Compositions for the modulation of taste

Abstract

Described herein are compositions and methods that modulate or enhance the taste perceptions of a subject. Aspects of the present disclosure relate to compositions and methods of use comprising a flavonolignan, a steroid saponin, an iridoid glycoside, amentoflavone, a polyisoprenylated benzophenone, a phenylpropanoid, a pheylethanol derivate, a glycoside and / or analogs thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) obtained from a plant extract such as a Silybum marianum (milk thistle) extract, an Asparagus racemosus extract, a Smilax china extract, a Rehmannia glutinosa root extract, a Selaginella tamariscina extract, a Garcinia indicia extract, a Garcinia cambogia extract, a Trigonella foenum graecum L. extract, a Rhodiola rosea root or rhizome extract and / or other plant sources which are used for enhancing a subject's taste perception of sweetness, mouthfeel, astringency, bitterness, alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing or cooling, harshness, pungency, burning, freshness, ripeness, juiciness, for increasing the amount of carbonation bubbles or decreasing the carbonation bubble size of a carbonated beverage, or for masking off-tastes

Description

IXORA.013WO PATENT COMPOSITIONS FOR THE MODULATION OF TASTE FIELD OF THE INVENTION

[0001] This application claims the benefit of priority to the following provisional applications: United States Provisional Patent Application No. 63 / 515417, filed on July 25, 2023; United States Provisional Patent Application No. 63 / 583801, filed on September 19, 2023; United States Provisional Patent Application No. 63 / 618823, filed on January 8, 2024; and United States Provisional Patent Application No. 63 / 552981, filed on February 13, 2024. The disclosures of the above-referenced applications are hereby expressly incorporated by reference in their entireties. FIELD OF THE INVENTION

[0002] Aspects of the present disclosure relate to compositions and methods of use comprising a flavonolignan, a steroid saponin, an iridoid glycoside, amentoflavone, a polyisoprenylated benzophenone, a phenylpropanoid, a pheylethanol derivate, a glycoside and / or analogs thereof (for example, glycosylation molecules of an aglycone, aglycones of a glycosylated molecule, or further glycosylated molecules of a glycosylated molecule) obtained from a plant extract such as a Silybum marianum (milk thistle) extract, an Asparagus racemosus extract, a Smilax china extract, a Rehmannia glutinosa root extract, a Selaginella tamariscina extract, a Garcinia indicia extract, a Garcinia cambogia extract, a Trigonella foenum graecum L. extract, a Rhodiola rosea root extract and / or other plant sources which are used for enhancing a subject’s taste perception of sweetness, mouthfeel, astringency, bitterness, alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing or cooling, harshness, pungency, burning, freshness, ripeness, juiciness, for increasing the amount of carbonation bubbles or decreasing the carbonation bubble size of a carbonated beverage, or for masking the off-tastes. BACKGROUND OF THE INVENTION

[0003] Presently, there is an acknowledged need for flavor enhancement and taste modulation in food and beverages. Food and beverage manufacturers often have to balance the cost of certain components, such as sweeteners, dairy products, alcohol, carbonation, salt,cooling agents or compounds, spices, or compounds that are astringent, bitter, or sour in their products with the taste profile and flavor profile provided to the consumer. Certain products that provide a more flavorful experience to the consumer may be reflected in a higher cost to the consumer. Food and beverage manufacturers may replace traditional sweeteners, including sucrose, fructose, and dextrose-based sweeteners with non or low-caloric sweetness modifiers, including rebaudioside A (Reb A), aspartame, saccharin, or glycosylated steviol glycosides, for example to partially or completely replace sugar in a consumable. Use of sweetener replacements however, may present undesirable or unexpected taste sensations, mouthfeel, onset, or other flavorings that distinguish the artificial sweetener in comparison to traditional caloric sweeteners. Additionally, astringent compounds, bitter compounds, harsh compounds, pungent compounds or sour compounds when consumed in excessive amounts can cause discomfort and health problems in consumers. Furthermore, masking off-tastes of consumables is a key driver of consumer acceptance and therefore of paramount importance for the food industry. Masking the off-taste of products helps to reduce the use of sugar / sweeteners and other taste and flavor ingredients, as well. As such, there is a need to provide low-cost taste modulators that can enhance the taste perception of a consumer, while also reducing the content of sweeteners, dairy products, alcohols, salts, carbonation, sour compounds, umami compounds, tingling compounds, numbing compounds, cooling agents of consumers, and spices in a food or beverage.

[0004] Taste modulators have previously been described. For example, US 2019 / 0090524 describes the use of sitosterol or an isomer thereof for enhancing alcohol sensation in alcoholic consumables or alcohol-free beverages as well as carbonation effect in carbonated beverages and US 2020 / 0109163 describes the use of sitosterol or a structural analog thereof to enhance the carbonation effect of carbonated beverages.

[0005] Sweetness enhancers have been previously described. For example, WO 2020 / 014610 describes the use of verbacoside or related compounds to enhance the sweetness of a sweetness modifier; US 2015 / 0305380 describes R. suavissimus extract for enhancing sugary mouthfeel; US 2015 / 0272184 describes the use of narigenin to enhance sweetness of a sweetness modifier; and WO 2020 / 118005 describes traumatic acid and isomers for use in compositions to enhance sweetness and mouthfeel of a carbohydrate sweetener.SUMMARY OF THE INVENTION

[0006] Several embodiments described herein relate to methods for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject. In some aspects, the methods include: providing a subject a mixture comprising a first composition that comprises a sweetener admixed with a second composition comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid and, optionally, wherein the mixture comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0007] In some embodiments, the methods described herein relate to modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject, wherein the methods are practiced by providing a subject a mixture comprising a first composition that comprises a sweetener admixed with a second composition comprising one or more extracts derived from any species or variety of milk thistle, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture includes one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0008] Some embodiments relate to a method, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof. In some methods, the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof. In some embodiments, the second composition comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably anextract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant including Sylimarin and / or one or more of its components.

[0009] In some embodiments, the one or more flavonolignans comprises a glucosylated flavonoligan or an aglycone of a flavonoligans.

[0010] In some embodiments, the mixture provides a sugar like or sugary mouthfeel sensation in the subject or a sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the mixture provides a taste perception in the subject of an increase in sweetness or sweetness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the mixture provides a taste perception in the subject of a faster onset of sweetness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the mixture provides a taste perception in the subject that masks a sour taste, lingering sweetness, metallic taste, or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0011] In some of the methods described herein, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies,pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0012] In some of the embodiments described herein, the amount of the one or more flavonolignans or the amount of the second composition in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

[0013] In some embodiments, the methods described herein further comprise selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation, or which masks the off-taste of a compound, such as sourness, bitterness, lingering sweetness, or a metallic taste. In some embodiments, the methods described herein further comprise determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

[0014] Some embodiments described herein relate to methods of making a composition, which modulates a taste perception of a subject, such as sweetness and / or mouthfeel, or which masks the off-taste of a compound, wherein the methods are practiced by: admixing a first component comprising a sweetener with a second component comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, so as to prepare said composition, preferably, wherein the composition is incorporated into a food or beverage or granule, powder or liquid formulation and, optionally, wherein the composition includes one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0015] Some embodiments relate to methods of making a composition, which modulates a taste perception of a subject, such as sweetness and / or mouthfeel, or which masksthe off-taste of a compound, wherein said methods are practiced by: admixing a first component comprising a sweetener with a second component comprising one or more extracts derived from any species or variety of milk thistle, so as to prepare said composition, preferably, wherein the composition is incorporated into a food or beverage or granule, powder or liquid formulation and, optionally, wherein the composition includes one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0016] In some embodiments of the method of making, the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycones of a flavonoligan.

[0017] In some embodiments, the methods described herein relate to the use of a composition comprising one or more flavonolignans for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject.

[0018] In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof. In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

[0019] In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the second component comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant including Sylimarin and / or one or more of its components.

[0020] In some embodiments of the method of use, the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycones of a flavonoligan.

[0021] In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the composition provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the composition provides a taste perception in the subject of an increase in sweetness, a faster onset of sweetness, or a sugar like or a sugary mouthfeel sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the composition provides a taste perception in the subject that masks a lingering sweetness, a sourness, or a metallic or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition. In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses. In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the amount of the one or more flavonolignans or the amount of the second component in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within arange defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

[0022] In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the subject is provided a mixture comprising a first composition comprising a sweetener admixed with a second composition comprising the one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture includes one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0023] In some embodiments, the methods described herein relate to any of the aforementioned embodiments, wherein the subject is provided a mixture including a first composition comprising a sweetener admixed with a second composition comprising one or more extracts derived from any species or variety of milk thistle, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture includes one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof, which improve, for example, the shelf-life or flavor profile of the mixture or food or beverage or granule.

[0024] In some embodiments, the methods described herein relate to a use further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation, or which masks the off-taste of a compound, such as bitterness, lingering sweetness, or a metallic taste.

[0025] In some embodiments, the methods described herein relate to a use further comprising determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

[0026] In some embodiments, the methods described herein relate to a use, wherein the composition is dissolved in food grade ethanol. The use, wherein the food grade ethanol is at least 50%, such as 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0027] Several embodiments described herein relate to a method for modulating a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or for masking off-tastes, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition including an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N- acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste for receiving an agent that modulates the taste perception of a subject of astringency, bitterness, or sourness or masks off- tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or evaluating the masking of off-tastes after providing the subject the mixture.

[0028] In some of the aforementioned methods, the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

[0029] In some of the aforementioned methods, the steroidal saponin or extract of a plant that includes a steroidal saponin or an analog thereof includes saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α- l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Neotigogenin-3-O-β-d- glucopyranoside, Smilanippin A, Neotigogenin-3-O-β-d-glucopyranosyl-(1 → 4)-O-[α-l- arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d-glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O- α-l-rhamnopyranosyl-(1 → 2)-β-d-glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O-β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3- O-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l- rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β- d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)-Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α- l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O- β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)- spirost-5-ene-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)- Spirost-5-en-3β,17α,27-triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3- O-α-l-arabinopyranosyl-(1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l- rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6- one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan-3β,6β-diol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Smilscobinoside B, (25R)-5α- Spirostan-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranosie, (25R)-5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d- glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)- β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3- O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en- 3β,26-diol-22-methoxy-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-22α-O-methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl-(1 →6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25S)- 26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, Asparoside A, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A, Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D.

[0030] In some of the aforementioned methods, the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponins or an aglycone of a steroidal sanponin.

[0031] In some of the aforementioned methods, the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenoliccompounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0032] In some of the aforementioned methods, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose- free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0033] In some of the aforementioned methods, the plant extract including a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax, or Vernonia.

[0034] In some of the aforementioned methods, the plant extract including a steroidal saponin is obtained from a plant from any one or more of the following species:Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis, Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilax excelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagus horridus, Asparagus krebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

[0035] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0036] In some of the aforementioned methods, the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0037] In some of the aforementioned methods, the mixture increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0038] In some of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0039] In some of the aforementioned methods, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0040] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as alcohol, spice, cooling carbonation, bitterness, sourness, or astringency, or which masks off-tastes in a subject, such as bitter or sour tastes.

[0041] In some embodiments, the aforementioned methods further include determining or analyzing the alcohol perception, bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, astringency perception, astringency intensity, the masking of astringency, or the masking of off-tastes or any combination thereof of the subject after consuming said mixture ordetermining or analyzing the increase of carbonation bubbles, the reduction of carbonation bubble size of a carbonated beverage after providing composition component (a).

[0042] In some of the aforementioned methods, component (a) is dissolved in food grade ethanol.

[0043] In some of the aforementioned methods, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0044] Additional embodiments described herein relate to methods of making a mixture which modulates a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or which masks off-tastes, the method including the method including: admixing a component (a) with a component (b) to form said mixture: (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition including an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf- life, flavor profile, or reduce spoilage of the mixture.

[0045] In some embodiments of the aforementioned methods of making, the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

[0046] In some embodiments of the aforementioned methods of making, the steroidal saponin or extract of a plant that includes a steroidal saponin or an analog thereofincludes saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d- glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d- glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)- Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)-spirost-5-ene-3β,17α,27- triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)-Spirost-5-en-3β,17α,27- triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3-O-α-l-arabinopyranosyl- (1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6-one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d- glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan- 3β,6β-diol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d- glucopyranoside, Smilscobinoside B, (25R)-5α-Spirostan-3β,17α,27-triol-3-O-β-d- glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranosie, (25R)- 5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, (25R)-5β- Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3-O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en-3β,26-diol-22-methoxy- 3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-O- methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25S)-26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, Asparoside A, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A, Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D. In some embodiments of the aforementioned methods of making, the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponins or an aglycone of a steroidal saponin.

[0047] In some embodiments of the aforementioned methods of making, the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid,potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0048] In some embodiments of the aforementioned methods of making, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0049] In some embodiments of the aforementioned methods of making, the plant extract including a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax, or Vernonia.

[0050] In some embodiments of the aforementioned methods of making, the plant extract including a steroidal saponin is obtained from a plant from any one or more of thefollowing species: Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis, Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilax excelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagus horridus, Asparagus krebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

[0051] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a). In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0052] In some embodiments of the aforementioned methods of making, the mixture increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0053] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0054] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0055] In some embodiments of the aforementioned methods of making, component (a) is dissolved in food grade ethanol.

[0056] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0057] Additional embodiments further include a composition obtained or obtainable by any one or more of the methods mentioned above.

[0058] More embodiments relate to a mixture used for modulating a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness or sourness or for masking off-tastes, wherein the mixture includes at least two components (a) and (b): (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition including an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0059] In some embodiments of the aforementioned mixtures for use, the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

[0060] In some embodiments of the aforementioned mixtures for use, the steroidal saponin or extract of a plant that includes a steroidal saponin or an analog thereof includes saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d- glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d-glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)- Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)-spirost-5-ene-3β,17α,27- triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)-Spirost-5-en-3β,17α,27- triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3-O-α-l-arabinopyranosyl- (1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6-one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d- glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan- 3β,6β-diol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d- glucopyranoside, Smilscobinoside B, (25R)-5α-Spirostan-3β,17α,27-triol-3-O-β-d- glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranosie, (25R)- 5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, (25R)-5β- Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3-O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en-3β,26-diol-22-methoxy- 3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-O- methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside,Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25S)- 26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, Asparoside A, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A,Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D.

[0061] In some embodiments of the aforementioned methods of making, the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

[0062] In some embodiments of the aforementioned mixtures for use, the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as aceticacid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0063] In some embodiments of the aforementioned mixtures for use, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0064] In some embodiments of the aforementioned mixtures for use, the plant extract including a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax or Vernonia.

[0065] In some embodiments of the aforementioned mixtures for use, the plant extract including a steroidal saponin is obtained from a plant from any one or more of the following species: Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis, Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilax excelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagushorridus, Asparagus krebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

[0066] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0067] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0068] In some embodiments of the aforementioned mixtures for use the mixture, increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0069] In some embodiments of the aforementioned mixtures for use, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonatedbeverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0070] In some embodiments of the aforementioned mixtures for use, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0071] In some embodiments, the methods described herein relate to a mixture for use, the method further including selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as alcohol, spice, cooling carbonation, bitterness, sourness, or astringency, or which masks off-tastes in a subject, such as bitter or sour tastes.

[0072] In some embodiments, the methods described herein relate to a mixture for use, the method further including determining or analyzing the alcohol perception, bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, astringency perception, astringency intensity, the masking of astringency, or the masking of off-tastes or any combination thereof of the subject after consuming said mixture or determining or analyzing the increase of carbonation bubbles, the reduction of carbonation bubble size of a carbonated beverage after providing composition component (a).

[0073] In some embodiments of the aforementioned mixtures for use, component (a) is dissolved in food grade ethanol.

