The present disclosure generally relates to certain
flavanone compounds and the use of such compounds to modify the
flavor or taste of an ingestible composition. These
flavanone compounds include 8-methylnaringenin (5,7,4'-trihydroxy-8-methylflavanone), 5,3'-dihydroxy-7,4'-dimethoxyflavanone, 5-hydroxy-7,3',4'-trimethoxyflavanone, 5,4'-dihydroxy-7,3'-dimethoxyflavanone, or any combinations thereof. In some embodiments, the use of these
flavanone compounds includes their use to enhance a
sweet taste, their use to reduce an off taste of a high-intensity sweetener, their use to enhance a
salty taste, their use to enhance an
umami or kokumi taste, or any combination thereof. In certain embodiments, such compounds are used in combination with other natural taste modifiers, such as flavonoids or dihydrochalcones. In certain aspects, the disclosure provides ingestible compositions that include such flavanone compounds. In some related aspects, the ingestible compositions are, or are included within, various flavored products, such as
food products, beverage products, pharmaceutical products, oral care products, or
animal feed products.