| abstract |
The use of hydroxydeoxybenzoins of formula (I) wherein R 1 and R 2 independently of one another represent hydrogen or lower alkyl and R 3 , R 4 , R 5 and R 6 independently of one another represent hydrogen, hydroxy or lower alkoxy, salts thereof and mixtures thereof to mask or reduce the unpleasant taste impression of a substance that tastes unpleasant and/or to enhance the sweet taste of a substance that tastes sweet. |