[0074] In some embodiments of the aforementioned mixtures for use, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0075] Several embodiments described herein relate to a method for modulating a subject's taste perception of astringency, bitterness, or sourness or masking off-tastes, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosa root extract; and (b) a composition including an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf- life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste for receiving an agent that modulates the taste perception of a subject of astringency, bitterness, or sourness or masks off-tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of astringency, bitterness, or sourness or evaluating the masking of off-tastes after providing the subject the mixture.

[0076] In some of the aforementioned methods, the iridoid glycoside or extract of a plant that comprises an iridoid glycoside includes iridoid glycosides selected from one or more of the following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F.

[0077] In some of the aforementioned methods the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycones of an iridoid glycoside.

[0078] In some of the aforementioned methods, the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, tannic acid, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0079] In some of the aforementioned methods, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose- free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0080] In some of the aforementioned methods, the plant extract including an iridoid glycoside is obtained from a plant from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

[0081] In some of the aforementioned methods, the plant extract including an iridoid glycoside is obtained from a plant from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmanniachrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

[0082] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0083] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor, or bright perception, or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0084] In some of the aforementioned methods, the mixture modulates a subject’s taste perception when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage. By incorporating an iridoid glycoside or a plant extract comprising an iridoid glycoside in an acidic food or beverage, preferably obtained from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum, and most preferably from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmannia chrysantha, Rehmannia henryi, Rehmannia japonica,Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata, the acidic food or beverage provides a subject with a non-acidic taste perception, a reduced acidic taste perception, or a masked acidic taste perception, yet the food or beverage maintains its acidic pH. By generating a non-acidic taste perception, a reduced acidic taste perception, or a masked acidic taste perception, in this manner and thereby maintaining the acidic pH of the food or beverage, a greater shelf-life or storage capacity for the food or beverage is provided. That is, by incorporating an iridoid glycoside or a plant extract comprising an iridoid glycoside in an acidic food or beverage as set forth herein, one can unexpectedly maintain the longer shelf-life and storage capacity enjoyed by acidic food or beverages but mask the acidic taste perception of a subject that consumes the food or beverage comprising the iridoid glycoside or a plant extract comprising an iridoid glycoside.

[0085] In some of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0086] In some of the aforementioned methods, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

[0087] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as bitterness, acidity, sourness, or astringency, or which masks off-tastes in a subject, such as bitter, acidic, or sour tastes.

[0088] In some embodiments, the aforementioned methods further include determining or analyzing the bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, the acidic perception, acidic intensity, the masking of acidity, sweetness perception, sweetness intensity, astringency perception, astringency intensity, the masking of astringency, the enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception or the masking of off-tastes or any combination thereof of the subject after consuming said mixture.

[0089] In some of the aforementioned methods, component (a) is dissolved in food grade ethanol.

[0090] In some of the aforementioned methods, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0091] Additional embodiments described herein relate to methods of making a mixture, which modulates a subject's taste perception of astringency, bitterness, acidity, or sourness or masking off-tastes, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosa root extract; and (b) a composition including an astringent compound, a bitter compound, a sour compound, an acidic pH, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the oneor more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0092] In some embodiments of the aforementioned methods of making, the iridoid glycoside or extract of a plant that comprises an iridoid glycoside comprises iridoid glycosides selected from one or more of the following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F. In some embodiments of the aforementioned methods of making, the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycones of an iridoid glycoside.

[0093] In some embodiments of the aforementioned methods of making, the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0094] In some embodiments of the aforementioned methods of making, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0095] In some embodiments of the aforementioned methods of making, the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of thefollowing families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

[0096] In some embodiments of the aforementioned methods of making, the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmannia chrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

[0097] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0098] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor, or bright perception, or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0099] In some of the aforementioned methods of making, the mixture modulates a subject’s taste perception of acidity or sourness when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage.

[0100] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0101] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

[0102] In some embodiments of the aforementioned methods of making, component (a) is dissolved in food grade ethanol.

[0103] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0104] Additional embodiments further include a composition obtained or obtainable by any one or more of the methods mentioned above.

[0105] More embodiments relate to a mixture suitable for modulating a subject's taste perception of astringency, bitterness, acidity, or sourness or masking off-tastes, wherein the mixture comprises at least two components (a) and (b): (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosaroot extract; and (b) a composition comprising an astringent compound, a bitter compound, an acidic pH, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0106] In some embodiments of the aforementioned mixtures, the iridoid glycoside or extract of a plant that includes an iridoid glycoside comprises iridoid glycosides selected from one or more of the following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F.

[0107] In some embodiments of the aforementioned mixtures, the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycone of an iridoid glycoside.

[0108] In some embodiments of the aforementioned mixtures, the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks orproducts of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

[0109] In some embodiments of the aforementioned mixtures, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0110] In some embodiments of the aforementioned mixtures, the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

[0111] In some embodiments of the aforementioned mixtures, the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmannia chrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

[0112] In some embodiments of the aforementioned mixtures, the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0113] In some embodiments of the aforementioned mixtures, the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor,or bright perception, or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0114] In some of the aforementioned mixtures, the mixture modulates a subject’s taste perception of acidity or sourness when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage.

[0115] In some embodiments of the aforementioned mixtures, the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0116] In some embodiments of the aforementioned mixtures, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

[0117] In some embodiments of the aforementioned mixtures, component (a) is dissolved in food grade ethanol.

[0118] In some embodiments of the aforementioned mixtures, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0119] Several embodiments described herein relate to a method for modulating a subject's taste perception of alcohol, carbonation, spice, or cooling, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; and (b) a composition including an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an alcohol, carbonation, spice or cooling compound for receiving an agent that modulates the taste perception of a subject to an alcohol, carbonation, a spice, a cooling compound or a non-alcoholic beverage and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of alcohol, carbonation, spice, or cooling after providing the subject the mixture.

[0120] In some of the aforementioned methods, the amentoflavone or analog thereof or the extract of a plant includes an amentoflavone or an analog thereof includes flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

[0121] In some of the aforementioned methods, the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

[0122] In some of the aforementioned methods, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard,ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0123] In some of the aforementioned methods, the plant extract including amentoflavone is obtained from a plant from any one or more of the following families: Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae, Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, or Psilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garciniamerguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericum connatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata, Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteris tannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

[0124] In some of the aforementioned methods, plant extract including amentoflavone is obtained from a plant from any one or more of the following species: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginella denticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

[0125] In some of the aforementioned methods, the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0126] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0127] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided tothe subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0128] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0129] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0130] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0131] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0132] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0133] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to thesubject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0134] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0135] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0136] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0137] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0138] In some of the aforementioned methods, the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0139] In some of the aforementioned methods, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0140] In some of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-freebeverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0141] In some of the aforementioned methods, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0142] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, or spiciness intensity, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in subject.

[0143] In some embodiments, the aforementioned methods further include determining or analyzing the alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, spiciness intensity, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

[0144] In some of the aforementioned methods, component (a) is dissolved in food grade ethanol.

[0145] In some of the aforementioned methods, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0146] Additional embodiments described herein relate to methods of making a mixture, which modulates a subject's taste perception of alcohol, carbonation, spice or cooling, the method including: admixing a component (a) with a component (b) to form said mixture: (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; and (b) a composition including an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0147] In some embodiments of the aforementioned methods of making, the amentoflavone or analog thereof or the extract of a plant that includes an amentoflavone or an analog thereof includes flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

[0148] In some embodiments of the aforementioned methods of making, the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

[0149] In some embodiments of the aforementioned methods of making, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage orimpart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0150] In some embodiments of the aforementioned methods of making, the plant extract including amentoflavone is obtained from a plant from any one or more of the following families: Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae, Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, or Psilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garcinia merguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericumconnatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata, Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteris tannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

[0151] In some embodiments of the aforementioned methods of making, the plant extract including amentoflavone is obtained from a plant from any one or more of the following species: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginella denticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

[0152] In some embodiments of the aforementioned methods of making, the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0153] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0154] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided to the subject, such as when the mixture is incorporated in a food orbeverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0155] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0156] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0157] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0158] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0159] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0160] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage thatis provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0161] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0162] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0163] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0164] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0165] In some embodiments of the aforementioned methods of making, the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0166] In some embodiments of the aforementioned methods of making, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0167] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0168] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0169] In some embodiments, the aforementioned methods of making further include dissolving component (a) in food grade ethanol.

[0170] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0171] Additional embodiments further a composition obtained or obtainable by any of the methods of making the mixtures set forth herein.

[0172] More embodiments relate to a mixture used for modulating a subject's taste perception of alcohol, carbonation, spice, or cooling, wherein the mixture includes at least two components (a) and (b): (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; (b) a composition including an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixtureincludes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N- acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0173] In some embodiments of the aforementioned mixtures for use, the amentoflavone or analog thereof or the extract of a plant that includes an amentoflavone or an analog thereof includes flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

[0174] In some embodiments of the aforementioned mixtures for use the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

[0175] In some embodiments of the aforementioned mixtures for use, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0176] In some embodiments of the aforementioned mixtures for use, the plant extract including amentoflavone is obtained from a plant from any one or more of the following families: Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae,Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, or Psilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garcinia merguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericum connatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata, Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteris tannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

[0177] In some embodiments of the aforementioned mixtures for use, the plant extract including amentoflavone is obtained from a plant from any one or more of the followingspecies: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginella denticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

[0178] In some embodiments of the aforementioned mixtures for use, the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0179] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0180] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0181] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0182] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food orbeverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0183] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0184] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0185] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0186] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0187] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0188] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as whenthe mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0189] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0190] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0191] In some embodiments of the aforementioned mixtures for use, the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0192] In some embodiments of the aforementioned mixtures for use, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0193] In some embodiments of the aforementioned mixtures for use, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0194] In some embodiments of the aforementioned mixtures for use, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60,70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

[0195] In some embodiments, the methods described herein relate to a mixture for use, the method further including selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness,, spiciness duration, burning sensation, spice tingling sensation, or spiciness intensity, which decreases the carbonation bubble size or increases carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in subject.

[0196] In some embodiments, the methods described herein relate to a mixture for use, the method further including determining or analyzing the alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, spiciness intensity, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

[0197] In some embodiments of the aforementioned mixtures for use, component (a) is dissolved in food grade ethanol.

[0198] In some embodiments of the aforementioned mixtures for use, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0199] Several embodiments described herein also relate to methods for modulating a subject's taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or for masking an off-taste of a compound in a subject, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylationmolecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogia extract; and (b) a composition including an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non- alcoholic beverage for receiving an agent that modulates the taste perception of a subject to an alcohol, carbonation, a spice, a salt, tingling, numbing or cooling and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing or cooling after providing the subject the mixture.

[0200] In some embodiments of the aforementioned methods, the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7-epi-aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O-methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D, Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M,Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di- dehydroxyisogarcinol, 13-hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B, Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E, Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B, Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi-garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy- isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone A, or 18-ethyloxy-17- hydroxy-17,18-dihydroscrobiculatone B.

[0201] In some embodiments of the aforementioned methods, the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises apolyisoprenylated benzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

[0202] In some embodiments of the aforementioned methods, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, a sour compound, such as acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea, seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0203] In some embodiments of the aforementioned methods, the plant extract including a polyisoprenylated benzophenone or an analog thereof is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

[0204] In some embodiments of the aforementioned methods, the plant extract including a polyisoprenylated benzophenone or an analog thereof is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia, Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis, Garcinia brasiliensis, Garcinia eugeniaefolia, Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera,Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

[0205] In some embodiments of the aforementioned methods, the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro-nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact, decreased harshness, decreased stinging sensation, enhanced umami perception, increased umami impact, enhanced umami duration, increased umami intensity, increased mouth- watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0206] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0207] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or an increase in authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0208] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food orbeverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0209] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0210] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increased spiciness duration or a faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0211] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0212] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0213] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0214] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixtureis incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0215] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0216] In some embodiments of the aforementioned methods, the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0217] In some embodiments of the aforementioned methods, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0218] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0219] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0220] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0221] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness tastewhen the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0222] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0223] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0224] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0225] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0226] In some embodiments of the aforementioned methods, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0227] In some embodiments of the aforementioned methods, the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporatedin a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0228] In some embodiments of the aforementioned methods, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0229] In some embodiments of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0230] In some embodiments of the aforementioned methods, the amount of component (a) in the mixture is at least 0.1 ppm, such as at least 0.2, 0.3, 0.4, 0.5, 0.75, 1, 1.5, 2.5, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20-300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

[0231] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umamiduration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, which masks off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, which modulates the mouthfeel effect in a subject, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in a subject.

[0232] In some embodiments, the aforementioned methods further include determining or analyzing the salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, the masking of off-tastes, such as jambu off-tastes, herbal off- tastes or bitter off-tastes, the mouthfeel, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

[0233] In some embodiments of the aforementioned methods component (a) is dissolved in food grade ethanol.

[0234] In some embodiments of the aforementioned methods the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0235] Additional embodiments described herein relate to methods of making a mixture, which modulates a subject's taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or which masks an off-taste of a compound in a subject, the method including: admixing a component (a) with a component (b) to form said mixture: (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogiaextract; and (b) a composition including an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0236] In some embodiments of the aforementioned methods of making, the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7-epi-aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O-methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D, Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M, Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di- dehydroxyisogarcinol, 13-hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B, Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E, Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B,Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi-garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy- isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone A, or 18-ethyloxy-17- hydroxy-17,18-dihydroscrobiculatone B.

[0237] In some embodiments of the aforementioned methods of making, the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises an polyisoprenylated benzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

[0238] In some embodiments of the aforementioned methods of making, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea, seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such as Menthol,Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0239] In some embodiments of the aforementioned methods of making, the plant extract including a polyisoprenylated benzophenone or an analog is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

[0240] In some embodiments of the aforementioned methods of making, the plant extract including amentoflavone is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia, Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis, Garcinia brasiliensis, Garcinia eugeniaefolia, Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera, Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

[0241] In some embodiments of the aforementioned methods of making, the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro-nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact, decreased harshness, decreased stinging sensation, enhanced umami perception, increased umami impact, enhanced umami duration, increased umamiintensity, increased mouth-watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0242] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0243] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0244] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0245] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0246] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increased spiciness duration or faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0247] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0248] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0249] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0250] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0251] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0252] In some embodiments of the aforementioned methods of making, the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0253] In some embodiments of the aforementioned methods of making, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0254] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0255] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0256] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0257] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0258] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b)is provided to the subject in the absence of component (a).

[0259] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0260] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0261] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0262] In some embodiments of the aforementioned methods of making, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0263] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0264] In some embodiments of the aforementioned methods of making, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0265] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0266] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20-300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

[0267] In some embodiments, the aforementioned methods of making further include dissolving component (a) in food grade ethanol.

[0268] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0269] Additional embodiments further a composition obtained or obtainable by any of the methods of making the mixtures set forth herein.

[0270] More embodiments relate to a mixture used for modulating a subject's taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or for masking an off-taste of a compound in a subject, wherein the mixture includes at least two components (a) and (b): (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogia extract; and (b) a composition including an alcohol,carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0271] In some embodiments of the aforementioned mixtures for use, the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7-epi-aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O-methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D, Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M, Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di- dehydroxyisogarcinol, 13-hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B, Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E, Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B,Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi-garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy- isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone A, or 18-ethyloxy-17- hydroxy-17,18-dihydroscrobiculatone B.

