Eatable taste modifiers

A composition comprising an eatable having at least one taste selected from bitter and metallic, and at least one tastand in a substantially tasteless amount of about 0.0000001 to about 300% by weight, based on the weight of the eatable, which amount is sufficient to reduce said at least one bitter and metallic taste, said tastand being selected from the group consisting of compounds which are substantially tasteless in the amount used and have the structure:

• ##STR93## wherein R, R.sup.1 and R.sup.2, which may be the same or different, are independently selected from the group consisting of H, trifluoroacetyl;
• and substituted or unsubstituted alkyl, dialkyl, aralkyl, aryl, diaryl, acyl, cycloalkyl, benzoyl, alkyloxycarbonyl, aryloxycarbonyl, alkylaminocarbonyl, arylaminocarbonyl, amidines, alkylamidines, arylamidines, a monosaccharide, a disaccharide, a trisaccharide, an oligosaccharide, phosphorylated saccharides, arylacyl, alkylene, heterocyclic, polycyclic;
• p is 0 or 1;
• each R.sup.3 and R.sup.4 are independently selected from the group consisting of H, trifluoromethyl, halogen, cyano;
• and substituted or unsubstituted alkyl, alkylene, branched alkyl, branched alkylene, aryl, aralkyl, cycloalkyl, acyl, benzoyl, alkoxy, aryloxy, heterocyclic, polycyclic;
• n is an integer from 0 to 20;
• Z is selected from the group consisting of carbon, sulfur, boron, and phosphorus;
• q is an integer from 2 to 3 and r is an integer from 1 to 3;
• when Z is C, q is 2;
• when Z is S, P or B, q is 2 or 3;
• when Z is C or S, r is 1;
• when Z is P or B, r is 2;
• R.sup.1 and R.sup.2 can be eliminated with OH to give a cyclic amide;
• where CH--CH or CH.sub.2 --CH.sub.2 bonds exist the level of unsaturation may be increased by removing one or more hydrogen atoms from each carbon atom which participates in the CH--CH or CH.sub.2 --CH.sub.2 bond;
• and physiologically acceptable salts or all of the foregoing.