X (G) region of the taste receptor (Goodma). n or as defined by Tinti and Nofre) It can be generated by changing in such a way as to eliminate the . this kind of food Taste modifiers can be any of three types of taste: sweet, organic bitter, or inorganic bitter. It is possible to prevent or suppress one or any combination of the following. The molecule is To be a taste modifier, it must interact with one of the hydrogen bonding sites described above. There is no or almost no hydrophobic interaction in the X(region or -2 region). stomach. Can interact with only one hydrogen bonding site and has a hydrophobic moiety molecules that have sufficient flexibility (depending on size) to fall into the -2 region and , which often results in a bitter taste. one or more complementary sites on a receptor Molecules that have the ability to hydrogen bond with As a result, there is a high possibility that it is a taste modifier. Ru.

According to the above logic, the mutual ^■ and / on the receptor proposed by Coodman or B can interact with the hydrogen bonding site (Figure 3), and its morphology and/or or the structure interferes with any hydrophobic interactions in the X (sweet) region and Also, molecules that do not tolerate hydrophobic interactions in the −z (bitter) region are , is a taste modifier as defined herein.

Similarly, according to the above logic, as presented by Tinti and Nofre. (Fig. 1), mutual AEI and/or B and/or D on the receptor ( or secondary sites) can interact with the hydrogen bonding sites and their morphology and/or The structure interferes with the hydrophobic interaction with the G (sweet) region and similarly, the 7int All, B, D, and G systems of i and Nofre's G systems are Goodma. -2 (bitter taste) expressed when superimposed on the AH, BSX system (Figure 4) ) molecules in which hydrophobic interactions are not tolerated are taste modifiers. .

AEI, B, D1EIE2, XI as used in the text and claims , YX, G, rL shape" and X5ysZ coordinates follow the above definitions.

Figure 1 All - 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 E1- Weak hydrogen bond acceptor group E2- Weak hydrogen bond acceptor group Figure 2a Figure 2b Figure 2a-d: (^) N-(L-aspartyl)-II'-(tetrame (Tylcyclopentanoyl) -(R)-1,1-diaminoethane, (B) N -(L-aspartyl)-N'-(tetramethyltetracyclopentanoyl) (S)-1,1-diaminoethane, (Noshi-asbarthyl-D-alanylute) Tramethylcyclopentylamide and (D) L-aspartyl-L-alanyl- Preferred minimum energy form of tetraethylcyclopentylamide Figure 3 L- Concerning the sweetness of layered aspartyl-phenylalanine methyl ester Goods+an model. The φ bond indicated by the arrow is 40 degrees diffracted from the X-ray diffraction structure. It has been turned over. Additionally, hydrogen atoms were added with standard bond lengths and angles. . The A■-B and X groups of the molecule are determined according to the Shallenberger-Kier proposal. Illustrated.

Figure 4. Superimposed on the 8-center model proposed by Tinti and Nofre The L-form of the rL-form proposed by Goodman for the sweet taste receptor Aspartyl-phenylalanine methyl ester.

Many of the taste modifiers mentioned above are racemic mixtures (±), negative (−) optical isomers, and plastics. Exists as las (+) optical isomer or diastereomeric optical isomer. Main departure The taste modifier is a ceramic compound (racemate) or an individual optical isomer. It should be understood that the body is intended for use with either be. One, if not all, of the optical isomers of the racemic taste modifier It has the greater of blocking activity or taste modifier activity. It's good. For example, the (-)isomerism of 2-(4-methoxyphenoxy)propionic acid The body was found to have more activity in reducing undesirable taste. most active Taste modification necessary to reduce undesirable taste when using isomers alone This is advantageous in that the amount of agent required is much smaller.

Furthermore, the above-mentioned taste modifiers, especially (-)-2-(4-methoxyphenoxy)propylene Ionic acid not only suppresses bitterness (but when used in sufficient concentration, It was found to enhance the salty taste of compounds containing lium. Therefore, the present invention is based on the example For example, low sodium chloride and enough flavor modifiers to make the sodium chloride salty. It is intended for the preparation of an edible product containing a quality agent.

Additionally, the present invention provides a method for treating compounds with undesirable tastes such as potassium chloride, sodium chloride, etc. mixture of magnesium chloride and/or ammonium chloride with Foods listed in this specification in an amount that weakens the unpleasant taste and strengthens the salty taste of sodium chloride. and a taste modifier. Preferred edible mixtures of the invention Synthetic products contain substances with undesirable tastes such as potassium chloride and magnesium chloride. from slightly more than 0 to about 300% by weight and from 0 to 50% by weight of sodium chloride. and an effective concentration of the taste modifier, typically from 0.001% to about 50%, preferably Contains in combination with 0.1% to about 5%.

Furthermore, the present invention provides a method for treating undesirable taste associated with potassium ions or other tastes. A leaving or fermenting agent ( For example, bicarbonate can be used instead of sodium salt as a leaving agent. Edible foods prepared by using potassium or potassium carbonate, such as bread , biscuits, pancakes, cakes, pretzels, snack foods, baked goods etc. Intended for preparation.

Taste modifiers typically range from about 0.001% to about 50% by weight of the unpleasant tasting substance. %, preferably in the range of about 0.1% to about 10% by weight. Main departure Ming also uses a suitable concentration of taste modifiers to remove unpleasant tastes in foods, as well as benzoin. Edible products consisting of potassium salts of acids, nitrates, nitrites, sulfates, sulfites, etc. Intended for the preparation of preservatives. Ideally, the taste modifier is usually a substance with an unpleasant taste. The weight of the material is about o, ooi% to about 10%, preferably about 0.1% to about 5%. .

The present invention also provides an alternative flavoring agent (e.g. glutamate) to sodium salts. intended for use with potassium salts. Therefore, even if not all of them are unpleasant, Glutamic acid, along with the right amount of taste modifiers to remove most of the Monopotassium and/or monopotassium guanarate and/or monopotassium inosinate In this way, glutamate is essentially equivalent to monosodium glutamate. Provides monopotassium mate. The taste modifier is approximately 0% of the weight of the substance that has an unpleasant taste. ．． 0000001% to about 300%, preferably about 0.1% to about 5% .

The invention also provides pharmaceuticals such as aspirin, acetaminophen, ibuprofen, Codein, antibiotics, etc., and remove or reduce the unpleasant taste of these substances. Preparation with a taste modifier at a concentration sufficient to reduce intend. The taste modifier is generally about 0.0% by weight relative to the substance that has an unpleasant taste. 0.01% to about 50%, preferably about 0.5% to about 5%. The present invention also edible products that have an inherently unpleasant taste, such as unsweetened chocolate, and the bitterness of such products. Formulations with taste modifiers at sufficient concentrations to eliminate or reduce taste are contemplated. food Taste modifiers generally range from about 0.001% to about 50% by weight of the unpleasant tastant. Preferably, it is about 0.2% to about 5%.

As will be understood by those skilled in the art, alleviation of unpleasant taste(s) refers to reducing the unpleasant taste(s). This may result in reduced product reforulution. this Some specific examples are as follows.

1. Formulation of low calorie chocolate products 2. Formulation of low calorie drinks 3. Formulation of edibles with reduced high intensity sweeteners 4. Blend of edibles with reduced sweeteners (low 1 ntensity) 5, strong sweetness Combination of edibles with reduced flavoring At least one taste modifier for edibles with unpleasant taste By using calorie reduction and/or masking agents e.g. Reductions in sweeteners, intense sweeteners, spices, and/or other seasonings Compounding can be done.

The concentration of taste modifier used to reduce unpleasant taste in a given case is primarily , one or more selected specific taste modifiers and specific substances with unpleasant taste. , the desired degree of unpleasant taste relief, and other unpleasant tastes and seasonings contained in the mixture. It changes depending on. In most cases, the weight concentration of taste modifiers for unpleasant taste substances is About 0.001-300%, preferably about 0.05-5% is sufficient.

Examples include sodium chloride and unpleasant taste substances such as potassium chloride and/or salts. When a taste modifier is selected for use in combination with magnesium chloride In order to both reduce the unpleasant taste and enhance the salty taste, it is generally necessary to add the above-mentioned salts (one or more types). 0.2% by weight to a maximum of 10% by weight of taste modifiers based on the weight of It is necessary to use the amount%.

There are no restrictions on the edible foods to which the taste modifier of the present invention can be added, including foods, edibles that have no substantial food value, such as medicines, drugs and other edibles; Both are included. Therefore, the taste modifier of the present invention is effective against all substances that have an unpleasant taste. Effective when used together. Having an unpleasant taste for which the taste regulator of the present invention can be used Examples of substances are potassium chloride, ammonium chloride, sodium chloride, magnesium chloride. um, halide salts, naringin, caffeine, urea, magnesium sulfate, sugar Quince, acetosulfamine, aspirin, potassium benzoate, potassium bicarbonate , potassium carbonate, potassium nitrate, potassium nitrite, potassium sulfate, potassium sulfite Potassium glutamate, food preservation in the form of their physiologically acceptable salts agents, ibuprofen, acetaminophen, antibiotics, codine, cognac, Unsweetened chocolate, cocoa beans, yogurt, preservatives, flavor enhancers, food supplements (dietary supplement), gelling agent, pHtll adjustment agent, nutrition agent, processing aid, bodying agent, dispersant, stabilizer, adhesive Colorants, color thinners, anti-caking agents, antibacterial agents, formulation aids, leaving agents, i.e. fermentation Leaving agent, surfactant, anti-caking agent, nutritional supplement agent, alkaline earth metal ion sealant, denuding agent , universal buffer, thickener, cooked juice retainer, meat and meat product color preservatives, poultry meat and poultry meat product color preservatives, dough conditioning agents, ingredients, yeast foods, mold detergents, emulsifiers, textures Conditioners, binders, water correctives, various and all-purpose food additives, tabletting aids, peeling lye agents, and cleaning solutions (wasbi). ng water agent), oxidizing agent, antioxidant, enzyme, filler, sterilizer agents, cake mixes, coffee, tea, dry mixes, non-dairy creamers, salt, Animal glue agents, cheese, nuts, meat and meat products, poultry and poultry products, Pork and pork products, fish and fish products, vegetables and vegetable products, fruits and fruit products Products; smoked products such as meat, cheese, fish, poultry, vegetables, etc.; whipping agents, chewing agents Gum chewing agent, dough strengthener, feed, poultry feed, emergency feed, pig feed, antifoaming agent , juice, alcoholic beverage, alcohol-containing substance or beverage; beverage e.g. Coal drinks and non-alcoholic carbonated and/or non-carbonated soft drinks, whipped tops Whipped topping; example of a filler used in edible products including, but not limited to, starch, corn solids, polysaccharides and other polymeric carbohydrates. substances; icing, and potassium-containing or metal-containing substances with unpleasant taste, etc. It is.

The aforementioned unpleasant-tasting substances are wide-ranging, but are, of course, inclusive. The following substances : A. Sodium-based salts or compounds; and/or B. Non-nato-based salts or compounds thereof. Sodium-based salts or compounds prepared to their lium-based counterparts , and/or C, potassium-based salt or compound, and/or D, acid , or their corresponding salts (sodium and/or non-sodium based) acids, and/or E, alkalis, or their corresponding an alkali prepared into a salt, and/or U.S. Food and Drug Administration ) and/or approved as edible by the Flavoring Extraction Manufacturers Association. Many, but not all, of the substances defined as GRAS are included herein. (hereinafter and in the appended claims referred to as "substance") It is clear that those skilled in the art will recognize that the taste is further improved by the use of That's it. These substances reduce or eliminate any unpleasant taste associated with them. It should become even more delicious by doing so, or it should be possible to make it even more delicious. Ru. (In general, sodium-based salts are tastier than their non-sodium counterparts.) It is. ) Use of taste modifiers with all of these substances and all of these predictable Its use is anticipated by the description provided herein.

Notwithstanding the scope of this disclosure, those skilled in the art and the teachings disclosed herein will be aware of the It should be possible to foresee other cases.

Example 1゜ 20g of a mixture of 95% potassium chloride and 5% sodium chloride and (-)-2 - Water containing 0.05 g of sodium salt of (4-methoxyphenoxy)propionate Solution (11) is a potassium chloride solution having substantially no bitterness commonly associated with potassium chloride. It gave a sodium-like taste.

Example 2゜ 2 g of potassium chloride and 0 L-aspartyl-phenylalanine monopotassium salt ．． An aqueous solution (100 m4) containing 0.6 g of potassium chloride Provided a clean, salty taste with virtually no taste.

Example 3゜ 10g of sodium chloride and sodium (-)-2-(4-methoxyphenoxy)propynoate An aqueous solution containing 1 g of thorium salt (1)) is better than a 1% solution of only sodium chloride. It also had a substantially salty taste.

Example 4゜ 22.5 g of potassium chloride and 0.79 g of 3-methoxyphenylacetic acid sodium salt The aqueous solution (11) containing substantially no bitterness gave a salty taste.

Example 5゜ 20 g of potassium chloride and 0.2 g of 2,6-dihydroxybenzoic acid potassium salt. The containing aqueous solution (11) had almost no bitter taste characteristic of potassium chloride.

Example 6゜ Potassium chloride (90g), sodium chloride (10g) and (-)-2-(4- Contains a mixture of methoxyphenoxy)propionate sodium salt (0,25 g) The solid formulation gave a perfect salty chloride-like taste.

Example 7゜ Potassium chloride (80g), sodium chloride (10g), magnesium chloride ( 10g) and sodium (-)-2-(4-methoxyphenoxy)propionate The solid formulation containing salt (0,25 g) had a well-finished substance with virtually no bitterness (t el-rounded) gave a salty taste.

Example 8゜ The taste of lithium chloride is (-)-2-(4-methoxyphenoxy)propionic acid. A significant improvement was achieved by adding 1% by weight of sodium salt.

The saltiness was greatly increased.

Example 9゜ (-)-2-(4-methoxyphenoxy)propyne to monopotassium glutamate When 0.5% by weight of acid sodium salt is added, it becomes almost monosodium glutamate. It produced the same flavor. In fact, aspirin has no detectable bitterness (-)-2-(4 ~ Adding 6% by weight of sodium methoxyphenoxypropionate, Contains either no bitterness or a slightly sour taste with a characteristic aspirin-like bitter aftertaste gave something.

Example 11゜ Sodium (-)-2-(4-methoxyphenoxy)propionate for aspirin Addition of 3% by weight of salt gave a formulation substantially devoid of aspirin bitterness.

Example 12゜ Caffeine 1100pp and (-)-2-(4-methoxyphenoxy)propio A solution containing 10 ppm by weight (based on caffeine) of sodium chloride salt has almost no taste and virtually all bitterness has been removed.

Example 13゜ The strong bitterness of unsweetened chocolate is caused by (-)-2-(4-methoxyphenol). By adding 0.25% by weight of propionic acid sodium salt removed.

Example 14゜ (-)-2-(4-methoxyphenoxy)propionate sodium salt 0.5 weight Potassium benzoate containing % was added to food products in place of sodium benzoate.

No differences in the taste of the food products could be detected.

Example 15゜ (-)-2-(4-methoxyphenoxy)propionate sodium salt 0.5% Add potassium nitrate and potassium nitrite to foodstuffs instead of sodium salts. Ta. No difference in taste could be detected.

Example 16゜ (-)-2-(4-methoxyphenoxy)propionate sodium salt 065 weight Potassium bicarbonate containing % was used in biscuit baking instead of baking soda.

Essentially no bitterness was detected.

Example 17゜ (-)-2-(4-methoxyphenoxy)propionate sodium salt 0.5 weight Potassium bicarbonate/potassium carbonate mixture containing Used in place of king powder. Essentially no bitterness was detected.

Example 18゜ Sodium (-)-2-(4-methoxyphenoxy)propionate in black coffee Adding 10 to 20 ppm of lithium salt almost completely eliminates the strong bitterness of coffee. removed.

Example 19゜ An aqueous solution containing 20 g of potassium chloride and 0.6 g of monosodium glutamate (I I) was substantially less bitter than a 2% solution of potassium chloride.

Example 20° An aqueous solution (1 liter) containing 20 g of potassium chloride and 1.2 g of monopotassium glutamate had virtually no bitter taste normally associated with potassium chloride.

Example 21゜ Add 0.25% by weight of hesveridine methyl chalcone to a 2% solution of KCII (in KCl). ), the bitterness of KCI was reduced.

Example 22゜ (-)-2-(4-methoxyphenoxy)propylene in a 1% solution of sodium nitrite Adding 0.25% by weight (relative to sodium nitrite) of onate sodium salt; The salty taste of sodium nitrite was strengthened.

Example 23゜ 5% by weight (based on potassium chloride) of hesveridin in a 2% solution of potassium chloride and heating the mixture to 40°C almost completely removed the bitter taste of KCJ. .

Example 24゜ 6.6% by weight of sodium D-aspartate (6.6% by weight of sodium D-aspartate in a 2% solution of potassium chloride) potassium chloride) reduces the bitter taste of potassium chloride and virtually eliminates potassium chloride. There was no aftertaste @Example 25゜ Sodium phenoxyacetate is added to an aqueous solution containing 18 g of potassium chloride and 2 g of sodium chloride. Adding 0.06 g of potassium chloride virtually eliminates the bitter taste of potassium chloride. Ta.

Example 26゜ Add 5% by weight of 2-methyl-3-nitroaniline (potassium chloride) to a 2% solution of potassium chloride. (vs. Rium) virtually eliminated the bitter taste.

Example 27゜ The bitter component of 1% by weight aqueous calcium chloride solution (100a+j+) is (-)-2- By adding 0.2 g of (4-methoxyphenoxy)propionic acid sodium salt, was essentially removed.

Example 28゜ The bitter component of a 1% by weight aqueous magnesium chloride solution (100ml) is (-)-2-( By adding 0.2 g of 4-methoxyphenoxy)propionate sodium salt. has been reduced.

Example 29゜ The bitter component of 2% magnesium sulfate aqueous solution (100 mA) is (-)-2-(4- By adding 0.04 g of methoxyphenoquine) propionate sodium salt, was significantly reduced.

Example 30° Sodium (-)-2-(4-methoxyphenoxy)propionate in whiskey Adding 1,100pp of salt virtually eliminates the strong burning sensation of the whisky. reduced.

Example 31゜ Sodium (-)-2-(4-methoxyphenoxy)propionate in cognac Adding 1100pp of salt virtually eliminates the intense burning sensation of cognac. reduced.

Example 32゜ (-)-2-(4-methoxyphenoxy)propionate sodium salt 1100p When mixed with commercially prepared salsa sauce, the heat of the sauce (hotness) was substantially reduced.