[0272] In some embodiments of the aforementioned mixtures for use, the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises an polyisoprenylated benzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

[0273] In some embodiments of the aforementioned mixtures for use, the composition is an alcoholic or non-alcoholic beverage, a spicey product that includes a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, a sour compound, such as acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea, seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such asMenthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

[0274] In some embodiments of the aforementioned mixtures for use, the plant extract including a polyisoprenylated benzophenone or an analog is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

[0275] In some embodiments of the aforementioned mixtures for use, the plant extract including amentoflavone is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia, Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis, Garcinia brasiliensis, Garcinia eugeniaefolia, Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera, Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

[0276] In some embodiments of the aforementioned mixtures for use, the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro- nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact, decreased harshness, decreased stinging sensation, enhanced umami perception, increased umami impact, enhanced umami duration, increased umami intensity, increased mouth-watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0277] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0278] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0279] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0280] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0281] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increased spiciness duration or faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0282] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0283] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0284] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0285] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0286] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0287] In some embodiments of the aforementioned mixtures for use, the mixture reduces the carbonation bubble size of a food or beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

[0288] In some embodiments of the aforementioned mixtures for use, the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporatedinto a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

[0289] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0290] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0291] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0292] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0293] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b)is provided to the subject in the absence of component (a).

[0294] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity when the mixture is provided to the subject, such as when the mixture is incorporatedin a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0295] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0296] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0297] In some embodiments of the aforementioned mixtures for use, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0298] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0299] In some embodiments of the aforementioned mixtures for use, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0300] In some embodiments of the aforementioned mixtures for use, the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish,mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0301] In some embodiments of the aforementioned mixtures for use, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20-300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

[0302] In some embodiments, the methods described herein relate to a mixture for use, the method further including selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, which masks off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, which modulates the mouthfeel effect in a subject, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in a subject.

[0303] In some embodiments, the methods described herein relate to a mixture for use, the method further including determining or analyzing the salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umamiperception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, the masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, the mouthfeel, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

[0304] In some embodiments of the aforementioned mixtures for use, component (a) is dissolved in food grade ethanol.

[0305] In some embodiments of the aforementioned mixtures for use, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0306] Several embodiments described herein relate to a method for modulating a subject's taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof, such as a Rhodiola rosea root extract; and (b) a composition including a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol, wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an compound with a fruit, vanilla, chocolate, coffee, a pungent compound, a burning compound, a harsh compound,a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol for receiving an agent that modulates the taste perception of a subject of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes after providing the subject the mixture.

[0307] In some of the aforementioned methods, the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof includes molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, and p-tyrosol.

[0308] In some of the aforementioned methods, the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

[0309] In some of the aforementioned methods, the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum, piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such asabsinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0310] In some of the aforementioned methods, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose- free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0311] In some of the aforementioned methods, the plant extract that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

[0312] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0313] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture isincorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0314] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0315] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation or burning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0316] In some of the aforementioned methods, the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes, an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0317] In some of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage,such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0318] In some of the aforementioned methods, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0319] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes.

[0320] In some embodiments, the aforementioned methods further include determining or analyzing the ripeness perception, juiciness perception, freshness perception, flavor depth perception, mouthfeel perception, creaminess perception, pungency perception, initial pungency onset, burning perception, initial burning onset, tingling perception, initial tingling onset, harshness perception, bitterness perception, aging effect perception, initial spice burn onset, spice intensity perception, alcohol perception, astringency perception, or perception of fruity, vanilla bean, cocoa, dark cocoa, roasted coffee, dark roasted coffee, cinnamic, brown, honey, aged fruit, wood, sweet, hay, saffron, caramel, or floral flavor or notes or any combination thereof of the subject after consuming said mixture.

[0321] In some of the aforementioned methods, component (a) is dissolved in food grade ethanol.

[0322] In some of the aforementioned methods, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0323] Additional embodiments described herein relate to a method of making a mixture which modulates a subject's taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron, the method including: admixing a component (a) with a component (b) to form said mixture: (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof, such as a Rhodiola rosea root extract; and (b) a composition including a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0324] In some embodiments of the aforementioned methods of making, the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof includes molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, or p-tyrosol.

[0325] In some embodiments of the aforementioned methods of making, the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or theextract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

[0326] In some embodiments of the aforementioned methods of making, the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant- based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum, piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O- rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0327] In some embodiments of the aforementioned methods of making, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0328] In some embodiments of the aforementioned methods of making, the plant extract that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

[0329] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0330] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0331] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0332] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation orburning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0333] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes, an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0334] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads,film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0335] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0336] In some embodiments of the aforementioned methods of making, component (a) is dissolved in food grade ethanol.

[0337] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0338] Additional embodiments further include a composition obtained or obtainable by any one or more of the methods mentioned above.

[0339] More embodiments described herein relate to a mixture used for modulating a subject's taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron in a subject, wherein the mixture includes at least two components (a) and (b): (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a phenylpropanoid, a phenylethanol derivative or an analog thereof, such as a Rhodiola rosea root extract; and (b) a composition including a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid,propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0340] In some embodiments of the aforementioned mixtures for use, the phenylpropanoid, the phenylethanol derivative, a glycoside or an analog thereof or the extract of a plant that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof includes molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, and p-tyrosol.

[0341] In some embodiments of the aforementioned mixtures for use, the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

[0342] In some embodiments of the aforementioned mixtures for use, the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant- based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum, piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0343] In some embodiments of the aforementioned mixtures for use, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0344] In some embodiments of the aforementioned mixtures for use, the plant extract that includes a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

[0345] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0346] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared,for example, to when component (b) is provided to the subject in the absence of component (a).

[0347] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0348] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation or burning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0349] In some embodiments of the aforementioned mixtures for use, the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes, an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0350] In some embodiments of the aforementioned mixtures for use, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0351] In some embodiments of the aforementioned mixtures for use, the use further includes selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes.

[0352] In some embodiments of the aforementioned mixtures for use, the use further includes determining or analyzing the ripeness perception, juiciness perception, freshness perception, flavor depth perception, mouthfeel perception, creaminess perception, pungency perception, initial pungency onset, burning perception, initial burning onset, tingling perception, initial tingling onset, harshness perception, bitterness perception, aging effect perception, initial spice burn onset, spice intensity perception, alcohol perception, astringency perception, or perception of fruity, vanilla bean, cocoa, dark cocoa, roasted coffee, dark roasted coffee, cinnamic, brown, honey, aged fruit, wood, sweet, hay, saffron, caramel, or floral flavor or notes or any combination thereof of the subject after consuming said mixture.

[0353] In some embodiments of the aforementioned mixtures for use, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0354] In some embodiments of the aforementioned mixtures for use, component (a) is dissolved in food grade ethanol.

[0355] In some embodiments of the aforementioned mixtures for use, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0356] Several embodiments described herein relate to a method for modulating a subject's taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness, the method including: providing a subject a mixture that includes at least two components (a) and (b): (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, such as a Trigonella foenum graecum L. extract; and (b) a composition including an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that includes an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound for receiving an agent that modulates the taste perception of a subject of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or that masks astringency, bitterness or sourness and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's tasteperception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or masking of astringency, bitterness or sourness after providing the subject the mixture.

[0357] In some of the aforementioned methods, the steroidal saponin or an analog thereof or the extract of a plant that includes the steroidal saponin or an analog thereof includes molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

[0358] In some of the aforementioned methods, the steroidal saponin or an analog thereof or the extract of a plant that includes steroidal saponin or an analog thereof includes a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

[0359] In some of the aforementioned methods, the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or anycombination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0360] In some of the aforementioned methods, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose- free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0361] In some of the aforementioned methods, the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors, reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0362] In some of the aforementioned methods, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies,pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0363] In some of the aforementioned methods, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0364] In some embodiments, the aforementioned methods further include selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or which masks astringency, bitterness or sourness.

[0365] In some embodiments, the aforementioned methods further include determining or analyzing the bitterness perception, initial bitterness perception, sourness perception, lingering sourness perception, duration of sourness perception, initial sourness perception, astringency perception, masking of astringency, mildness perception, perception of beany tastes or flavors, or grittiness perception or any combination thereof of the subject after consuming said mixture.

[0366] In some of the aforementioned methods, component (a) is dissolved in food grade ethanol.

[0367] In some of the aforementioned methods, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0368] Additional embodiments described herein relate to methods of making a mixture which modulates a subject's taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness, the method including: admixing a component (a) with a component (b) to form said mixture: (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, suchas a Trigonella foenum graecum L. extract; and (b) a composition including an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf- life, flavor profile, or reduce spoilage of the mixture.

[0369] In some embodiments of the aforementioned methods of making, the steroidal saponin or an analog thereof or the extract of a plant that includes the steroidal saponin or an analog thereof includes molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

[0370] In some embodiments of the aforementioned methods of making, the steroidal saponin or an analog thereof or the extract of a plant that includes steroidal saponin or an analog thereof includes a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

[0371] In some embodiments of the aforementioned methods of making, the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant- based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine,phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0372] In some embodiments of the aforementioned methods of making, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0373] In some embodiments of the aforementioned methods of making, the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors, reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0374] In some embodiments of the aforementioned methods of making, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0375] In some embodiments of the aforementioned methods of making, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0376] In some embodiments of the aforementioned methods of making, component (a) is dissolved in food grade ethanol.

[0377] In some embodiments of the aforementioned methods of making, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0378] Additional embodiments further include a composition obtained or obtainable by any one or more of the methods mentioned above.

[0379] More embodiments relate to a mixture used for modulating a subject's taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness in a subject, wherein the mixture includes atleast two components (a) and (b): (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that includes a steroidal saponin or an analog thereof, such as a Trigonella foenum graecum L. extract; and (b) a composition including an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture includes one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

[0380] In some embodiments of the aforementioned mixtures, the steroidal saponin or an analog thereof or the extract of a plant that includes the steroidal saponin or an analog thereof includes molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

[0381] In some embodiments of the aforementioned mixtures, the steroidal saponin or an analog thereof or the extract of a plant that includes steroidal saponin or an analog thereof includes a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

[0382] In some embodiments of the aforementioned mixtures, the composition is fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin,andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

[0383] In some embodiments of the aforementioned mixtures, the dairy product, plant-based milk, or product of plant-based milk includes a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

[0384] In some embodiments of the aforementioned mixtures, the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors, reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject,as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

[0385] In some embodiments of the aforementioned mixtures, the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0386] In some embodiments of the aforementioned mixtures, the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

[0387] In some embodiments of the aforementioned mixtures, component (a) is dissolved in food grade ethanol. In some embodiments of the aforementioned mixtures, the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.Preferred alternatives include:

[0388] Clause 1. A method for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject, the method comprising: providing a subject a mixture comprising a first composition comprisinga sweetener admixed with a second composition comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

[0389] Clause 2. The method of clause 1, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

[0390] Clause 3. The method of any one of clauses 1 or 2, wherein the one or more flavonolignans comprises a glucosylated flavonoligan or an aglycone of a flavonoligans.

[0391] Clause 4. The method of any one of clauses 1-3, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

[0392] Clause 5. The method of any one of clauses 1-4, wherein the second composition comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

[0393] Clause 6. The method of any one of clauses 1-5, wherein the mixture provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0394] Clause 7. The method of any one of clauses 1-6, wherein the mixture provides a taste perception in the subject of an increase in sweetness or sweetness intensitywhen the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0395] Clause 8. The method of any one of clauses 1-7, wherein the mixture provides a taste perception in the subject of a faster onset of sweetness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0396] Clause 9. The method of any one of clauses 1-8, wherein the mixture provides a taste perception in the subject that masks a sour taste, lingering sweetness, metallic taste, or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0397] Clause 10. The method of any one of clauses 1-9, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0398] Clause 11. The method of any one of clauses 1-10, wherein the amount of the one or more flavonolignans or the amount of the second composition in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5- 150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

[0399] Clause 12. The method of any one of clauses 1-11 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation,or which masks the off-taste of a compound, such as sourness, bitterness, lingering sweetness, or a metallic taste.

[0400] Clause 13. The method of any one of clauses 1-12 further comprising determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

[0401] Clause 14. A method of making a composition, which modulates a taste perception of a subject, such as sweetness and / or mouthfeel, or which masks the off-taste of a compound comprising: admixing a first component comprising a sweetener with a second component comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, so as to prepare said composition, preferably, wherein the composition is incorporated into a food or beverage or granule, powder or liquid formulation and, optionally, wherein the composition comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

[0402] Clause 15. The method of clause 14, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

[0403] Clause 16. The method of any one of clauses 14 or 15, wherein the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycones of a flavonoligan.

[0404] Clause 17. The method of any one of clauses 14-16, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

[0405] Clause 18. The method of any one of clauses 14-17, wherein the second component comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extractfrom Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

[0406] Clause 19. The method of any one of clauses 14-18, wherein the composition provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0407] Clause 20. The method of any one of clauses 14-19, wherein the composition provides a taste perception in the subject of an increase in sweetness, a faster onset of sweetness, or a sugar like or a sugary mouthfeel sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0408] Clause 21. The method of any one of clauses 14-20, wherein the composition provides a taste perception in the subject that masks a lingering sweetness, a sourness, or a metallic or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0409] Clause 22. The method of any one of clauses 14-21, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0410] Clause 23. The method of any one of clauses 14-22, wherein the amount of the one or more flavonolignans or the amount of the second component in the mixture is atleast 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5- 150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

[0411] Clause 24. A composition obtained by the method of any one of clauses 14- 23.

[0412] Clause 25. Use of a composition comprising one or more flavonolignans for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject.

[0413] Clause 26. The use of clause 25, wherein the subject is provided a mixture comprising a first composition comprising a sweetener admixed with a second composition comprising the one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

[0414] Clause 27. The use of any one of clauses 25 or 26, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

[0415] Clause 28. The method of any one of clauses 25-27, wherein the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycone of a flavonoligan.

[0416] Clause 29. The use of any one of clauses 26-27, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

[0417] Clause 30. The use of any one of clauses 26-29, wherein the second composition comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extractfrom Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

[0418] Clause 31. The use of any one of clauses 25-30, wherein the composition or mixture provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0419] Clause 32. The use of any one of clauses 25-31, wherein the composition or mixture provides a taste perception in the subject of an increase in sweetness or sweetness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0420] Clause 33. The use of any one of clauses 25-32, wherein the composition or mixture provides a taste perception in the subject that masks a metallic or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

[0421] Clause 34. The use of any one of clauses 25-33, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, alcoholic beverage, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

[0422] Clause 35. The use of any one of clauses 25-34, wherein the amount of the one or more flavonolignans or the amount of the second composition in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

[0423] Clause 36. The use of any one of clauses 25-35 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation, or which masks the off-taste of a compound, such as bitterness, lingering sweetness, or a metallic taste.

[0424] Clause 37. The use of any one of clauses 25-36 further comprising determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

[0425] Clause 38. The use of any one of clauses 25-35, wherein the composition is dissolved in food grade ethanol.

[0426] Clause 39. The use of clause 38, wherein the food grade ethanol is at least 50%, such as 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

[0427] Clause 40. A method for modulating a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness or sourness or for masking off-tastes, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition comprising an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylatedhydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste for receiving an agent that modulates the taste perception of a subject of astringency, bitterness or sourness or masks off-tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject's taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or evaluating the masking of off-tastes after providing the subject the mixture.

[0428] Clause 41. The method of clause 40, wherein the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

[0429] Clause 42. The method of any one of clauses 40 or 41, wherein the steroidal saponin or extract of a plant that comprises a steroidal saponin or an analog thereof comprises saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d- glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d- glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)-Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)-spirost-5-ene-3β,17α,27- triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)-Spirost-5-en-3β,17α,27- triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3-O-α-l-arabinopyranosyl- (1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6-one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d- glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan- 3β,6β-diol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d- glucopyranoside, Smilscobinoside B, (25R)-5α-Spirostan-3β,17α,27-triol-3-O-β-d- glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranosie, (25R)- 5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, (25R)-5β- Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3-O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en-3β,26-diol-22-methoxy- 3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-O- methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en-3β,17α-diol-3-O-...

