Specific eatable taste modifiers

A method of making a composition from an eatable possessing at least one taste selected from bitter, burning and metallic, which method comprises the step of incorporating in or ingesting with said eatable 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, burning and metallic taste and wherein said tastand comprises a compound selected from the group consisting of (-)-2-(4-methoxyphenoxy) propionic acid, (.+-.)-2-(4-methoxyphenoxy) propionic acid, (+)-2-(4-methoxyphenoxy) propionic acid, taurine, L-aspartyl-L-phenylalanine, L-aspartyl-L-tyrosine, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid and physiologically acceptable salts thereof.