Example 33゜ Racemic 2-(4-methoxyphenoxy) in a 0.1% solution of saccharin sodium Addition of 10% sodium propionate (weight ratio to saccharin) Virtually all of the flavor was removed. No aftertaste was observed.

Example 34゜ (-)-2-(4-methoxyphenoxy)propion in 3% potassium nitrate aqueous solution When adding 1% (weight ratio to potassium nitrate) of acid sodium salt, potassium nitrate The bitterness was almost completely eliminated.

Example 35゜ La Victoria Hot 5alsa 10g (-)-2-(4-method) When adding 0.25% (W/V) of toxicphenoxy)propionate sodium salt, , the salsa sauce was less unpleasant.

Example 36゜ 90 parts of (+)-2-(4-methoxyphenoxy)propionate sodium salt and ( -) Ratio of 10 parts of -2-(4-methoxyphenoxy)propionate sodium salt Mixture 25 III) with a solution containing 1100p of saccharin sodium When added to p, there is no appreciable reduction in the sweetness of sodium saccharin, and at the same time there is no aftertaste. was significantly less.

Example 37゜ 0.5 weight of potassium 2,4-dihydroxybenzoate in a 1% solution of potassium chloride % (relative to potassium chloride), virtually all of the bitterness of potassium chloride is removed. removed.

Example 38. Potassium 2,4-dihydroxybenzoate in 1% potassium chloride solution also containing 2% sucrose. When 0.5% by weight (based on potassium chloride) of potassium chloride is added, all of the bitterness of potassium chloride is removed. was substantially removed and the taste of sucrose was not substantially affected.

Example 39゜ Potassium 2,4-dihydroxybenzoate in cola sweetened with saccharin By adding 25e+g (69ppm to the total volume of cola), saccharin virtually all metallic aftertaste has been removed.

Example 40° 2,4-dihydroxybenzate in a solution containing 100 ppHl of saccharin sodium Addition of 25 ppI11 of potassium flavorate did not significantly reduce the sweetness of saccharin. At the same time, there was very little aftertaste.

Example 41゜ Disodium ethylenediaminetetraacetic acid (EDTA) in 2% potassium chloride aqueous solution When 5% by weight (based on potassium chloride) of potassium chloride is added, the bitterness of potassium chloride is greatly reduced. reduced.

Example 42゜ The bitter taste of the 100+aj solution containing 11% caffeine is due to 2,4-dihydroxybenzene. of a 0.08% solution of caffeine by adding 10 CI mg of potassium fragrant. Reduced bitterness.

Example 43゜ In a taste panel test consisting of six taste appraisers, potassium chloride/sodium chloride (9 0/10) Potassium chloride/salt than potato chips salted at 1.6% by weight sodium/L-aspartyl-phenylalanine potassium jJi (90 /10/3) Potato chips salted with 1.6% by weight taste substantially more bitter. They unanimously preferred it because it was reduced.

Example 44゜ Contains 1% sodium chloride and 0.005% potassium 2,4-dihydroxybenzoate. The aqueous solution containing only 1% sodium chloride was saltier than the aqueous solution containing only 1% sodium chloride.

Example 45゜ The newly brewed 5arks brand Esbreso 200a1 has a bitter taste. By adding 20 mg of potassium 2,4-dihydroxybenzoate, the Reduced.

Example 46゜ Sodium acetylsalicylate (0.5g), water (2mj) and 2,4-dihydro From an aqueous suspension consisting of potassium benzoate (0,375 g), acetylsalic acid The bitterness and sour taste of sodium chlorate were removed as a courtesy.

Example 47゜ The bitterness of 2% potassium chloride aqueous solution is caused by DL-3,4-dihydroxyphenylalanine. By adding 1% by weight (based on potassium chloride) of DL-DOPA It was almost removed.

Example 48゜ Potassium chloride (0,98g), sodium chloride (0,42g) and sodium tartrate Refried beans seasoned with salt (0.15g) The sample contains only potassium chloride (0.98g) and sodium chloride (0.42g). When compared to a 100g sample of re-fried beans salted with It gave a good taste and there was no bitterness at all.

Example 49゜ Add 5% by weight of sodium tartrate to a 2% aqueous solution of potassium chloride (relative to potassium chloride). ) significantly reduced the bitterness associated with potassium chloride.

Example 50° Potassium chloride (0,98 g) and sodium chloride (0,42 g) (70/30 (ratio) and salted with ethylenediaminetetraacetic acid disodium (0.7g) The refried bean samples contained potassium chloride (0.9b) and sodium chloride (0.42g ) compared to a sample of 100 g of refried beans seasoned with salt. It gave a salty taste and had no bitterness at all.

Example 51゜ 1 cup Tetley tea sweetened with 4 hg of saccharin sodium salt Add 5 mg of sodium 2,4-dihydroxybenzoate to (200a+7) And the bitter, saccharin metallic aftertaste was almost completely eliminated.

Example 52゜ 70 parts of potassium chloride, 30 parts of sodium chloride, and 2,4-dihydroxybenzoin A solid, lyophilized formulation consisting of 0.35 parts of potassium It had a salty taste, but was virtually indistinguishable from freeze-dried sodium chloride. won.

Example 53゜ Add 5% by weight of (+)-sodium lactate to a 2% aqueous solution of potassium chloride (potassium chloride ) significantly reduced the bitterness associated with potassium chloride.

Example 54゜ Add 5% by weight of sodium ascorbate to a 2% aqueous solution of potassium chloride (potassium chloride). The bitterness associated with potassium chloride was significantly reduced.

Example 55゜ Add 5% by weight of sodium p-anisate to a 2% aqueous solution of potassium chloride (potassium chloride ) reduced the bitterness associated with potassium chloride.

Example 56゜ 0.04% solution of caffeine (400mg) 1! 2,4-dihydroxybenzoin Addition of 70 mg of sodium acid reduced the bitterness associated with cafenin.

Example 57゜ DL-methionine-methylsulfonium chloride in a 2% aqueous solution of potassium chloride Addition of 5% by weight (based on potassium chloride) reduces the bitterness associated with potassium chloride. reduced.

Example 58゜ When 6g of maltose is added to 100mA of a 2% aqueous solution of potassium chloride, potassium chloride becomes Associated bitterness was reduced.

Example 59゜ Potassium chloride (17.3g), sodium chloride (1.9g) and (÷)-2-(4 - 10 axes containing methoxyphenoxy)propionate sodium salt (0,8 g) ! 1.2 ml of the solution was added to 50 g of mash potatoes. Matushu potatoes are creamy It had a salty, salty taste and little of the bitterness associated with potassium chloride.

Example 60° 100mj of 2% aqueous solution of potassium chloride! 8 m of xanthosine-5"-1 phosphate to g added reduced the bitterness associated with potassium chloride and enhanced the saltiness.

Example 61゜ 5% by weight of sodium 2-hydroxyphenylacetate in a 2% aqueous solution of potassium chloride (versus potassium chloride) significantly reduces the bitterness associated with potassium chloride It was done.

Example 62゜ Add 0.0% sodium 1-hydroxy-2-naphthenate to a 2% aqueous solution of potassium chloride. Addition of 5% by weight (based on potassium chloride) significantly reduces the bitterness associated with potassium chloride. has been significantly reduced.

Example 63゜ Add one layer of sodium 3-hydroxy-2-naphthenate to a 2% aqueous solution of potassium chloride. % (relative to potassium chloride) significantly reduces the bitterness associated with potassium chloride. Reduced.

Example 64゜ 2.4.6-) Sodium dihydroxybenzoate in a 2% aqueous solution of potassium chloride Adding 5% by weight (based on potassium chloride) of potassium chloride eliminates the bitterness associated with potassium chloride. significantly reduced.

Example 65゜ Add 0.5% by weight of sodium 4-aminosalicylate to a 2% aqueous solution of potassium chloride ( (vs. potassium chloride) reduced the bitterness associated with potassium chloride.

Example 66゜ Add 1% by weight of sodium anthranilate to a 2% aqueous solution of potassium chloride (potassium chloride). (vs. aluminum) reduced the bitterness associated with potassium chloride.

Example 67゜ Add 1% by weight of sodium aniline-2-sulfonate to a 2% aqueous solution of potassium chloride ( (vs. potassium chloride) reduced the bitterness associated with potassium chloride.

Example 68゜ Add 3.5% by weight of 3-methoxyphenylacetic acid to a 2.25% aqueous solution of potassium chloride ( (vs. potassium chloride) reduced the bitterness associated with potassium chloride.

Example 69゜ Add 0.6 ml of neodiosmin to a 2% aqueous solution of potassium chloride. Addition of 5% by weight (based on potassium chloride) reduces the bitterness associated with potassium chloride. reduced.

Example 70° Potassium chloride (0,11g), sodium chloride (0,2g), and (+)-2 Sodium -(4-methoxyphenoxy)propionate (0.03g) (80 /20/3 ratio) Health Valley Chicken n Broth (chicken broth) (unsalted, 20 (7!) gave a well-salted flavor with virtually no bitter taste.

Example 71゜ C&C diet cola (Di) containing 126 mg of saccharin sodium. 2,4-dihydroxybenzoic acid sodium per can of Et Cola) (354 mJ) Adding 25a+g of Limium reduces the aftertaste associated with sodium saccharin. It was.

Example 72゜ Add 6.6% by weight of sodium syringate to a 2% aqueous solution of potassium chloride (potassium chloride). (vs. aluminum) reduced the bitterness associated with potassium chloride.

Example 73゜ When 0.1 g of guanosine is added to 100 rAI of an aqueous solution containing 0.1 g of aspirin, , the bitter taste associated with aspirin was significantly reduced.

Example 74゜ Potassium chloride (1,8g), sodium chloride (0,2g), and 2,4-dihyde Salted with potassium loxybenzoate (0, Olg) (90/1010.5 ratio) Campbell's chicken broth (Chfcken Broth) Unsalted, 100a+r) is a well-salted product with virtually no bitterness. It gave it a nice flavor.

Example 75゜ 3.4-dihydroxyphenylacetic acid sodium salt in a 2% aqueous solution of potassium chloride. Addition of 5% by weight (based on potassium chloride) reduces the bitterness associated with potassium chloride. reduced.

Example 76゜ When a 2% aqueous solution of potassium chloride is saturated with uric acid, the bitterness associated with potassium chloride has been reduced.

Example 77゜ 3.7% by weight of guanosine in a 2% aqueous solution of potassium chloride (relative to potassium chloride) ) reduced the bitterness associated with potassium chloride.

Example 78゜ When a 2% aqueous solution of potassium chloride is saturated with uracil, the potassium chloride-related Bitterness has been reduced.

Example 79゜ When a 2% aqueous solution of potassium chloride is saturated with d-biotin, the salt The bitterness associated with potassium chloride was reduced.

Example 80° When a 2% aqueous solution of potassium chloride is saturated with DL-dihydrooorotic acid, potassium chloride Bitterness associated with lium has been reduced.

Example 81゜ Potassium chloride (0.98g), sodium chloride (0.42g), 2.4-di Potassium hydroxybenzoate (5.0 g) and di-sodium ethylenediaminetetraacetic acid (0.7 g, 14% solution 5 tal, adjusted to pH 6.8) Samples of refried beans that have been seasoned with salt are: Example 82, which gave a clean salty taste with substantially no bitterness; The bitter taste of a 2% aqueous solution of potassium chloride is 20% by weight of L-threonine. % (relative to potassium chloride).

Example 83゜ The bitterness of a 2% aqueous solution of potassium chloride is determined by adding 20% by weight of sodium malate (potassium chloride). ) was almost eliminated by adding

Example 84゜ Potassium chloride (0.9g), sodium chloride (0.1g), and 2,4-dihyde using potassium loxybenzoate (0,005g) (in a ratio of 90/1015) Salt-flavored He1ns unsalted vegetable soup (100g) is basically bitter. Gave a good tasting soup, not salty.

Example 85゜ Potassium chloride (0.9g), sodium chloride (0.1g) and 2.4.6-d Sodium hydroxybenzoate (0,005g) (90/1015 ratio) Re1ns' unsalted vegetable soup (100g), which is salted using It gave a good tasting soup, salty and not bitter.

Example 86゜ Potassium chloride (0.9g), sodium chloride (0.1g), L-aspartyl- L-phenylalanine potassium salt (0,015g) and 2,4-dihydroxyan Potassium zoate (0,0025g) in the ratio of (90/10/1.510.25) ) Salted Re1ns unsalted vegetable soup (100g) is inherently bitter. gave no flavor. The above soup contains potassium chloride (0.9g) and sodium chloride. (0,1 g) and L-aspartyl-phenylalanine potassium salt (0,0 (3 g) (in the ratio 90/10/3) or potassium chloride (0.9 g) and sodium chloride (0,1 g) and potassium 2,4-dihydroxybenzoate (0, 005g) and salted soup (in the ratio of 90/1010.5) It was also salty.

Example 87゜ Potassium chloride (1,6 g) and potassium 2,4-dihydroxybenzoate (0,00 Charles brand unsalted potato chips (8g) 00g) gave a good salty taste with essentially no bitter taste.

Example 88゜ Potassium chloride (0,98g), sodium chloride (0,42g) and 2,4-dihydre Potassium loxybenzoate (0,005g) (in the ratio 70/3010.35) Charles brand unsalted potato chips (100g) are salted using , gave a good salty taste without bitterness. These chips are salted with sodium chloride Essentially indistinguishable from seasoned chips.

Example 89゜ Potassium chloride (0,67g), sodium chloride (0,67g) and 2,4-dihydre Potassium loxybenzoate (0,0034g) and (5015010,25 ratio) ) Charles brand unsalted potato chips (100g) If the chip is prepared using purified sodium chloride (salt), It gave a salty taste.

Example 90° Potassium chloride (0,98 g) and sodium chloride (0,42 g) (70/30 ratio) and unsalted refrigerated salted with (+)-sodium lactate (0.1 g). The dried bean sample gave a lean salty taste, similar to the taste of sodium chloride. I got it.

Example 91゜ Potassium chloride (1,12g), sodium chloride (0,48g) and 2,4-dihyde Potassium loxybenzoate (0,0056g) (These are 7073010.35 unsalted salted with (+)-sodium lactate (0.3 g) The re-fried bean sample provided an essentially non-bitter taste. This is also , potassium chloride (1.2g) and sodium chloride (0.4g) (these are 70/ 30 ratio) and (+)-sodium lactate (0.1 g). It was saltier than the re-fried beans.

Example 92゜ Potassium chloride (1.2g) and sodium chloride (0.4g) (these are 70/3 0 ratio) and (unsalted salted with sodium lactate (0.3g) The re-fried bean sample gave a salt-like taste. Potassium chloride (1,1 2g) and sodium chloride (0.4g) (these are in a 70/30 ratio) and (+ ) - re-fried beans salted with sodium lactate (0.1 g) It was more salty.

Example 93゜ Caffeine 10001) I)! +Solution (10hj) (1) Bitterness is caused by guar/shi (20 mg).

Example 94゜ The bitterness of a 11000pp caffeine solution (100+aJ) is that of a wild boar:/(20m g) was almost completely eliminated by adding g).

Example 95゜ Potassium chloride (2.0 g) and N-(L-aspartyl)-p-aminobenzoic acid moiety Aqueous solution (100all) containing potassium salt (0.1g) is potassium chloride It gave a salty taste without the bitterness normally associated with it.

Example 96゜ Potassium chloride (2.0 g) and N-(L-aspartyl)-p-aminobenzoic acid moiety An aqueous solution (100 liters, 1 liter) containing potassium salt (0.02 g) is potassium chloride. The bitterness derived from umami imparted a salty taste that was substantially reduced.

Example 97゜ Potassium chloride (1.8 g), sodium chloride (0.2 g) and N-(L-aspar) solid formulation containing monopotassium salt of p-aminobenzoic acid (0,02 g) gave a clean, salty, salt-like taste.

Example 98゜ Potassium chloride (1.8 g), sodium chloride (0.2 g) and N-(L-aspar) (chill)-p-aminobenzoic acid monopotassium salt (0.1 g). The desiccated solid is a cream that is virtually free of the bitterness typically associated with potassium chloride. It gave a salty, table salt-like taste.

Example 99゜ Potassium chloride (1.8g), sodium chloride (0.02g) and N-(L-asparate) Solid obtained from an aqueous solution containing p-aminobenzoic acid monopotassium salt (rutile)-p-aminobenzoic acid gave a salty taste without bitterness.

Example 100° Add 5% by weight of L-aspartyl-L-tyrosine (potassium chloride) to a 2% solution of potassium chloride. ), the bitter taste of potassium chloride was completely removed.

Example 101゜ 1% by weight of potassium L-aspartyl-tyrosine in a 2% solution of potassium chloride (vs. potassium chloride) to virtually eliminate the bitterness of potassium chloride. Ta.

Example 102. .

N-(p-cyanophenyl-carbamoyl)-L-a in a 2% solution of potassium chloride. Spartyl-phenylalanine potassium 0.5% by weight (relative to potassium chloride) ) gave a salty taste without bitterness.

Example 1036 N-(p-cyanophenyl-carbamoyl)-L- in a 2% aqueous solution of potassium chloride Aspartyl-phenylalanine potassium 0.1% by weight (relative to potassium chloride) ), the bitter taste of potassium chloride was virtually eliminated.

Example 104゜ N-(p-nitrophenyl-carbamoyl)-thi-a in a 2% solution of potassium chloride. Spartyl-phenylalanine potassium 0.5% by weight (relative to potassium chloride) ), the bitter taste of potassium chloride was virtually eliminated.

Example 105° Add N-(p-nitrophenyl-carbamoyl) to a 2% solution of potassium chloride. 0.1% by weight (relative to potassium chloride) ), virtually no bitterness was detected.

Example 106° □ Potassium chloride (2.0g) and L-β-aspartyl-L-phenylalanine An aqueous solution (100 ml) containing potassium (1.0 g) is related to potassium chloride. It gave a salty taste without any associated bitterness.

Example 107° Potassium chloride (2.0 g) and L-β-aspartyl-phenylalanine potassium An aqueous solution (100 ml) containing um (0.02 g) has significantly reduced bitterness. It gave a salty taste.

Example 108° Add (-)-2-(4-methoxyphene) to a 0.05% solution (100 ml) of caffeine. potassium propionate (500 mg, 10 times the amount of caffeine) When added, the bitterness was completely removed and only a sweet aftertaste remained.

Example 109° Add (-)-2-(4-methoxyf) to 0.05% caffeine solution (100 wl). Potassium phenoxy)propionate (250 mg, 5 times the amount of caffeine) When added, the bitterness of caffeine was significantly reduced and it had a sweet aftertaste.