Claims

WHAT IS CLAIMED IS:

1. A method for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject, the method comprising: providing a subject a mixture comprising a first composition comprising a sweetener admixed with a second composition comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

2. The method of claim 1, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

3. The method of any one of claims 1 or 2, wherein the one or more flavonolignans comprises a glucosylated flavonoligan or an aglycone of a flavonoligans.

4. The method of any one of claims 1-3, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol,isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol,thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

5. The method of any one of claims 1-4, wherein the second composition comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

6. The method of any one of claims 1-5, wherein the mixture provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

7. The method of any one of claims 1-6, wherein the mixture provides a taste perception in the subject of an increase in sweetness or sweetness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

8. The method of any one of claims 1-7, wherein the mixture provides a taste perception in the subject of a faster onset of sweetness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

9. The method of any one of claims 1-8, wherein the mixture provides a taste perception in the subject that masks a sour taste, lingering sweetness, metallic taste, or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

10. The method of any one of claims 1-9, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

11. The method of any one of claims 1-10, wherein the amount of the one or more flavonolignans or the amount of the second composition in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150,160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

12. The method of any one of claims 1-11 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation, or which masks the off-taste of a compound, such as sourness, bitterness, lingering sweetness, or a metallic taste.

13. The method of any one of claims 1-12 further comprising determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

14. A method of making a composition, which modulates a taste perception of a subject, such as sweetness and / or mouthfeel, or which masks the off-taste of a compound comprising: admixing a first component comprising a sweetener with a second component comprising one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, so as to prepare said composition, preferably, wherein the composition is incorporated into a food or beverage or granule, powder or liquid formulation and, optionally, wherein the composition comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

15. The method of claim 14, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

16. The method of any one of claims 14 or 15, wherein the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycones of a flavonoligan.

17. The method of any one of claims 14-16, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate,erythritol, isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol, thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

18. The method of any one of claims 14-17, wherein the second component comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

19. The method of any one of claims 14-18, wherein the composition provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

20. The method of any one of claims 14-19, wherein the composition provides a taste perception in the subject of an increase in sweetness, a faster onset of sweetness, or a sugar like or a sugary mouthfeel sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

21. The method of any one of claims 14-20, wherein the composition provides a taste perception in the subject that masks a lingering sweetness, a sourness, or a metallic or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

22. The method of any one of claims 14-21, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

23. The method of any one of claims 14-22, wherein the amount of the one or more flavonolignans or the amount of the second component in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

24. A composition obtained by the method of any one of claims 14-23.

25. Use of a composition comprising one or more flavonolignans for modulating a taste perception in a subject, such as sweetness and / or mouthfeel, or for masking the off-taste of a compound in a subject.

26. The use of claim 25, wherein the subject is provided a mixture comprising a first composition comprising a sweetener admixed with a second composition comprising the one or more flavonolignans, such as silibinin, silychristin, silydianin, dehydrosilybin, deoxysilycistin, deoxysilydianin, silandrin, silybinome, silyhermin or neosilyhermin, preferably, wherein the mixture is provided in a food or beverage or granule, powder or liquid formulation and, optionally, wherein the mixture comprises one or more preservatives, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, or citric acid or derivatives thereof.

27. The use of any one of claims 25 or 26, wherein the one or more flavonolignans comprises one or more of: isosilychristin B, silychristin A, silychristin B, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, or 2,3-Dehydrosilybin-der1 or a derivative thereof.

28. The method of any one of claims 25-27, wherein the one or more flavonolignans comprise a glucosylated flavonoligan or an aglycone of a flavonoligan.

29. The use of any one of claims 26-27, wherein the sweetener comprises one or more of: a sugar, acesulfame potassium, advantame, alitame, aspartame, cyclamate, erythritol,isomalt, maltitol, lactitol, mannitol, neotame, saccharin, sucralose, sorbitol, xylitol, glycerol,thaumatin, glycyrrhizin, stevioside, luo han guo, stevia or a derivative thereof.

30. The use of any one of claims 26-29, wherein the second composition comprises: (a) an extract of Silybum marianum or sylimarin, such as an extract from Silybum marianum (L) Gaertn or Silybum eburneum Coss. & Dur., preferably an extract from Silybum marianum (L.) Gaertn. var.marianum, or Silybum marianum (L.) Gaertn. var.albiflorum; (b) an extract of Iryanthera grandis (Myristicaceae), Iryanthera sagotiana, or Iryanthera lancifolia; and / or (c) an extract from a plant comprising Sylimarin and / or one or more of its components.

31. The use of any one of claims 25-30, wherein the composition or mixture provides a sugar like or sugary mouthfeel sensation in the subject or sensation of an increase in viscosity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

32. The use of any one of claims 25-31, wherein the composition or mixture provides a taste perception in the subject of an increase in sweetness or sweetness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

33. The use of any one of claims 25-32, wherein the composition or mixture provides a taste perception in the subject that masks a metallic or a bitter taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when the sweetener is provided to the subject in the absence of the second composition.

34. The use of any one of claims 25-33, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, alcoholic beverage, carbonated fruit beverage, sport beverage, carbonated cola drink, wine cooler, cordial, flavoredwater, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, condiments, spices and / or seasonings, dry cereal, oatmeal, granola bars, alcoholic beverages, energy beverages, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

35. The use of any one of claims 25-34, wherein the amount of the one or more flavonolignans or the amount of the second composition in the mixture is at least 0.5 ppm, such as 0.5, 1, 2, 3, 4, 5, 6, 7, 7.510, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or within a range defined by any two of the aforementioned amounts, preferably 7.5-150 ppm, 50-100 ppm, 50-200 ppm, or 50-300 ppm.

36. The use of any one of claims 25-35 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as sweetness, onset of sweetness, sugar like or sugary mouthfeel sensation, or which masks the off-taste of a compound, such as bitterness, lingering sweetness, or a metallic taste.

37. The use of any one of claims 25-36 further comprising determining or analyzing the sweetness, sugar like or sugary mouthfeel sensation, the time of onset of sweetness, sweetness intensity, the masking of a sour, bitter, or metallic taste, or the masking of a lingering of sweetness or any combination thereof of the subject after consuming said mixture.

38. The use of any one of claims 25-35, wherein the composition is dissolved in food grade ethanol.

39. The use of claim 38, wherein the food grade ethanol is at least 50%, such as 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

40. A method for modulating a subject’s taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness or sourness or for masking off-tastes, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plantthat comprises a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition comprising an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste for receiving an agent that modulates the taste perception of a subject of astringency, bitterness or sourness or masks off-tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or evaluating the masking of off- tastes after providing the subject the mixture.

41. The method of claim 40, wherein the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

42. The method of any one of claims 40 or 41, wherein the steroidal saponin or extract of a plant that comprises a steroidal saponin or an analog thereof comprises saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B,Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β- d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O-β-d- glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d- glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl- (l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)- Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl- (l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β- d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)- spirost-5-ene-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)- Spirost-5-en-3β,17α,27-triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3- O-α-l-arabinopyranosyl-(1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l- rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6- one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan-3β,6β-diol-3-O-β-d-glucopyranosyl- (1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Smilscobinoside B, (25R)-5α- Spirostan-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]- β-d-glucopyranosie, (25R)-5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d- glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)- β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3- O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en- 3β,26-diol-22-methoxy-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-22α-O-methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl- (l → 4)-α-l-rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl- (1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25S)-26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl- (l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, AsparosideA, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A, Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D.

43. The method of any one of claims 40-42, wherein the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponins or an aglycone of a steroidal sanponin.

44. The method of any one of claims 40-43, wherein the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, abitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain productsor any combination thereof.

45. The method of claim 44, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato,sherbet, sorbet, frozen yogurt or any combination thereof.

46. The method of any one of claims 40-45, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax, or Vernonia.

47. The method of any one of claims 40-46, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following species: Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis, Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilaxexcelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagus horridus, Asparagus krebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

48. The method of any one of claims 40-47, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

49. The method of any one of claims 40-48, wherein the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

50. The method of any one of claims 40-49, wherein the mixture increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage thatis provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

51. The method of any one of claims 40-50, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

52. The method of any one of claims 40-51, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

53. The method of any one of claims 40-52 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as alcohol, spice, cooling carbonation, bitterness, sourness, or astringency, or which masks off-tastes in a subject, such as bitter or sour tastes.

54. The method of any one of claims 40-53 further comprising determining or analyzing the alcohol perception, bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, astringency perception, astringency intensity, the masking of astringency, or the masking of off-tastes or any combination thereof of the subject after consuming said mixture or determining or analyzing the increase of carbonation bubbles, the reduction of carbonation bubble size of a carbonated beverage after providing composition component (a) .

55. The method of any one of claims 40-54, wherein component (a) is dissolved in food grade ethanol.

56. The method of claim 55, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

57. A method of making a mixture, which modulates a subject’s taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or which masks off- tastes, the method comprising the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition comprising an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

58. The method of claim 57, wherein the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

59. The method of any one of claims 57 or 58, wherein the steroidal saponin or extract of a plant that comprises a steroidal saponin or an analog thereof comprises saponinsselected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β- d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O-β-d- glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d- glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl- (l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)- Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl- (l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β- d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)- spirost-5-ene-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)- Spirost-5-en-3β,17α,27-triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3- O-α-l-arabinopyranosyl-(1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l- rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6- one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan-3β,6β-diol-3-O-β-d-glucopyranosyl- (1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Smilscobinoside B, (25R)-5α- Spirostan-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]- β-d-glucopyranosie, (25R)-5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d- glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)- β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3- O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en- 3β,26-diol-22-methoxy-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-22α-O-methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl- (l → 4)-α-l-rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl- (1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside,(25S)-26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl- (l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, Asparoside A, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A, Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D.

60. The method of any one of claims 57-59, wherein the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponins or an aglycone of a steroidal saponin.

61. The method of any one of claims 57-60, wherein the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate,silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain productsor any combination thereof.

62. The method of claim 61, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato,sherbet, sorbet, frozen yogurt or any combination thereof.

63. The method of any one of claims 57-62, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax, or Vernonia.

64. The method of any one of claims 57-63, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following species: Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis,Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilax excelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagus horridus, Asparagus krebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

65. The method of any one of claims 57-64, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

66. The method of any one of claims 57-65, wherein the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

67. The method of any one of claims 57-66, wherein the mixture increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

68. The method of any one of claims 57-67, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

69. The method of any one of claims 57-68, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

70. The method of any one of claims 57-69, wherein component (a) is dissolved in food grade ethanol.

71. The method of claim 70, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

72. A composition obtained or obtainable by the method of any one of claims 57- 71.

73. A mixture suitable for modulating a subject’s taste perception of alcohol, spice, cooling, carbonation, astringency, bitterness, or sourness or for masking off-tastes, wherein the mixture comprises at least two components (a) and (b):(a) a steroidal saponin or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as an Asparagus racemosus rhizome extract, a Trigonella foenum graecum L. extract or a Smilax china extract; and (b) a composition comprising an alcohol, a spice, a cooling compound, carbonation, an astringent compound, a bitter compound, a sour compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

74. The mixture of claim 73, wherein the steroidal saponin has one of the following sapogenin structures: spirostane, isospirostane, furostane, pregnane, or cholestane.

75. The mixture of any one of claims 73 or 74, wherein the steroidal saponin or extract of a plant that comprises a steroidal saponin or an analog thereof comprises saponins selected from one or more of the following: Shatavarin I, Shatavarin VIII, Protodioscin, Shatavarin IV, Shatarvain IX, Asparagoside A, Asparenydiol, Asparacosin A, Asparoside B, Sarsasapogenin, Schidigera saponin D5, Shatavarin VI, Immunoside, Shatavarin VII, Shatavarin X, Aspoligonin A, Prosapogenin A, Methyl gracillin, Methyl protodioscin, Neotigogenin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside, Neotigogenin-3-O-β- d-glucopyranosyl-(l → 4)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Neotigogenin-3-O-β-d-glucopyranoside, Smilanippin A, Neotigogenin-3-O-β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Sarsasapogenin-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d- glucopyranoside, (25S)-5β-Spirostane-3β-ol-3-O-α-l-rhamnopyranosyl-(1 → 2)-β-d- glucopyranosyl-(1 → 2)-β-d-glucopyranoside, Curillin G, Parillin, (25S)-Spirostan-6β-ol-3-O- β-d-glucopyranosyl-(1 → 4)-O-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Trinervuloside C, Diosgenin-3-O-α-l-rhamnopyranoside, Dioscin, Diosgenin-3-O-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Diosgenin-3-O-[α-l-rhamnopyranosyl- (l → 2)]-β-d-glucopyranoside, (25R)-Spirostan-5-en-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)-α-l-rhamnopyranosyl-(l → 4)]-O-β-d-glucopyranoside, Gracillin, Parisyunnanoside C, Parisyunnanoside D, Parisyunnanoside E, Paris D, Paris H, (25R)- Spirost-5-en-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl- (l → 4)]-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-Spirostan-5-en-3β,17α,27-triol-3-O-β- d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, (25S)- spirost-5-ene-3β,17α,27-triol-3-O-α-l-rhamnopyranosyl-(l → 4)-β-d-glucopyranoside, (25S)- Spirost-5-en-3β,17α,27-triol-3-O-β-d-galactopyranoside, (25S)-Spirostan-5-en-3β,27-diol-3- O-α-l-arabinopyranosyl-(1 → 6)-β-d- glucopyranoside, Isonarthogenin3-O-α-l- rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilscobinoside A, Sieboldiin A, Sieboldiin B, Sieboldogenin, (25R)-5α-Spirostan-3β-ol-6- one-3-O-[α-l-arabinopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilaxin A, Smilaxin B, Parisvietnaside A, Smilaxin C, (25R)-5α-Spirostan-3β,6β-diol-3-O-β-d-glucopyranosyl- (1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]-β-d-glucopyranoside, Smilscobinoside B, (25R)-5α- Spirostan-3β,17α,27-triol-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl-(1 → 6)]- β-d-glucopyranosie, (25R)-5βSpirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d- glucopyranosyl-(1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d- glucopyranoside, Disporoside A, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)- β-d-glucopyranoside, (25R)-5β-Spirostan-3β-ol-3-O-β-d-glucopyranosyl-(1 → 6)-[β-d- glucopyranosyl-(1 → 2)]-[α-l-rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, Smilagenin 3- O-β-d-glucopyranoside, Methylprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5-en- 3β,26-diol-22-methoxy-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-O-methyl-(25R)-furost-5-en-3β,26-diol-3-O-α-l-rhamnopyranosyl- (l → 4)-α-l-rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Protodiosgenin-3-O-α-l-rhamnopyranosyl-(1 → 4)-α-l-rhamnopyranosyl(1 → 4)-[α-l- rhamnopyranosyl(1 → 2)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[4-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[2-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-22α-hydroxy- (25R)-furost-5-en-3β,26-diol-3-O-[3-O-acetyl-α-l-rhamnopyranosyl]-(l → 2)-[α-l- rhamnopyranosyl-(l → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-furostan-5- en-3β,17α-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-α-l-rhamnopyranoside, Protogracillin, Parisaponin I, Parisyunnanoside A, Pseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25R)- furostan-5,20(22)-dien-3β,26-diol-3-O-α-l-rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, 15-Hydroxypseudoprotodioscin, 15-Methoxypseudoprotodioscin, 23- Oxopseudoprotodioscin, 26-O-β-d-Glucopyranosyl-(25S)-5-furosa-20(22)-en-3β,26-diol-3- O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 6)]-β-d-glucopyranoside, Pseudoproto-pb, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,22,26-triol-6-one-3-O-α-l- arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α- furostan-3β,22,26-triol-6-one-3-O-β-d-glucopyranosyl-(1 → 4)-[α-l-arabinopyranosyl- (1 → 6)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22- methoxyl-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25R)-5α-furostan-3β,26-diol-22-methoxyl-6-one, 26-O-β-d- Glucopyranosyl-(25S)-5β-furostan-3β,26-diol-22α-methoxy-3-O-β-d-glucopyranosyl- (1 → 6)-[β-d-glucopyranosyl-(1 → 2)]-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, (25S)-26-O-β-d-glucopyranosyl-3β,5β,22α-furostan-3,22,26-triol-3-O-α-l-rhamnopyranosyl- (l → 2)-O-β-d-glucopyranosyl-(l → 2)-O-β-d-glucopyranoside, Asparagoside E, Asparoside A, Asparoside B, 26-O-β-d-Glucopyranosyl-(25S)-5β-furostan-3β,22α-diol-3-O-α-l- arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d- Glucopyranosyl-(25S)-5α-furostan-3β,22α-diol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d- glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25S)-5α-furostan- 3β,6β,22α-tetraol-3-O-α-l-arabinopyranosyl-(l → 6)-[β-d-glucopyranosyl-(1 → 4)]-β-d-glucopyranoside, Sarsaparilloside B, Sarsaparilloside C, Sarsaparilloside, Δ20(22)- Sarsaparilloside, Riparoside A, Smilaxchinoside A, (25R)-Smilaxchinoside A, Smilaxchinoside B, Smilaxchinoside C, Dioscoreside E, (25R)-5α-Furostan-3β,26-diol- 20(22)-en-6-one-26-O-β-d-glucopyranoside, (23R,25R)-5α-Furostan-3β,23,26-triol-20(22)- en-6-one-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl-(25R)-5α-furostan-3β,26- diol-20(22)-en-6-one-3-O-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranoside, (25S)-5β- Furostan-1β,2β,3β,5β,22α,26-hexaol-26-O-β-d-glucopyranoside, 26-O-β-d-Glucopyranosyl- (25S)-5β-furostan-1β,3β,22α,26-tetraol-1-O-β-d-glucopyranoside, Trinervuloside A, Riparoside B, Timosaponin J, Timosaponin K, Trinervuloside B, Pregna-5,16-diene-3β-ol-20- one-3-O-α-l-rhamnopyranosyl-(l → 2)-O-[α-l-rhamnopyranosyl-(l → 4)]-β-d- glucopyranoside, Pregna-5,16-diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 4)-α-l- rhamnopyranosyl-(l → 4)-[α-l-rhamnopyranosyl-(l → 2)]-β-d-glucopyranoside, Pregna-5,16- diene-3β-ol-20-one-3-O-α-l-rhamnopyranosyl-(l → 2)-[α-l-rhamnopyranosyl-(l → 4)]-α-l- rhamnopyranosyl-(l → 2)-β-d-glucopyranoside, Pallidfloside D, Anguivioside XV, Yamogenin, Diosgenin, Smilagenin, Sarsasapogenin, Tigogenin, Neotigogenin, Gitogenin, Yuccagenin, Saponaretin or Smilaxchinoside D.

