Hydroxyl-substituted and methoxyl-substituted flavonoids and uses thereof

The present disclosure generally provides the use of certain mixed hydroxy-substituted and methoxy-substituted flavonoids (HMFs) for reducing the bitterness, astringency or sourness of ingestible compositions, such as flavored food or beverage products, or enhancing the sweetness of ingestible compositions. In some embodiments, the present disclosure provides the use of HMF disclosed herein for reducing the unpleasant taste of limonin, nomilin, or naringin, which may be present at high levels in certain citrus products. 本公开概括而言提供了某些混合的羟基取代和甲氧基取代的黄酮(HMF)用于减少可摄取组合物例如已调味食物或饮料产品的苦味、涩味或酸味，或增强可摄取组合物的甜味的用途。在一些实施方案中，本公开提供了本文公开的HMF用于减少柠檬苦素、诺米林或柚皮苷的令人不快的味道的用途，这些柠檬苦素、诺米林或柚皮苷在某些柑橘产品中可能以高水平存在。