Example 110° Potassium chloride (1.8 g), sodium chloride (0.2 g) and N-(p-cyano phenyl-carbamoyl)-L-aspartyl-L-phenylalanine potassium The solid lyophilized from a solution containing (0,010 g) has a sodium chloride-like taste. The bitterness normally associated with potassium chloride was substantially absent.

Example 111゜ Add N-(p-cyanophenyl-carba) to 0.05% caffeine solution (100M). Moyl)-L-aspartyl-L-phenylalanine potassium (500 mg.

When 10 times the amount of caffeine was added, the strong bitter taste was completely removed.

Example 112゜ Add N-(p-cyanophenyl-carbonate) to 0.05% caffeine solution (100 tnl). Rubamoyl)-L-aspartyl-L-phenylalanine potassium (250mg .

When 5 times the amount of caffeine was added, the strong bitterness was almost completely removed.

Example 113゜ Caffeine (50 mg) and N-(p-nitrophenyl-carbamoyl)-L-a Aqueous solution containing spartyl-phenylalanine potassium (500+ng) ( 100tall) was slightly sweet and had no bitterness at all.

Example 114° Caffeine (50a+g) and N-(p-nitrophenyl-carbamoyl)-L- An aqueous solution containing potassium aspartyl-phenylalanine (250 mg) ( 1,00 ml) gave a slightly sweet taste with almost no bitterness.

Example 115° Add 1 2.4.6-potassium trihydroxybenzoate to a 2% solution of potassium chloride. % by weight (relative to potassium chloride) completely removes the bitter taste of potassium chloride. It was written.

Example 116° Add 2.4.6-potassium trihydroxybenzoate to a 2% solution of potassium chloride. ．． Adding 5% by weight (based on potassium chloride) reduces the bitterness associated with potassium chloride. A slightly salty taste was obtained.

Example 117° Add 2.4.6-potassium trihydroxybenzoate to potassium chloride solution (2%) Addition of 0.25% by weight (based on potassium chloride) gives a salty taste and a bitter taste. was not obtained.

Example 118° Potassium chloride (1.6 g), sodium chloride (0.4 g), and 2.4.6- Lyophilized from an aqueous solution containing potassium trihydroxybenzoate (0, Olg). The solid has a sodium chloride-like taste, with less of the bitterness associated with potassium chloride. It was.

Example 119° Potassium chloride (1.6 g), sodium chloride (0.4 g), and 2.4.6- ) Lyophilized from a solution containing potassium dihydroxybenzoate (0,005 g) The solids provided a salty taste substantially devoid of the bitterness associated with potassium chloride.

Example 120° Add 5% by weight of potassium salt of taurine to a 2% solution of potassium chloride (relative to potassium chloride). ), the bitter taste of potassium chloride was completely removed.

Example 121° The sweetness of a 4% sugar solution (100 tnl) is N-(L-aspartyl)-0-a It was significantly reduced by adding minobenzoic acid monopotassium salt (40i+g). Ta.

Example 122゜ N-(L-aspartyl)-Kanoaminobenzoin in 4% sugar solution (100ml) Addition of acid monopotassium salt (20 g) completely removed the sweetness.

Example 123゜ The sweetness of a 4% solution of sugar (100 rnl!) is L-aspartyl-cy-phenylated. By adding lualanine monopotassium salt (1.2 g, 30% based on sugar) The sweetness was reduced to that of a 2% solution of sugar.

Example 124° , 0.04% solution of aspartame (Aspartaa+e) (100ml) ) has the sweetness of L-aspartyl-phenylalanine monopotassium salt (40 Slightly reduced by adding 0 mg, 10 times the amount of aspartame O) The lingering taste of aspartame was removed.

Example 125° Glycerol (12g) and L-aspartyl-L-phenylalanine (0.37g) g) and an aqueous solution containing Taste is substantially reduced or eliminated.

Example 126° Glycerol (12g) and L-aspartyl-phenylalanine (0.62g) g) and adjusted to p■6 (75mj), the glycerol The burning aftertaste is substantially reduced or eliminated, and the mixture is somewhat It tasted sweet.

Example 127° Glycerol (12g) and potassium 2,4-dihydroxybenzoate (0.12g) ) contains an aqueous solution (75 mJ) that reduces the fiery aftertaste of glycerol. It was done.

Example 128° Aqueous solution (75m7) containing glycerol (12g) and β-alanine (0.6g) ), the fiery aftertaste of glycerol was reduced.

reduced.

Example 129° Add sweetness to Diet Coke @ (354ml 1 can) Aspartyl-L-phenylalanine methyl ester (aspartyl-L-phenylalanine methyl ester) The aftertaste of Luteme ■) is 7.5m L-aspartyl-phenylalanine. was substantially eliminated by adding g.

Example 130° Add sweetness to Diet Pepsi' (354 o 1 can) L-aspartyl-L-phenylalanine methyl ester (aspartyl) used for Partame ■) has an aftertaste of 7.5 L-aspartyl-L-phenylalanine. virtually eliminated by adding mg.

Example 131° Used to sweeten C&C Diet Coke' <354ml 1 can) The aftertaste of saccharin can be virtually removed by adding lO+ng of taurine. removed.

Example 132° Adding 5% by weight (relative to potassium chloride) of β-alanine to a 2% solution of potassium chloride When heated, the bitter taste of potassium chloride was completely removed.

Example 133° Potassium chloride (2.0 g) and N-(L-aspartyl)-α-amino-cyclope Aqueous solution (100ml) containing monopotassium carboxylic acid salt (0.1g) is Example 134 in which almost all of the bitterness associated with potassium chloride was removed. Potassium chloride (1.8g), sodium chloride (0.2g) and N-(L-as (partyl)-α-amino-cyclopentanecarboxylic acid monopotassium salt (0.1 g ) is lyophilized from an aqueous solution containing There was no bitter taste associated with Rium.

Example 135° Potassium chloride (1.8 g), sodium chloride (0.2 g), and N-(L-as (partyl)-α-amino-cyclopentanecarboxylic acid monopotassium salt (0,02 The solid lyophilized from a solution containing g) has no substantial bitterness derived from potassium chloride. It gave a clean, salty taste that wasn't typical.

Example 136° Potassium chloride (1.8g), sodium chloride (0.2g) and I+-(L-a) Spartyl)-α-amino-cyclopentanecarboxylic acid monopotassium salt (0,1 The solid lyophilized from the solution containing g) gave a salty taste.

The bitter taste of potassium chloride was essentially eliminated.

Example 137° Adding 5% by weight (relative to potassium chloride) of β-alanine to a 2% solution of potassium chloride When heated, the bitter taste of potassium chloride was removed.

Example 138° Potassium chloride (1.8g), sodium chloride (0.2g), and β-alanine ( Freeze-dried powder from a mixture with 0.1 g) gives a clean salt-like taste. Ta.

Example 139° Potassium chloride (1.8g), sodium chloride (0.2g), and β-alanine ( The powder lyophilized from a mixture with 0,02 g) is usually associated with potassium chloride It gave a salty taste without bitterness.

Example 140° N-(phenylcarbamoyl)-L-aspartyl- in a 2% solution of potassium chloride When 5% by weight (relative to potassium chloride) of alanine is added, The associated bitterness was removed.

Example 141° L-ornithine-β-alanine dihydrochloride (0.1 g) and potassium chloride (2.0 g ) containing I) H6,1 aqueous solution (1001111) gives a salty taste without bitterness. Ta.

Example 142° Potassium chloride (1.8g), sodium chloride (0.2g), and L-ornithine - Powder freeze-dried from an aqueous solution of ptlfi, 1 containing β-alanine dihydrochloride The end gave a salty taste without bitterness.

Example 143° Potassium chloride (1.8g), sodium chloride (0.2g), and L-ornithine - frozen from an aqueous solution of p[I6.1 containing β-alanine dihydrochloride (0.02 g) The dried powder has virtually no bitterness associated with potassium chloride and no salty taste. Gave.

Example 144° Add 1% by weight of β-aminoethylphosphonic acid to a 2% solution of potassium chloride (potassium chloride). When added (to chloride), it gave a salty taste without the bitterness associated with potassium chloride.

Example 145° Add 5% by weight of β-aminoethylphosphonic acid to a 2% solution of potassium chloride (chloride/potassium). um) gave a salty taste without the bitterness associated with potassium chloride.

Example 146° Potassium chloride (1.8 g), sodium chloride (0.2 g) and β-aminoethyl phos The solid lyophilized from the mixture with sulfonic acid (0.02 g) is related to potassium chloride. It gave a clean salty taste without any bitterness.

Example 147° Potassium chloride (1.8 g), sodium chloride (0.2 g) and β-aminoethyl phos The solid prepared from a solution with sulfonic acid (0.1 g) was obtained from potassium chloride. It had no taste at all.

Example 148° 2% solution of potassium chloride (100 cal) Potassium 2-amino terephthalate Adding salt (0,02 g, 1% relative to potassium chloride) will cause The bitterness was completely removed.

Example 149° 2% solution of potassium chloride (100 tries)'l-potassium aminoterephthalate Addition of aluminum salt (0.1 g, 5% relative to potassium chloride) will cause The bitterness was completely removed.

Example 150° Taurine (0,0 5g.

Acesulfas+ e K-related aftertaste was substantially reduced.

Example 151° Add taurine (0,Ol) to an aqueous solution containing Acesulfame K (0,10g) Addition of g) reduced the sweetness and completely eliminated the aftertaste.

Example 152゜ β-alanine ( 0.01g.

When Acesulfatre K is added (10%), Acesulfat The off-taste associated with ne K is completely removed and the cream It gave a nice sweet taste.

Example 153° Add β-alanine (0.05g5A) to 0.1% solution of Acesulfatre K 50% of cesulfame K) is added, Acesulfame The aftertaste of K was completely removed and the sweetness was reduced by about 70%.

Example 154° One can (354ml) of Diet Fist Cola made by 5hasta contains β-alanine (0 ,025g) related to saccharin potassium and/or aspartame. The off-taste was substantially reduced.

Example 155° 1 can of VONS unsweetened cola containing sodium saccharin (0,107 g) When β-alanine (0.02g) is added to 354ml), the amount related to saccharin The aftertaste was completely removed.

Example 156° Add β-alanine (0.02g) to 1 can (355ml) of Diet Pebsi. The aftertaste associated with aspartame was significantly reduced.

Example 157° Add L-aspartyl-L-phenyla to 0.1% solution of Acesulfame K. When adding 50% by weight of ranin (50% to Acesulfame K), A Both the sweetness and aftertaste associated with cesulfameX are reduced.

Example 158° Add 5% by weight of L-aspartic acid (I relative to CI), the bitterness of KCI was substantially eliminated.

Continuation of front page FI

Claims (1)