76. The mixture for use of any one of claims 73-75, wherein the steroidal saponin or analog thereof or extract of a plant that comprises a steroidal saponin or an analog thereof comprises a glucosylated steroidal saponin or an aglycone of a steroidal sanponin.

77. The mixture of any one of claims 73-76, wherein the composition is an alcoholic or non-alcoholic beverage, a carbonated beverage, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, allspice or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea,chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grain products or any combination thereof.

78. The mixture of claim 77, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream,gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

79. The mixture of any one of claims 73-78, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following families or genera: Asparagaceae, Amaryllidaceae, Dioscoreaceae, Liliaceae, Costaceae, Melanthiaceae, Plantaginaceae, Fabaceae, Asteraceae, Asparagus, Tupistra, Anemarrhena, Sansevieria, Polygonatum, Nolina, Convallaria, Ophipogon, Hosta, Ornithogalum, Ruscus, Agapanthus, Dioscorea, Fritillaria, Lilium, Costus, Paris, Digitalis, Trigonella, Smilax or Vernonia.

80. The mixture of any one of claims 73-79, wherein the plant extract comprising a steroidal saponin is obtained from a plant from any one or more of the following species: Smilax riparia, Smilax lanceaefolia, Smilax nipponica, Smilax nigrescens, Smilax officinalis, Smilax aspera subsp. Mauritanica, Smilax aristolochiifolia, Smilax ornate, Smilax glabra, Smilax china, Smilax menispermoides, Smilax lebrunii, Smilax stans, Smilax bockii, Smilax excelsa, Smilax microphylla, Smilax scobinicaulis, Smilax sieboldii, Smilax krausiana, Smilax medica, Asparagus acutifolius, Asparagus aethiopicus, Asparagus africanus, Asparagus asparagoides, Asparagus burchellii, Asparagus cochinchinensis, Asparagus declinatus, Asparagus capensis, Asparagus curillus, Asparagus densiflorus, Asparagus exuvialis, Asparagus falcatus, Asparagus fallax, Asparagus flagellaris, Asparagus horridus, Asparaguskrebsianus, Asparagus laricinus, Asparagus lignosus, Asparagus macowanii, Asparagus mariae, Asparagus maritimus, Asparagus mucronatus, Asparagus multiflorus, Asparagus nesiotes, Asparagus officinalis, Asparagus ovatus, Asparagus pastorianus, Asparagus persicus, Asparagus racemosus, Asparagus retrofractus, Asparagus rubicundus, Asparagus scandens, Asparagus schoberioides, Asparagus scoparius, Asparagus setaceus, Asparagus striatus, Asparagus suaveolens, Asparagus tenuifolius, Asparagus umbellatus, Asparagus vaginellatus, Trigonella foenum graecum or Asparagus virgatus.

81. The mixture of any one of claims 73-80, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in astringency or astringency perception, a masking of astringency, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

82. The mixture of any one of claims 73-81, wherein the mixture provides a taste perception in the subject of masked cooked tastes, masked metallic tastes, enhanced beer flavor, enhanced alcohol flavor, enhanced retro-nasal effect, increased bitterness perception, enhanced alcohol perception, enhanced spice intensity, increased sour perception, enhanced cooling intensity, faster onset of cooling sensation, increased duration of taste, or reduced stinging taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

83. The mixture of any one of claims 57-82, wherein the mixture increases the amount of carbonation bubbles or reduces the carbonation bubble size of a beverage when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

84. The mixture of any one of claims 73-83, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages,alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

85. The mixture of any one of claims 73-84, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

86. The mixture of any one of claims 73-85 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as alcohol, spice, cooling carbonation, bitterness, sourness, or astringency, or which masks off-tastes in a subject, such as bitter or sour tastes.

87. The mixture of any one of claims 73-86 further comprising determining or analyzing the alcohol perception, bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, astringency perception, astringency intensity, the masking of astringency, or the masking of off-tastes or any combination thereof of the subject after consuming said mixture or determining or analyzing the increase of carbonation bubbles, the reduction of carbonation bubble size of a carbonated beverage after providing composition component (a).

88. The mixture of claims 73-87, wherein component (a) is dissolved in food grade ethanol.

89. The mixture of claim 88, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

90. A method for modulating a subject’s taste perception of astringency, bitterness, acidity, or sourness or masking off-tastes, the method comprising:providing a subject a mixture that comprises at least two components (a) and (b): (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosa root extract; and (b) a composition comprising an astringent compound, a bitter compound, a sour compound, an acidic compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an astringent compound, a bitter compound, a sour compound, an acidic compound, or a compound with an off-taste for receiving an agent that modulates the taste perception of a subject of astringency, bitterness, acidity, or sourness or masks off-tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of astringency, bitterness, acidity, or sourness or evaluating the masking of off-tastes after providing the subject the mixture.

91. The method of claim 90, wherein the iridoid glycoside or extract of a plant that comprises an iridoid glycoside comprises iridoid glycosides selected from one or more of the following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F.

92. The method of any one of claims 90 or 91, wherein the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycones of an iridoid glycoside.

93. The method of any one of claims 90-92, wherein the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, tannic acid, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plantprotein, whole grain products or any combination thereof.

94. The method of claim 93, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato,sherbet, sorbet, frozen yogurt or any combination thereof.

95. The method of any one of claims 90-94, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

96. The method of any one of claims 90-95, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmanniachrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

97. The method of any one of claims 90-96, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

98. The method of any one of claims 90-97, wherein the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor, or bright perception or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

99. The method of any one of claims 90-98, wherein the mixture modulates a subject’s acidity taste perception when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage.

100. The method of any one of claims 90-99, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies,cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

101. The method of any one of claims 90-100, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

102. The method of any one of claims 90-101 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as bitterness, sourness, or astringency, or which masks off-tastes in a subject, such as bitter or sour tastes.

103. The method of any one of claims 90-102 further comprising determining or analyzing the bitterness perception, bitterness intensity, the masking of bitterness, the sourness perception, sourness intensity, the masking of sourness, sweetness perception, sweetness intensity, astringency perception, astringency intensity, the masking of astringency, the masking of acidic tastes, the enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, or the masking of off-tastes or any combination thereof of the subject after consuming said mixture.

104. The method of any one of claims 90-103, wherein component (a) is dissolved in food grade ethanol.

105. The method of claim 104, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

106. A method of making a mixture, which modulates a subject’s taste perception of astringency, bitterness, acidity, or sourness or masking off-tastes, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or afurther glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosa root extract; and (b) a composition comprising an astringent compound, a bitter compound, a sour compound, an acidic compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

107. The method of claim 106, wherein the iridoid glycoside or extract of a plant that comprises an iridoid glycoside comprises iridoid glycosides selected from one or more of the following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F.

108. The method of any one of claims 106 or 107, wherein the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycones of an iridoid glycoside.

109. The method of any one of claims 106-108, wherein the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide,Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grainproducts or any combination thereof.

110. The method of claim 109, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream,gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

111. The method of any one of claims 106-110, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

112. The method of any one of claims 106-111, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following species: Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmannia chrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

113. The method of any one of claims 106-112, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject,as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

114. The method of any one of claims 106-113, wherein the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor, or bright perception, or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

115. The method of any one of claims 106-114, wherein the mixture modulates a subject’s acidity taste perception when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage.

116. The method of any one of claims 106-115, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

117. The method of any one of claims 106-116, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

118. The method of any one of claims 106-117, wherein component (a) is dissolved in food grade ethanol.

119. The method of claim 118, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

120. A composition obtained or obtainable by the method of any one of claims 106- 119.

121. A mixture suitable for modulating a subject’s taste perception of astringency, bitterness, acidity, or sourness or masking off-tastes, wherein the mixture comprises at least two components (a) and (b): (a) an iridoid glycoside or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an iridoid glycoside or an analog thereof, such as a Rehmannia glutinosa root extract; and (b) a composition comprising an astringent compound, a bitter compound, a sour compound, an acidic compound, or a compound with an off-taste; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

122. The mixture of claim 122, wherein the iridoid glycoside or extract of a plant that comprises an iridoid glycoside comprises iridoid glycosides selected from one or more ofthe following: Aucubin, Catalpol, Rehmannioside A, Rehmannioside B, Rehmannioside C, Rehmannioside D, Rehmannioside E, or Rehmannioside F.

123. The mixture for use of any one of claims 121 or 122, wherein the iridoid glycoside or analog thereof or extract of a plant that comprises an iridoid glycoside or analog thereof comprises a glucosylated iridoid glycoside or an aglycone of an iridoid glycoside.

124. The mixture of any one of claims 121-123, wherein the composition is an alcoholic or non-alcoholic beverage, an astringent compound, such as phenolic compounds, tannins, citric acid, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a bitter compound, such as Absinthin, Aloin, Alpha acid, Amarogentin, Andrographolide, Brucine, Caffeine, Denatonium, Eugenin, Hesperidin, Humulone, Isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, Naringin, Papaverine, Phenylthiocarbamide, Propylthiouracil, Quassin, Quinidine, Quinine, Salicin, Strychnine, Sucrose octaacetate, Sucrose octapropionate, Theobromine, Theophylline, vegetables, tea, chocolate, fruits or any combination thereof, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a compound with an off-taste, such as plant-based milks or products of plant-based milks, dairy products, fruits, juices, proteins, plant protein, whole grainproducts or any combination thereof.

125. The mixture of claim 124, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream,gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

126. The mixture of any one of claims 121-125, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following families or genera: Cornaceae, Gentianaceae, Eucommiaceae, Scrophulariaceae, Rubiaceae, Lamiaceae, Pedaliaceae, Verbenaceae, Bignoniaceae, Gentiana, Rehmannia, or Antirrhinum.

127. The mixture of any one of claims 121-126, wherein the plant extract comprising an iridoid glycoside is obtained from a plant from any one or more of the following species:Coronus officinalis, Eucommia ulmoides, Gardenia jasminoides, Stachys betonica, Harpagophytum procumbens, Rehmannia glutinosa, Rehmannia chingii, Rehmannia chrysantha, Rehmannia henryi, Rehmannia japonica, Rehmannia piasezkii, Rehmannia solanifolia, Verbena officinalis, or Kigelia pinnata.

128. The mixture of any one of claims 121-127, wherein the mixture provides a taste perception in the subject of a reduction in bitterness or bitterness perception, a masking of bitter tastes or bitterness, a reduction in sourness or sourness perception, a masking of sour tastes or sourness, a reduction in initial sourness perception or lingering sourness perception, a reduction in acidic taste or acidic taste perception, a reduction in lingering acidic taste perception, a reduction in astringency or astringency perception, a masking of astringency, a masking of acidic tastes, or a masking of off tastes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

129. The mixture of any one of claims 121-128, wherein the mixture provides a taste perception in the subject of an enhancement of creaminess, creamy flavor, or creaminess perception, an enhancement of fattiness, fatty flavor, or fattiness perception, an enhancement in fruitiness, fruity flavor, or fruitiness perception, an enhancement of brightness, bright flavor, or bright perception, or an increase of sweetness or sweetness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

130. The method of any one of claims 121-129, wherein the mixture modulates a subject’s acidity taste perception when the mixture is provided to the subject without negatively affecting the shelf life of a food or beverage or without increasing the pH of the food or beverage when the mixture is incorporated into the food or beverage.

131. The mixture of any one of claims 121-130, wherein the food or beverage or granule, powder, or liquid formulation is selected from water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, dairyproducts, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

132. The mixture of any one of claims 121-131, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 50-300 ppm.

133. The mixture of any one of claims 121-132, wherein component (a) is dissolved in food grade ethanol.

134. The mixture of claim 133, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

135. A method for modulating a subject’s taste perception of alcohol, carbonation, spice, or cooling, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; and (b) a composition comprising an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoicacid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an alcohol, carbonation, spice or cooling compound for receiving an agent that modulates the taste perception of a subject to an alcohol, carbonation, a spice, a cooling compound or a non-alcoholic beverage and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of alcohol, carbonation, spice, or cooling after providing the subject the mixture.

136. The method of claim 135, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

137. The method of any one of claims 135 or 136, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

138. The method of any one of claims 135-137, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N- Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N-(Ethoxycarbonylmethyl)-3-p- menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

139. The method of any one of claims 135-138, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following families:Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae, Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, or Psilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garcinia merguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericum connatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata, Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteristannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

140. The method of any one of claims 135-139, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following species: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginella denticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

141. The method of any one of claims 135-140, wherein the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

142. The method of any one of claims 135-141, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

143. The method of any one of claims 135-142, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

144. The method of any one of claims 135-143, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

145. The method of any one of claims 135-144, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

146. The method of any one of claims 135-145, wherein the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

147. The method of any one of claims 135-146, wherein the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

148. The method of any one of claims 135-147, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

149. The method of any one of claims 135-148, wherein the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

150. The method of any one of claims 135-149, wherein the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

151. The method of any one of claims 135-150, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

152. The method of any one of claims 135-151, wherein the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

153. The method of any one of claims 135-152, wherein the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

154. The method of any one of claims 135-153, wherein the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

155. The method of any one of claims 135-154, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

156. The method of any one of claims 135-155, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

157. The method of any one of claims 135-156, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

158. The method of any one of claims 135-157 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, or spiciness intensity, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in subject.

159. The method of any one of claims 135-158 further comprising determining or analyzing the alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, spiciness intensity, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

160. The method of any one of claims 135-159, wherein component (a) is dissolved in food grade ethanol.

161. The method of claim 160, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

162. A method of making a mixture, which modulates a subject’s taste perception of alcohol, carbonation, spice or cooling, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a furtherglycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; and (b) a composition comprising an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

163. The method of claim 162, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

164. The method of any one of claims 162 or 163, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

165. The method of any one of claims 162-164, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N- Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N-(Ethoxycarbonylmethyl)-3-p- menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

166. The method of any one of claims 162-165, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following families: Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae, Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, or Psilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garcinia merguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericum connatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata,Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteris tannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

167. The method of any one of claims 162-166, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following species: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginella denticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

168. The method of any one of claims 162-167, wherein the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

169. The method of any one of claims 162-168, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

170. The method of any one of claims 162-169, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

171. The method of any one of claims 162-170, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

172. The method of any one of claims 162-171, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

173. The method of any one of claims 162-172, wherein the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

174. The method of any one of claims 162-173, wherein the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

175. The method of any one of claims 162-174, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

176. The method of any one of claims 162-175, wherein the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

177. The method of any one of claims 162-176, wherein the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

178. The method of any one of claims 162-177, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

179. The method of any one of claims 162-178, wherein the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

180. The method of any one of claims 162-179, wherein the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

181. The method of any one of claims 162-180, wherein the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

182. The method of any one of claims 162-181, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

183. The method of any one of claims 162-182, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard,ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

184. The method of any one of claims 162-183, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

185. The method of any one of claim 162-184 further comprising dissolving component (a) in food grade ethanol.

186. The method of claim 185, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

187. A composition obtained or obtainable by the method of any one of claims 162- 186.

188. A mixture used for modulating a subject’s taste perception of alcohol, carbonation, spice, or cooling, wherein the mixture comprises at least two components (a) and (b): (a) an amentoflavone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises an amentoflavone or an analog thereof, such as a Selaginella tamariscina extract; (b) a composition comprising an alcohol, carbonation, spice or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoicacid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

189. The mixture for use of claim 188, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises flavonoids selected from one or more of the following: amentoflavone, 2',8''-biapigenin, delicaflavone, ginkgetin, heveaflavone, hinokiflavone, isocryptomerin, kayaflavone, ochnaflavone, podocarpusflavone A, robustaflavone, sumaflavone, or taiwaniaflavone.

190. The mixture for use of any one of claims 188 or 189, wherein the amentoflavone or analog thereof or the extract of a plant that comprises an amentoflavone or an analog thereof comprises a glucosylated amentoflavone or an aglycone of an amentoflavone.

191. The mixture for use of any one of claims 188-190, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N- Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N-(Ethoxycarbonylmethyl)-3-p- menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof.

192. The mixture for use of any one of claims 188-191, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following families: Phyllanthaceae, Euphorbiaceae, Liliaceae, Guttiferae, Primulaceae, Oxalidaceae, Cupressaceae, Malpighiaceae, Leguminosae, Calophyllaceae, Ochnaceae, Burseraceae, Flacourtiaceae, Cephalotaxaceae, Connaraceae, Taxodiaceae, Cycadaceae, Podocarpaceae, Moraceae, Labiatae, Clusiaceae, Ginkgoaceae, Hypericaceae, Lanariaceae, Caprifoliaceae, Anacardiaceae, Berberidaceae, Velloziaceae, Ranunculaceae, Thymelaeaceae, Taxaceae, orPsilotaceae, such as Amanoa almerindae, Alchornea glandulosa, Alchornea triplinervia, Aletris spicata, Allanblackia monticola, Androsace umbellate, Antidesma bunius, Antidesma laciniatum, Biophytum sensitivum, Biota semipervirens, Byrsonima crassa, Byrsonima intermedia, Caesalpinia pyramidalis, Callitris rhomboidea, Calocedrus microlepic var. formosana formosana, Calophyllum brasiliense, Calophyllum ferrugineum, Calophyllum flavoramulum, Calophyllum incrassatum, Calophyllum inophylloide, Calophyllum inophyllum, Calophyllum membranaceum, Calophyllum pinetorum, Calophyllum rivulare, Calophyllum symingtonianum, Calophyllum venulosum, Campylospermum calanthum, Campylospermum mannii, Canarium album, Canarium pimela, Canarium schweinfurthii, Casearia clarkei, Celaenodendron mexicanum, Cephalotaxus fortunei, Cephalotaxus koreana, Cephalotaxus oliveri, Chamaecyparis obtusa, Chrozophora tinctoria, Cnestis ferruginea, Cunninghamia lanceolata, Cupressocyparis leylandii, Cupressus chengiana, Cupressus sempervirens, Cycas beddomei, Cycas circinalis, Cycas panzhihuaensis, Cycas pectinate, Cycas revoluta, Dacrydium araucarioides, Decussocarpus rospigliosii, Discocleidion rufescens, Dorstenia barteri, Drypetes gerrardii, Drypetes hainanensis, Elateriospermum tapos, Galeobdolon chinense, Garcinia bakeriana, Garcinia brasiliensis, Garcinia brevipedicellata, Garcinia cowa, Garcinia intermedia, Garcinia livingstonei, Garcinia merguensis, Garcinia subelliptica, Garcinia xanthochymus, Gingko biloba, Hypericum connatum, Hypericum perforatum, Hyeronima alchorneoides, Juniperus occidentalis, Juniperus rigida, Lanaria lanata, Lonicera chrysantha, Lonicera macranthoides, Lonicera similes, Luxemburgia nobilis, Lysimachia christinae, Mangifera indica, Manihot esculenta, Microbiota decussata, Nandina domestica, Nanuza plicata, Ochna schweinfurthiana, Ouratea parviflora, Ouratea semiserrata, Ouratea sulcate, Pistacia chinensis, Podocarpus imbricadus, Ranunculus ternatus, Retrophyllum rospigliosii, Rhus pyroides, Rhus succedanea, Sabina pingii var. wilsonii, Sabina sinoalpina, Sabina vulgaris, Speranskia Tuberculata, Struthiola argentea, Taxus baccata, Thuja orientalis, Tmesipteris tannensis, Torreya nucifera, Torreya yunnanensis, Viburnum chinshanense, or Zabelia tyaihyonii.

193. The mixture for use of any one of claims 188-192, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following species: Selaginella bryopteris, Selaginella chrysocaulos, Selaginella delicatula, Selaginelladenticulate, Selaginella doederleinii, Selaginella involvens, Selaginella labordei, Selaginella moellendorffii, Selaginella nipponica, Selaginella nothohybrida, Selaginella pachystachys, Selaginella pulvinate, Selaginella remotifolia, Selaginella rupestris, Selaginella sanquinolenta, Selaginella selaginoides, Selaginella sinensis, Selaginella stauntoniana, Selaginella tamariscina, Selaginella uncinate, or Selaginella willdenowii.

194. The mixture for use of any one of claims 188-193, wherein the mixture provides an increased alcohol perception, increased alcoholic bitterness, increased cooling intensity, enhanced spiciness duration, a tingling spice sensation, or an increased spiciness sensation in the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

195. The mixture for use of any one of claims 188-194, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

196. The mixture for use of any one of claims 188-195, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

197. The mixture for use of any one of claims 188-196, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tongue tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

198. The mixture for use of any one of claims 188-197, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

199. The mixture for use of any one of claims 188-198, wherein the mixture provides a taste perception in the subject of an increased spiciness duration when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

200. The mixture for use of any one of claims 188-199, wherein the mixture provides a taste perception in the subject of an increase in burning sensation or spice tingling sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

201. The mixture for use of any one of claims 188-200, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

202. The mixture for use of any one of claims 188-201, wherein the mixture provides a taste perception in the subject of a faster onset of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

203. The mixture for use of any one of claims 188-202, wherein the mixture provides a taste perception in the subject of an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

204. The mixture for use of any one of claims 188-203, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

205. The mixture for use of any one of claims 188-204, wherein the mixture provides a taste perception in the subject of an increase in fizzy sensation or frothy sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

206. The mixture for use of any one of claims 188-205, wherein the mixture provides a taste perception in the subject of a decrease in harshness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

207. The mixture for use of any one of claims 188-206, wherein the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

208. The mixture for use of any one of claims 188-207, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

209. The mixture for use of any one of claims 188-208, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

210. The mixture for use of any one of claims 188-209, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 2-40 ppm, 6-75 ppm, 6-100 ppm, or 12-200 ppm.

211. The mixture for use of any one of claims 188-210 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness,, spiciness duration, burning sensation, spice tingling sensation, or spiciness intensity, which decreases the carbonation bubble size or increases carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in subject.

212. The mixture for use of any one of claims 188-211 further comprising determining or analyzing the alcohol perception, alcohol intensity, alcoholic bitterness, alcoholic bitterness intensity, tongue tingling effect, cooling perception, cooling intensity, the time of onset of cooling, cooling duration, carbonation perception, fizzy sensation, frothy sensation, harshness, spiciness, spiciness duration, burning sensation, spice tingling sensation, spiciness intensity, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

213. The mixture for use of any one of claims 188-212, wherein component (a) is dissolved in food grade ethanol.

214. The mixture for use of claim 213, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

215. A method for modulating a subject’s taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or for masking an off-taste of a compound in a subject, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogia extract; and(b) a composition comprising an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage for receiving an agent that modulates the taste perception of a subject to an alcohol, carbonation, a spice, a salt, tingling, numbing or cooling and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of alcohol, carbonation, spice, salt, sour, umami, tingling, numbing or cooling after providing the subject the mixture.

216. The method of claim 215, wherein the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7-epi- aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O- methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D,Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M, Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di-dehydroxyisogarcinol, 13- hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B, Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E, Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B, Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi- garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy-isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18- dihydroscrobiculatone A, or 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone B.

217. The method of any one of claims 215 or 216, wherein the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises an polyisoprenylatedbenzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

218. The method of any one of claims 215-217, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, a sour compound, such as acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea, seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or anycombination thereof.

219. The method of any one of claims 215-218, wherein the plant extract comprising a polyisoprenylated benzophenone or an analog thereof is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

220. The method of any one of claims 215-219, wherein the plant extract comprising a polyisoprenylated benzophenone or an analog thereof is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia , Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis , Garcinia brasiliensis, Garcinia eugeniaefolia , Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera, Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

221. The method of any one of claims 215-220, wherein the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro-nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact, decreased harshness, decreased stinging sensation, enhanced umami perception, increased umami impact, enhanced umami duration, increased umami intensity, increased mouth- watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

222. The method of any one of claims 215-221, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

223. The method of any one of claims 215-222, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or an increase in authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

224. The method of any one of claims 215-223, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

225. The method of any one of claims 215-224, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

226. The method of any one of claims 215-225, wherein the mixture provides a taste perception in the subject of an increased spiciness duration or a faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

227. The method of any one of claims 215-226, wherein the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

228. The method of any one of claims 215-227, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

229. The method of any one of claims 215-228, wherein the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

230. The method of any one of claims 215-229, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

231. The method of any one of claims 215-230, wherein the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

232. The method of any one of claims 215-231, wherein the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

233. The method of any one of claims 215-232, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

234. The method of any one of claims 215-233, wherein the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

235. The method of any one of claims 215-234, wherein the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

236. The method of any one of claims 215-235, wherein the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

237. The method of any one of claims 215-236, wherein the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food orbeverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

238. The method of any one of claims 215-237, wherein the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste, or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

239. The method of any one of claims 215-238, wherein the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

240. The method of any one of claims 215-239, wherein the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

241. The method of any one of claims 215-240, wherein the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

242. The method of any one of claims 215-241, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

243. The method of any one of claims 215-242, wherein the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a foodor beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

244. The method of any one of claims 215-243, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

245. The method of any one of claims 215-244, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

246. The method of any one of claims 215-245, wherein the amount of component (a) in the mixture is at least 0.1 ppm, such as at least 0.2, 0.3, 0.4, 0.5, 0.75, 1, 1.5, 2.5, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20- 300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

247. The method of any one of claims 215-246 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringencysensation, which masks off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, which modulates the mouthfeel effect in a subject, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in a subject.

248. The method of any one of claims 215-247 further comprising determining or analyzing the salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, the masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off- tastes, the mouthfeel, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

249. The method of any one of claims 215-248, wherein component (a) is dissolved in food grade ethanol.

250. The method of claim 249, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

251. A method of making a mixture, which modulates a subject’s taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or which masks an off-taste of a compound in a subject, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogia extract; and(b) a composition comprising an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

252. The method of claim 251, wherein the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7-epi- aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O- methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D, Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M, Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di-dehydroxyisogarcinol, 13- hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B,Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E, Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B, Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi- garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy-isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18- dihydroscrobiculatone A, or 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone B.

253. The method of any one of claims 251 or 252, wherein the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises an polyisoprenylated benzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

254. The method of any one of claims 251-253, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, a sour compound, such as acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea,seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or anycombination thereof.

255. The method of any one of claims 251-254, wherein the plant extract comprising a polyisoprenylated benzophenone or an analog is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

256. The method of any one of claims 251-255, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia , Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis , Garcinia brasiliensis, Garcinia eugeniaefolia , Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera, Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

257. The method of any one of claims 251-256, wherein the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro-nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact, decreased harshness, decreased stinging sensation, enhanced umami perception, increasedumami impact, enhanced umami duration, increased umami intensity, increased mouth- watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

258. The method of any one of claims 251-257, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

259. The method of any one of claims 251-258, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

260. The method of any one of claims 251-259, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

261. The method of any one of claims 251-260, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

262. The method of any one of claims 251-261, wherein the mixture provides a taste perception in the subject of an increased spiciness duration or faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

263. The method of any one of claims 251-262, wherein the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

264. The method of any one of claims 251-263, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

265. The method of any one of claims 251-264, wherein the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

266. The method of any one of claims 251-265, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

267. The method of any one of claims 251-266, wherein the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

268. The method of any one of claims 251-267, wherein the mixture reduces the carbonation bubble size of a beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

269. The method of any one of claims 251-268, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverageas compared to amount of carbonation bubbles of the beverage in the absence of component (a).