[Claims] 1. an edible product having an unpleasant taste; and at least an amount sufficient to reduce said unpleasant taste. A composition containing one type of taste modifier. 2. Claim 1 or Claim 145, wherein the edible substance is a bitter-tasting substance. Compositions containing the edibles described. 3. The edible according to claim 2, wherein the taste modifier is a substantially tasteless sweetness inhibitor. A composition containing a substance. 4. The composition containing an edible material according to claim 2, wherein the edible material is potassium chloride. thing. 5. The amount of each taste modifier mentioned above is approximately 0. 0000001 and approximately 300% by weight. A composition containing the edible according to claim 1 or claim 145. 6. Containing sodium chloride and at least one salty-enhancing amount of a taste modifier. A composition containing an edible material having 7. In a method for reducing the unpleasant taste of an edible having unpleasant taste characteristics, the edible has Adding at least one taste modifier in an amount sufficient to reduce the unpleasant taste mentioned above. How to become more. 8. The above taste modifier is a substance having the following structural formula A-1 or a physiologically acceptable substance thereof. The edible material of claim 1 or claim 145 is an acceptable salt. Composition: A-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, m represents 0 or 1, and n is 0. , represents 1, 2 or 3, p represents 1, 2, 3, 4 or 5, q represents 0 or 1 ; R represents H or lower alkyl (e.g. C1-C3 alkyl); substituent R' may be the same or different and each is one of the substituents of group 1 or any of the substituents combination; X+ represents H+ or a physiologically acceptable cation. 9. The above taste modifier is 1. (-)-2-(4-methoxyphenoxy)propionic acid, 2. (±)-2- (4-methoxyphenoxy)propionic acid, 3. (+)-2-(4-methoxyf enoxy)propionic acid, 4. 4-methoxyphenoxyfraic acid, 5. 2-(4-methoxyphenyl)propionic acid, 6. 2-(4-ethoxyphene) (oxy)propionic acid, 7. 3-(3,4-dimethoxyphenoxy)propion acid, 8. 3-(3,4-dimethoxyphenyl)propionic acid, 9. 3-(2,3 , 4-trimethoxyphenoxy)propionic acid, 10. 3-(2-methoxyphene) nil) propionic acid, 11. 1,4-benzodioxane-6-acetic acid, 12. 3- (2,3,4-trimethoxyphenyl)propionic acid, 13. 3-(3,4,5 -trimethoxyphenyl)propionic acid, 14. 3-(4-methoxyphenyl) Propionic acid, 15. 4-(4-methoxyphenyl)butyric acid, 16. 2-methoxy phenyl acetic acid, 17. 3-methoxyphenylacetic acid, 18. 4-methylphenylacetic acid, 19. 4-trifluoromethylphenylacetic acid, 20. phenylpyrupic acid, 21. 2,3-dihydroxybenzoic acid, 22. 2-hydroxy-4-aminoben Fragrant 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-dihydroxy phenyl)propionic acid, 29. 2-(2,4-dihydroxyphenoxy)pro Pionic acid, 30. 2-(2,4-dihydroxyphenoxy)acetic acid, and these Claim 8 selected from the group consisting of any or all physiologically acceptable salts. Compositions containing the edibles described. 10. The above-mentioned taste modifier is a substance having the following structural formula A-1 or a physiologically acceptable substance thereof The method according to claim 7 or claim 146, which is a salt capable of: A-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, m represents 0 or 1, n is 0, represents 1, 2 or 3; p represents 1, 2, 3, 4 or 5; q represents 0 or 1; R represents H or lower alkyl (e.g. C1-C3 alkyl); substituent R' is may be the same or different, each being one of the substituents of group 1 or any combination thereof; combination; X+ represents H+ or a physiologically acceptable cation. 11. The above taste modifier is 1. (-)-2-(4-methoxyphenoxy)propionic acid, 2. (±)-2- (4-methoxyphenoxy)propionic acid, 3. (+)-2-(4-methoxyf enoxy)propionic acid, 4. 4-methoxyphenoxyacetic acid, 5. 2-(4-methoxyphenytl)propionic acid, 6. 2-(4-ethoxyf phenoxy)propionic acid, 7. 3-(3,4-dimethoxyphenoxy)propio phosphoric acid, 8. 3-(3,4-dimethoxyphenyl)propionic acid, 9. 3-(2, 3,4-trimethoxyphenoxy)propionic acid, 10. 3-(2-methoxyf phenyl)propionic acid, 11. 1,4-benzodioxane-6-faloic acid, 12. 3 -(2,3,4-trimethoxyphenyl)propionic acid, 13. 3-(3,4, 5-trimethoxyphenyl)propionic acid, 14. 3-(4-methoxyphenyl ) propionic acid, 15. 4-(4-methoxyphenyl)butyric acid, 16. 2-Methoki Cyphenylacetic acid, 17. 3-methoxyphenyl fraud acid, 18. 4-methylphenylacetic acid, 19. 4-trifluoromethylphenylacetic acid, 20. phenylpyrupic acid, 21. 2,3-dihydroxybenzoic acid, 22. 2-hydroxy-4-aminoben Fragrant acid, 23. 3-Hydroxy-4-aminobenzoic acid, 24. phenoxyacetic acid, 25. gallic acid, 26. 2,4-dihydroxybenzoic acid, 27. 2,4-dihydroxyphenyl vinegar acid, 28. 2-(2,4-dihydroxyphenyl)propionic acid, 29. 2-( 2,4-dihydroxyphenoxy)acetic acid, 30. 2-(2,4-dihydroxyph) enoxy)acetic acid, 31. and physiologically acceptable salts of any or all of these. 11. The method of claim 10, wherein the method is selected from the group consisting of: 12. The above taste modifier is a substance having the following structural formula B-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: B-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R7 is hydrogen or C1-C3 alkali. R8 is selected from the group consisting of hydrogen and C-C3 alkyl S1 is represented by the following structural formula B-2 (in the claims and the text, the following structural formula is called B-2): B-2▲There are mathematical formulas, chemical formulas, tables, etc. In the formula, R2, R3, R4, R5 and R6 are each selected from the substituents of Group 1. or any combination thereof. 13. The above taste modifier is 1. 3-(3',4'-dimethylbenzoyl)propionic acid, 2. 3-(2', 4'-dimethylbenzoyl)propionic acid, 3. 3(2'-methyl-4'-ethyl Rubenzoyl) propionic acid, 4. 3(2',4',6'-trimethylbenzoy ) propionic acid, 5. 3-(4'-carboxybenzoyl)propionic acid, 6. 3-(4'-hydro 7. Roxybenzoyl)propionic acid. 3-(3'-methyl-4'-hydroxy benzoyl) propionic acid, 8. 3-(2',4'-dihydroxybenzoyl)propionic acid, 9. 3-(2 ',4'-dihydroxy-6'-methylbenzoyl)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'-dimethoxyben zoyl) 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'-rimethoxybenzoyl-2,3-dimethylpropionic acid, and any or all of these physiologically acceptable salts. A composition containing the edible material according to claim 12. 14. The taste modifier is a substance having the following structural formula B-1 or a physiologically acceptable substance thereof The method according to claim 7 or claim 146, which is a salt capable of: B-▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R7 is hydrogen and C1-C3 alkali. and R8 is selected from the group consisting of hydrogen and C1-C3 alkyl. and R1 is represented by the following structural formula B-2 (in the claims and the text, the following structural formula is called B-2): B-2▲There are mathematical formulas, chemical formulas, tables, etc. In the formula, R2, R3, R4, R5 and R6 are each selected from the substituents of Group 1. or any combination thereof. 15. The above taste modifier is 1. 3-(3'-4'-dimethylbenzoyl)propionic acid, 2. 3-(2', 4'-dimethylbenzoyl)propionic acid, 3. 3(2'-methyl-4'-ethyl Rubenzoyl) propionic acid, 4. 3-(2',4',6'-trimethylbenzo yl) propionic acid, 5. 3-(4'-carboxybenzoyl)propionic acid, 6. 3-(4'-hydro 7. Roxybenzoyl)propionic acid. 3-(3'-methyl-4'-hydroxy benzoyl) propionic acid, 8. 3-(2',4'-dihydroxybenzoyl)propionic acid, 9. 3-(2 ',4'-dihydroxy-6'-methylbenzoyl)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'-dimethoxyben zoyl) 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, and physiologically acceptable salts of any or all of these. The method according to claim 14. 16. The taste modifier is a substance having the following structural formula C-1 or a physiologically acceptable substance thereof A composition containing an edible salt according to claim 1 or claim 145, which is a salt that can thing: C-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1, R2, R3, R4, R5 and R6 each represent one of the substituents of group 1 or any combination thereof . 17. The above taste modifier is 1. R2=R3=R5=R6=H, R1=OC2H5, R4=NH-CO-NH 2, 2. R1=OCH2CH2CH3, R2=NO2, R4=NH2, R3=R5= R6=H, 3. R1=CH3, R2=NH2, R6=NO2, R3=R4=R5=H, 4. R1=CH3, R2=NO2, R4=NH2, R3=R5=R6=H, 5. 3,4-dihydroxybenzoic acid (protocatechuic acid), 6. 2,4-dihydro xybenzoic acid, 7. 3-hydroxy-4-methoxybenzoic acid, 8. 3,5-dihydroxybenzoin acid, 9. 2,3-dihydroxybenzoic acid, 10. 2-hydroxy-4-aminobenzoic acid, 11. 3-hydroxy-4-ami Nobenzoic acid, 12. 2,4,6-trihydroxybenzoic acid, 13. 2,6-jihi Droxybenzoic acid, 14. 2-aminoterephthalic acid, and physiologically acceptable salts of any or all of these. A composition containing the edible material according to claim 16. 18. The above taste modifier is a substance having the following structural formula C-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is C-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1, R2, R3, R4, R5 and R6 represent one of the substituents of group 1 or any combination thereof. 19. The above taste modifier is 1. R2=R3=R5=R6=H, R1=OC2H5R4=NH-CO-NH2 , 2. R1=OCH2CH2, CH3, R2=NO2, R4=NH2, R3=R5 =R6=H, 3. R1=CH3, R2=NH2, R6=NO2, 4. R1=CH3, R2=N O2, R4=NH2, R3=R5=R6=H, 5. 3,4-dihydroxybenzoic acid (brotocatechuic acid), 6. 2. 4-dihydro xybenzoic 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-ami Nobenzoic acid, 12. 2,4,6-trihydroxybenzoic acid, 13. 2,6-jihi Droxybenzoic acid, 14. 2-aminoterephthalic acid, and physiologically acceptable salts of any or all of these. The method according to claim 18. 20. The taste modifier is a substance having the following structural formula D-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: D-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, n and k are each independently 0. , 1 or 2; Y (same ) is N (nitrogen), O (oxygen) or S (sulfur); Q is a group 3 substituents; when Y is O, p and q are 1, and when Y is S In some cases, p and q may each independently be 0 or 2, and when Y is N, , p and q may be independently 2 or 3; R (when p>1, they may be the same or different) ) and R' (where q>1, the cuts may be the same or different) are of group 2. One of the substituents or the following structural formula D-2 (in the claims and text, the following structural formula (referred to as D-2) or any combination thereof. Represents something with a specific stereochemical structure: D-2 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula , Z and Z' may be the same or different from each other, and OH, -O-X+OR', N H2, NHR'', or N(R'')2; R'' is alkyl, branched chain alkyl; alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl , substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkaryl and R''' is alkyl, side chain alkyl, aryl, aralkyl, alkyl Ryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, Substituted aralkyl, substituted alkaryl or amino acid side chains (e.g. 20 common amino acids) one of the amino acids), and X+ is H+ or a physiologically acceptable cation, preferably or an alkali metal, alkaline earth metal or ammonium cation. 21. The above taste modifier is 1. L-aspartyl-L-phenylalanine, 2. Aminomalonyl-L-hue Nilalanine, 3. L-aspartyl-D-phenylalanine, 4. L-Aspa Rutile-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-cyanophenylcarba moyl)-L-aspartyl-L-phenylalanine, 10. N-(P-nitrophenylcarbamoyl)-L-aspartyl-L-phene nilalanine, 11. L-β-aspartyl-L-phenylalanine methyl ester, 12. L-aspartyl-P-hydroxyanilide, 13. L-β-asparty L-L-phenylalanine, 14. L-aspartyl-L-serine methyl ester Le, 15. L-aspartyl-D-tyrosine methyl ester, 16. L-Aspa Rutyl-L-threonine methyl ester, 17. L-aspartyl-L-aspa a group consisting of lagic acid and any or all physiologically acceptable salts thereof; A composition containing the edible material according to claim 20, selected from the group consisting of: 22. The taste modifier is a substance having the following structural formula D-1 or a physiologically acceptable substance thereof. 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. D-1 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula, n and k are each independently 0, 1 or 2; Y (which may be the same or different) is N (nitrogen), O (oxygen ) or S (sulfur); Q is one of the substituents of group 3; when Y is O , p and q are 1, and when Y is S, p and q can each independently be 1. 2 may be used, and when Y is N, p and q may each independently be 2 or 3. ;R (can be the same or different when p>1) and R' (same when q>1 one of the substituents of Group 2 or the following structural formula D-2 (which may be different in the claims) The following structural formula is referred to as D-2 in the box and text). , or any combination thereof and the appropriate stereochemical structure: D-2▲number There are formulas, chemical formulas, tables, etc.▼In the formula, Z and Z' may be the same or different. Often, OH, -O-X+, OR'', NH2, NHR'' or N(R'')2 Yes; R'' is alkyl, side chain alkyl, aryl, aralkyl, alkaryl , cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted alkyl ralkyl or substituted alkaryl, R''' is alkyl, branched alkyl, Aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted Chloalkyl, substituted aryl, substituted aralkyl, substituted alkaryl or amino acid side chain (e.g. one of the 20 common amino acids) and X+ is H+ or cations, preferably alkali metals, alkaline earth metals or anhydrous It is a cation of monium. 23. The above taste modifier is 1. L-aspartyl-L-phenylalanine, 2. Aminomalonyl-L-hue Nilalanine, 3. L-aspartyl-D-phenylaene, 4. L-Aspa Rutile-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-cyanophenylcarba moyl)-L-aspartyl-L-phenylalanine, 10. N-(p-nitrophenylcarpamoyl)-L-aspartyl-L-phene nilalanine, 11. L-β-aspartyl-L-phenylalanine methyl ester, 12. L-aspartyl-p-hydroxyanilide, 13. L-β-asparty Le-L-phenylalanine, 14. L-aspartyl-L-serine methyl ester Le, 15. L-aspartyl-D-tyrosine methyl ester, 16. L-Aspa Rutyl-L-threonine methyl ester, 17. L-aspartyl-L-aspa a group consisting of lagic acid and any or all physiologically acceptable salts thereof; 23. The method according to claim 22, which is selected from: 24. The above taste modifier is a substance having the following structural formula E-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: E-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R', R'', R'''R6 are , each represents one of the substituents of group 2 or any combination thereof, R4 and and R5 may be the same or different from each other and each represents one of the substituents of Group 3; n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; Z is C, S, P or B, q is an integer between 2 and 3, r is an integer between 1 and 3, and Z is When Z is S, P or B, q is 2 or 3. may be; when Z is C or S, r is 1; when Z is P or B , r is 2. 25. The above taste modifier is 1. R''=CH3, R'''=4-cyanophenyl, R'=R4=R5=H, n=1, Z=C, q=2, r=1, 2. R′′=CH3, R′′′=4-nitro Phenyl, R'=R4=R5=H, n=1, Z=C, q=2, r=1, 3. R' '=CH3, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1 , Z=C, q=2, r=1, 4. R''=CH3, R'''=phenyl, R'= R4=R5=H, n=1, Z=C, q=2, r=1, 5. R''=H, R'''=4-cyanophenyl, R'=R4=R5=H, n= 1, Z=C, q=2, r=1, 6. R''=H, R'''=4-nitrophenyl , R'=R4=R5=H, n=1, 2=C, q=2, r=1, 7. R′′=H, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1, Z=C, q =2, r=1,8. RR''=H, R'''=phenyl, R'=R4=R5=H , n=1, Z=C, q=2, r=1, 9. R''=CH3, R'''=4-cyanophenyl, R'=R4=R5=H, n=1, Z=S, q=3, r=1, 10. R′′=CH3, R′′′=4-nito Lofenil, R'=R4=R5=H, n=1, Z=S, q=3, r=111. R ''=CH3, R'''=4-methoxyphenyl, R'=R4=R5=H, n= 1, Z=S, q=3, r=1, 12. R''=CH3, R''=phenyl, R' =R4=R5=H, n=1, Z=S, q=3, r=1, 13. R''=H, R'''=4-nitrophenyl, R'=R4=R5=H, n =1, Z=S, q=3, r=114. R′′=H, R′′′=4-nitropheny R'=R4=R5=H, n=1, Z=S, q=3, r=1, 15. R′′= H, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1, Z=S , q=3, r=1, 16. R''=H, R'''=feni, R'=R4=R5= R5=H, n=1, Z=S, q=3, r=1, and physiologically acceptable salts of any or all of these. A composition containing the edible material according to claim 24. 26. The above taste modifier is a substance having the following structural formula E-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is E-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R', R'', R''', R6 each represent one of the substituents of group 2 or any combination thereof, R4 and and R5 may be the same or different and each represents one substituent of Group 3; n is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; Z is C, S, P or is B, q is an integer between 2 and 3, r is an integer between 1 and 3, and Z is C , then q is 2; when Z is S, P or B, q is 2 or 3. Also good; when Z is C or S, r is 1; when Z is P or B , r is 2. 27. The above taste modifier is 1. R''=CH3, R=4-cyanophenyl, R'=R4=R5=H, n=1 , Z=C, q=2, r=1, 2. R''=CH3, R'''=4-nitropheny R'=R4=R5=H, n=1, Z=C, q=2, r=1, 3. R′′=C H3, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1, Z= C, q=2, r=1, 4. R''=CH3, R'''=phenyl, R'=R4= R5=H, n=1, Z=C, q=2, r=1, 5. R''=H, R'''=4-cyanophenyl, R'=R4=R5=H, n= 1, Z=C, q=2, r=1, 6. R′′=H, R′′′=4-nitrophenyl , R'=R4=R5=H, n=1, Z=C, q=2, r=1, 7. R′′=H, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1, Z=C, q =2, r=1,8. R′′=H, R′′′=phenyl, R′=R4=R5=H, n=1, Z=C, q=2, r=1, 9. R''=CH3, R'''=4-cyanophenyl, R'=R4=R5=H, n=1, Z=S, q=3, r=1, 10. R′′=CH3, R′′′=4-nito Lofenil, R'=R4=R5=H, n=1, Z=S, q=3, r=1, 11. R''=CH3, R'''=4-methoxyphenyl, R'=R4=R5=H, n =1, Z=S, q=3, r=1, 12. R′′=CH3, R′′′=phenyl, R'=R4=R5=H, n=1, Z=S, q=3, r=1, 13. R′′=H, R′′′=4-cyanophenyl, R′=R4=R5=H, n =1, Z=S, q=3, r=1, 14. R′′=H, R′′′=4-nilohueni R'=R4=R5=H, n=1, Z=S, q=3, r=1, 15. R′′= H, R'''=4-methoxyphenyl, R'=R4=R5=H, n=1, Z=S , q=3, r=1, 16. R'=H, R'''=phenyl, R'=R4=R5= H, n=1, Z=S, q=3, r=1, and physiologically acceptable salts of any or all of these. The method according to claim 26. 28. The above-mentioned taste modifier is a substance having the following structural formula F-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: F-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, n is 0, 1 or 2; Y( which may be the same or different) are N (nitrogen), O (oxygen) or S (sulfur); Q represents one of the substituents of group 3; when Y is O, p and q are 1 and Y is S, p and q may each be independently 1 or 2, and Y is N. , p and q may each independently be 2 or 3; R (same when p > 1) (but may be different) and R' (which may be the same or different when q>1) are One of the substituents of Group 2 or the following structural formula (in the claims and text, the following structural formula (referred to as F-2) or any combination thereof and represents the stereochemical structure: F-2▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, Z and Z' may be the same or not OH, -O-X+, OR'', NH2, NHR'' or N(R '') 2; R'' is alkyl, side chain alkyl, atole, aralkyl, a alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl , substituted aralkyl or substituted alkaryl, and R''' is alkyl, side chain alkyl, Kyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted alkaryl or amino is an acid side chain (e.g. one of the 20 common amino acids), and X+ is H+ or cations, preferably alkali metals, alkaline earth metals or alkali metals, It is a cation of monium. 29. The above taste modifier is 1. L-methionyl-L-phenylalanine methyl ester, 2. L-Leucil -L-phenylalanine methyl ester, 3. L-seryl-L-phenylalani methyl ester, 4. L-methionyl-D-alanyltetramethylcyclope lentilamide, 5. L-seryl-D-alanyl-tetramethylcyclopentylamide, 6. L-leucyl-D-alanyl-tetramethylcyclopentylamide, 7. L-ornityl-β-alanine, 8. L-diaminoptyryl-β-alanine, 9. L-diaminopropionyl-β -Alanine, 10. L-lysyl-β-oxidase, and any or all of these 29. The edible salt of claim 28 selected from the group consisting of physiologically acceptable salts. A composition containing a substance. 30. The above-mentioned taste modifier is a substance having the following structural formula F-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is F-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, n is 0, 1 or 2; Y( which may be the same or different) are N (nitrogen), O (oxygen) or S (sulfur); Q is any one substituent of Group 3 shown in the text; when Y is O, p and and q are 1, and when Y is S, p and q can each independently be Often, when Y is N, p and q may each independently be 2 or 3; R( When p > 1, they can be the same or different) and R' (when q > 1, they can be the same or different. ) may be one of the substituents of Group 2 or the following structural formula (in the claims and text The following structural formula is referred to as F-2), or Represents any combination and stereochemical structure of these: F-2▲ Numerical formula, chemical formula, table etc.▼In the formula, Z and Z' may be the same or different, and OH, - O-X+, OR'', NH2, NHR'' or N(R'')2; R'' is , alkyl, branched alkyl, aryl, aralkyl, alkaryl, cycloa substituted alkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl or is substituted alkaryl, and R''' is alkyl, branched alkyl, aryl , aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl Kyl, substituted aryl, substituted aralkyl, substituted alkaryl or amino acid side chain (e.g. for example, one of the 20 common amino acids), and X+ is H+ or physiologically acceptable. cations, preferably alkali metals, alkaline earth metals or ammonium It is a cation. 31. The above taste modifier is 1. L-methionyl-L-phenylalanine methyl ester, 2. L-Leucil -L-phenylalanine methyl ester, 3. L-seryl-L-phenylalani methyl ester, 4. L-methionyl-D-alanyltetramethylcyclope lentilamide, 5. L-seryl-D-alanyl-tetramethylcyclopentylamide, 6. L-leucyl-D-alanyl-tetramethylcyclopentylamide, 7. L-ornityl-β-alanine, 8. L-diaminobutyryl-β-alanine, 9. L-diaminopropionyl-β -Alanine, 10. L-lysyl-β-oxidase, and any of these or 31. The method of claim 30, wherein the salt is selected from the group consisting of all physiologically acceptable salts. 32. The above taste modifier is a substance having the following structural formula G-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Composition: C-1 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula, p is 1, 2, 3, 4 or 5; each substituent R1 can be any one member of group 1 as indicated in the text. may be a substituent or any combination thereof; R2 is a group indicated in the text It can be any one of the following substituents. 33. R2=H, and R1 is 1. 3-COOH, 2. 3-COOHCH3, 3. 3-COOHC2H5, 4. 3-CH3O, 5. 4-CH3O, 6. 2-Ce, 7. 3-Ce, 8. 4-Ce, 9. 4-COOC2H5, 10. 3-C6H5CH2O, 11. 4-C6H5CH2O, 12. 2-t-butyl, 13. 4-t-butyl, 14. 2-CH3, 15. 3-CH3, 16. 4-CH, 17. 3-C2H5, 18. 4-C2H5, 19. 3,5-diCH3, a group consisting of substances and physiologically acceptable salts of any or all of these 33. A composition containing the edible according to claim 32, selected from the following. 34. The above taste modifier is a substance having the following structural formula G-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is G-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, 4, or 5. each substituent R1 can be any one of the substituents of group 1 shown in the text or any combination thereof, and R2 is a group as indicated in the text. It can be any one of the following substituents. 35. R2=H, and R1 is 1. 3-COOH, 2. 3-COOCH3, 3. 3-COOC2H5, 4. 3-CH3O, 5. 4-CH3O, 6. 2-Ce, 7. 3-Ce, 8. 4-Ce, 9. 4-COOC2H5, 10. 3-C6H5CH2O, 11. 4-C6H5CH2O, 12. 2-t-butyl, 13. 4-t-butyl, 14. 2-CH3, 15. 3-CH3, 16. 4-CH3, 17. 3-C2H5, 18. 4-C2H5, 19. 3,5-diCH3, a group consisting of substances and physiologically acceptable salts of any or all of these 35. The method according to claim 34, wherein the method is selected from: 36. The above taste modifier is a substance having the following structural formula H-1 or its physiologically permissible substance. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: H-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1 is 5-tetrazole. , p can be 1, 2, 3 or 4; the substituents R2 may be the same or different from each other. each of which is or is one of the substituents of group 1 shown in the text. can be any combination of; R3 is any one of Group 2 shown in the text is a substituent. 37. The above taste modifier is 1. 1-α-5-tetrazolyl-6-chlorotryptamine, 2. 1-α-5-te Torazolyl-6-fluorotryptamine, 3. 1-α-5-tetrazolyl-6- Methoxytryptamine and any or all physiologically acceptable salts thereof 37. A composition containing an edible material according to claim 36 selected from the group consisting of. 38. The above-mentioned taste modifier is a substance having the following structural formula H-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is H-1▲There are academic formulas, tables, etc.▼ where R1 is 5-tetrazole and p can be 1, 2, 3 or 4. The substituents R2 may be the same or different, and each substituent R2 may be the same or different from each other, and each substituent R2 may be the same or different from each other, and each can be any one or any combination of substituents; R 3 is any one of the substituents of Group 2 shown in the text. 39. The above taste modifier is 1. 1-α-5-tetrazolyl-6-chlorotryptamine, 2. 1-α-5-te Torazolyl-6-fluorotryptamine, 3. 1-α-5-tetrazolyl-6- Methoxytryptamine and any or all physiologically acceptable salts thereof 39. The method of claim 38, wherein the method is selected from the group consisting of: 40. The above taste modifier is a substance having the following structural formula I-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Composition: I-1 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula, p and q are each independent. and 1, 2, 3, 4 or 5; substituents R1 and R2 are the same or different. each of which is or is one of the substituents of Group 1 shown in the text. It can be any combination. 41. The above-mentioned taste modifier is a substance having the following structural formula I-2 or a physiologically acceptable substance thereof. 41. A composition containing the edible material of claim 40, which is an acceptable salt. I-2▲There are mathematical formulas, chemical formulas, tables, etc.▼42. The above taste modifier has the following structural formula I -1 or a physiologically acceptable salt thereof. The method described in Scope 146 of the request: I-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p and q each independently represent 1. , 2, 3, 4 or 5; substituents R1 and R2 may be the same or different from each other. Often, each is one of the substituents of group 1 shown in the text, or It can be a combination. 43. The taste modifier is a substance having the following structural formula I-2 or its physiological properties. The method according to claim 42, in which the salt is ▼44. The above-mentioned taste modifier is a substance having the following structural formula J-1 or its physiology. The edible material according to claim 1 or claim 145, which is a biologically acceptable salt. Composition with: J-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1 is the position of group 2 shown in the text. is any one of the substituents, and R2 and R3 may be the same or different from each other, and the main Any one of the substituents of Group 3 shown in the text or any combination thereof obtain. 45. The above taste modifier is 1. R3=CH3, R2=H, R1=isopropyl, 2. R3=benzyl, R2 =H, R1=H, 3. R1=R3=H, R2=COOH, 4. R2=R3=H, R2=p-cyanophenylcarbamoyl, and any or all of these 45. The edible salt of claim 44 selected from the group consisting of physiologically acceptable salts. A composition containing a substance. 46. The above taste modifier is a substance having the following structural formula J-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is J-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1 is the position of group 2 shown in the text. any one of the substituents, R2 and R3 may be the same or different, and in the text It can be any one of the substituents of Group 3 shown or any combination thereof. 47. The above taste modifier is 1. R3=CH3, R2=H, R1=isopropyl, 2. R3=benzyl, R2 =H, R1=H, 3. R1=R3=H, R2=COOH, 4. R2=R3=H, R2=p-cyanophenylcarbamoyl, and any or all of these 47. The method of claim 46, wherein the physiologically acceptable salts are selected from the group consisting of: . 48. The above taste modifier is a substance having the following structural formula K-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: K-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, or 4. ; Substituent R2 may be the same or different, and each substituent of Group 1 shown in the tree It can be either one or any combination thereof, and R1 is in the text is any one of the substituents of Group 2 shown in and R1 and R2 are any combination It can exist in 49. The above taste modifier is 1. R1=H, R2=benzyl, p=1, 2. R1=H, R2=NO2, p=1 , 3. R1=H, R2=CN, p=1, 4. R2=H, R1=cyanophenylka Rubamoyl, and any or all physiologically acceptable salts thereof 49. A composition containing an edible material according to claim 48 selected from the group consisting of: 50. The above taste modifier is a substance having the following structural formula K-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the salt is K-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, or 4. ; The substituents R2 may be the same or different, and each of the substituents of Group 1 shown in the text It can be either one or any combination thereof, and R1 is in the text is any one of the substituents of Group 2 shown in and R1 and R2 are any combination It can exist in 51. The above taste modifier is 1. R1=H, R2=benzyl, p=1, 2. R=H, R2=NO2, p=1, 3. R1=H, R2=CN, p=1, 4. Substances where R2=H, R1=cyanophenylcarbamoyl, and any of these Claim 50 selected from the group consisting of any or all physiologically acceptable salts. Method described. 52. The taste modifier is a substance having the following structural formula L-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: L-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R, R1 and R2 are the same. may be the same or different, each being one of the substituents of Group 2 shown in the text; p is O or 1; each R3 and R4 is independently a group 3 group as shown in the text; Can be any one of the substituents; 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 an element selected from the group consisting of carbon, sulfur, boron and phosphorus; q is an integer between 2 and 3, r is an integer between 1 and 3, and Z is C When, q is 2, and when Z is S, P or B, q may be 2 or 3. ; When Z is C or S, r is 1; When Z is P or B, r is 2; R1 or R2 can also eliminate OH to obtain a cyclic amide . 53. The above taste modifier is 1. R1=H, R2=t-butyl, Z=S, q=3, r=1, n=O, P=O, 2. R1=H, n=0, R2=1,2,3-trimethylcyclohexyl, Z=S , q=3, r=1, 3. R1=R2=R3=R4=H, n=2, Z=S, q=3, r=1 (this compound The substance is also called taurine), 4. R1=R2=R3=R4=H, n=2, Z= C, q=2, r=1, p=O (this compound is also called β-alanine), 5. R1=P-cyanophenylcarbamoyl, R2=R3=R4=H, Z=C, q= 2, r=1, n=1, P=O, 6. R3=R4=R2=R1=H, n=2, Z= P, q=3, r=2, P=O, 53. A composition containing an edible substance according to claim 52. 54. The above-mentioned taste modifier is a substance having the following structure formula L-1 or a physiologically acceptable substance thereof The method according to claim 7 or claim 146, which is a salt capable of: L-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R, R1 and R2 may be the same or may be different, each being one of the substituents of Group 2 shown in the text; p is 0 or 1; each R3 and R4 is independently a substituent of Group 3 as shown in the text any one of; 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 , an element selected from the group consisting of carbon, sulfur, boron, and phosphorus; q is 2 and up. 3, r is an integer between 1 and 3, and when Z is C, q is 2. and when Z is S, P or B, q may be 2 or 3; when Z is C or S When Z is P or B, r is 2; R1 or R2 can also eliminate OH to obtain a cyclic amide. 55. The above taste modifier is 1. R1=H, R2=t-butyl, Z=S, q=3, r=1, n=0, p=0, 2. R1=H, n=0, R2=1,2,3-trimethylcyclohexyl, Z=S , q=3, r=1, 3. R1=R2=R3=R4=H, n=2, Z=S, q=3, r=1 (this compound The substance is also called taurine)4. R1=R2=R3=R=H, n=2, Z=C , q=2, r=1, p=0 (this compound is also called β-alanine),5. R 1=P-cyanophenylcarbamoyl, R2=R3=R4=H, Z=C, q=2 , r=1, n=1, p=0, 6. R3=R4=R2=R1=H, n=2, Z=P , q=3, r=2, p=0, a group consisting of substances and physiologically acceptable salts of any or all of these 55. The method according to claim 54, wherein the method is selected from: 56. The above taste modifier is a substance having the following structural formula M-1 or a physiologically acceptable substance thereof. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: M-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3 or 4, The substituents R, R1 and R2 may be the same or different and each corresponds to Group 1 shown in the text. or any combination thereof, R 3 is any one of the substituents of Group 2 shown in the text, R, R1, R2 and R3 may be present in any combination thereof. 57. The above taste modifier is Substances where R1=R3=phenyl, R2=H and physiologically acceptable salts thereof. 57. The composition of claim 56, comprising an edible material selected from the group consisting of: 58. The taste modifier is a substance having the following structural formula M-1 or a physiologically acceptable substance thereof. The method of claim 7 or claim 146, wherein the method is a salt that can be M-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3 or 4, The substituents R, R and R2 may be the same or different and are each one of the substituents of group 1. or any combination thereof, and R3 is a substituent of group 2. R, R1, R2 and R3 can be present in any combination. 59. The above-mentioned taste modifier is a substance in which R1=R3=phenyl, R2=H, and this 59. The method of claim 58, wherein the method is selected from the group consisting of physiologically acceptable salts of. 60. The taste modifier is a substance having the following structural formula N-1 or a physiologically acceptable substance thereof The set containing the edible salt according to claim 1 or claim 145, which is a Product: N-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, or 4; q is 1, 2, 3, 4 or 5; substituents R1 and R2 may be the same or different; each may be any one of the substituents of group 1 or any combination thereof. can be obtained. 61. The above-mentioned taste modifier is a substance having the following structural formula N-2 or a physiologically acceptable substance thereof A composition containing an edible salt according to claim 60, which is a salt capable of: N-2▲There are mathematical formulas, chemical formulas, tables, etc.▼62. The above taste modifier has the following structural formula N -1 or a physiologically acceptable salt thereof The method according to scope 146: N-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, or 4; q is 1, 2, 3, 4 or 5; substituents R1 and R2 may be the same or different; Each may be any one of the substituents of group 1 or any combination thereof. could be. 63. The above-mentioned taste modifier is a substance having the following structural formula N-2 or a physiologically acceptable substance thereof The method according to claim 62, which is a salt that can be prepared: N-2▲ Numerical formulas, chemical formulas, tables, etc. Mas▼64. The above taste modifier contains amino acids, polyamino acids, and their physiological Claim 1 or Claim 145 selected from the group consisting of salts acceptable for A composition containing an edible. 65. The above taste modifier is 1. D-glutamic acid, 2. D-asbaragic acid 3. aminomalonic acid, 4. β-aminoethanesulfonic acid, 5. β-alanine, 6. 3,4-dihydrophenylalanine, 7. L-asbarthyl-L-asbara Gic acid, and the physiologically acceptable salts of any or all of these 65. A composition containing the edible material of claim 64. 66. The above taste modifier is 1. amino acid, 2. polyamino acids, and physiologically acceptable salts of any or all of these. The method according to claim 7 or claim 146. 67. The above taste modifier is 1. D-glutamic acid, 2. D-asbaragic acid, 3. aminomalonic acid, 4. β-aminoethanesulfonic acid, 5. β-alanine, 6. 3,4-dihydroxyphenylalanine7. L-asbarthyl-L-asba a group consisting of lagic acid and any or all physiologically acceptable salts thereof; 67. The method of claim 66, selected from: 68. The above-mentioned taste modifier is a substance represented by the following general structural formula P-1 or its physiology. The edible material according to claim 1 or claim 145, which is a biologically acceptable salt. Composition: P-1 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ However, this general structure The formula represents the following tautomers: ▲There are mathematical formulas, chemical formulas, tables, etc.▼ ▲There are mathematical formulas, chemical formulas, tables, etc.▼▲There are mathematical formulas, chemical formulas, tables, etc.▼▲Mathematical formulas, There are chemical formulas, tables, etc.▼ In the formula, substituents R and R3 may be the same or different, and each substituent may be any of the substituents of group 1. or any combination thereof; R1 and R2 are the same but may be different, each being one or more of the substituents of group 2. A is C, S, N or O, and when A is C, The carbon can be substituted with one or more substituents of group 1, and these substituents may be Any combination is acceptable, and if A is S or N, the group that indicates S or N in the text. It can be substituted with any one substituent of 2. 69. The above taste modifier is 1. Xanthosine-5'-monophosphate, 2. inosine, 3. guanosine, and physiologically acceptable salts of any or all of these. 79. A composition containing the edible material of claim 68. 70. The taste modifier is a substance represented by the general structural formula P-1 below or a substance thereof. The method according to claim 7 or claim 146, which is a physiologically acceptable salt of Law; P-1▲There are mathematical formulas, chemical formulas, tables, etc.▼However, this general structural formula is the tautomer Tatsumi shown below. It is a representation of gender, and includes ▲mathematical formulas, chemical formulas, tables, etc.▼ ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ In the formula, substituents R and R3 may be the same or different, and each substituent may be any of the substituents of group 1. or any combination thereof; R1 and R2 can be , may be the same or different, and each has one or both of the substituents of Group 2. A is C, S, N or O, and when A is C, , can be substituted on that carbon with one or more substituents of group 1, and those substituents are Any combination may be used, and when A is S or N, the S or N is a substituent of Group 2. It can be replaced with any one of the following. 71. The above taste modifier is 1. Xanthosine-5'-monophosphate, 2. inosine, 3. guanosine, and physiologically acceptable salts of any or all of these. 71. The method according to claim 70. 72. The above-mentioned taste modifier is a substance represented by the following general structural formula Q-1 or it The edible product according to claim 1 or claim 145, which is a physiologically acceptable salt of Compositions containing substances: Q-1 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ However, this one The general structural formula represents the following tautomers: ▲There are mathematical formulas, chemical formulas, tables, etc. S▼ ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ In the formula, R1, R2, R3 and R5 may be the same or different, and each can be any one of the substituents or any combination thereof; R4 and and R6 may be the same or different and are any one of the substituents of Group 2 or A can be any combination of C, S, N, or O; When, this carbon can be substituted with one or more substituents of group 1, and those substitutions Any combination of groups may be used, and when A is S or N, the S or N is group 2. can be substituted with any one of the substituents. 73. The above taste modifier is 1. orotic acid 2. Dihydrorotic acid and physiologically acceptable salts of any or all of these. 73. A composition containing the edible material of claim 72. 74. The above taste modifier is a substance represented by the general structural formula below or its physiology. The method according to claim 7 or claim 146, which is a biologically acceptable salt: Q-1▲There are mathematical formulas, chemical formulas, tables, etc.▼However, this general structural formula is the following tautomer. It represents isomers: ▲There are mathematical formulas, chemical formulas, tables, etc.▼ ▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1, R2, R3, and R5 are the same but may also be different, each being one or more of the substituents of group 1 R4 and R6 may be the same or different; group 2 A can be any one of the substituents or any combination thereof; is C, S, N, or O, and when A is C, this carbon is substituted with one or more of the substitution differences in Group 1. The substituents may be substituted in any combination, and A is S or is N, then S or N may be substituted with any one of the substituents of Group 2. can. 75. The above taste modifier is 1. orotic acid, 2. dihydroorotic acid, and physiologically acceptable salts of any or all of these. 75. The method of claim 74. 76. Claim 1 or Claim 145, wherein the taste modifier is a natural product. Compositions containing edibles. 77. The above natural products are 1. alkaloids, 2. terpines, 3. monoterpines, 4. diterpines, 5. triterpines, 6. sesketerpines, 7. flavonoids, 8. chalcones, 9. dihydrochalcones, 10. humulones, 11. lemonoids, 12. saponins, 13. Coumarins, 14. isocoumarins, 15. Sinapines, 16. steroids, 17. flavinones, and physiologically acceptable salts of any or all of these. 77. A composition containing the edible material of claim 76. 78. The taste modifier of the above natural product is represented by any one of the following general structural formulas: A composition containing an edible substance according to claim 76, which is a substance that: R-1▲There are mathematical formulas, chemical formulas, tables, etc.▼R-2▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-3▲There are mathematical formulas, chemical formulas, tables, etc.▼R-4▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-5▲There are mathematical formulas, chemical formulas, tables, etc.