270. The method of any one of claims 251-269, wherein the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

271. The method of any one of claims 251-270, wherein the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

272. The method of any one of claims 251-271, wherein the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

273. The method of any one of claims 251-272, wherein the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

274. The method of any one of claims 251-273, wherein the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

275. The method of any one of claims 251-274, wherein the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food orbeverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

276. The method of any one of claims 251-275, wherein the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

277. The method of any one of claims 251-276, wherein the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

278. The method of any one of claims 251-277, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

279. The method of any one of claims 251-278, wherein the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

280. The method of any one of claims 251-279, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

281. The method of any one of claims 251-280, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard,ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

282. The method of any one of claims 251-281, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20-300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

283. The method of any one of claim 251-282 further comprising dissolving component (a) in food grade ethanol.

284. The method of claim 283, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

285. A composition obtained or obtainable by the method of any one of claims 251- 284.

286. A mixture used for modulating a subject’s taste perception of alcohol, carbonation, spice, salt, sourness, umami, tingling, numbing, or cooling, or for masking an off- taste of a compound in a subject, wherein the mixture comprises at least two components (a) and (b): (a) a polyisoprenylated benzophenone or analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a polyisoprenylated benzophenone or an analog thereof, such as a Garcinia indica extract or a Garcinia cambogia extract; and (b) a composition comprising an alcohol, carbonation, spice, salt, tingling compound, numbing compound, sour compound, umami compound or a cooling compound or a non-alcoholic beverage; wherein component (a) isadmixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

287. The mixture for use of claim 286, wherein the polyisoprenylated benzophenone or an analog thereof is selected from one or more of the following: Aristophenone A, Aristophenone B, Bronianone C, Camboginol C, Cambogin C, Chamuangone, Clusianone, 7- epi-aristophenone, 7-epi-clusianone, Eugeniaphenone, Gambogenone, Garcicowin A, Garcicowin B, Garcicowin C, Garcicowin D, Garcimangosone D, Garcimultiflorone A, Garcimultiflorone B, Garcimultiflorone C, Garcimultiflorone D, Garcimultiflorone E, Garcimultiflorone F, (+) Garcinialiptone A, (−) Garcinialiptone B, (−) Cycloxanthochymol, Garcinialiptone C, Garcinialiptone D, Garcinielliptone FA, Garcinielliptone FB, Garcinol, Garcinol 13-O-methylether, Garciosaphenone A, Guttiferone A, Guttiferone B, Guttiferone C, Guttiferone D, Guttiferone E, Guttiferone F, Guttiferone G, Guttiferone H, Guttiferone I, Guttiferone J, Guttiferone K, Guttiferone L, Guttiferone M, Guttiferone N, Guttiferone O, Guttiferone P, Guttiferone Q, Guttiferone R, Guttiferone S, Isogarcimultiflorone F, Isogarcinol, Isogarcinol 13-O-methylether, Isoxanthochymol, Kolanone, Macurin, Myrtiaphenone A, Myrtiaphenone B, Oblongifolins A, Oblongifolins B, Oblongifolins C, Oblongifolins D, Oblongifolins E, Oblongifolins F, Oblongifolins G, Paucinone A, Paucinone B, Paucinone C, Paucinone D, Pedunculol, Pseudoguttiaphenone A, Semsinones A, Semsinones B, Semsinones C, Xanthochymol, Vismiaphenone C, 13, 14 di- dehydroxyisogarcinol, 13-hydroxygarcimultiflorone B, 18-hydroxygarcimultiflorone D, Cariphenone A, Cariphenone B, Chamone I, Chamone II, Clusianone, Clusiaphenone A, Clusiaphenone B, Coccinone A, Coccinone B, Coccinone C, Coccinone D, Coccinone E,Coccinone F, Coccinone G, Coccinone H, Cudranone, Cudraphenone A, Cudraphenone B, Cudraphenone C, Cudraphenone D, 14-deoxygarcinol, 15, 16 dihydro-16-hydroperoxy plukenetione F, 7-epi-garcinol, 7-epi-isogarcinol, 7-epi nemorosone, 28, 29 epoxy plukenetione A, Garcinielliptone I, Guttiferone K, Hilarianone, 33-hydroperoxy- isoplukenetione, Hyperibone B, Hyperibone K, Hyperibone L, Insigninone, Isovismiaphenone B, Isoxanthochymol, Lanceolatone, Machuone, Methyl hydroxyl nemorosone, Microsphaerins A, Microsphaerins B, Microsphaerins C, Microsphaerins D, Methyl Grandone, Nemorosonal, Nemorosone, Nemorosone II, Ochrocarpinone A, Ochrocarpinone B, Ochrocarpinone C, Pestalone, Plukenetione A, Plukenetione B, Plukenetione C, Plukenetione D acetate, Plukenetione E acetate, Plukenetione F, Plukenetione G, Propolone A, Propolone B, Propolone C, Propolone D, Sampsonione A, Sampsonione B, Sampsonione C, Sampsonione D, Sampsonione E, Sampsonione F, Sampsonione G, Sampsonione H, Sampsonione N, Sampsonione O, Sampsonione P, Sampsonione Q, Scrobiculatone A, Scrobiculatone B, Spiritone, Tovophenone A, Tovophenone B, Tovophenone C, Vismiaguianone A, Vismiaguianone B, Vismiaguianone C, Vismiaguianone D, Vismiaguianone E, Vismiaphenone A, Vismiaphenone B, Vismiaphenone C, Vismiaphenone D, Vismiaphenone E, Vismiaphenone F, Vismiaphenone G, Wedellianone A, Wedellianone B, Xerophenone A, Xerophenone B, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone A, or 18-ethyloxy-17- hydroxy-17,18-dihydroscrobiculatone B.

288. The mixture for use of any one of claims 286 or 287, wherein the polyisoprenylated benzophenone or analog thereof or the extract of a plant that comprises an polyisoprenylated benzophenone or an analog thereof comprises a glucosylated polyisoprenylated benzophenone or an aglycone of a polyisoprenylated benzophenone.

289. The mixture for use of any one of claims 286-288, wherein the composition is an alcoholic or non-alcoholic beverage, a spicey product that comprises a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a carbonated beverage e.g., to reduce the bubble size of the beverage or impart a champagne-like effect, a sour compound, such as acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid or other acid, an umami compound, such as monosodium glutamate, disodium inosinate, disodium guanylate, seafoods, meats, vegetables, tea,seaweed, mushrooms, eggs, dairy products, or fermented products, a tingling or numbing compound, such as jambu oleoresin or spilanthol, or a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or anycombination thereof.

290. The mixture for use of any one of claims 286-289, wherein the plant extract comprising a polyisoprenylated benzophenone or an analog is obtained from a plant from any one or more of the following families or genera: Clusiasceae, Guttiferae, Clusia, Garcinia, Vismia, Allanblackia, Moronobea, Symphonia, Hypericum, Tovomita, Tovomiptosis, or Ochrocarpus.

291. The mixture for use of any one of claims 286-290, wherein the plant extract comprising amentoflavone is obtained from a plant from any one or more of the following species: Garcinia aristata, Garcinia xanthochymus, Garcinia multiflora, Garcinia hambroniana, Garcinia cambogia, Garcinia oblongifolia , Garcinia pedunculata, Garcinia mangostana, Garcinia cowa, Garcinia assigu, Garcinia humulis , Garcinia brasiliensis, Garcinia eugeniaefolia , Garcinia subelliptica, Garcinia purpurea, Garcinia indica, Garcinia speciosa, Garcinia yunnanensis, Garcinia livingstonei, Garcinia macrophylla, Garcinia intermedia, Garcinia virgata, Garcinia ovalifolia, Cuban propolis, Garcinia cochinchinensis, Garcinia solomonensis, Garcinia multiflora, Garcinia pyrifera, Garcinia kola, Garcinia myrtifolia, Garcinia pseudoguttifera, Garcinia paucinervis, or Garcinia semseii.

292. The mixture for use of any one of claims 286-291, wherein the mixture provides an increased salt perception, increased salt impact, enhanced saltiness, increased metallic taste, increased alcohol perception, increased authentic alcohol taste, increased retro-nasal effect, increased tingling effect, increased alcoholic bitterness, increased herbal off-note taste, increased cooling intensity, increased cooling perception, enhanced spiciness duration, faster onset of spicy sensation, increase spicy intensity, improved chili flavor, increase in salt and sour flavor notes, an increased spiciness sensation in the subject, faster onset of tingling or numbing sensation, increased tingling or numbing perception, increased tingling or numbing intensity, enhanced tingling or numbing sensation, enhanced tingling or numbing impact,decreased harshness, decreased stinging sensation, enhanced umami perception, increased umami impact, enhanced umami duration, increased umami intensity, increased mouth- watering effect, increased smooth mouthfeel effect, enhanced sourness perception, increased sourness intensity, decreased astringency sensation, or a masking of off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

293. The mixture for use of any one of claims 286-292, wherein the mixture provides a taste perception in the subject of an increase in alcohol perception or alcohol intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

294. The mixture for use of any one of claims 286-293, wherein the mixture provides a taste perception in the subject of an increase in alcoholic bitterness or authentic alcohol taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

295. The mixture for use of any one of claims 286-294, wherein the mixture provides a taste perception in the subject of an increase in retro nasal effect or tingling effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

296. The mixture for use of any one of claims 286-295, wherein the mixture provides a taste perception in the subject of an increase in spiciness or spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

297. The mixture for use of any one of claims 286-296, wherein the mixture provides a taste perception in the subject of an increased spiciness duration or faster spiciness onset when the mixture is provided to the subject, such as when the mixture is incorporated in a foodor beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

298. The mixture for use of any one of claims 286-297, wherein the mixture provides a taste perception in the subject of an increase in salt and sour flavors or improved chili flavor when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

299. The mixture for use of any one of claims 286-298, wherein the mixture provides a taste perception in the subject of an increase in cooling perception or cooling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

300. The mixture for use of any one of claims 286-299, wherein the mixture provides a taste perception in the subject of a faster onset of coolness or an increased duration of coolness when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

301. The mixture for use of any one of claims 286-300, wherein the mixture provides a taste perception in the subject of an increase in carbonation perception or reduced bubble size or champagne-like effect when the mixture is provided to the subject, such as when the mixture is incorporated in a beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

302. The mixture for use of any one of claims 286-301, wherein the mixture provides a taste perception in the subject of a decrease in harshness or decrease in stinging sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

303. The mixture for use of any one of claims 286-302, wherein the mixture reduces the carbonation bubble size of a food or beverage when the mixture is incorporated into a beverage, as compared to the carbonation bubble size of the beverage in the absence of component (a).

304. The mixture for use of any one of claims 286-303, wherein the mixture increases the amount of carbonation bubbles of a beverage when the mixture is incorporated into a beverage as compared to amount of carbonation bubbles of the beverage in the absence of component (a).

305. The mixture for use of any one of claims 286-304, wherein the mixture provides a taste perception in the subject of an increase in numbing or tingling perception or numbing or tingling intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

306. The mixture for use of any one of claims 286-305, wherein the mixture provides a taste perception in the subject of a faster onset of numbing or tingling or an increased duration of numbing or tingling when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

307. The mixture for use of any one of claims 286-306, wherein the mixture provides a taste perception in the subject of an increase in saltiness perception or salt intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

308. The mixture for use of any one of claims 286-307, wherein the mixture provides a taste perception in the subject of an enhanced initial salt impact or enhanced saltiness taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

309. The mixture for use of any one of claims 286-308, wherein the mixture provides a taste perception in the subject that masks a bitter off-taste, herbal off-taste or jambu off-taste when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

310. The mixture of any one of claims 286-309, wherein the mixture provides a taste perception in the subject of an enhanced umami perception or increased umami intensity whenthe mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

311. The mixture of any one of claims 286-310, wherein the mixture provides a taste perception in the subject of an increased umami impact or increased duration of umami sensation when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

312. The mixture of any one of claims 286-311, wherein the mixture provides a taste perception in the subject of an increased mouth-watering effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

313. The mixture of any one of claims 286-312, wherein the mixture provides a perception in the subject of an increased smooth mouthfeel effect when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

314. The mixture of any one of claims 286-313, wherein the mixture provides a taste perception in the subject of an enhanced sourness perception of increased sourness intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

315. The mixture of any one of claims 286-314, wherein the mixture provides a taste perception in the subject of a reduction of astringency when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

316. The mixture for use of any one of claims 286-315, wherein the food or beverage or granule, powder, or liquid formulation is selected from a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, alcoholic beverages,alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, dry cereal, oatmeal, granola bars, salt, energy beverages, flavored water, powders for drinks, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

317. The mixture for use of any one of claims 286-316, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 1-5 ppm, 2.5-5 ppm, 5-300ppm, 20-300ppm, 25-300 ppm, 50-300 ppm, 100-300 ppm, 150-300 ppm, 200-300 ppm, or 1-300 ppm.

318. The mixture for use of any one of claims 286-317 further comprising selecting or identifying a subject to receive a composition, which modulates taste perception in a subject, such as salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation, tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, which masks off-tastes, such as jambu off-tastes, herbal off-tastes or bitter off-tastes, which modulates the mouthfeel effect in a subject, which decreases the carbonation bubble size or increases the carbonation bubble amount in a carbonated beverage, or which increases the retro nasal effect in a subject.

319. The mixture for use of any one of claims 286-318 further comprising determining or analyzing the salt perception, salt impact, saltiness, metallic taste, alcohol perception, authentic alcohol taste, tingling effect, alcoholic bitterness, cooling intensity, cooling perception, spiciness duration, the time of onset of spicy sensation, spicy intensity, chili flavor, salt or sour flavor, spiciness, the time of onset of tingling or numbing sensation, tingling or numbing perception, tingling or numbing intensity, tingling or numbing sensation,tingling or numbing impact, harshness, stinging sensation, umami perception, umami impact, umami duration, umami intensity, mouth-watering effect, sourness perception, sourness intensity, astringency sensation, the masking of off-tastes, such as jambu off-tastes, herbal off- tastes or bitter off-tastes, the mouthfeel, the reduction of carbonation bubble size or increase of carbonation bubble amount in a carbonated beverage, or the increase of the retro nasal effect or any combination thereof of the subject after consuming said mixture.

320. The mixture for use of any one of claims 286-319, wherein component (a) is dissolved in food grade ethanol.

321. The mixture for use of claim 320, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

322. A method for modulating a subject’s taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof, such as a Rhodiola rosea root extract; and (b) a composition comprising a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol, wherein component (a) is admixed with component (b); wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citricacid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an compound with a fruit, vanilla, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol for receiving an agent that modulates the taste perception of a subject of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes after providing the subject the mixture.

323. The method of claim 322, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, and p-tyrosol.

324. The method of any one of claims 322 or 323, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

325. The method of any one of claims 322-324, wherein the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum,piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O- rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof,honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

326. The method of claim 325, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate,custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

327. The method of any one of claims 322-326, wherein the plant extract that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

328. The method of any one of claims 322-327, wherein the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared,for example, to when component (b) is provided to the subject in the absence of component (a).

329. The method of any one of claims 322-328, wherein the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted coffee flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

330. The method of any one of claims 322-329, wherein the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

331. The method of any one of claims 322-330, wherein the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation or burning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

332. The method of any one of claims 322-331, wherein the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes,an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

333. The method of any one of claims 322-332, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

334. The method of any one of claims 322-333, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

335. The method of any one of claims 322-334 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes.

336. The method of any one of claims 322-335 further comprising determining or analyzing the ripeness perception, juiciness perception, freshness perception, flavor depthperception, mouthfeel perception, creaminess perception, pungency perception, initial pungency onset, burning perception, initial burning onset, tingling perception, initial tingling onset, harshness perception, bitterness perception, aging effect perception, initial spice burn onset, spice intensity perception, alcohol perception, astringency perception, or perception of fruity, vanilla bean, cocoa, dark cocoa, roasted coffee, dark roasted coffee, cinnamic, brown, honey, aged fruit, wood, sweet, hay, saffron, caramel, or floral flavor or notes or any combination thereof of the subject after consuming said mixture.