▼R-6▲Mathematical formulas, chemical formulas, tables, etc. There are ▼R-7▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-8▲ Numerical formulas, chemical formulas, There are tables, etc. ▼R-9▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-10▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-11▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-12▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-13▲There are mathematical formulas, chemical formulas, tables, etc.▼R -14▲There are mathematical formulas, chemical formulas, tables, etc.▼R-15▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-16▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-17▲ Numerical formulas, chemical formulas, tables, etc. There are ▼R-18▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-19▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-20▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-21▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-22▲There are mathematical formulas, chemical formulas, tables, etc.▼R -23▲There are mathematical formulas, chemical formulas, tables, etc.▼R-24▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-25▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-26▲ Numerical formulas, chemical formulas, tables, etc. There are ▼R-27▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-28▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-29▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-30▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-31▲There are mathematical formulas, chemical formulas, tables, etc.▼R -32▲There are mathematical formulas, chemical formulas, tables, etc.▼R-33▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-34▲There are mathematical formulas, chemical formulas, tables, etc.▼R-35▲Mathematical formulas, chemical formulas, tables, etc. There are ▼R-36▲ There are mathematical formulas, chemical formulas, tables, etc. ▼79. The above taste modification The agent has the following structural formula R-37 and any or all of them are physiologically acceptable. 79. A composition containing an edible salt according to claim 78 selected from the group consisting of: R-37▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula: 1. R1=β-D-glc, R2=α-L-rha-3-Me2. R1=β-D -glc2-α-L-rha, R2=H80. The above taste modifier has the following structural formula R- 79. The edible substance according to claim 78, which is a substance having 38 or a physiologically acceptable salt thereof. Composition containing: R-38▲ Contains mathematical formulas, chemical formulas, tables, etc.▼81. The above taste modifier has the following structural formula: From the compound having R-39 and any or all physiologically acceptable salts thereof A composition containing an edible product according to claim 78 which is from the group consisting of: R-39▲ There are mathematical formulas, chemical formulas, tables, etc.▼82. The above taste modifier has the following structural formula R-40. and any or all physiologically acceptable salts thereof Selected composition containing edible according to claim 78: R-40▲mathematical formula, chemistry There are formulas, tables, etc.▼83. A compound in which the taste modifier has the following structural formula R-41 and any or all physiologically acceptable salts thereof. Composition containing the edible according to claim 78: R-41▲ Numerical formula, chemical formula, table, etc. Yes▼84. The above taste modifier is a substance having the following structural formula R-42 or its raw material. A composition containing the edible according to claim 78, which is a physiologically acceptable salt: R-42▲ Contains mathematical formulas, chemical formulas, tables, etc.▼85. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-43 or a physiologically acceptable salt thereof Composition containing the following edibles: R-43▲ Contains mathematical formulas, chemical formulas, tables, etc.▼86. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-44 or a physiologically acceptable salt thereof Composition containing the following edibles: R-44▲ Contains mathematical formulas, chemical formulas, tables, etc.▼87. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-45 or a physiologically acceptable salt thereof Composition containing the following edibles: R-45▲ Contains mathematical formulas, chemical formulas, tables, etc.▼88. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-46 or a physiologically acceptable salt thereof Contains edible foods listed in R-46▲ Contains mathematical formulas, chemical formulas, tables, etc.▼89. Above taste change The compound having the following structural formula R-47 and any or all of them physiologically 79. An edible composition according to claim 78 selected from the group consisting of acceptable salts. Compound: R-47▲ Contains mathematical formulas, chemical formulas, tables, etc.▼90. The above taste modifiers are as follows: A claim that is a substance having structural formula R-48 or a physiologically acceptable salt thereof Composition containing the edible according to 78: R-48▲Contains mathematical formulas, chemical formulas, tables, etc.▼91. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-49 or a physiologically acceptable salt thereof Composition containing the following edibles: R-49▲Contains mathematical formulas, chemical formulas, tables, etc.▼92. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-50 or a physiologically acceptable salt thereof Composition containing the following edibles: R-50▲ Contains mathematical formulas, chemical formulas, tables, etc.▼93. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-51 or a physiologically acceptable salt thereof Composition containing the following edibles: R-51▲ Contains mathematical formulas, chemical formulas, tables, etc.▼94. The above taste modifier has the following structural formula: consisting of a substance having R-52 and any or all physiologically acceptable salts thereof; Composition containing the edible according to claim 78 selected from the group: R-52▲number There are formulas, chemical formulas, tables, etc.▼95. The taste modifier has the following structural formula R-53. 79. The edible material according to claim 78, which is a substance or a physiologically acceptable salt thereof. Composition containing: R-53▲ Contains mathematical formulas, chemical formulas, tables, etc.▼96. The above taste modifier has the following structural formula: Claim 78, which is a substance having R-54 or a physiologically acceptable salt thereof Composition containing the following edibles: R-54▲ Contains mathematical formulas, chemical formulas, tables, etc.▼97. The above taste modifier has the following structural formula: From substances having R-55 and any or all physiologically acceptable salts thereof A composition containing an edible according to claim 78 selected from the group consisting of: R-55▲ There are mathematical formulas, chemical formulas, tables, etc. ▼98. The above taste modifier has the following structural formula: selected from the group consisting of substances and physiologically acceptable salts of any or all thereof; The method described in claim 7 or claim 146: R-1▲ Numerical formula, chemical formula, table There are ▼R-2▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-3▲ Numerical formulas, chemical formulas , tables, etc. ▼R-4▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-5▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc.▼R-6▲There are mathematical formulas, chemical formulas, tables, etc.▼R-7▲Mathematical formulas , chemical formulas, tables, etc. ▼R-8▲ Numerical formulas, chemical formulas, tables, etc. ▼R-9▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-10▲There are mathematical formulas, chemical formulas, tables, etc.▼R -11▲There are mathematical formulas, chemical formulas, tables, etc.▼R-12▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-13▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-14▲ Numerical formulas, chemical formulas, tables, etc. There are ▼R-15▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-16▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-17▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-18▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-19▲There are mathematical formulas, chemical formulas, tables, etc.▼R -20▲There are mathematical formulas, chemical formulas, tables, etc.▼R-21▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-22▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-23▲ Numerical formulas, chemical formulas, tables, etc. ▼R-24▲There are mathematical formulas, chemical formulas, tables, etc.▼R-25▲Mathematical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-26▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-27▲ There are mathematical formulas, chemical formulas, tables, etc.▼R-28▲There are mathematical formulas, chemical formulas, tables, etc.▼R -29▲There are mathematical formulas, chemical formulas, tables, etc.▼R-30▲There are mathematical formulas, chemical formulas, tables, etc. ▼R-31▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-32▲ Numerical formulas, chemical formulas, tables, etc. There are ▼R-33▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-34▲ Numerical formulas, chemical formulas, etc. There are scientific formulas, tables, etc. ▼R-35▲ There are mathematical formulas, chemical formulas, tables, etc. ▼R-36▲ Contains mathematical formulas, chemical formulas, tables, etc. ▼99. The above taste modifier has the following structural formula R-37. and any or all physiologically acceptable salts thereof Selected method according to claim 98: R-37▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula: 1. R1=β-D-glc, R2=α-L-rha-3-Me, 2. R1=-β -D-glc2-α-L-rha, R2=H100. The above taste modifier has the following structure. Claim 98 is a substance having formula R-38 or a physiologically acceptable salt thereof. Description method: R-38▲Mathematical formulas, chemical formulas, tables, etc.▼101. The above taste modification The agent is a compound having the following structural formula R-39 and any or all of them are physiologically acceptable. 99. The method of claim 98, wherein the salt is selected from the group consisting of: R-39▲ Contains mathematical formulas, chemical formulas, tables, etc.▼102. The above taste modifier has the following structure. Compounds having formula R-40 and any or all physiologically acceptable salts thereof The method of claim 98 selected from the group consisting of: R-40▲ Contains mathematical formulas, chemical formulas, tables, etc.▼103. The above taste modifier has the following structure. Compounds having formula R-41 and any or all physiologically acceptable salts thereof The method of claim 98 selected from the group consisting of: R-41▲ Contains mathematical formulas, chemical formulas, tables, etc.▼104. The above taste modifier has the following structure. Claim 98 is a substance having formula R-42 or a physiologically acceptable salt thereof. Method of description: R-42▲Mathematical formulas, chemical formulas, tables, etc.▼105. The above taste modification The agent is a substance having the following structural formula R-43 or a physiologically acceptable salt thereof. Scope of search 98 Method of description: R-43 ▲ Includes mathematical formulas, chemical formulas, tables, etc. ▼ 106. The above taste modifier is a substance having the following structural formula R-44 or a physiologically acceptable substance thereof. The method according to claim 98, in which the salt is a salt that ▼107. A substance in which the taste modifier has the following structural formula R-45 or its physiology The method according to claim 98, wherein R-45▲ is a chemically acceptable salt; There are tables etc.▼108. The taste modifier is a substance having the following structural formula R-46 or The method according to claim 98, wherein R-46 is a physiologically acceptable salt thereof. There are formulas, chemical formulas, tables, etc.▼109. The above taste modifier has the following structural formula R-47. and any or all physiologically acceptable salts thereof Selected method according to claim 98: R-47▲ Contains mathematical formulas, chemical formulas, tables, etc.▼110. The above taste modifier has the following structure. Claim 98 is a substance having formula R-48 or a physiologically acceptable salt thereof. Method of description: R-48▲Mathematical formulas, chemical formulas, tables, etc.▼111. The above taste modification The agent is a substance having the following structural formula R-49 or a physiologically acceptable salt thereof. Scope of search 98 Method of description: R-49▲ Includes mathematical formulas, chemical formulas, tables, etc.▼112. The above taste modifier is a substance having the following structural formula R-50 or a physiologically acceptable substance thereof. The method according to claim 98, which is a salt that ▼113. A substance in which the taste modifier has the following structural formula R-51 or its physiology The method according to claim 98, wherein R-51▲ is a chemically acceptable salt; There are tables etc.▼114. A compound in which the taste modifier has the following structural formula R-52 and any or all physiologically acceptable salts thereof. The method described in Range 98: R-52▲ Contains mathematical formulas, chemical formulas, tables, etc.▼115. The above taste modifier has the following structure. Claim 98 is a substance having formula R-53 or a physiologically acceptable salt thereof. Method of description: R-53▲Mathematical formulas, chemical formulas, tables, etc.▼116. The above taste modification The agent is a substance having the following structural formula R-54 or a physiologically acceptable salt thereof. Scope of search 98 Method of description: R-54 ▲ Includes mathematical formulas, chemical formulas, tables, etc. ▼ 117. The above-mentioned taste modifier is a compound having the following structural formula R-55 and any or all of them. 99. The method of claim 98, wherein the salt is selected from the group consisting of: R-55▲There are mathematical formulas, chemical formulas, tables, etc.▼Substances or their 118. The above taste modifier is a substance having the following structural formula S-1 or its physiological effect. A composition containing an edible salt according to claim 1 or claim 145, which is a salt of S-15'▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1, R2, R3 and R4 may be the same or different, each being any one of the substituents of Group 1; R5 is , any one of the substituents of Group 2, R6 is any one of the substituents of Group 3, R1, R2, R3, R4, R5 and R6 may be present in any combination thereof Ru. 119. The above-mentioned taste modifier is epihernanedultin (epihernanedultin). 120. A composition containing the edible material of claim 118, wherein the edible composition is cin. 120. The taste modifier is a substance having the following structural formula S-1 or its physiological The method of claim 7 or claim 146, wherein the method is an acceptable salt: S-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, R1, R2, R3 and R4 are may be the same or different, each with any one of the substituents of group 1; R5 is any one of the substituents of Group 2, R6 is any one of the substituents of Group 3; R1, R2, R3, R4, R5 and R6 may be present in any combination thereof. Ru. 121. Claim 120, wherein the taste modifier is shrimp hernanzultin. Method. 122. The taste modifier is a substance having the following structural formula T-1 or its physiological An edible product according to claim 1 or claim 145 that is an acceptable salt. Composition: T-1 ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ In the formula, p is 1, 2, 3, 4 or 5; R1 may be the same or different, each , any one of the substituents of group 1, or any combination thereof. R2 and R3 may be the same or different, and each represents one of the substituents of Group 2. Each of R4 and R5 is any one of the substituents of Group 3, R1, R 2, R3, R4 and R5 may be present in any combination thereof; 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, phosphorus, etc. q is an integer between 2 and 3, and r is an integer between 1 and 3. is an integer, and when 2 is C, q is 2; when Z is S, P or B, c is 2 or 3; when Z is C or S, r is 1; 2 is P or B , then r is 2. 123. The above taste modifier is 1. R2=R3=R4=R5=hn=2R1=P-cyano, Z=C, q=2, r =1, ρ=1, 2. R2=R3=R4=R5=H, n=2, R1=p-Niro, Z=C, q=2, r=1, P=1, 3. R1=p-cyano, R2=R3=R4=R5=R5=H, n=1, Z=p, q=3, r=2, P=1, 4. R1=p-nitro, R2==R3=R4=R5=H, n=1Z=p, q=3 , r=2, P=1, 5. R1=p-cyano, R2=R3=R4=R5=H, n=1Z=S, q=3, r=1, P=1, 6. R1=P-nitro, R2=R3=R4=R5=H, n=1, Z=S, q=3 , r=1, P=1, a group consisting of substances and physiologically acceptable salts of any or all of these 123. A composition containing an edible product according to claim 122 selected from: 124. The above taste modifier is a substance having the following structural formula T-1 or its physiologically acceptable form. The method of claim 7 or claim 146, wherein the salt is T-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, p is 1, 2, 3, 4, or 5. R may be the same or different, each being one of the substituents of Group 1; can be any combination thereof; R2 and R3 can be the same or different. R4 and R5 are each one of the substituents of Group 2; 3, and R1, R2, R3, R4 and R5 are any one of those substituents. 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. It can be done; Z is an element selected from the group consisting of carbon, sulfur, boron and phosphorus; q is an element selected from the group consisting of carbon, sulfur, boron and phosphorus; is an integer between 1 and 3, r is an integer between 1 and 3, and when Z is C, q is 2 and ; When Z is S, P or B, q is 2 or 3; When Z is C or S; When Z is P or B, r is 2. 125. The above taste modifier is 1. R=R3=R4=R5=H, n=2, R1=p-cyano, Z=C, q=2, r=1, p=1, 2. R2=R3=R4=R5=H, n=2, R1=p-nitro, Z=C, q=2 , r=1, p=1, 3. R1=p-cyano, R2=R3=R4=R5=H, n=1, Z=P, q=3 , r=2, p=1, 4. R1=p-nitro, R2=R3=R4=R5=H, n=1, Z=P, q=3 , r=2, p=1, 5. R1=p-cyano, R2=R3=R4=R5=H, n=1, Z=S, q=3 , r=1, P=1, 6. R1=p-nitro, R2=R3=R4=R5=H, n=1, Z=S, q=3 , r=1, P=1, and physiologically acceptable salts of any or all of these substances. 125. The method of claim 124, selected from: 126. The above taste modifier is a substance having the following structural formula U-1 or its physiologically acceptable form. A set containing an edible product according to claim 1 or claim 145, which is an acceptable salt. Product: U-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, A is O (oxygen), S (sulfur) or is C (carbon), when A is C, n is 1, and when A is O or S , n is O; R1, R2, R3, R4, R5, R6, R7, R8, R9 , R10, R11 and R12 may be the same or different, and any set thereof may be present in combination, each of which may be any one of the following: "Group 1" any one of the substituents 0-R13, NH-R13, N-(R13)2 or S- R13 (wherein R13 represents any one of the substituents of "Group 2"); or two The R substituent of can form an anhydride bond upon dehydration, or alternatively, the R substituent of The substituents may form a cyclic structure. 127. The above taste modifier is 1. 6-chloro-6-deoxytrehalose, 2. 6',6-dichloro-6', 6-dideoxytrehalose, 3. 6-chloro-6-deoxy-D-galacto Su, 4. 6-chloro-6-deoxy-D-mannose, 5. 6-chloro-6-de Oxy-D-mannitol, 6. Methyl-2,3-di-(glycyl-glycyl) -α-D-glucopyranoside, 7. Methyl-2-O-methyl-glucopyranoside, 8. Methyl-3-O-methylene - Glucopyranoside, 9. Methyl-4-O-methyl-glucopyranoside, 10. Methyl-6-O-methyl-α-D-glucopyranoside, 11. 2. 2'-G-O -Methyl-α,α-trehalose, 12. 3,3'-di-O-methyl-α,α- Trehalose, 13. 4,4'-di-O-methyl-α,α-trehalose, 14 ．． 5,5'-di-O-methyl-α,α-trehalose, 15. 6,6'-di-O -Methyl-α,α-trehalose, 16. 4'6'-O-methylsucrose, 1 7. 6,6'-di-O-methylsucrose, 18. 4,6'-di-O-methyls Claus, 19. 1,6'-di-O-methylsucrose, 20. cyclohexane 1,2/4,5 tetrol, 21. (+)-Cyclohexane 1,3,4/2,5 Bentol 22. (-)-Cyclohexane 1,3,4/3. 5 Pentol [(- )-pipoquercitol], 23. Cyclohexane 1,2,3/4,5,6 hexol [neo-inositol] , 24. Cyclohexane 1,2,3,5/4,6 hexol [myo-inositol] , 25. Cyclohexane 1,2,4,5/3,6 hexol [muco-inositol] , 26. Methyl-β-D-arapinopyranoside, 27. Methyl-3-deoxy-α -D-arapinohexopyranoside, 28. 3-deoxy-α-D-arapinohexopyranosyl-3-deoxy-α- D-arapinohexopyranose29. 2-deoxy-α-D-lipohexopyra Nosyl-2-deoxy-α-D-lipohexopyranose, 30. 3-deoxy- α-D-lipohexopyranosyl-3-deoxy-α-D-lipohexopyrano Su, 31. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D- glucopyranose, 32. 1,6-anhydro-3-dimethylamino-3-deoxy-β-D-al Tropyranose, 33. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gluco pyranose, 34. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gropi Lanose, 35. 1,6-Anhydro-3-amino-3-deoxy-β-D-glopyrano vinegar, 36. Methyl-3,6-anhydro-α-D-glucopyranoside, 37. 3,6 -Anhydro-α-D-glucopyranosyl-3-6-anhydro-α-D-glue Copyranoside, 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-fructofura and physiologically acceptable salts of any or all of these. 127. A composition containing the edible material of claim 126. 128. The above taste modifier is a substance having the following structural formula U-1 or its physiologically acceptable form. The method of claim 7 or claim 146, wherein the salt is U-1 ▲Contains mathematical formulas, chemical formulas, tables, etc.▼ In the formula, A is O (oxygen), S (sulfur) or C (carbon), and when A is C, n is 1, and when A is O or S, n is O; R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11 and R12 may be the same or may be different and may exist in any combination thereof, each of the following: Can be any one of: any one of the substituents of "Group 1", O-R13, N H-R13, N-(R13)2 or S-R13 (wherein R13 is a "group 2" substitution or the two R substituents form an anhydride bond upon dehydration. Alternatively, the two R substitutions may form a cyclic structure. 129. The above taste modifier is 1. 6-chloro-6-deoxytrehalose, 2. 6', 6-dichloro-6', 6-dideoxytrehalose, 3. 6-chloro-6-deoxy-D-galacto Su, 4. 6-chloro-6-deoxy-D-mannose, 5. 6-chloro-6-de Oxy-D-mannitol, 6. Methyl-2,3-di-(glycyl-glycyl) -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-O-methyl-α,α-trehalose, 12. 3,3'- Di-O-methyl-α,α-trehalose13. 4,4'-di-O-methyl-α, α-trehalose, 14. 6,6'-di-O-methyl α,α-trehalose, 1 5. 6'-O-methylsucrose, 16. 6'-O-methylsucrose, 17. 6,6'-di-O-methylsucrose, 18. 4,6'-di-O-methyl Sucrose, 19. 1,6'-di-O-methylsucrose, 20. cyclohexa 1. 2/4. 5 tetrol, 21. (+)-Cyclohexane 1,3. 4/2. 5 Bentol 22. (-)-Cyclohexane 1,3. (-)-cyclohexane 1 , 3, 23. Cyclohexane 1,2,3/4. 5,6 hexol [Neo 24. S Clohexane 1,2,3,5/4,6 hexol [myo-inositol], 25. Cyclohexane 1,2,4,5/3,6 hexol [muco-inositol] , 26. Methyl-β-D-arapinopyranoside, 27. Methyl-3-deoxy-α -D-arapinohexopyranoside, 28. 3-deoxy-α-D-arapinohexopyranosyl-3-deoxy-α- D-arapinohexopyranose, 29. 2-deoxy-α-D-lipohexopi Lanosyl-2-deoxy-α-D-lipohexopyranose, 30. 3-deoxy -α-D-lipohexopyranosyl-3-deoxy-α-D-lipohexopyrano 31. 1. 6-Anhydro-3-dimethylamino-3-deoxy-β-D - glucopyranose, 32. 1. 6-Anhydro-3-dimethylamino 3-deoxy-β-D-alto Lopyranose, 33. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gluco pyranose, 34. 1,6-anhydro-3-acetamido-3-deoxy-β-D-gluco pyranose, 35. 1,6-anhydro-3-amino-3-deoxy-β-D-glucopyrano -S, 36. Methyl-3,6-anhydro-α-D-glucopyranoside, 37. 3,6 -anhydro-α-D-glucobylanosyl-3,6-anhydro-β-D-glu Copyranoside, 38. 3,6-anhydro-α-D-glucobylanosyl-3,6 -Anhydro-β-D-fructofuranoside, 39. 3,6-anhydro-α- D-glucobylanosyl-1,4:3,6-dianhydro-β-D-fructofura and physiologically acceptable salts of any or all of these. 129. The method of claim 128. 130. The above taste modifier is a substance having the following structural formula V-1 or its physiologically acceptable form. A composition containing the edible according to claim 1 or claim 145, which is an acceptable salt. : ▲There are mathematical formulas, chemical formulas, tables, etc.▼In formula V-1, a, r, 1 and m are 0 or 1 and n, j and k are 0, 1, 2 or 3; each R2 and R3 are the same may also be different, each being one of the substituents of group 3; ) is N (nitrogen), O (oxygen), or S (sulfur); r or m is 1, when Y is N, p or q may be 2 or 3, r or m is 1, and Y When is O, p or q is 1; when r or m is 1 and Y is S , p may be 1 or 2; A is H, C=O, O=S=O, S=O, O=P( H)OH, O=P(OH)2 or O=B(H)OH; Q is a substituent of group 3 R (can be the same or different when p > 1) and R' ( (can be the same or different when q>1) is one or more substituents of group 2. Three of the following structural formulas (the following structural formula is referred to as V-2 in the claims and text) or any combination thereof and the appropriate stereochemistry V-2▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, Y (same but may be different) is N (nitrogen), O (oxygen) or S (sulfur); d is 1 and Y is 11, e may be 2 or 3, d is 1, and Y is 0. then e is 1; f is 0, 2, 3, 4, 5, 6, 7, 8, 9 or 10. When d is 1 and Y is S, e may be 1 or 2; A is H, C=O, O=S=O, S=O, O=P(H)OH, 0=P(OH)2 or O=B(H)O H; Q is any one of the substituents of group 3; R''' and Q are - together ring Any of R3 and Q may together form a cyclic structure; R3 and R''' may together form a cyclic structure; b is 0, 1 or 2; , c is 0 or 1; Z and Z' may be the same or different, OH, -O - X-, OR'', NH2, NHR'', N(R''H)2, and R'' is alkyl, branched alkyl, aryl, aralkyl, alkaryl, cyclo Alkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl , substituted alkaryl, and R'' is alkyl, branched alkyl, aryl, Aralkyl, alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl , substituted aryl, substituted aralkyl, substituted alkaryl, or amino acid side chain (e.g. (one of the 20 common amino acids), and X+ is H+ or physiologically permissible amino acid. compatible cations, preferably alkali metals, alkaline earth metals or ammonium It is a cation of mu. 131. The above taste modifier is 1. N-(L-asbarthyl)-p-aminobenzenesulfonic acid, 2. N-(A minomalonyl)-p-aminobenzenesulfonic acid, 3. aminoethane phosphate, 4. [N-(p-cyanophenylcarbamoyl)-L-asbarthyl]-p- aminobenzenesulfonic acid, 5. N-(L-asbartyl)-1-aminocyclopentane-1-carboxylic acid, 6. N-(L-asbartyl)-1-aminocyclopropane-1-carboxylic acid, 7. N-(L-asbartyl)-1-aminocyclooctane-1-carboxylic acid, 8. N-(L-asbartyl)-1-aminocyclohexane-1-carboxylic acid, 9. N-(L-asbartyl)-2-aminocyclopentane-1-carboxylic acid, and physiologically acceptable salts of any or all of these. 131. A composition containing the edible material of claim 130. 132. The above taste modifier is a substance having the following structural formula V-1 or its physiologically acceptable form. The method of claim 7 or claim 146, wherein the salt is V-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, r, 1 and are O or 1; n, j and K are O, 1, 2 or 3; each R2 and R3 are the same or different; may be any one of the substituents of Group 3; Y (which may be the same or different ) is N (nitrogen), O (oxygen) or S (sulfur); r or m is 1 and Y is N , p or q may be 2 or 3, r or m is 1, and Y is O. , p or q is 1; when r or m is 1 and Y is S, p is 1 or 2 may also be used; A is H, C=O, O=S=O, S=O, O=P(H)OH, O= P(OH)2 or O=B(H)OH; Q is any one of the substituents of group 3 Yes; R (can be the same or different when p>1) and R' (when q>1 may be the same or different) is any one of the substituents of Group 2 or the following structural formula (claimed (The following structural formula is referred to as V-2 in the range and text) or has a stereochemical structure consistent with any combination thereof: V-2▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, Y (can be the same or different) is N (nitrogen), O (oxygen) or S (sulfur); when d is 1 and Y is N, , e may be 2 or 3; when d is 1 and Y is O, e is 1; f is 0, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10; d is 1 and Y is When S, e may be 1 or 2; A is H, C=O, O=S=O, S=O, O=P(H)OH, O=P(OH)2 or O=B(H)OH; Q is any one of the substituents of Group 3; R''' and Q - together form a cyclic structure; obtain; either R3 and Q may form a cyclic structure together; Any of these may together form a cyclic structure; b is 0, 1, or 2; c is 0 or 1; Z and Z' may be the same or different, and are OH, -O-, X-, O R''NH2, NHR'', or N(R''); R'' is alkyl, Branched alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl substituted cycloalkyl, substituted cycloalkyl, substituted aryl, substituted aralkyl, or substituted alkyl R''' is alkyl, branched alkyl, aryl, aralkyl , alkaryl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted alkyl Ryl, substituted aralkyl, substituted alkaryl or amino acid side chains (e.g. 20 types) (one of the common amino acids), and x- is H+ or a physiologically acceptable positive ion, preferably an alkali metal, alkaline earth metal or ammonium cation It is. 133. The above taste modifier is 1. N-(L-aspartyl)-p-aminobenzenesulfonic acid, 2. N-(A minomalonyl)-p-aminobenzenesulfonic acid, 3. aminoethane phosphate, 4. N-[L-p-cyanophenylcarbamoyl)-L-aspartyl]-p- aminobenzenesulfonic acid, 5. N-(L-asbartyl)-1-aminocyclobentane-1-carboxylic acid, 6. N-(L-aspartyl)-1-aminocyclopropane-1-carboxylic acid, 7. N-(L-aspartyl)-1-aminocyclooctane-1-carboxylic acid, 8. N-(L-(reaspartyl)-1-aminocyclohexane-1-carvone acid, 9. N-(L-asbartyl)-2-aminocyclopentane-1-carboxylic acid, and physiologically acceptable salts of any or all of these. 133. The method of claim 132. 134. The taste modifier is a substance having the following structural formula W-1 or its physiological Contains the edible material of claim 1 or claim 145 which is an acceptable salt. Composition: W-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, r, 1 and m are 0 or 1. ; j and k are 0, 1, 2 or 3; R2 and R3 may be the same or different; Y (which may be the same or different) are each one of the substituents of Group 3; , N (nitrogen), O (oxygen) or S (sulfur); r or m is 1 and Y is N. When p or q is 2 or 3, when r or m is 1 and Y is O, , p or q is 1; when r or m is 1 and Y is S, p is 1 or 2. Also good; A is H, C=O, O=S=O, S=O, O=P(H)OH, O=P( OH)2 or O=B(H)OH; Q is any one of the substituents of group 3; R''' and Q may together form a cyclic structure; R3 and Q may together form a cyclic structure. R3 and R''' can also form a cyclic structure together; R3 and R''' can also be mutually can form a cyclic structure; R (can be the same or different when p>1) and R' (which may be the same or different when q>1) is any one of the substituents of Group 2 Or the following structural formula (the following structural formula is referred to as W-2 in the claims and text) one of the three or any combination thereof and the appropriate stereochemistry. Has: W-2 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula, Y (same ) is N (nitrogen), O (oxygen) or S (sulfur); d is 1 , when b is O and Y is N, e may be 2 or 3, d is 1, b is O, When Y is O, e is 1; f is 0, 1, 2, 3 . 4. 5, 6, 7, 8, 9, or 10; when d is 1, b is O, and Y is S, e is 1 or 2. may also be; A is H, C=O, O=S=0, S=0, 0=P(H)OH, O=P (OH)2 or 0=B(H)OH; Q is any one of the substituents of group 3 ; b is 0, 1 or 2; c is 0 or 1; Z and Z' are the same or different; OH, -OX, OR'', NH2, NHR'' or N(R'') Yes; R'' is alkyl, branched alkyl, aryl, aralkyl, alkali cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl, substituted substituted aralkyl or substituted alkaryl, and R''' is alkyl, branched chain alkyl, Kyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl, Substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted alkaryl or aryl is a amino acid side chain (for example, one of the 20 common amino acids), and X is H or Physiologically acceptable cations, preferably alkali metals, alkaline earth metals or is an ammonium cation. 135. The above taste modifier is 1. L-ortinyl-taurine, 2. L-ornityl-β-alanine, 3. L-lysyl-taurine, 4. L-diaminobutylrutaurine, 5. L-diaminobutyryl-β-alani 6. L-diaminopropiol-β-alanine, 7. L-diaminopropio Nil-taurine, 8. L-lysyl-β-oxidase, 9. L-methionyl-taurine, 10. L-methionyl-β-alanine, 11. N-(L-orthynyl-)-p- aminobenzenesulfonic acid, and any or all of these physiologically acceptable 135. A composition containing an edible salt according to claim 134 selected from the group consisting of salts. 136. The taste modifier is a substance having the following structural formula W-1 or its physiological The method of claim 7 or claim 146, wherein the method is an acceptable salt: W-1▲There are mathematical formulas, chemical formulas, tables, etc.▼In the formula, r, 1 and m are 0 or 1. ; j and k are 0, 1, 2 or 3; R2 and R3 may be the same or different; Y (which may be the same or different) are each one of the substituents of Group 3; , N (nitrogen), O (oxygen) or S (sulfur); r or m is 1 and Y is N. When p or q is 2 or 3, when r or m is 1 and Y is O, , p or q is 1; when r or m is 1 and Y is S, p is 1 or 2. Also good; A is H, C=O, O=S=O, S=O, O=P(H)OH, O=P( OH)2 or 0=B(H)OH; Q is any one of the substituents of group 3; R''' and Q may together form a cyclic structure; R3 and Q may together form a cyclic structure. R3 and R''' can also form a cyclic structure together; R3 and R''' can also be mutually can form a cyclic structure; R (can be the same or different when p>1) and R' (which may be the same or different when q>1) is any one of the substituents of Group 2 Or the following structural formula (the following structural formula is referred to as W-2 in the claims and text) one of the three or any combination thereof and the appropriate stereochemistry. Has: W-2 ▲ There are mathematical formulas, chemical formulas, tables, etc. ▼ In the formula, Y (same ) is N (nitrogen), O (oxygen) or S (sulfur); d is 1 , when b is 0 and Y is N, e may be 2 or 3, d is 1, b is 0, When Y is 0, 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 S, e is 1 or 2. may also be; A is H, C=0, O=S=O, S=O, O=P(H)OH, O=P (OH)2 or O=B(H)OH; Q is any one of the substituents of group 3; ; b is 0, 1 or 2; c is 0 or 1; Z and Z' are the same or different; OH, -O-X-, OR''NH2, NHR'' or N(R'') 2; R'' is alkyl, branched alkyl, aryl, aralkyl, alkyl; Karyl, cycloalkyl, substituted alkyl, substituted cycloalkyl, substituted aryl , substituted aralkyl or substituted alkaryl, and R''' is alkyl, branched chain Alkyl, aryl, aralkyl, alkaryl, cycloalkyl, substituted alkyl substituted cycloalkyl, substituted aryl, substituted aralkyl, substituted alkaryl or is an amino acid side chain (for example, one of the 20 common amino acids), and X- is H+ or physiologically acceptable cations, preferably alkali metals, alkaline earths It is a cation of a similar metal or ammonium. 137. The above taste modifier is 1. L-ortinyl-taurine, 2. L-ornityl-β-alanine, 3. L-lysyl-taurine, 4. L-diaminoptyryl-taurine, 5. L-diaminobutyryl-β-alani 6. L-diaminopropionyl-β-alanine, 7. L-diaminopropio Nilutaurine, 8. L-lysyl-β-oxidase, 9. L-methionylutaurine, 10. L-methionyl-β-alanine, 11. N-(L-orthinyl)-p- aminobenzenesulfonic acid, and any or all of these are physiologically acceptable 137. The method of claim 136, wherein the salt is selected from the group consisting of known salts. 138. The above taste modifier is generally a type of compound called a chelating agent and its like. Claim 1 or claims selected from the group consisting of physiologically acceptable salts of A composition comprising the edible material according to 145. 139. The above chelating agent is 1. ethylenediaminetetraacetic acid, 2. tartaric acid, 3. lactic acid, 4. ascorbic acid, and physiologically acceptable salts of any or all of these. 139. A colander composition containing the edible material of claim 138. 140. The above chelating agent is 1. 2,4-dihydroxybenzoic acid 2. 3,4-dihydroxybenzoic acid 3. α-amino acid 4. alpha-hydroxy acid 5. peptide 6. Sulfonamide 7. β-amino acid and physiologically acceptable salts of any or all of these. 139. A composition containing the edible material of claim 138. 141. The surfactant is an amphipathic molecule and any or all of them are physiologically tolerable. A composition containing an edible salt according to claim 1 or claim 145, which is a salt that can thing. 142. The surfactant is 1. tergitols, 2. Pluroni (pluroni) cs), 3. poloxaners, 4. Quaternary ammonium mu salt, 5. sorbitan, 6. tritons, 7. polyoxyethylene ether, 8. sulfonate, and physiologically acceptable salts of any or all of these φ 142. A composition containing the edible material of claim 141. 143. Use of at least one surfactant together with at least one taste modifier to enhance the effectiveness of at least one of the taste modifiers. The method according to claim 7 or claim 146. 144. Use of at least one surfactant together with at least one taste modifier The claim is characterized in that the effectiveness of at least one type of the taste modifier is weakened by The method according to claim 7 or claim 146. 145. The above taste modifier is 1. Terzitols, 2. Pluronics, 3. poloxamers, 4. quaternary ammonium salt, 5. sorbitan, 6. triton, 7. polyoxyethylene ether, 8. sulfonate, and any or all of these silicically acceptable salts. 145. The method of claim 144. 146. Composition containing an edible product having an unpleasant taste and at least one taste modifier wherein the taste modifier contains A, B, D, E1, E2, and X related to sweet molecules. Hydrogen bonds on taste receptors that are complementary or reciprocal depending on the H or Y hydrogen bond structure a molecule that is capable of interacting with at least one of the binding sites and whose steric configuration is Loci and/or structures prevent substantial hydrophobic interactions in the X(G) zone -A molecule that does not allow substantial hydrophobic interactions in the Z zone. Composition. 147. A method for reducing the unpleasant taste of an edible having unpleasant taste characteristics, the method comprising: Adding a sufficient amount of at least one taste modifier to the product to reduce the unpleasant taste mentioned above. In the method, the taste modifier contains AH, B, Tastes that are complementary or reciprocal due to D, E1, E2XH or 1 hydrogen bond structure a molecule capable of interacting with at least one of the hydrogen bonding sites on the receptor; and whose conformation and/or structure is a distinctive hydrophobic phase in the X(G) zone. Prevents interactions while allowing substantial hydrophobic interactions in the -Z zone A method for reducing the unpleasant taste of edible foods. 148. a substance with bitter properties and sodium chloride or ammonium chloride; Edible bitterness and salts of the above sodium chloride or ammonium chloride and at least one taste modifier in an amount that reduces both tastes. Compositions containing the edibles described. 149. The option according to claim 147, wherein the bitter substance is potassium chloride. Compositions containing food. 150. 147. The method according to claim 7 or claim 146, wherein the unpleasant taste is bitter. 151. Claim 7 or Claims wherein the storehouse has both a bitter taste and a desirable taste The method according to box 146. 152. Claim 7 or Claim 146, wherein the substance is potassium chloride the method of. 153. The amount of each taste modifier is approximately 0. 0000001 and about 50% by weight The method according to claim 7 or claim 146. 154. The above edible is L-aspartyl-L-phenylalanine methyl ester. [Aspartame (Asparatane) or its physiologically acceptable form] 146. The composition of claim 1 or claim 145, containing a salt. 155. The claim that the above edible product contains saccharin or a physiologically acceptable salt thereof Claims 1. The composition according to claim 1 or 145. 156. The above edible is L-aspartyl-D-arayun-ru-N-(2,2,4 ,4-tetramethylthiatan-3-yl)amide [Alitame ■) or a physiologically acceptable salt thereof. 45. The composition according to 45. 157. The above edible is 1,6-dichloro-1,6-deoxy-β-D-fructo Furanosyl-4-chloro-4-deoxy-α-D-galactopyranoside [Sucra Contains Scuralose (Scuralose) or a physiologically acceptable salt thereof A composition according to claim 1 or claim 145. 158. The edible food is 6-methyl-1,2,3-oxathiazine-4(3H)- 2,2-dioxide [Acrsulfame or its like] Claim 1 or Claim 145 containing a physiologically acceptable salt of Composition. 159. The edible food is 6-methyl-1,2,3-oxathiazine-4(3H)- potassium salt of 2,2-dioxide [Acesulfame-K (Acesulfame-K)] ame-K■) or a physiologically acceptable salt thereof. The composition according to claim 145. 160. The above edible is cyclohexylsulfamic acid or its physiologically acceptable counterpart. 146. The composition according to claim 1 or claim 145, comprising a salt capable of oxidation. 161. The above edible material is N-(1-aspartyl)-N'-(2,2,5. 5-te tramethylcyclopentanoyl)-1. 1-diaminoethane or its physiological 146. The composition of claim 1 or claim 145 containing an acceptable salt. 162. The above edible is cyclohexylsulfamic acid or its physiologically acceptable counterpart. 146. The composition according to claim 1 or claim 145, comprising a salt capable of oxidation. 163. The above edible is a guanidinium sweetener or a physiologically acceptable salt thereof 146. The composition according to claim 1 or claim 145, comprising: 164. The above edible is a dihydrochalcone sweetener or its physiologically acceptable counterpart. 146. The composition of claim 1 or claim 145, containing a salt. 165. If the above edible product contains stevioside or a physiologically acceptable salt thereof, 146. The composition according to claim 1 or claim 145. 166. The edible product contains miratarin or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 167. The claim that the above edible product contains thaumatin or a physiologically acceptable salt thereof A composition according to claim 1 or claim 145. 168. The above edible is N-(p-cyanophenylcarpamoyl)-L-aspar thyl-L-phenylalanine methyl ester or a physiologically acceptable salt thereof A composition according to claim 1 or claim 145 containing. 169. The above taste modifier is (-)-2-(4-methoxyphenoxy)propion Claim 1 or Claim 145 which is an acid or a physiologically acceptable salt thereof composition. 170. The taste modifier is (-)-2-(4-methoxyphenoxy)propio Claim 7 or Claim 14 The method described in 6. 171. The taste modifier is (4-methoxyphenoxy)propionic acid or its The composition of claim 1 or claim 145, which is a physiologically acceptable salt. . 172. The above taste modifier is (4-methoxyphenoxy)propionic acid or its raw material. 147. The method of claim 7 or claim 146, wherein the salt is a physiologically acceptable salt. 173. The above taste modifier is (±)-2-(4-methoxyphenoxy)propion Claim 1 or Claim 145 which is an acid or a physiologically acceptable salt thereof composition. 