337. The method of any one of claims 322-336, wherein component (a) is dissolved in food grade ethanol.

338. The method of claim 337, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

339. A method of making a mixture which modulates a subject’s taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof, such as a Rhodiola rosea root extract; and (b) a composition comprising a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid,lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

340. The method of claim 339, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, or p-tyrosol.

341. The method of any one of claims 339 or 340, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

342. The method of any one of claims 339-341, wherein the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum, piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof,honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

343. The method of claim 342, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate,custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

344. The method of any one of claims 339-343, wherein the plant extract that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

345. The method of any one of claims 339-344, wherein the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

346. The method of any one of claims 339-345, wherein the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

347. The method of any one of claims 339-346, wherein the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

348. The method of any one of claims 339-347, wherein the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation or burning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

349. The method of any one of claims 339-348, wherein the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes, an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

350. The method of any one of claims 339-349, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili,wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

351. The method of any one of claims 339-350, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

352. The method of any one of claims 339-351, wherein component (a) is dissolved in food grade ethanol.

353. The method of claim 352, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

354. A composition obtained or obtainable by the method of any one of claims 339- 353.

355. A mixture used for modulating a subject’s taste perception of fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak, honey, alcohol, syrup, tea, or saffron in a subject, wherein the mixture comprises at least two components (a) and (b): (a) a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative or an analog thereof, such asa Rhodiola rosea root extract; and (b) a composition comprising a fruit, vanilla, cocoa, chocolate, coffee, a pungent compound, a burning compound, a harsh compound, a bitter compound, saffron, oak extract, honey, tea, syrup, or an alcohol; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

356. The mixture for use of claim 355, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or an extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises molecules selected from one or more of the following: salidroside (rhodioloside), rosin, rosavin, rosarin, rosiridrin, rhodioniside, and p-tyrosol.

357. The mixture for use of any one of claims 355 or 356, wherein the phenylpropanoid, the phenylethanol derivative, the glycoside or an analog thereof or the extract of a plant that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof comprises a glucosylated phenylpropanoid, a glucosylated phenylethanol derivative, a glucosylated glycoside, an aglycone of a phenylpropanoid, an aglycone of a phenylethanol derivative, or an aglycone of a glycoside.

358. The method of any one of claims 355-357, wherein the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans,or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a pungent compound, such as capsaicin, capsicum, piperine, allyl isothiocyanate, allicin, gingerol, sinigrin, eugenol, sinalbin, safrole, menthol, isothiocyanates, thymol, curcumin, resiniferatoxin, oleocanthal or any combination thereof, a harsh compound, such as quinine, caffeine, nicotine, tannins, catechins, limonene, pinene, amygdalin, saponins, oxalic acid, formic acid, allyl isothiocyanate, dimethyl sulfide, casein peptides, bromelain, capsaicin or any combination thereof, a burning compound, such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, allyl isothiocyanate, piperine, gingerol, allicin, allyl sulfide, diallyl disulfide, resiniferatoxin, acrolein, cinnamaldehyde, menthol, eugenol, ethanol, acetic acid, oleocanthal, citric acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O- rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof,honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maple syrup.

359. The mixture for use of claim 358, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, goat milk, rick milk, soy milk, oat milk, almond milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate,custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

360. The mixture for use of any one of claims 355-359, wherein the plant extract that comprises a phenylpropanoid, a phenylethanol derivative, a glycoside or an analog thereof is obtained from a plant from any one or more of the following species: Rhodiola rosea, Rhodiola alterna, Rhodiola brevipetiolata, Rhodiola crenulate, Rhodiola kirilowi, Rhodiola quadrifida, Rhodiola sachalinensis, Rhodiola sacra., or Rhodiola iremelica..

361. The mixture for use of any one of claims 355-360, wherein the mixture provides a taste perception in the subject of an enhancement of ripeness or ripeness perception, an enhancement of juiciness or juiciness perception, an enhancement of freshness or freshness perception, an enhancement of fruity flavors or notes, an enhancement of flavor depth, an enhancement in mouthfeel or mouthfeel perception when the mixture is provided to the subject,such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

362. The mixture for use of any one of claims 355-361, wherein the mixture provides a taste perception in the subject of an enhancement of cocoa flavors or notes, an enhancement of dark cocoa flavors or notes, an enhancement of vanilla bean flavors or notes, an enhancement of sweetness or sweetness perception, an enhancement of roasted coffee flavors or notes, an enhancement of dark roasted flavors or notes, or an enhancement of creaminess or creaminess perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

363. The mixture for use of any one of claims 355-362, wherein the mixture provides a taste perception in the subject of an enhancement of cinnamic notes, an enhancement of brown notes, or an enhancement of honey notes when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

364. The mixture for use of any one of claims 355-363, wherein the mixture provides a taste perception in the subject of a reduction in pungency or pungency perception, a reduction in initial pungency perception, a reduction in burning sensation or burning perception, a reduction in initial burning perception, a delayed onset of burning sensation or burning perception, a reduction in burning sensation duration, a masking of alcohol perception, an enhancement of aged fruit notes, enhancement of brandy flavors or notes, a reduction in tingling sensation or tingling perception, a reduction in initial tingling perception, a delayed onset of tingling sensation or tingling perception, a reduction in harshness or harshness perception, a reduction in bitterness or bitterness perception, a delayed onset of spice burn or spice burn perception, or a reduction in spice intensity when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

365. The mixture for use of any one of claims 355-364, wherein the mixture provides a taste perception in the subject of an enhancement of aging effect, an enhancement of wood tastes or notes, an enhancement of brown flavors or notes, an enhancement of sweet flavors or notes, an enhancement of caramel flavors or notes, an enhancement of floral flavors or notes, an enhancement of woodiness, an enhancement of hay flavors or notes, an enhancement of saffron taste or an enhancement of astringency or astringency perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

366. The mixture for use of any one of claims 355-365, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

367. The mixture for use of any one of claims 355-366 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as fruity flavors, white flavors, brown flavors, pungency, burning, harshness, bitterness, aging, oak tastes, or saffron tastes.

368. The mixture for use of any one of claims 355-367 further comprising determining or analyzing the ripeness perception, juiciness perception, freshness perception, flavor depth perception, mouthfeel perception, creaminess perception, pungency perception, initial pungency onset, burning perception, initial burning onset, tingling perception, initial tingling onset, harshness perception, bitterness perception, aging effect perception, initial spiceburn onset, spice intensity perception, alcohol perception, astringency perception, or perception of fruity, vanilla bean, cocoa, dark cocoa, roasted coffee, dark roasted coffee, cinnamic, brown, honey, aged fruit, wood, sweet, hay, saffron, caramel, or floral flavor or notes or any combination thereof of the subject after consuming said mixture.

369. The mixture for use of any one of claims 355-368, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

370. The mixture for use of any one of claims 355-369, wherein component (a) is dissolved in food grade ethanol.

371. The mixture for use of claim 370, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

372. A method for modulating a subject’s taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness, the method comprising: providing a subject a mixture that comprises at least two components (a) and (b): (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as a Trigonella foenum graecum L. extract; and (b) a composition comprising an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound wherein component (a) is admixed with component (b);wherein the mixture is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture; and / or optionally, selecting a composition that comprises an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound for receiving an agent that modulates the taste perception of a subject of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or that masks astringency, bitterness or sourness and providing said selected composition component (a); and / or optionally, evaluating the modulation of a subject’s taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or masking of astringency, bitterness or sourness after providing the subject the mixture.

373. The method of claim 372, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises the steroidal saponin or an analog thereof comprises molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

374. The method of any one of claims 372 or 373, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises steroidal saponin or an analog thereof comprises a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

375. The method of any one of claims 372-374, wherein the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy,whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maplesyrup.

376. The method of claim 375, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or anycombination thereof.

377. The method of any one of claims 372-376, wherein the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors,reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

378. The method of any one of claims 372-377, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

379. The method of any one of claims 372-378, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

380. The method of any one of claims 372-379 further comprising selecting or identifying a subject to receive a composition, which modulates a taste perception in a subject, such as astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or which masks astringency, bitterness or sourness.

381. The method of any one of claims 372-380 further comprising determining or analyzing the bitterness perception, initial bitterness perception, sourness perception, lingeringsourness perception, duration of sourness perception, initial sourness perception, astringency perception, masking of astringency, mildness perception, perception of beany tastes or flavors, or grittiness perception or any combination thereof of the subject after consuming said mixture.

382. The method of any one of claims 372-381, wherein component (a) is dissolved in food grade ethanol.

383. The method of claim 382, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

384. A method of making a mixture which modulates a subject’s taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness, the method comprising: admixing a component (a) with a component (b) to form said mixture: (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as a Trigonella foenum graecum L. extract; and (b) a composition comprising an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound; wherein the composition is preferably provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the composition comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citric acid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

385. The method of claim 384, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises the steroidal saponin or an analog thereof comprises molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

386. The method of any one of claims 384 or 385, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises steroidal saponin or an analog thereof comprises a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

387. The method of any one of claims 384-386, wherein the composition is a fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, such as Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maplesyrup.

388. The method of claim 387, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or anycombination thereof.

389. The method of any one of claims 384-388, wherein the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors, reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

390. The method of any one of claims 384-389, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, products of plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

391. The method of any one of claims 384-390, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

392. The method of any one of claims 384-391, wherein component (a) is dissolved in food grade ethanol.

393. The method of claim 392, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

394. A composition obtained or obtainable by the method of any one of claims 384- 393.

395. A mixture used for modulating a subject’s taste perception of astringency, spiciness, bitterness, plant protein, cooling, alcohol or sourness or for masking of astringency, bitterness or sourness in a subject, wherein the mixture comprises at least two components (a) and (b): (a) a steroidal saponin or an analog thereof (for example, a glycosylation molecule of an aglycone, an aglycone of a glycosylated molecule, or a further glycosylated molecule of a glycosylated molecule) or an extract of a plant that comprises a steroidal saponin or an analog thereof, such as a Trigonella foenum graecum L. extract; and (b) a composition comprising an alcohol, a plant protein or plant protein product, a spice, a cooling compound, a spicy compound, an astringent compound, a bitter compound or a sour compound; wherein component (a) is admixed with component (b); preferably, wherein the mixture is provided in a food, beverage, granule, powder or liquid formulation; and optionally, wherein the mixture comprises one or more preservatives or antioxidants, such as a sulphite, sorbic acid, a sorbate compound, benzoic acid, benzoate, propionic acid, propionate, ascorbic acid, ascorbate, citricacid, a tocopherol, a retinol, a polyphenol, a phenolic acid, a flavonoid, lipoic acid, N-acetylcysteine, butylated hydroxyanisole, butylated hydroxytoluene or derivatives thereof, preferably, wherein the one or more preservatives or antioxidants improve the shelf-life, flavor profile, or reduce spoilage of the mixture.

396. The mixture for use of claim 395, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises the steroidal saponin or an analog thereof comprises molecules selected from one or more of the following: yamogenin, diosgenin, smilagenin, sarsasapogenin, tigogenin, neotigogenin, gitogenin, yuccagenin, or saponaretin.

397. The mixture for use of any one of claims 395 or 396, wherein the steroidal saponin or an analog thereof or the extract of a plant that comprises steroidal saponin or an analog thereof comprises a glucosylated steroidal saponin or an aglycone of a steroidal saponin.

398. The method of any one of claims 395-397, wherein the composition is fruit, such as citrus fruits, tropical fruits, or berries, juices, puree, jam, jelly, sports drinks, fruit flavored beverages, wine, dairy product, plant-based milk, product of plant-based milk, coffee, such as black coffee, milk-based coffee drinks, iced coffee drinks, instant coffee, coffee beans, or any combination thereof, alcoholic or non-alcoholic beverage, such as vodka, brandy, whiskey, or any combination thereof, a spice or spicy compound, such as a chili, wasabi, horseradish, mustard, ginger, black pepper, cinnamon, pumpkin spice, Szechuan pepper, or allspice, a salt, a sour compound, such as acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, fumaric acid, sulfuric acid, tartaric acid, phosphoric acid, other acid or any combination thereof, a bitter compound, such as absinthin, aloin, alpha acid, amarogentin, andrographolide, brucine, caffeine, denatonium, eugenin, hesperidin, humulone, isohumulone, Kaempferol 3-O-rutinoside, 6-Methoxymellein, naringin, papaverine, phenylthiocarbamide, propylthiouracil, quassin, quinidine, quinine, salicin, strychnine, sucrose octaacetate, sucrose octapropionate, theobromine, theophylline, vegetables, tea, chocolate, fruits or any combination thereof, an astringent compound, such as phenolic compounds, tannins, gallic acid, zinc oxide, zinc sulfate, tannic acid, potassium permanganate, silver nitrate, tincture of benzoin, potassium alum, caftaric acid, acacia, yarrow, sage, witch hazel, vinegar, tea, fruits, vegetables, dairy products, herbs, nuts or any combination thereof, a cooling compound, suchas Menthol, Cyclohexanecarboxamide,N-Ethyl-5-Methyl-2-(1- Methylethyl) (WS-3), N- (Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), (1R,2S,5R)-N-(4- Methoxyphenyl)-5-methyl-2-(1- methylethyl)cyclohexanecarboxamide (WS-12), Butanamide, N,2,3-trimethyl-2-(1-methylethyl) (WS-23), or Menthyl Lactate or any combination thereof honey, vanilla, chocolate, tea, saffron, safranal or syrup, such as maplesyrup.

399. The mixture for use of claim 398, wherein the dairy product, plant-based milk, or product of plant-based milk comprises a milk, such as whole milk, nonfat milk, lactose-free milk, buttermilk, condensed milk, cashew milk, fermented milk, goat milk, rick milk, soy milk, oat milk, almond milk, pea milk, coconut milk, chocolate milk, a yogurt, cheese, frosting, pudding, chocolate, custard, ice cream, gelato, sherbet, sorbet, frozen yogurt or any combination thereof.

400. The mixture for use of any one of claims 395-399, wherein the mixture provides a taste perception in the subject of a reduction in bitterness perception, reduction in initial bitterness perception, enhancement of bitterness, masking of bitterness, reduction of sourness perception, reduction of lingering sourness perception, shorter duration of lingering sourness perception, reduction of initial sourness perception, reduction of astringency perception, masking of astringency, enhancement of mildness perception, reduction of beany tastes or flavors, reduction of grittiness perception, reduction in cooling perception, enhancement of spice intensity, increased duration of spiciness perception, enhancement of sourness perception, delayed onset of spiciness perception when the mixture is provided to the subject, such as when the mixture is incorporated in a food or beverage that is provided to the subject, as compared, for example, to when component (b) is provided to the subject in the absence of component (a).

401. The mixture for use of any one of claims 395-400, wherein the food or beverage or granule, powder, or liquid formulation is selected from a sugar substitute, water, a carbonated beverage, such as a carbonated fruit beverage, carbonated cola drink or carbonated water, sport beverage, alcoholic beverages, alcohol-free beverages, spices and / or seasonings, such as chili, wasabi, horseradish, mustard, ginger, black pepper, or cinnamon, meat, vegetables, mushrooms, cheese, seafood, salt, energy beverages, flavored water, powders for drinks, dairy products, such as milk, yogurt, cheese, or ice cream, plant based milks, productsof plant based milk, puddings, cakes, shakes, malts, brownies, pastries, cookies, cheesecakes, fudge, pies, cobblers, parfaits, mousse, biscuits, custards, frosting, fruits, vegetables, condiments, dry cereal, oatmeal, granola bars, hard candy, soft candy, taffy, chocolates, sugarless candies, chewing gum, bubble gum, juices, teas, coffees, salsa, gel beads, film strips for breath, gelatin candies, pectin candies, starch candies, lozenges, cough drops, throat lozenges, throat sprays, toothpastes or mouth rinses.

402. The mixture for use of any one of claims 395-401, wherein the amount of component (a) in the mixture is at least 2 ppm, such as, 3, 4, 5, 7.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 ppm or an amount within a range defined by any two of the aforementioned amounts, preferably 15-25 ppm, 12.5-40 ppm, 25-50 ppm, 25-60 ppm, 25-75 ppm, 50-90 ppm, 50-150 ppm, 100-150 ppm, 100-200 ppm, 150-200 ppm, 200-250 ppm, or 12-200 ppm.

403. The mixture for use of any one of claims 395-402, wherein component (a) is dissolved in food grade ethanol.

404. The mixture for use of claim 403, wherein the food grade ethanol is at least 1%, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 85, 90, 95, or 100%, or with a range defined by any two of the aforementioned amounts, preferably 80, 90, or 95%.

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