174. The above taste modifier is (±)-2-(4-methoxyphenoxy)propion Claim 7 or Claim 146 which is an acid or a physiologically acceptable salt thereof How to write 175. The taste modifier is (-)-2-(4-methoxyphenoxy)propio Claim 1 or Claim 145, which is an acid or a physiologically acceptable salt thereof Compositions as described. 176. The taste modifier is (-)-2-(4-methoxyphenoxy)propio Claim 7 or Claim 146, which is an acid or a physiologically acceptable salt thereof Method described. 177. The taste modifier is (+)-2-(4-methoxyphenoxy)propio Claim 1 or Claim 145, which is an acid or a physiologically acceptable salt thereof Compositions as described. 178. The above taste modifier is (+)-2-(4-methoxyphenoxy)propion Claim 7 or Claim 146 which is an acid or a physiologically acceptable salt thereof How to put it on. 179. The taste modifier is (+)-lactic acid or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 180. The taste modifier is (+)-lactic acid or a physiologically acceptable salt thereof. 146. The method according to claim 7 or claim 146. 181. The taste modifier is (-)-lactic acid or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 182. The taste modifier is (-)-lactic acid or a physiologically acceptable salt thereof. 146. The method according to claim 7 or claim 146. 183. The taste modifier is β-alanine or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 184. The taste modifier is β-alanine or a physiologically acceptable salt thereof. 146. The method according to claim 7 or claim 146. 185. The above taste modifier is β-aminoethylphosphonic acid or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is an acceptable salt. 186. The above taste modifier is a physiologically acceptable β-aminoethylphosphonic acid. 147. The method according to claim 7 or claim 146, which is a salt that can be used. 187. The above-mentioned taste modifier is acetylsalicylic acid or a physiologically acceptable one thereof. 146. The composition of claim 1 or claim 145, which is a salt. 188. The above-mentioned taste modifier is acetylsalicylic acid or a physiologically acceptable one thereof. 147. The method according to claim 7 or claim 146, which is a salt. 189. The above taste modifier is aniline-2-sulfonic acid or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is a salt that can be used. 190. The above taste modifier is aniline-2-sulfonic acid or its physiologically acceptable 147. The method according to claim 7 or claim 146. 191. The taste modifier is anthranilic acid or a physiologically acceptable salt thereof. 146. A composition according to certain claims 1 or 145. 192. The taste modifier is anthranilic acid or a physiologically acceptable salt thereof. 147. The method of claim 7 or claim 146. 193. The taste modifier is d-biotin or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 194. The taste modifier is d-biotin or a physiologically acceptable salt thereof. 146. The method according to claim 7 or claim 146. 195. The taste modifier is D-aspartic acid or a physiologically acceptable one thereof. 146. The composition of claim 1 or claim 145, which is a salt. 196. The taste modifier is D-aspartic acid or a physiologically acceptable one thereof. 147. The method according to claim 7 or claim 146, which is a salt. 197. The taste modifier is D-glutamic acid or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 198. The taste modifier is D-glutamic acid or a physiologically acceptable salt thereof. 147. The method according to claim 7 or claim 146. 199. The above taste modifier is ethylenediaminetetraacetic acid (EDTA) or its physiological state. 146. The composition of claim 1 or claim 145, which is a biologically acceptable salt. 200. The above taste modifier is ethylenediaminetetraacetic acid (EDTA) or its physiological state. 147. The method of claim 7 or claim 146, which is a biologically acceptable salt. 201. The above taste modifier is DL-. 4-dihydroxyphenylalanine (DL - DOPA) or a physiologically acceptable salt thereof. The composition according to Box 145. 202. The above-mentioned taste modifier is DL-3. 4-dihydroxyphenylalanine (D L-DOPA) or a physiologically acceptable salt thereof The method according to range 146. 203. The taste modifier is DL-dihydrooorotic acid or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is a salt that can be used. 204. The taste modifier is DL-dihydrooorotic acid or its physiologically acceptable 147. The method according to claim 7 or claim 146. 205. The taste modifier is DL-methionine-methylsulfonium chloride. or a physiologically acceptable salt thereof, according to claim 1 or claim 145. Composition of. 206. The taste modifier is DL-methionine-methylsulfonium chloride. or a physiologically acceptable salt thereof, according to claim 7 or claim 146. the method of. 207. The taste modifier is guanosine or a physiologically acceptable salt thereof A composition according to claim 1 or claim 145. 208. The taste modifier is guanosine or a physiologically acceptable salt thereof The method according to claim 7 or claim 146. 209. The taste modifier is hesperidin or a physiologically acceptable salt thereof. 146. The composition according to claim 1 or claim 145. 210. The taste modifier is hesveridin or a physiologically acceptable salt thereof. 146. The method according to claim 7 or claim 146. 211. The above taste modifier is hesveridin methyl chalcone or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is an acceptable salt. 212. The above taste modifier is hesveridin methyl chalcone or its physiologically acceptable Claim 146. 213. The above taste modifier is inosine or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 214. The above taste modifier is inosine or a physiologically acceptable salt thereof. Claim 7 or the method according to claim 146. 215. The taste modifier is L-aspartyl-L-phenylalanine or its The composition of claim 1 or claim 145, which is a physiologically acceptable salt. . 216. The taste modifier is L-aspartyl-L-phenylalanine or its 147. The method of claim 7 or claim 146, wherein the salt is a physiologically acceptable salt. 217. The taste modifier is L-threonine or a physiologically acceptable salt thereof. 146. A composition according to certain claims 1 or 145. 218. The taste modifier is L-threonine or a physiologically acceptable salt thereof. 147. The method of claim 7 or claim 146. 219. The taste modifier is L-β-aspartyl-L-phenylalanine or The composition according to claim 1 or claim 145, which is a physiologically acceptable salt thereof. A product. 220. The taste modifier is L-β-aspartyl-L-phenylalanine or The method according to claim 7 or claim 146, which is a physiologically acceptable salt thereof. Law. 221. The taste modifier is L-aspartyl-L-tyrosine or its physiological 146. The composition of claim 1 or claim 145, which is a salt acceptable to. 222. The taste modifier is L-aspartyl-L-tyrosine or its physiological 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 223. The above taste modifier is L-ornithine-β-alanine dihydrochloride or its raw material. 146. The composition of claim 1 or claim 145, which is a physiologically acceptable salt. 224. The above taste modifier is L-ornithine-β-alanine dihydrochloride or its raw material. 147. The method of claim 7 or claim 146, wherein the salt is a physiologically acceptable salt. 225. The above taste modifier is malic acid or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 226. The above taste modifier is malic acid or a physiologically acceptable salt thereof. Claim 7 or the method according to claim 146. 227. The above-mentioned taste modifier is N-(L-aspartyl)-α-aminocyclo- Claim 1 or claims that it is cutane carboxylic acid or a physiologically acceptable salt thereof The composition according to range 145. 228. The above-mentioned taste modifier is N-(L-aspartyl)-α-amino-cycloo Claim 7 or claims that it is cutane carboxylic acid or a physiologically acceptable salt thereof 146. The method according to claim 146. 229. The taste modifier is N-(L-aspartyl)-α-amino-cyclope Claim 1 or a claim which is tantancarboxylic acid or a priori acceptable salt thereof The composition according to range 145. 230. The taste modifier is N-(L-buspartyl)-α-aminocyclope Claim 7 or a claim that is ethanecarboxylic acid or a physiologically acceptable salt thereof 146. The method according to claim 146. 231. The taste modifier is N-(L-aspartyl)-o-aminobenzoic acid or is a physiologically acceptable salt thereof. Composition. 232. The taste modifier is N-(L-aspartyl)-o-aminobenzoic acid or is a physiologically acceptable salt thereof. Method. 233. The taste modifier may be N-(L-aspartyl)-p-aminobenzoic acid or is a physiologically acceptable salt thereof. Composition. 234. The taste modifier may be N-(L-aspartyl)-p-aminobenzoic acid or is a physiologically acceptable salt thereof. Method. 235. The taste modifier is N-(p-cyanophenyl-carbamoyl)-L- Aspartyl-L-phenylalanine N-(phenylcarbamoyl)-L-as Partyl-L-phenylalanine or a physiologically acceptable salt thereof A composition according to scope 1 or claim 145. 236. The taste modifier is N-(p-cyanophenyl-carbamoyl)-L- Aspartyl-L-phenylalanine N-(phenylcarbamoyl)-L-as Partyl-L-phenylalanine or a physiologically acceptable salt thereof The method according to claim 7 or claim 146. 237. The taste modifier is neodiosmin or its The composition of claim 1 or claim 145, which is a physiologically acceptable salt. . 238. The taste modifier is neodiosmin or a physiologically acceptable salt thereof. 147. The method of claim 7 or claim 146. 239. The taste modifier is p-anisate or its raw material. The composition according to claim 1 or claim 145, which is a physiologically acceptable salt. . 240. The taste modifier is p-anisate or a physiologically acceptable salt thereof. 147. The method of claim 7 or claim 146. 241. The taste modifier is phenoxyacetic acid or a physiologically acceptable salt thereof. 146. A composition according to certain claims 1 or 145. 242. The taste modifier is phenoxyacetic acid or a physiologically acceptable salt thereof. 147. A method according to claim 7 or claim 146. 243. The above-mentioned taste modifier is an acid or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 244. The above-mentioned taste modifier is an acid or a physiologically acceptable salt thereof. The method according to claim 7 or claim 146. 245. Claim that the taste modifier is tartaric acid or a physiologically acceptable salt thereof or claim 145. 246. Claim that the taste modifier is tartaric acid or a physiologically acceptable salt thereof The method according to claim 7 or claim 146. 247. The above taste modifier is taurine or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 248. The above taste modifier is taurine or a physiologically acceptable salt thereof. Claim 7 or the method according to claim 146. 249. The above taste modifier is uracil or a physiologically acceptable salt thereof. A composition according to claim 1 or claim 145. 250. The above taste modifier is uracil or a physiologically acceptable salt thereof. Claim 7 or the method according to claim 146. 251. The above-mentioned taste modifier is uric acid or a physiologically acceptable salt thereof. A composition according to scope 1 or claim 145. 252. The above-mentioned taste modifier is uric acid or a physiologically acceptable salt thereof. The method according to claim 7 or claim 146. 253. The above-mentioned taste modifier is xanthosine 5' monophosphate or its physiological 146. A composition according to claim 1 or claim 145, which is a salt that is commercially acceptable. 254. The above-mentioned taste modifier is xanthosine 5' monophosphatide or its physiological 147. The method of claim 7 or claim 146. 255. The taste modifier is 1-hydroxy-2-naphthoate or its physiological state. 146. The composition of claim 1 or claim 145, which is a commercially acceptable salt. 256. The taste modifier is 1-hydroxy-2-naphthoate or its physiological state. 147. The method of claim 7 or claim 146, wherein the salt is a commercially acceptable salt. 257. The taste modifier is 2-methyl-3-nitroaniline or its physiological 146. The composition of claim 1 or claim 145, which is a salt acceptable to. 258. The taste modifier is 2-methyl-3-nitroaniline or its physiological 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 259. The above taste modifier is 2-hydroxyphenylacetic acid or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is an acceptable salt. 260. The above taste modifier is 2-hydroxyphenylacetic acid or its physiologically acceptable 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 261. The above-mentioned taste modifier is 2-aminoterephthalic acid or its physiologically acceptable counterpart. 146. The composition according to claim 1 or claim 145, which is a salt capable of oxidation. 262. The above-mentioned taste modifier is 2-aminoterephthalic acid or its physiologically acceptable counterpart. 147. The method according to claim 7 or claim 146, which is a salt that can be used. 263. The above taste modifier is 3-methoxyphenyl acetic acid or its physiologically acceptable 146. The composition of claim 1 or claim 145, which is a salt that can be used. 264. The above taste modifier is 3-methoxyphenyl acetic acid or its physiologically acceptable 147. The method according to claim 7 or claim 146. 265. The taste modifier is 3-hydroxy-2-naphthoic acid or its physiological 146. The composition of claim 1 or claim 145, which is a salt acceptable to. 266. The taste modifier is 3-hydroxy-2-naphthoic acid or its physiological 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 267. The above taste modifier is 4-aminosalicylic acid or a physiologically acceptable one thereof. 146. The composition according to claim 1 or claim 145, which is a salt of. 268. The above taste modifier is 4-aminosalicylic acid or a physiologically acceptable one thereof. 147. The method according to claim 7 or claim 146. 269. The taste modifier is 2,4-dihydroxybenzoic acid or its physiologically 146. The composition of claim 1 or claim 145, which is an acceptable salt. 270. The taste modifier is 2,4-dihydroxybenzoic acid or its physiologically 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 271. The taste modifier is 2,6-dihydroxybenzoic acid or its physiologically 146. The composition of claim 1 or claim 145, which is an acceptable salt. 272. The taste modifier is 2,6-dihydroxybenzoic acid or its physiologically 147. The method of claim 7 or claim 146, wherein the salt is an acceptable salt. 273. The above taste modifier is 3,4-dihydroxyphenyl fraud acid or its physiological state. 146. The composition of claim 1 or claim 145, which is a commercially acceptable salt. 274. The taste modifier is 3,4-dihydroxyphenylacetic acid or its physiological 147. The method of claim 7 or claim 146, wherein the salt is a commercially acceptable salt. 275. The taste modifier is 2,4,6-trihydroxybenzoic acid or its physiological state. 146. The composition of claim 1 or claim 145, which is a biologically acceptable salt. 276. The taste modifier is 2,4,6-trihydroxybenzoic acid or its physiological state. 147. The method of claim 7 or claim 146, which is a biologically acceptable salt. 277. The above-mentioned taste modifier is lactic acid or a physiologically acceptable salt thereof. A composition according to scope 1 or claim 145. 278. The above-mentioned taste modifier is lactic acid or a silicically acceptable salt thereof. The method according to claim 7 or claim 146. 279. The taste modifier is N-(p-cyanophenylcarbamoyl)-L- Claimed to be spartyl-L-phenylalanine or a physiologically acceptable salt thereof or claim 145. 280. The taste modifier is N-(p-cyanophenylcarbamoyl)-L-a Spartyl-L-phenylalanine is a physiologically acceptable salt thereof. The method according to claim 7 or claim 146. 281. The taste modifier is N-(p-nitrophenylcarbamoyl)-L-a Claimed to be spartyl-L-phenylalanine or a physiologically acceptable salt thereof or claim 145. 282. The taste modifier is N-(p-nitrophenylcarbamoyl)-L-a Claimed to be spartyl-L-enylalanine or a physiologically acceptable salt thereof. The method according to claim 7 or claim 146. 283. The taste modifier is L-aspartyl-L-aspartic acid or its raw material. 146. The composition of claim 1 or claim 145, which is a physiologically acceptable salt. 284. The taste modifier is L-aspartyl-L-aspartic acid or its raw material. 147. The method of claim 7 or claim 146, wherein the salt is a physiologically acceptable salt. 285. Claim 1 or claims wherein said edible product contains a low calorie formulation 145. The composition according to 145. 286. Claim 1 or Claim 14, wherein the edible product contains potassium chloride. 5. The composition according to 5. 287. Claim 1 or Claim 1 wherein the edible product contains sodium chloride. 45. The composition according to 45. 288. 146. The composition of claim 1 or claim 145, wherein the edible is a beverage. 289. Claim 1 or claim 1, wherein the edible product contains polydextrose. The composition according to Box 145. 290. A combination for modifying the taste of edible foods containing components that cause unpleasant taste In the composition: 1. at least one taste modifier, 2. Edible foods with unpleasant taste and 3. masking agent A composition containing a reduced amount of masking agent. 291. 291. The composition of claim 290, wherein the masking agent is a sweetener. 292. 292. The composition of claim 291, wherein the sweetener is a low intensity sweetener. 293. 292. The composition of claim 291, wherein the sweetener is a high intensity sweetener. 294. 291. The composition of claim 290, wherein the masking agent is a spice. 295. For modifying the taste of edible foods that contain ingredients that cause unpleasant taste. In law: 1. at least one taste modifier, 2. Edible foods with unpleasant taste and 3. masking agent A method that reduces the amount of masking agent required. 296. 296. The method of claim 295, wherein the masking agent is a sweetener. 297. 297. The method of claim 296, wherein the sweetener is a low intensity sweetener. 298. 297. The method of claim 296, wherein the sweetener is a high intensity sweetener. 299. 296. The method of claim 295, wherein the masking agent is spice. 300. Method for modifying the taste of beverages containing components that cause unpleasant taste in L-aspartyl-L-phenylalanine, taurine, β-alanine, 2,4- Dihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid and any of these the group consisting of any and/or all physiologically acceptable salts and mixtures thereof; A method of improving the taste of a beverage, characterized by adding a taste modifier selected from Modification method. 301. 301. The method of claim 300, wherein the beverage further contains a sweetener. 302. Claim 301: The unpleasant taste component arises from a component other than the sweetener. How to put it on. 303. 302. The method of claim 301, wherein the sweetener comprises a carbohydrate. 304. The above-mentioned beverage consists of a soft drink containing at least one high-intensity sweetener. The method of claim 247. 305. The above-mentioned high-intensity sweetener is L-aspartyl-L-phenylalanine methane. ester; saccharin; L-aspartyl-D-alanine-N-(2,2,4 ,4-tetramethylthiatan-3-yl)amide; 1,6-dichloro-1,6- dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D -galactopyranoside; 6-methyl-1,2,3-oxathiazine-4(3H) -one-2,2-dioxide; 6-methyl-1,2,3-oxathiazine-4( 3H)-one-2,2-dioxide potassium salt; cyclohexylsulfamic acid ;N-(L-aspartyl)-N'-(2,2,5,5-tetramethylcyclobeta (Tanoyl)-1. 1-diaminoethane; guanidinium sweetener; dihydroca Lucon sweeteners; stevioside; miratarin; thaumatin; and any of these or one or more substances of the group consisting of all physiologically acceptable salts. 305. The method of claim 304. 306. The above-mentioned high-intensity sweetener is L-aspartyl-L-phenylalanine methane. ester or a physiologically acceptable salt thereof. Method. 307. Add L-aspartyl-L-phenylala to foods containing potassium chloride. Nin, taurine, β-alanine and 2,4-dihydroxybenzoic acid and their A taste modification selected from the group consisting of any or all physiologically acceptable salts. An improvement in the food mentioned above, which consists of containing an agent. 308. 308. The improvement of claim 307, wherein the food comprises salt. 309. 308. The improvement of claim 307, wherein the food comprises soup. 310. 308. The improvement of claim 307, wherein the food comprises a light food. 311. 308. The improvement of claim 307, wherein the food comprises a salted spicy food. 312. L-Aspartyl-L- in foods containing bulking agents that produce an unpleasant taste. Phenylalanine, taurine, β-araene and 2,4-dihydroxybenzoic acid and physiologically acceptable salts of any or all of these. An improvement in the food described above, which comprises containing a taste modifier. 313. 313. The improvement of claim 312, wherein said bulking agent comprises a polymeric carbohydrate. 314. L-aspartyl-L is added to edible foods that contain ingredients that cause unpleasant taste. - Physiologically acceptable phenylalanine and any or all of its mixtures; A method for modifying the taste of an edible food, comprising adding acceptable salt. 315. The above component having an unpleasant taste is L-aspartyl-L-phenylalanine. Methods containing thyl esters.